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.

The post Khao Chae for Songkran at Chatrium Grand Bangkok appeared first on Asian Itinerary.

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.

The post Meliá Chiang Mai Sustainable Food Leadership appeared first on Asian Itinerary.

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

The post The Anam Cam Ranh New Degustation Menu appeared first on Asian Itinerary.

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.

The post The Anam Mui Ne ‘Vietnamese Market Favourites’ appeared first on Asian Itinerary.

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

The post Celebrate the Year of the Horse at W Macau – Studio City appeared first on Asian Itinerary.

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

The post The Anam Cam Ranh’s Private Gourmet Barbeques appeared first on Asian Itinerary.

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

The post Chef Ángel León’s Anchors “Stars from the Sea” appeared first on Asian Itinerary.

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

The post Thailand Named Best Food Destination 2025 appeared first on Asian Itinerary.

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

The post The Hari Hong Kong Fifth Anniversary Celebrations appeared first on Asian Itinerary.

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

The post Banyan Tree Krabi Acclaimed by MICHELIN Guide appeared first on Asian Itinerary.

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

The post AóRA Restaurant Set to Open at Chatrium Niseko appeared first on Asian Itinerary.

www.marriott.com has unveiled its latest report, The Future of Food 2026, which explores how dining habits and preferences are changing across the Asia Pacific region. The comprehensive study spotlights major trends reshaping the culinary landscape, including a shift away from traditional fine dining toward casual luxury, comfort-driven menus, immersive dining experiences and a renewed reverence for local flavors. Diners are increasingly prioritizing relaxed, personalized encounters where storytelling, entertainment, and thoughtful design are just as important as the food itself. Drawing on insights from over 30 influential chefs, mixologists, industry insiders and regional food media, along with findings from Marriott’s inaugural regional survey of F&B teams in 270 properties across 20 Asia Pacific markets, the report explores how these emerging trends are redefining hospitality and guest expectations. “The Future of Food 2026 showcases how Asia Pacific continues to shape the future of global dining,” says Petr Raba, Vice President of Food & Beverage, Asia Pacific excluding China, Marriott International. “From the rise of casual luxury to experience-focused dining, today’s guests are seeking emotional connection as much as culinary excellence. This report reflects our ongoing commitment to evolving with the industry and delivering dining experiences that are culturally relevant, rooted in place, and reimagined for a new generation of travelers.” He added, “Across Asia, a new culinary language is emerging, one where quality meets comfort, luxury meets experience, and a meal is no longer just about eating, but about engaging all the senses. As our report shows, food is no longer just fuel; it’s a form of storytelling, identity, and cultural connection.” Key Trends Shaping the Future of Food  Comfort is the New Luxury A new era of dining is emerging with the rise of “fine-casual” where comfort food meets creative refinement. From elevated takes on beloved classics, such as caviar-topped fried chicken, to à la carte menus offering more choice and personality, chefs from Singapore to Tokyo are embracing a more relaxed yet luxurious approach. As diners crave familiarity with a twist, high-profile chefs are reimagining everyday favorites with fine-dining finesse, creativity, and visual appeal. Traditional multi-course menus are giving way to faster, more flexible experiences. 59% of Marriott International properties surveyed across Asia Pacific said guests are opting for casual dining experiences over formal ones compared to last year. Dining Becomes a Sensory Journey   Throughout Asia, dining is turning into a feast for all the senses, with guests choosing to dine in the dark or indulge in edible art. Nearly half (48%) of Marriott International F&B associates report an increase in guests seeking interactive dining experiences compared to the previous year. From omakase journeys to themed environments, restaurants are embracing interactivity and theatricality to create immersive, multisensory experiences. As the lines between retail, hospitality, and entertainment continue to blur, food is becoming a powerful vehicle for identity and creative expression. Plating Up Native Ingredients Chefs are embracing indigenous ingredients as integral components of their culinary identity, drawing on heritage and personal expression. There’s a growing emphasis on sourcing local, foraged and often forgotten ingredients to tell richer, more authentic food stories. Among the Marriott International properties surveyed in Asia Pacific, 85% now incorporate locally sourced ingredients or dishes into their offerings, signaling a growing appetite for seasonal food. AI Takes a Byte of the Industry As AI becomes more embedded into the hospitality industry, it promises greater efficiency and highly personalized dining experiences. Advancements in technology will drive AI-powered menu engineering, leveraging real-time feedback and to optimize dish combinations and pricing. Of the Marriott International properties surveyed across Asia Pacific, 76% are adopting booking management technologies, while 75% report that social media influences guest decisions around restaurant and bar bookings. While operators embrace these tools to automate tasks and enhance service, a key challenge remains in maintaining the human connection that defines true hospitality. Asia’s Culinary Hotspots Indonesia, the Philippines, Vietnam, and Mainland China are gaining international recognition for their vibrant and diverse food cultures. The report explores how these destinations are stepping onto the global culinary stage with renewed confidence and creativity. Third-Generation Asian Chefs Stir the Pot Trained in Michelin-starred kitchens, a new wave of third-generation chefs is revolutionizing Asian cuisines. Acting as cultural ambassadors, they employ modern cooking techniques and engage with native ingredients to elevate and refine the cuisine. They are not just cooking; they are preserving heritage while charting a new course, proving that tradition and innovation can coexist harmoniously on the plate. This creative spirit extends to street vendors – or ‘hawkerpreneurs’ – who are adding luxe to laksa and sass to satays. Additional Report Highlights:  The Flavor Spectrum: Survey results reveal a preference for both classic cocktails and modern, regionally-inspired mixes. The data also indicates a clear trend toward healthier eating. Across the Asia Pacific, Marriott International’s F&B associates are noticing guests increasingly seeking vegan (63%), vegetarian (64%), and gluten-free (54%) options. In addition, classic condiments like ketchup, mayonnaise, hot sauce, and soy sauce remain popular across most markets. Raising the Bar: Bars throughout Asia are redefining the drinking experience, catering to a generation that values wellness, personalization, and immersive environments. From low- or no-alcohol menus to omakase-style cocktails, venues are moving beyond traditional drink service and attracting kindred spirits. Cocktail bars are also shaking up the scene, spilling the tea and spicing up flavors with native ingredients or a dash of Dashi. The Future Larder: Bold new ingredients and long-forgotten favorites are driving a new era in Asian cuisine. From fermented condiments to artisanal salts and heritage vinegars, chefs are diving into traditional ingredients to create bold, sustainable flavors with deep cultural significance. Sustainability Pioneers: Local heroes are driving sustainable food movements in Asia by empowering local farmers and promoting biodiversity through social enterprises. Their grassroots campaign is inspiring a cultural shift in the hospitality industry and influencing the future of the region’s wider food ecosystem.

The post MARRIOTT INTERNATIONAL UNVEILS ASIA PACIFIC’S CULINARY FUTURE appeared first on Asian Itinerary.

Sofitel Legend Metropole Hanoi’s popular ‘Rendez-vous’ dining series at Le Beaulieu returns later this month with an extraordinary four-hands dinner featuring Chef Takagi Kazuo of the 2-Michelin-starred Kyoto Cuisine TAKAGI in Japan. Alongside Le Beaulieu’s Chef de Cuisine Charles Degrendele, Chef Takagi will prepare an exclusive multi-course menu showcasing his mastery of “Kyo-ryori,” refined Kyoto cuisine, fused with the hotel’s signature French haute cuisine and enhanced by the finest selection of Sturia caviar and exquisite wines, offering a symphony of delicate, nuanced yet powerful flavors. Kyoto Cuisine TAKAGI has maintained 2 Michelin Stars for 15 consecutive years, and Chef Takagi is an expert in “Kyo-ryori,” which is renowned for its sophistication and innovation in both flavor and presentation. Highlights from Chef Takagi’s special menu with Chef Charles at Le Beaulieu include Sushi bonbon (tuna, salmon, dill), Crabe (Vietnamese crab, Hokkaido scallop, dashi jelly, kikuna), Poulet Jaune (French yellow chicken “Albufeira,” smoked potatoes, quenelles, roasted jus), Boeuf (Wagyu beef tenderloin, bamboo shoot, dashi, Japanese pepper sauce), and for dessert, Îles flottante (vanilla custard, baked egg whites, salted caramel). The exclusive dinners will be served on Oct. 31 and Nov. 1 from 6pm to 10:30pm at the hotel’s modern French fine-dining restaurant Le Beaulieu. The special four-hands meal is priced at VND 4,500,000++ per person or VND 7,000,000++ per person with wine pairing. All Accor+ Explorer members enjoy 10% off the dinner menu and 15% off wine pairings. Seating is limited and advance reservations are highly recommended. Le Beaulieu, the signature restaurant at Metropole Hanoi, with its 124-year legacy, serves modern French cuisine with nods to classical French flavors and an emphasis on seasonality and superior ingredients. While there are some traditional French touches, the presentation is stylish, with well-balanced portions and fresh produce from France, Vietnam and elsewhere. Le Beaulieu’s ‘Rendez-vous’ series spotlights Michelin-star guest chefs working in tandem with Degrendele to produce one-of-a-kind gastronomic experiences. Launched in May last year, it has quickly become one of the Vietnamese capital’s premier fine-dining experiences. The MICHELIN Guide, in its first-ever selection of MICHELIN-Key hotels in Vietnam earlier this month, recognized Sofitel Legend Metropole Hanoi as one of only 13 hotels in the country with the coveted distinction. “Not every hotel can get away with using the word ‘legend,’ but there’s nothing else quite like the Sofitel Legend Metropole Hanoi,” the Guide says. “There are other luxury hotels that retain their 1901-vintage facades, but few so effectively convey the sense of traveling through time.” “So too do they enjoy a wealth of dining and drinking options. Le Beaulieu, specializing in contemporary French haute cuisine, is the flagship,” it adds. For more information or to make a booking, please call 0243 826 6919, email MetropoleHanoi.LeBeaulieu@sofitel.com or visit www.sofitel-legend-metropole-hanoi.com/.

The post Sofitel Legend Metropole Hanoi Announces Kyoto Dining Experience appeared first on Asian Itinerary.

Located on Thailand’s eastern coast in vibrant Pattaya, the stylish Meliá Pattaya Hotel is reshaping the city’s dining scene with an inspired collection of restaurants that combine authenticity, creativity, and sustainability. Each outlet at this urban resort reflects a distinct personality, yet all are united by a shared philosophy: respect for ingredients, a balance between tradition and innovation, and heartfelt hospitality. The result is a dynamic culinary destination that appeals to both travelers and locals seeking something beyond the ordinary. A Sky-High Chinese Experience at Yitong At the top of the resort, Yitong stands as Meliá Pattaya’s signature dining venue — a contemporary Chinese restaurant and sky bar with panoramic views over the bay. The menu blends Cantonese finesse with Sichuan boldness, offering a memorable exploration of regional Chinese cuisine. Guests can indulge in classics such as wood-smoked Peking Duck, delicate Dim Sum, and hot and sour seafood soup, all prepared with locally sourced ingredients. Even the drinks menu is crafted with imagination — try the Kuaile De cocktail (gin, goji berry, honey, cava) or the refreshing Year of the Snake, a non-alcoholic mix of kiwi, lemongrass, and pear. Nikkei Fusion at DEN Adding a cosmopolitan flair to Pattaya’s dining landscape, DEN introduces Nikkei cuisine, the celebrated fusion of Japanese and Peruvian flavors. The restaurant’s colorful dishes highlight Japanese precision married with Latin passion — from tiradito with yuzu and aji amarillo to miso-marinated cod with quinoa salad, and matcha tres leches for dessert. DEN’s playful yet refined approach showcases global culinary creativity and offers a refreshing departure from conventional resort dining. Thai Heritage at Sanehh Sarae To capture the essence of Thai coastal living, Sanehh Sarae draws inspiration from local fishing villages like Bang Saray and the aromatic spice gardens of the East. Signature dishes include green curry with river prawns, crispy soft-shell crab with chili jam, and tom yum seafood soup made with the morning’s freshest catch. This restaurant connects guests to Thailand’s rich culinary roots while keeping the experience fresh and contemporary. Mediterranean Flavors at Lay Beach Club Just steps from the sand, Lay Beach Club channels the Mediterranean spirit with a relaxed yet sophisticated seaside setting. Expect dishes like hand-shucked oysters, seafood paella, burrata with heirloom tomatoes, and Sicilian cannoli with orange mascarpone. Complement your meal with one of their signature cocktails, such as Blue Tides (vodka, coconut, pandan syrup, blue coconut foam) or The Wave Rider (gin, rose syrup, aloe, lime). Sustainability at the Core What makes Meliá Pattaya’s dining truly distinctive is its commitment to sustainability and local partnerships. The hotel works closely with nearby farmers and fishers, sources fresh produce from Royal Project farms, and implements waste reduction and composting programs across its kitchens. As Peter Laird, the hotel’s Director of Food & Beverage, explains, “It’s not just about taste — it’s about ensuring that every meal supports our community and reflects a more mindful approach to modern hospitality.” For more information or reservations, visit the official Meliá Pattaya website.

The post Meliá Pattaya Hotel Elevated Global Flavours appeared first on Asian Itinerary.

Khao Lak Marriott Beach Resort & Spa, in Thailand, part of the world-renowned Marriott Hotels, proudly introduces Panasia Grill, a dining destination that fuses fire, flavor, and creativity. Perched on the 6th floor with sweeping views of the Andaman Sea, the restaurant invites guests to experience an interactive “grill-it-yourself” journey with premium cuts of meat, fresh seafood, seasonal vegetables, and expertly paired beverages. A Celebration of Fire and Flavor At Panasia Grill, fire is more than a cooking technique – it’s at the heart of the experience. Guests cook their selections tableside, enjoying the lively, social atmosphere. The interiors mirror this theme with charred wood textures, stone walls resembling charcoal, and artistic details inspired by flames. The bar sets the tone with craft beers, fine wines, and select sakes, making it the perfect prelude to an evening of culinary discovery. Art Meets Cuisine Staying true to Marriott Hotels’ philosophy of delivering elevated experiences, Panasia Grill integrates art throughout its design. Playful, modern reinterpretations of Asian heritage create an inspiring atmosphere. Highlights include Lady Hoja by Giuseppe Castiglione – a Qing-era noblewoman whimsically blowing bubblegum – blending tradition with contemporary humor. Dining with a View With panoramic ocean vistas, Panasia Grill is more than a restaurant – it’s a destination. Whether savoring freshly grilled seafood, cooking a tender steak to perfection, or pairing dishes with curated drinks, every meal becomes a memorable journey of taste and creativity. “Panasia Grill is where the spirit of fire and the art of hospitality come together,” said the General Manager of Khao Lak Marriott Beach Resort & Spa. “This concept was designed as an immersive journey, connecting guests with food, culture, and creativity in ways that are both unexpected and inspiring.”

The post PANASIA GRILL AT KHAO LAK MARRIOTT BEACH RESORT & SPA appeared first on Asian Itinerary.

Sapporo, already famous for its beer, ramen, and snowy winters, now has a taste of the Big Apple. On the ground floor of Wyndham Garden Sapporo Odori, a new eatery is drawing attention: NY Pizza & Wings by Phoenix, a restaurant bringing the flavors, attitude, and sports-bar vibes of New York City straight to northern Japan. What’s on the Menu The highlight here is unmistakably New York-style pizza — thin, hand-tossed, and large enough to fold in half, just like you would on the streets of Manhattan. Guests can order a massive 16-inch pie in favorites such as Pepperoni, Four Cheese, or Supreme, or build their own with toppings like bacon, jalapeños, extra cheese, or fresh mozzarella. Of course, no New York-inspired spot would be complete without Buffalo wings. Served crispy and coated in bold sauces, choices range from Spicy Buffalo and Chili Garlic to Japanese-inspired flavors like Garlic Soy Sauce and Original Salt and Pepper. To complete the experience, dipping sauces include blue cheese, honey mustard, avocado, and creamy mayo-sour cream blends. Side dishes like Caesar salad and seasoned shaker fries round out the menu, all served with a quirky touch: menus clipped onto authentic U.S. car license plates. Why It Feels Authentic The restaurant takes authenticity seriously. The kitchen team trained under a New York pizza professional, ensuring each slice delivers the chewy crust, stretchy mozzarella, and rich flavors that made the style world-famous. Manager Hajime Sugimoto explains that this detail-driven approach is what makes NY Pizza & Wings stand out: it’s not just American food, but a genuine taste of New York culture. Beyond the Food: Sports and Social Vibes The venue doubles as a modern sports bar, with wide screens streaming everything from UFC fights to football and baseball games. Guests can enjoy the action with a pint of Hokkaido craft beer or a glass of local wine, making it a great hangout spot for friends and families. Whether you’re winding down after a day exploring Sapporo or looking for a lively evening out, NY Pizza & Wings offers more than just food — it offers atmosphere. Opening Hours and Specials The restaurant is open daily from 5 p.m. to 10 p.m. (last food order at 9:30 p.m.). To mark the grand opening, special discounts are available on pizza, Buffalo wings, and drinks. For updates and giveaways, you can follow their social channels at @NYPizza_and_Wings_by_Phoenix. Travelers planning their stay can find details about Wyndham Garden Sapporo Odori and other attractions on the official Sapporo tourism website. Final Bite Sapporo’s food scene just became even more exciting. With NY Pizza & Wings by Phoenix, visitors and locals alike can savor authentic New York flavors without leaving Hokkaido. Whether you come for the pizza, stay for the wings, or linger for the sports-bar energy, this is one stop worth adding to your Sapporo itinerary.

The post Authentic New York Flavors Arrive in Sapporo appeared first on Asian Itinerary.