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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

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

Da Nang has quietly become one of Vietnam's most compelling dining destinations. Long celebrated for its sweeping coastline and as the gateway to both Huế and Hội An, the city has matured into a place where ambitious chefs are redefining Vietnamese gastronomy through global perspectives whilst remaining deeply connected to local identity. Among them is Chef La Thua An, whose restaurant, The Temptation, offers one of the city's most personal interpretations of contemporary Fre

There are hotel brands that focus on luxury, others on heritage, and some on efficiency. Then there are brands such as Moxy Hotels that understand hospitality can also be playful. Designed for travellers who appreciate vibrant social spaces as much as a comfortable room, Moxy has built its identity around colourful interiors, contemporary design and an energetic atmosphere that encourages guests to mingle rather than retreat behind closed doors. That philosophy arrived in Tha

Rosé often suffers from its own success. Somewhere between yacht decks, beach clubs and endless photographs of pale pink wine against Mediterranean sunsets, the category has acquired a reputation for being more fashionable than serious. Provence, however, has spent decades quietly proving that the world's most photographed rosé wines are also among its most disciplined. That point landed particularly well during a recent Thursday Afterwork at Blue Parrot Bangkok, where Châtea

THAIFEX – Anuga Asia 2026 concluded in Bangkok after five days of intensive business activity, reaffirming its position as one of the most influential food and beverage trade exhibitions in Asia. Held from 26–30 May 2026 at IMPACT Muang Thong Thani, the event welcomed 94,685 unique trade visitors from 148 countries and regions and brought together 3,590 exhibitors representing 56 countries and regions. As one of the official media partners of THAIFEX – Anuga Asia 2026, PLATT

Bangkok recently hosted an extraordinary celebration of Cuban rum at OXBO Bangkok, the contemporary dining destination at Millennium Hilton Bangkok. Bringing together heritage, craftsmanship, gastronomy and diplomacy, the exclusive dinner offered guests a rare opportunity to explore Havana Club's ICONICA Collection, the brand's prestige portfolio representing the pinnacle of Cuban rum-making. The evening began with a relaxed reception at the bar, where guests gathered over ca

The lotus is far more than a beautiful flower. At Centara Grand at CentralWorld, it becomes the centrepiece of a culinary and cultural experience featuring contemporary Thai dishes crafted from lotus roots, stems, leaves and seeds, alongside hands-on lotus folding workshops that showcase one of Thailand's most elegant traditional crafts. The lotus occupies a unique place in Thai culture. It appears in religious ceremonies, temple offerings, traditional crafts, and everyday co

THAIFEX – Anuga Asia has long functioned as one of the region’s most important barometers for the food and beverage industry, but the scale of its 2026 edition signals something more decisive. Returning to IMPACT Muang Thong Thani, Bangkok from 26–30 May 2026, the trade fair expands to 12 halls and more than 140,000 square metres, making this its largest edition to date. At a time when sourcing strategies are becoming increasingly tied to speed, precision, and adaptability, t

The return of Food & Hospitality Asia (FHA) 2026 marked more than just another edition of the region’s leading trade show—it signalled a recalibration of scale, ambition, and industry convergence. Across four days at Singapore Expo, the event unfolded as its most expansive iteration in over a decade, merging FHA–Food & Beverage and FHA–HoReCa into a single, unified platform that reflected the increasingly interconnected nature of hospitality today. As an official media partne

There is a fine line between fusion and confusion. Too often, restaurants attempting to bridge two culinary traditions end up flattening both, relying on gimmickry rather than understanding. Sato San Rooftop Bar Bangkok , however, approaches the meeting of Isaan and Japanese cuisines with considerably more care. Rather than forcing together two disparate food cultures for novelty's sake, the restaurant looks at the quiet affinities between them: the fondness for smoke and cha

In an era where luxury travel increasingly leans towards speed, exclusivity and fleeting spectacle, Regent Seven Seas Cruises has taken the opposite approach. The ultra-luxury cruise line's newly announced 2029 World Cruise, titled Eras of Exploration, is not simply another grand itinerary stitched together with glamorous ports and lavish suites. It is an unapologetically ambitious 150-night voyage designed around the romance of discovery, tracing the routes of ancient empir

Nonthaburi sits just beyond the usual orbit of Bangkok's dining scene, which means it is often overlooked by both locals and visitors in favour of the city centre or Hua Hin when in search of a memorable meal. Yet restaurants such as SANN make the drive out feel entirely justified. The recent Bib Gourmand recognition from The MICHELIN Guide only reinforces the point. This is not merely a charming Thai restaurant with a handsome setting, but one of the more compelling places

There are restaurants that modernise Cantonese cuisine by stripping it down, making it lighter, prettier and more abstract until little of its original character remains. Then there is Wing Restaurant Hong Kong, where Chef Vicky Cheng takes the opposite approach. Rather than distancing himself from tradition, he sharpens it. Familiar flavours become cleaner, more precise and more elegant, yet never so refined as to lose their warmth. It is this balance between polish and soul

There was a time when finding Rabbit Hole Bangkok felt almost conspiratorial. Before Bangkok's cocktail bars began multiplying across every neighbourhood with Edison bulbs, terrazzo counters and lists of clarified drinks long enough to resemble short novels, Rabbit Hole Bangkok stood behind an unmarked wooden door in Thonglor and asked guests to make a little effort. There was no glowing sign outside, no obvious entrance and certainly no queue of people taking photos in fron

Hong Kong's return as host city for Asia's 50 Best Restaurants 2026 felt both fitting and symbolic. Few cities in Asia understand the tension between tradition and reinvention quite like Hong Kong. It is a place where old tea houses sit beneath luxury malls, where Cantonese banquet culture coexists with French tasting menus, and where diners continue to debate whether heritage is best preserved through nostalgia or evolution. It is perhaps no surprise, then, that the city's

PLATTER Magazine attended #50BestTalks 2026 in Hong Kong as part of Asia's 50 Best Restaurants week, where some of the region's most influential voices in gastronomy and hospitality gathered to reflect on what it means to be rooted. Held on 24 March 2026 at Tiffin, Grand Hyatt Hong Kong, the annual forum once again served as the intellectual and emotional prelude to the awards ceremony itself, inviting chefs, sommeliers, sustainability advocates and restaurateurs to move beyo

In a city where experimentation in bars often leans towards spectacle, XIM Bangkok arrives with a quieter, more deliberate proposition. Positioning itself as an Xplorimental Bar, this Bangkok cocktail bar is not built on theatrics alone, but on the discipline of restraint—an approach that feels increasingly rare. Here, innovation is not about how far a drink can be pushed, but how precisely it can be resolved. At the centre of this philosophy sits a guiding principle: Balanc

In partnership with Food & Hospitality Asia 2026