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Thailand's growing craft spirits industry has increasingly turned towards local ingredients, but creating a spirit that genuinely represents the country requires more than assembling a collection of familiar botanicals. For wasteland Bangkok, the challenge was to capture Thailand's culinary heritage, aromatic traditions and natural resources without resorting to the usual interpretations of Thai flavour. The result is NUAL, a sugarcane-based craft white spirit that draws on t

Bangkok's Indian dining scene continues to evolve, with restaurants exploring new ways to interpret the country's diverse culinary heritage. Jharokha by Indus or Jharokha brings its own perspective to modern Indian cuisine in Bangkok, combining traditional cooking techniques with contemporary presentation and thoughtfully selected ingredients. Inspired by the spirit of the hunter's firepit, the restaurant places fire at the heart of its culinary identity, drawing upon the ele

Italian cuisine has always been particularly accommodating of regional interpretation, and Tipsy Timo Bangkok takes advantage of that flexibility. Its menu draws on familiar Italian preparations while introducing Japanese ingredients, Asian condiments and occasional French influences. Burrata shares the table with Mazara red prawn carpaccio, uni cream finds its way into spaghetti, and mentaiko mayonnaise accompanies a generous serving of fried seafood. The same adventurous sp

There is something immediately disarming about Khao San Sek. The dining room, framed by exposed brick, dark timber and tall windows, carries the warmth of an old Bangkok house without treating nostalgia as decoration. Cushioned benches soften the room, while a few contemporary details keep it from becoming too reverential. This is a restaurant that appears comfortable with the past, but isn't content simply to reproduce it. The same attitude runs through the menu: recognisabl

From 10 to 13 September 2026, Rosewood Phnom Penh became a meeting point for chefs, bartenders, artists and diners as the third edition of Taste of Cambodia unfolded across the hotel. More than a conventional food festival, the four-day programme considered how Cambodia's culinary identity continues to develop: firmly connected to inherited recipes and local flavours, yet increasingly shaped by contemporary technique, regional exchange and a confident bar culture. The setting

After welcoming guests since 2014, Big Fish at Siam@Siam Design Hotel Pattaya has returned with expanded buffet stations and a broader selection from breakfast to dinner, while seafood remains firmly at the centre of its evening identity. The restaurant's appeal is not built on reinvention for its own sake, but on giving a familiar Pattaya favourite more culinary range without losing the character that made it memorable. Executive Chef Antonio Velazquez leads the kitchen acro

Asia's influence over contemporary luxury hospitality is no longer a matter of momentum alone. At The World's 50 Best Hotels 2026, it looked decidedly like command. Rosewood Hong Kong retained the No.1 position for a second consecutive year. At the same time, Bangkok placed Capella Bangkok at No.2 and Four Seasons Bangkok at Chao Phraya River at No.3. Three Asian hotels therefore occupied the entire podium, with two on the same stretch of the Chao Phraya River. Unveiled on 15

KANOSUKE Japanese Whisky marked its official arrival in Thailand with a launch event at SAKE FOREST at Rain Hill on 26 August 2026. Led by Yoshitsugu Komasa, founder and master blender of KANOSUKE Distillery, the masterclass used seven pours to explain how a Kagoshima family’s history in shochu developed into a contemporary Japanese whisky operation. The tasting began with Mellowed Kozuru and Re-Charred Cask (Ex-Shochu Cask), followed by KANOSUKE Single Malt, KANOSUKE Hioki P

Sands Lifestyle Macao brought its five-city Michelin journey, Culinary Bridges, to Bangkok on 13 August 2026. Hosted at Nusara, the dinner featured "Harmony of Royal Heritage & Refined Tradition", the restaurant's fifth menu, shaped by royal Thai heritage, regional flavours, family memories and contemporary interpretations of familiar dishes. Travelling through Seoul, Beijing, Bangkok, Hangzhou and Taipei ahead of The Parisian Macao's tenth anniversary celebration, Culinary B

There was a period when sustainability became one of hospitality's most persuasive words. Restaurants spoke eagerly of greener kitchens and a better future, while diners became increasingly interested in the consequences of what they ate. Much of that enthusiasm was well-intentioned, although the language occasionally outpaced the practices behind it. Distinguishing genuine commitment from a carefully polished claim was not always straightforward. Electric Sheep takes a quiet

A restaurant menu is never entirely fixed. Ingredients shift with the seasons, kitchens discover new techniques and certain dishes return because diners simply refuse to forget them. At SOMA Bangkok, the latest menu refresh reflects all three, bringing together new interpretations and familiar favourites rooted in Thailand’s regional cooking traditions. Head Chef Pak Yamoo leads the kitchen, bringing each dish to life with bold creativity and a deep respect for tradition. Gui

Canopy Bangkok Sukhumvit welcomed members of the media for an exclusive press preview ahead of its official opening, offering the first glimpse inside the 174-room property and marking the arrival of Hilton's Canopy Hotels lifestyle brand in Southeast Asia. The preview introduced the hotel's locally informed interiors by award-winning design studio AvroKO, four distinctive dining and drinking concepts and its creative connections to Bangkok. Located on Sukhumvit Soi 12, appro

Macau has never been particularly interested in understatement. Along the Cotai Strip, hotels compete not simply through rooms and restaurants, but through architecture, entertainment, art and increasingly ambitious expressions of hospitality. Within that landscape, Wynn Palace Macau understands exactly where it stands. It is grand, colourful and unapologetically theatrical, yet behind the spectacle is a hotel where some of the most memorable details are surprisingly small. A

For diners curious about two of Chef Thitid “Ton” Tassanakajohn’s most personal restaurants, a grandmother-meets-ocean collaboration was a special, limited-time dining experience that offered the rare opportunity to encounter both in one sitting. Hosted at Lahnyai, the collaboration brought the Bangkok restaurant together with Samut from Phuket, weaving family recipes and the flavours of Central Thailand into the latter’s confident exploration of Southern seafood. The premise

There are collaborative dinners that exist simply to showcase celebrated names, and there are those that reveal how chefs think when they cook together. Reunion Across the Sea belonged firmly to the latter. Bringing together Chef Tsai Shih Wei of Chai Jia Chai, Chef Naka Xiong of Odette and Chef Byi of La Bourriche 133, the evening marked the opening of Odette while reconnecting three chefs whose professional journeys have crossed over many years. Representing Bangkok, Singap

When the final envelope was opened in Wynn Palace Macau, applause echoed across a room filled with many of Asia's most influential bartenders. For Hope & Sesame in Guangzhou, it marked the culmination of a decade-long journey. For everyone gathered, it was another reminder that Asia's cocktail scene has entered a new era—one where the continent's finest bars are no longer defined by imitation, but by identity. For more than a decade, Asia's 50 Best Bars has documented the rem

Luxury resorts often attempt to impress from the very first moment with towering lobbies, extravagant chandeliers or lavish displays. The Retreat Koh Chang takes a different approach. Set along the quiet shoreline near Kai Bae Beach within Mu Ko Chang National Park, this elegant adults-only, five-star sanctuary embraces restraint, allowing architecture, landscape and the rhythm of the sea to become the defining elements of the experience. Home to just 38 spacious rooms, suite

Few chefs have shaped contemporary perceptions of Thai cuisine as decisively as Pam—Pichaya Soontornyanakij. The chef behind Restaurant Potong was named Asia’s Best Female Chef 2024 by Asia’s 50 Best Restaurants, followed by the World’s Best Female Chef title from The World’s 50 Best Restaurants in 2025, while The Best Chef Awards presented her with Three Knives. These accolades have placed her firmly among the most celebrated chefs in Thailand, yet they tell only part of her

Bartending competitions are often described in the language of victory: one champion, one trophy and one ticket to the global stage. Yet across two full days of competition, the final result can begin to feel almost secondary to the process itself. The more interesting story lies in how 38 bartenders respond when their knowledge, technique, creativity and ability to think under pressure are tested in entirely different ways. That was the case at Diageo World Class Thailand 20

Occupying the upper floors of the Grand Green Osaka South Park Tower, the hotel overlooks Umekita. This ambitious urban redevelopment has transformed the former freight yard north of Osaka Station into one of the city's most dynamic neighbourhoods. Directly connected to the station itself, the property places Kyoto, Kobe and Nara all within an hour, making it an ideal base for discovering the wider Kansai region. Yet despite its central location, Waldorf Astoria Osaka quickly