The Lind Hotels is expanding beyond Boracay, with Coron set to open next year and Siargao to follow. The move marks a clear next phase for the independent Filipino brand, as it evolves from a single standout property into a carefully curated, multi-island portfolio shaped by a guest-first and adaptive approach. The Lind Boracay, set on the prime stretch of Station 1 White Beach on the Philippines’ most famous paradise island, has long been the foundation of the brand. The reputation of the property, which was the first MICHELIN Guide-listed hotel on Boracay, has been built not only on location, but on a way of thinking that places the guest at the centre of every decision. Indeed, the MICHELIN Guide recognition remains a meaningful milestone that continues to shape its positioning today. Rather than following the rigid frameworks of international operators, the hotel was conceived as a place its founders would want to stay in themselves—personal, considered, and constantly evolving. That mindset has translated into strong guest loyalty and steady growth, with repeat visitors forming a core part of the property’s success. Over the years, the hotel has continued to evolve in response to guest feedback, from introducing new dining concepts such as authentic Thai venue Yim to refining wellness and leisure offerings across the property. “The question we always ask ourselves is simple: if we were the guest, what would we enjoy?” says Pierre Henrichs, COO of The Lind Hotels. “That mindset has guided everything we’ve built, and it continues to shape how we grow.” The Lind Coron marks the first step in this next chapter. Slated to open next year, the new property will introduce a more personalized, villa-led experience, set on a peninsula that offers a sense of seclusion while remaining connected to the mainland. Designed to feel distinct from Boracay’s lifestyle-driven energy, the development will feature multiple restaurants, a dive centre, and a broader mix of recreational and wellness facilities. The Lind Siargao, meanwhile, reflects a similar strategic approach: identifying destinations with strong appeal but limited high-quality supply. Often referred to as the surf capital of The Philippines, the teardrop-shaped island in Mindanao Province is one of the nation’s most idyllic hideaways. With few comparable properties currently operating on the island, the project represents an opportunity for The Lind Hotels to establish an early foothold in a fast-evolving market. For the brand, expansion is not about scale for its own sake. Each location is selected for its long-term potential and its ability to support a distinct interpretation of the Lind experience. “We chose to remain independent because it allows us to move quickly, adapt, and build something that truly reflects who we are,” says Henrichs. “We are not trying to grow everywhere at once. We want to do it properly, step by step.” That independence has become a defining strength. Without the constraints of a global management structure, The Lind has been able to respond to changing guest expectations, refine its offering in real time, and maintain a clear sense of identity across its operations. Looking ahead, the brand’s ambitions extend beyond its current pipeline. “We’ve built something in Boracay that people connect with,” says Henrichs. “As we expand into Coron and Siargao, the priority is to keep that same spirit—independent, adaptable, and always shaped around the guest.”

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Located along the tranquil Cam Ranh Peninsula in southern Vietnam, Azerai Ke Ga Bay has been honored with the prestigious MICHELIN Key distinction—one of only 13 hotels in the country recognized in the first-ever MICHELIN-Key selection announced this October. This accolade marks an important milestone for Vietnam’s luxury-hospitality scene and reaffirms Azerai Ke Ga Bay’s place among Asia’s most refined seaside retreats. An Exclusive Recognition The MICHELIN Guide, a globally trusted name in travel and dining excellence, introduced its new Key system to highlight outstanding hotels that embody exceptional design, service, and atmosphere. Azerai Ke Ga Bay received One Key, joining a select group of hotels praised for what editors called “essentially faultless in their comforts.” The Guide noted the resort’s modern yet locally inspired architecture, its minimalist design, and the serene balance it achieves with the coastal landscape. “The look is tasteful and restrained, leaving space for the other senses and for the resort’s idyllic surroundings,” the editors wrote. A Commitment to Refined Hospitality Julian Moore, General Manager of Azerai Ke Ga Bay, said the award reflects the team’s ongoing pursuit of excellence: “We are deeply honored to receive the MICHELIN Key distinction. It is a testament to Azerai’s commitment to refined service and attention to detail. Our staff take pride in creating a peaceful sanctuary where guests feel genuinely cared for.” Azerai Ke Ga Bay is part of hotelier Adrian Zecha’s boutique Azerai collection, which also includes Azerai La Résidence, Hue. Zecha, the visionary behind the iconic Aman Resorts, has long been celebrated for crafting intimate, design-driven properties that emphasize authenticity and place. A Coastal Sanctuary of Style Set within five hectares of tropical gardens, the resort is a comfortable 2.5-hour drive from Ho Chi Minh City via the new highway. To the east lies Hon Ba Island with its historic lighthouse, while golden sand dunes rise to the west—an idyllic backdrop for a quiet escape. Earlier this year, the property gained international attention when it was voted the world’s second “Most Instagrammable Hotel” and the winner in Asia, the Indian Ocean and South Pacific region by Luxury Travel Advisor. The Times of London also listed it among Southeast Asia’s best boutique hotels in 2025. Wellness and Recreation by the Sea Azerai Ke Ga Bay continues to expand its guest offerings with outdoor yoga sessions on the beachfront and new golf packages at the PGA NovaWorld Phan Thiet Golf Course, designed by Greg Norman. These experiences blend health, nature, and understated luxury, reflecting Azerai’s signature philosophy of mindful travel. Plan Your Visit Guests can book directly at azerai.com/azerai-ke-ga-bay or contact reservations.kegabay@azerai.com for personalized assistance. For those exploring more of Vietnam’s coastal gems, the MICHELIN Guide Vietnam also lists other award-winning hotels and restaurants worth discovering.

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Montara Hospitality Group’s constellation of culinary stars is shining as brightly as ever following the MICHELIN Guide Thailand Revelation held in Bangkok today. At the grand unveiling, which took place this year at the Capella Bangkok, PRU, the signature community-to-fork dining venue at Trisara, the exclusive Phuket resort which is owned by Montara Hospitality, retained its MICHELIN red star. The restaurant, steered by Dutch chef Jimmy Ophorst, also held on to its MICHELIN Green Star, awarded for its strong commitment to sustainability. PRU, which just premiered its new purpose-built venue, is the only MICHELIN red star restaurant in Phuket, a status it has held for six consecutive years. There was good news too for JAMPA, which follows a philosophy of “locally-grown ingredients, live fire, and zero waste cuisine” at Tri Vananda, a US$182 million wellness community taking shape in the verdant forests of northern Phuket. The venue overseen by Rick Dingen retained its MICHELIN Green Star. “It’s an absolute honour for PRU to achieve such recognition from MICHELIN,” said Ophorst. “It’s a tribute to everything that we have achieved as a team and also to our culinary philosophy. What we do at PRU is to create a unique dining experience by drawing inspiration from around Thailand. By discovering local ingredients and herbs that are not overly familiar, we can fuel our creativity.” “The standards required to earn a MICHELIN green star are extremely stringent so it’s a massive achievement for us to retain the accolade,” said Dingen. “JAMPA innovates by using only live fire to transform local ingredients into amazing culinary creations with an emphasis on healthy and balanced food that is good for one’s body and soul.” The accolades bestowed on the two venues are indicative of the standards PRU and JAMPA are setting for sustainable fine dining in Phuket. PRU has blazed a trail for sustainable fine dining in Thailand. And its latest “Inside-Out” experience, housed in a new purpose-built restaurant, dissolves the traditional wall between the kitchen and the dining room. With a theatre kitchen encouraging connections with guests, diners can see how each morsel is prepared, thereby providing complete transparency to the culinary process. “We’ve come a long way to be where we are now,” added Ophorst. “But we want to look forward to attracting customers from around the world to Phuket with the objective of dining at PRU. Every chef wants to improve and push to the highest level possible and I’m no different. The creative scope that the new venue affords us means that the sky’s the limit.” JAMPA, meanwhile, is a beacon for zero-waste, farm-to-table, live-fire cooking, manifesting what is sustainable culinary artistry. “I aim to showcase locally sourced, seasonal ingredients in the best way possible,” says Dingen, whose hyper-local, plant-focused, cuisine is marking him out as a rising star in Thailand.

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Dutch chefs Jimmy Ophorst and Rick Dingen are setting new standards for sustainable fine dining on Phuket via MICHELIN-starred culinary skills. The two combine flair and finesse when it comes to taking eco-conscious dining to the next level on the Thai paradise island. Ophorst runs the show at PRU, the signature dining venue at Trisara, one of Phuket’s most exclusive resorts. Dingen, meanwhile, oversees the kitchen at Jampa, which follows a philosophy of “local ingredients, live fire, and zero waste cuisine” at Tri Vananda, a US$182 million wellness community taking shape in the verdant forests of northern Phuket. The pair share nationality and a desire to promote a seasonal, sustainable food ecosystem. Both were recognized at the MICHELIN Guide Thailand Star Revelation 2023 at the end of last year, with PRU retaining its 1 MICHELIN Star and MICHELIN Green Star; and Jampa earning a MICHELIN Green Star for its zero-waste, plant-based food. “Sustainability is the heart of our business,” says Ophorst who, at PRU, steers the only venue in Phuket with a MICHELIN star. “It’s integral to our restaurants and our lives.” Both Trisara and Tri Vananda are owned by Montara Hospitality Group, a firm that has earned a reputation for prioritising sustainability at Trisara and through its 16,000 sqm Pru Jampa organic farm, located within the Tri Vananda boundaries. And the two chefs are united by a shared eco-friendly philosophy that promotes a balanced food ecosystem without compromising creativity. At PRU, Thai ingredients are shaped into bewitching gourmet creations that draw inspiration from both the east and west. The venue’s name — an acronym for Plant. Raise. Understand. — provides a solid clue as to its overriding philosophy. Ingredients are 100% sourced from within Thailand, with much of the organic produce grown at the Pru Jampa farm. PRU retained its 1 star at the MICHELIN Guide Thailand Star Revelation and remains the only restaurant outside Bangkok in Thailand to attain the prestigious status. PRU was also the first restaurant in Thailand to receive the MICHELIN Green Star. “There’s a huge interest among the public in dining experiences that support local communities and showcase amazing Thai produce,” he said. “I look forward to furthering our commitment to sustainable cooking and sourcing and delighting guests through innovation.” Over at Tri Vananda, Jampa innovates by using live fire to transform local ingredients — many of which, just like at PRU, are sourced from the Pru Jampa organic farm — into healthy and balanced, yet resolutely elevated, culinary creations. “I aim to showcase locally sourced, seasonal ingredients in the best way possible,” says Dingen, whose hyper-local, plant-focused, zero-waste cuisine is marking him out as a rising star in Thailand. Dingen is known for his commitment to zero waste and he aims to make Jampa the first venue in Phuket to achieve a zero-waste-to-landfill ratio. “We want to exert the absolute minimal impact upon the earth and our aim is to break down our kitchen waste to ensure nothing goes to landfill,” he said. The success of the two restaurants is in line with the aims of Montara Hospitality’s “Dine Good, Do Good” concept, which it has rolled out across all its F&B outlets.

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