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In the heart of Warsaw, where cobblestone streets meet sleek skyscrapers, there’s always a story waiting to be discovered — especially through its cuisine. As part of Radisson Collection’s Taste of Heritage Series, Radisson Collection Hotel, Warsaw, invites guests to discover an iconic dish steeped in history that once graced the tables of Poland’s finest feasts: Goose.  Photo credits: Radisson Collection Hotel, Warsaw St. Martin’s Goose: From Past to Plate  Poland’s long-standing love affair with geese boasts a rich history. Many years ago, Warsaw’s market was a veritable sea of feathers, overflowing with millions of these birds destined for far-flung corners of the globe. To prepare them for these arduous journeys, ingenious Polish farmers developed a unique system of foot protection, perhaps making them the first well-shod ingredient in history. This deep-rooted connection to geese culminated in a special celebration on St. Martin’s Day, the feast day of the patron saint of winemakers and geese. Legend has it that St. Martin, to avoid being made bishop, hid in a stable filled with geese. Their noisy honking betrayed him, forever linking his name to these feathery creatures. Traditionally, Polish families honored St. Martin’s Day with hearty goose feasts. This date also coincides with the celebration of Polish Independence, making goose the perfect dish to enjoy when visiting Poland’s capital city. Today, chefs across Poland are bringing goose back to the table. At Nokto, the elegant restaurant at Radisson Collection Hotel, Warsaw, Chef Krzysztof Bogucki is leading this culinary revival with a dish that pays homage to Poland’s storied past. Mastering the Art of Goose at Nokto  As part of Radisson Collection ‘Taste of Heritage’ series, guests are invited to try this traditional goose dish for themselves. Until the end of April 2025, Chef Krzysztof and his team will be serving their take on the Polish classic, along with all the trimmings, welcoming diners to journey through Poland’s rich history, one flavor at a time. At Nokto, preparing goose is more than cooking—it’s a meticulous process celebrating techniques passed down through generations. Each bite reflects the care and tradition of Polish cooking, but with Chef Krzysztof’s personal twist and modern flare, has reimagined this local staple and transformed the dish into a fine dining experience. Chef Krzysztof has perfected his take on goose over the years, brining with allspice and bay leaves, stuffing the bird with apples, oranges and marjoram, slow roasting for over 3 hours and making a rich sauce from scratch with drippings and white wine. The limited time goose dish will be on the Nokto menu until the end of April and comes served with all the traditional Polish sides including potato dumplings, boiled potatoes with parsley, red cabbage with apples and wine and the goose sauce. Rediscover Polish Heritage in Style  Radisson Collection Hotel, Warsaw, nestled in the city’s business district and steps away from the picturesque Old Town, provides the perfect blend of comfort and luxury. Each of the 309 rooms and suites features contemporary furnishings with some of the best views of the city, with access to a swimming pool, on-site gym, and spa. Full of character and warmth, its enviable location makes it an ideal base for exploring Poland’s vibrant capital, with the Jewish Quarter, Warsaw Uprising Museum, Warsaw National Museum and Royal Castle all within walking distance. Exciting ‘Taste of Heritage’ destinations to be featured in 2025  Radisson Collection’s brand hallmarks of exceptional gastronomy, art, design and heritage experiences are showcased through the Radisson Collection Gastronomy Series. The Gastronomic Series will continue into 2025 with more gastronomic destinations such as Radisson Collection Hotel, Waterfront Cape Town, Radisson Collection Resort, Galle and Cour des Loges Lyon, A Radisson Collection Hotel.

The majestic Dragon Pearl Cave in Vietnam’s north will metamorphose into a restaurant and concert hall from April this year when Asia Premier Cruises (APC) Corporation launches a cave dining experience accompanied by live entertainment. Photo credits: Asia Premier Cruises The 2.5-hour cave dining experience, believed to be one of the largest of its kind on the planet, will be on offer for lunch and dinner daily at the 4000-square-metre cave. About a 30-minute drive from Halong City, Dragon Pearl Cave is one of the biggest caves in the Bai Tu Long area of Vietnam’s Cam Pha district. Surrounded by the Ban Co mountain range, Dragon Pearl Cave is one of a complex of five caves in the Vung Duc historical relic site. Situated 45 metres above sea level, the cave formed around 150 million years ago and is dubbed ‘a theatre inside a mountain’ by locals due to its two chambers and myriad stalagmites and stalactites. APC’s chefs are crafting a dining experience that will cater to up to 800 guests. Options will range from an international buffet to white table fine dining. A captivating 45-minute live performance, that is still being finalised, will precede the cave dining. Filled with natural daylight that enters the top of the cave, Dragon Pearl Cave’s first chamber will serve as a reception area before guests move into the second, larger chamber, which will host entertainment and dining. Nguyen Cao Son, the chairman of APC, which owns Halong Bay’s leading boutique cruise line Ambassador Cruise, said the cave dining journey was poised to become a “bucket-list item”. “We recently filmed three orchestral performances by Suc Song Moi Orchestra in Dragon Pearl Cave and they were dreamlike and otherworldly,” he said. “The performances made for a trial run as we explore all of our options for our cave dining entertainment offerings. Our mystical cave dining journey will mark a new milestone in Vietnam’s cultural tourism, turning a UNESCO World Heritage listed site into a remarkable stage that celebrates nature, history, art and good cuisine in a way never seen before.” The Suc Song Moi Orchestra features 30 musicians and seven background vocalists. Its repertoire ranges from the likes of Trống Cơm, a traditional Northern Vietnamese folk song reimagined with orchestral elements, and Mùa Xuân Ơi, a well-loved Vietnamese melody celebrating a prosperous New Year, to Vietnam Style; a creative remake of Gangnam Style that pays tribute to the spirit of Vietnamese people.” The orchestra’s founder and artistic director is renowned Vietnamese conductor Dong Quang Vinh. Dubbed “Vietnam’s music ambassador” by domestic and international media for his ongoing efforts to promote Vietnamese music to the world, Vinh is also the principal conductor of the Vietnam National Opera and Ballet, and the artistic director and conductor of Hanoi Voices Choir. He has been a guest conductor of numerous international orchestras including the Shanghai Opera House Symphony Orchestra and was chosen by the Japanese government to conduct the “Vietnam-Japan Festival Orchestra” in six Japanese cities in 2023 in celebration of the 45th anniversary of diplomatic relations between Vietnam and Japan. "To take our music, usually performed in a large concert hall, and bring it to a setting as unique as a cave, one as spectacular as Dragon Pearl Cave, is a remarkable experience for me and Suc Song Moi Orchestra,” Vinh said. “Performing in the cave for the first time was both exhilarating and humbling, as we felt a deep connection between music and nature amid its ancient rock formations and thus incredible acoustics.” View videos of the Suc Song Moi Orchestra’s recent performances at Dragon Pearl Cave here. For more information about APC Corporation, please visit www.ambassadorcruise.com.

The Anam Cam Ranh’s fine dining restaurant The Colonial has introduced an indulgent degustation menu that celebrates an eccentric array of Vietnamese ingredients, albeit with French finesse. Photo credits: The Anam Cam Ranh Replete with an open kitchen, grand piano, and courtyard with a canopy of established gardens, The Colonial is serving a new six-course menu crafted by The Anam Cam Ranh’s executive chef Duy Anh Nguyen with optional wine pairing. The feast begins with an amuse-bouche comprising a giant clam with sausage and daikon jams, caramelised miso glaze, herbs and salmon roe, as well as Vietnamese beef tartare with caramelised cashew, fish sauce, crispy garlic and betel leaf. Following an entrée of salted mackerel with fermented star fruit, sour broth, chrysanthemum, and coriander oil, the first main dish is a 14-day dry-aged duck breast with pumpkin flower, black apple amazake, brown butter fermented tofu sauce. After mango and passion fruit sorbet with oolong tea cordial and yellow raisin to cleanse the palate, the second main is grain 150-day Black Angus tenderloin with eggplant puree, beef jus infused with homemade chili and basil, accompanied with Vietnamese ST25 fragrant rice with corn and green beans. The degustation is rounded off with Tahini ice cream with sesame chip, caramelised hajikami and coconut milk sauce, Nha Trang tofu pudding. Wines from Australia, France and Italy complement each course as part of an optional wine pairing. “Vietnamese cuisine is renowned the world over for its distinct flavour combinations thanks to vibrant ingredients such as aromatic herbs, spices and sauces,” Mr Duy Anh said. “Our new menu celebrates Vietnam’s combinations of ingredients and contrasting textures with an undeniable French influence.” With a design that is an echo of Vietnam’s bygone Indochine-era, The Anam Cam Ranh’s The Colonial specialises in modern European and French dishes with Vietnamese nuances. Photo credits: The Anam Cam Ranh Located near The Anam Cam Ranh’s open-air lobby and to the left of the quaint Saigon Bar, The Colonial serves a premium European buffet and a la carte menu for breakfast and is the resort’s club lounge by day for guests of premium suites and villas. Guests booked into the Ocean View Pool Villas, Ocean Front Pool Villas, Honeymoon Villas, Terrace Sea View Suites and The Anam Terrace Suites may use the club lounge from 7am until 5pm daily before it becomes the resort’s fine dining restaurant by night. The Anam Cam Ranh was recently recognized as one of the 100 best hotels in the world, landing on prestigious Fodor’s Finest Hotels list for 2025. For further information or to make a booking, visit www.theanam.com, email info.cr@theanam.com or telephone +(84) 258 398 9499.

Luxury heritage hotel partners with Il Vicolo in Phnom Penh for a special meal on March 2  

A feast for the senses awaits as Heritage Resorts & Golf in Mauritius unveils a dazzling 2025 Culinary Calendar, an invitation to embark on a gastronomic odyssey unlike any other. With a programme brimming with creativity, refinement, and world-class expertise, this year's edition is set to captivate epicureans and gourmets alike. Photo credits: Heritage Resorts & Golf You can view the full calendar here: https://heritageresorts.mu/hotels-mauritius/culinary-calendar Under the title of “A Starry Gastronomic Odyssey”, the calendar unfolds as a year-long celebration of fine dining, featuring monthly culinary rendezvous hosted by Michelin starred chefs. Each month, the group's exceptional establishments will transform into epicurean sanctuaries, where the artistry of haute cuisine takes centre stage, orchestrated around carefully curated themes. The prestigious Heritage Le Telfair Golf & Wellness Resort, Heritage Awali Golf & Spa Resort, and the Château de Bel Ombre will welcome no fewer than 13 distinguished chefs, each graced with Michelin stars. Through exclusive signature dinners and interactive masterclasses, they will share their savoir-faire, blending tradition with innovation, refinement with authenticity. Guests will be invited to indulge in exquisitely composed dishes that pay homage to both time-honoured culinary legacies and contemporary gastronomic artistry. Beyond these exquisite encounters, three unmissable gourmet events will punctuate the year: May – Bourbon Island Week – An ode to the soulful flavours of Mauritius' sister island, bringing forth a vibrant fusion of Creole influences and island heritage. July – Sommeliers' Week – A tribute to the world's finest vintages, curated by leading wine experts who will unveil remarkable pairings. October – Sustainable Gastronomy Week – A celebration of eco-conscious haute cuisine, led by visionary chefs Yann Monbaron and Christophe Chiavola, proving that sustainability and indulgence can go hand in hand. “Creating exceptional gastronomic moments is at the very heart of Heritage Resorts & Golf,” states Raoul Maurel, Chief Operations Officer. “By collaborating with some of the world's most esteemed chefs, our ambition is to offer guests—both local and international— culinary experiences that transcend taste, stirring emotion, connection, and excellence. These encounters are not only transformative for our guests but also for our kitchen brigades, who have the privilege of learning from the finest talents in the industry. Since the reopening of our borders in 2020, we have welcomed over 40 Michelin-starred chefs, an achievement that reaffirms our unwavering commitment to haute cuisine in Mauritius.” Closing the year on a sumptuous crescendo, the 2025 edition will culminate in December with an extraordinary four-hands gala dinner—a celebration of artistry, passion, and the spirit of fine dining. For further information, visit www.heritageresorts.mu

A cart brimming with Thai-inspired chocolate bars, featuring unique flavours ranging from ‘Mango Chili’ and ‘Massaman Peanut Curry’ to ‘Thai Tea’ and ‘Khao Soi Curry’, has trundled into Meliá Chiang Mai in support of local sustainable farmers. Photo credits: Meliá Chiang Mai The hotel has joined forces with award-winning boutique chocolatier Siamaya, a Chiang Mai company that makes bean-to-bar chocolate from locally sourced organic Thai cacao beans and ingredients and that pays farmers higher prices to ensure they receive a living wage. The chocolate-laden cart is permanently stationed at the entrance of the hotel’s all-day dining restaurant Laan Na Kitchen. Its eclectic selection of dark chocolate varieties range from ‘Hill Coffee and Pomelo’ and ‘Thai Bullet Chili’ to ‘Tom Kha Coconut Curry’. In addition to milk chocolate bars such as ‘Durian’, ‘Orange Cranberry and Almond’, ‘Banana’ and ‘Masala Chai’, the cart also offers ‘Pumpkin Pie’ white chocolate. A unique option is the ‘Khao Soi Curry’ bar that pays tribute to the creamy, slightly spicy yellow curry noodle dish from Northern Thailand. The milk chocolate bar is flavoured with hints of crispy noodles, spices, and fried shallots.  “By making chocolate from scratch in a responsible, compassionate and eco-friendly way, reducing waste across their production process and using recycled paper and soya-based inks for packaging, Siamaya Chocolate is a welcome part of our hotel’s network of ethical and chemical-free suppliers that is a central plank in Meliá Chiang Mai’s ‘360° Cuisine’ program,” said Meliá Chiang Mai’s general manager Marc Selinger. The partnership with Siamaya is part of the hotel’s network of ethical and chemical-free suppliers, which includes gourmet farm SEED in San Sai District, organic gourmet farm Rong Khum in San Pa Tong, Jartisann’s Original Thai Cheese, which crafts artisanal cheese made from high-quality, locally sourced raw cow’s milk, and SUPHA BEE FARM, a local honeybee farm in Mae Rim. Photo credits: Meliá Chiang Mai “We support sustainability practices so our partners will continue to farm long into the future and we pay around 2-2.5 times as much as fair trade programs usually pay farmers for the cacao, often going on field trips to make sure the cacao is grown sustainably and with respect for the nature around the cacao plantations,” said Siamaya’s co-founder and chief executive officer Neil Ransom. “With this higher payment we require pesticide free farming and a strict no-burning policy. As in other regions of Southeast Asia, pollution caused by agricultural burning is an issue in Thailand, and by introducing a no-burning policy we aim to contribute to a better and greener world,” added Siamaya’s co-founder and chief operating officer Kirstian Levinsen. The hotel’s guests are also welcome to participate in Siamaya Chocolate’s chocolate making workshops and learn about what it means to have social awareness and sustainability as small business key values. Meliá Chiang Mai’s ‘360° Cuisine’ program is designed to reduce the hotel’s carbon footprint and promote healthy eating. Under the program, the hotel sources ‘farm to plate’ organic produce that travels only a short distance. As much of each ingredient is used – roots, leaves, stems, stalks and more – in a ‘thoughtful cooking process’ before ‘plate to farm’ food waste returns to the farms as fertilizer in a truly 360° concept. Leftover cooking oil is sent to be recycled into biodiesel. To contact Meliá Chiang Mai or to make a booking, email reservation.chiangmai@melia.com, call +66 52 090 699 or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/index.htm To contact Simaya Chocolate, call +(66) 065 050 1649 or visit https://siamayachocolate.com/.

The Ritz-Carlton, Hong Kong is proud to partner with Officina Profumo-Farmaceutica di Santa Maria Novella, the “Foundry of His Royal Highness” for the Old Italian Royal House, to present the Medici Garden Aromatic Afternoon Tea at Café 103. Available from January 6 to March 31, 2025, embark on a journey of fragrance as our talented culinary team curates an exquisite selection of afternoon tea delicacies inspired by the eight-hundred-year-old brand’s enchanting I Giardini Medicei Eau de Parfum Collection. Photo credits: The Ritz-Carlton, Hong Kong This collection includes four captivating perfumes—Bizzarria, L’Iris, Magnolia, and Gelsomino—each crafted from the citrus fruits, flowers, and plants of the historic Medici family’s gardens in Florence, Italy. The design of the I Giardini Medicei Eau de Parfum Collection “coffret-book” packaging is mirrored in the afternoon tea box, which features two compartments filled with delightful sweet and savory treats inspired by these exquisite fragrances.

Bringing a taste of the Amalfi Coast to Istanbul, Limoré joins the hotel’s acclaimed dining portfolio, including Michelin-recognised Nobu and Atölye  

Bringing a new wave of sophisticated dining to the city, Soyi – A Delectable Dining Experience, helmed by Saksher Thakur, opens its doors in Sector 49, Noida. With an ambiance that seamlessly blends luxury minimalism with a touch of boho charm, Soyi is set to redefine casual fine dining with an exquisite culinary experience that appeals to both discerning food enthusiasts and casual diners alike. Photo credits: Soyi Designed to accommodate 100 guests, Soyi presents an intimate yet upscale environment where every element, from the décor to the flavors, is carefully curated to create an inviting atmosphere. The restaurant’s interiors showcase a harmonious blend of earthy tones, intricate textures, and warm lighting, offering a perfect setting for intimate dinners, friendly gatherings, and celebratory occasions. At the heart of Soyi lies its thoughtfully crafted menu that offers a diverse selection of vegetarian and non-vegetarian delights, catering to a wide range of palates. Patrons can savor signature dishes like the smoky and spicy Chicken Tandoori or the indulgent Paneer Cheesy Kebab, alongside a variety of comforting soups, wholesome salads, and aromatic biryanis. With a price range that suits both casual diners and fine-dining connoisseurs, Soyi offers dishes priced between ₹199 to ₹1295, ensuring an accessible yet luxurious experience for all. Reflecting on the restaurant’s vision, Shaksher Pundhir & Yash Pundhir, the driving force behind Soyi, stated, “Soyi is more than just a dining space; it’s a celebration of flavors, aesthetics, and heartfelt hospitality. Our aim is to create a space where guests feel welcomed and leave with unforgettable memories.” Looking ahead, Soyi has ambitious expansion plans, with a goal to launch four more outlets over the next two years, bringing its unique take on contemporary dining to a wider audience. With each new location, the brand promises to uphold its commitment to quality, innovation, and creating immersive culinary experiences. Soyi’s first outlet in Noida is set to become a go-to destination for those seeking an elegant yet approachable dining experience that marries global influences with local flavors in a refined yet relaxed setting.

INNSiDE by Meliá Bangkok Sukhumvit’s all-day dining restaurant The Kites Eatery has unveiled a playful and eclectic menu that celebrates central, northern, north-eastern and southern Thai cuisine. Photo credits: INNSiDE by Meliá Bangkok Sukhumvit Situated on the hotel’s 31st floor and dominated by soaring windows giving way to spectacular views of Bangkok, The Kites Eatery is adorned with abstract artwork of kites - a reference to the popular pastime of kite flying in state park Sanum Luang. Fashioned by executive chef Katisak “Note” Pinkaew and his team, the new menu is served a la minute using quality ingredients from local farms. The menu is made up of six sections - “Yum”, “Kub-Khao”, “Jan-Deaw”, “Kin-Len”, “Ping-Yang” and “Khong-Wanh”. Thai salads are known as “yum”, which means “mix”. “Yum Woonsen Boran - Rustic recipe glass noodle salad with minced pork and dried shrimps” and “Yum Nuea Yang - Spicy grilled grass-fed Australian beef salad” are among highlights of the menu’s Yum offerings. Meaning “eat and play”, Kin-Len’s appetisers include “Thod Mun Mhuk - Bite size spicy squid cake with cucumber relish” and “Lookchin Plakray - Slow poached leatherback fish ball with Chef s recipe sauce”. “Our new menu draws on our inspiration to offer all sorts of surprises as we take diners on a culinary pilgrimage of Thailand,” said Pinkaew. Kub-Khao, which translates to “with rice”, features options served with a choice of jasmine rice or brown rice. Kub-Khao dishes range from “Phed Palow rice field duck stew in herbal soya sauce served with egg” to ‘Talay Phad Phong Karee - Stir fried catch of the day seafood with smooth yellow curry sauce’”. Meaning “grilled”, Ping-Yang’s options such as “Mhuk Yang - Yaowarat’s style grilled squid tubes Goong Phao - Grilled Samut Songkhram’s tiger prawns with chili lime sauce” are also accompanied by rice. Photo credits: INNSiDE by Meliá Bangkok Sukhumvit Jan-Deaw, a.k.a “a la carte”, affords the likes of “Khaw Soi Nuea - Chiang Mai curry noodle with tender grass-fed beef” and “Khaw Nha Gai - Bangkok China town chicken rice stew with chili and chive”. Mango sticky rice and coconut ice cream are among Khong-Wahn’s “sweet things”. Open from 6.30am-11pm, The Kites Eatery’s chefs serve a healthy buffet breakfast and a la carte menu from noon, as well as customised lunches and banquets for meetings and events.  INNSiDE by Meliá Bangkok Sukhumvit is the newest member of an eclectic collection of urban and beach INNSiDE hotels — in 14 different countries across Asia, Europe, and the Americas — designed for those with curious minds who have a fluid lifestyle when it comes to work and leisure. For further information and to make a reservation, visit https://www.melia.com/en/hotels/thailand/bangkok/innside-bangkok-sukhumvit, email reservation.innside.sukhumvit@melia.com or call +66 2 340 5499.

The first stage in the hotel’s £6m refurbishment  

An Epicurean Love Affair will bring Exclusive Takeover for Valentine’s, and Amorous Line-up of Dining Experiences