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Step across the threshold into a world where custom intertwines with innovation, where each sip tells a story. Paying homage to traditional Japanese drinking rituals, NAYUU Bar welcomes those seeking an extraordinary drinking experience. Photo credits: NAYUU Bar Nestled within NAYUU restaurant at Four Seasons Resort The Nam Hai, Hoi An, renowned for its omakase menus crafted by Chef Alex Moranda, the bar shares the same dedication to artistry. Embark on a deeper exploration of intricate flavours with a beverage menu that extends the restaurant's culinary philosophy into the liquid realm, offering a sipping journey across the five core tastes — sweet, sour, salty, bitter and umami — that come together to define Japanese gastronomy. A Timeless Ritual At the heart of the bar lies the Highball, a cocktail that has woven itself into the fabric of Japanese culture, cherished as a symbol of simplicity elevated to perfection. Enjoyed in dedicated bar sections across Japan, this staple drink reflects the art of balancing flavours with precision. NAYUU Bar honours this tradition through creative interpretations. The Sake Highball, with its refreshing blend of sake, fresh lime and ginger beer, provides a crisp start to the evening, while the vibrant Yuzu Highball combines Haku vodka with zesty yuzu cordial for a burst of citrus. The Umeshu Highball centres the subtle sweetness of Japanese plum wine, countered elegantly by the effervescence of soda water. Photo credits: NAYUU Bar Craftsmanship in Every Pour Explore a selection of cocktails that capture different facets of the taste spectrum, blending time-honoured ingredients with contemporary flair. Made with Roku gin, dry vermouth and salted wakame cordial, the Waka Martini is a nod to the depth of Japanese flavours, each sip evoking the elusive umami. Not a Margarita is another standout, reimagining the classic cocktail with 1800 Blanco tequila, hibiscus, agave and citrus. The Nam Hai Old Fashioned combines Coconut Michter's US1 bourbon with pineapple, Sampan aged rum and bitters, offering a tropical twist on an enduring favourite.Behind the bar, bartender Vo Duy Phuong crafts each drink with the passion and care of a true artisan. While rooted in a deep respect for tradition, his experimental approach pushes the boundaries of what's possible in a glass, showcasing the complexity and nuance of Japanese flavours. The Art of Sake Sake holds a special place on the menu. As the only spot in Central Vietnam offering both still and sparkling draft sake, NAYUU Bar invites guests to immerse in Japan's rich brewing heritage with a range of options from different regions. From delicate, floral notes to robust, full-bodied intensity, this sake selection is curated to please every palate. Guests can also elevate their dining experience at NAYUU restaurant with a sake pairing option. Exquisite Wines Discover an exemplary wine collection, featuring acclaimed selections such as Billecart Salmon Brut Reserve Champagne and Cos d'Estournel 2eme Grand Cru Classe AOC. To ensure the integrity of each bottle, NAYUU Bar employs the Coravin system, ensuring that every glass of wine reflects the same excellence as the day it was first opened. An Elegant Sojourn Arrive at NAYUU Bar for a remarkable beverage experience, hosted in a cozy, intimate setting. As guests proceed to the dining area, they carry with them the flavours and stories of the drinks they've enjoyed, making the bar an integral part of the NAYUU journey. The evening doesn't end with the meal — it comes full circle. Be sure to return to the bar for a dessert drink, perhaps a Nayuu San with coconut whisky and pandan, or a premium tea such as aromatic Matcha Genmaicha or fruity Japanese Oolong. NAYUU Bar also welcomes guests who may not be dining at the restaurant and simply enjoy a perfectly mixed cocktail. To discover more world-class drinking experiences at Four Seasons Resort The Nam Hai, Hoi An, visit Fine Dining in Hoi An and follow #FSBestSip.

The 400-year-old dining establishment inspired the hit 2007 Disney movie Ratatouille

Meliá Koh Samui and Meliá Ho Tram roll out new systems to minimize waste

Jimmy Ophorst and Chudaree "Tam" Debhakam team up for four-hands dining events at Trisara

Her Highness Princess Chansita Norodom will join a special tea experience on Sept. 28

Meliá Chiang Mai has joined forces with three universities to educate and train upcoming generations of hospitality professionals about sustainable farming, culinary and waste management practices. Culinary students from Suan Dusit University in Lampang, Chiang Mai University and Rajamangala University of Technology Lanna Tak study, and experience in action, Meliá Chiang Mai’s ‘360º Cuisine’ concept as part of ongoing partnerships between the hotel and the universities. Meliá Chiang Mai’s ‘360º Cuisine’ concept Under its ‘360º Cuisine’ program, the hotel works closely with local farmers to help improve sustainability and encourage ethical production to make the overall food system more resilient. The hotel sources vegetables, fruit, herbs, cage-free eggs, sterilised fresh milk, artisanal cheese, honey and more from a network of nearby ethical and chemical-free suppliers such as gourmet organic farms Seed and Rong Khum, as well as Jartisann’s Original Thai Cheese and Supha Bee Farm. Designed to reduce the hotel’s carbon footprint and promote healthy eating, the ‘360° Cuisine’ program is spearheaded by Meliá Chiang Mai’s executive chef Suksant (Billy) Chutinthratip. Chef Billy and his team harvest as many ‘farm to plate’ ingredients as possible – roots, leaves, stems, stalks and more – in a ‘thoughtful cooking process’ before food waste returns to the farms as fertilizer. Since the 360° Cuisine program’s inception in 2022 until July this year, the hotel has processed more than 5590kg of leftover food as compost and fertilizer and more than 1820 kg of cooking oil as a biodiesel fuel. “Witnessing the younger generation engage with our concept is incredibly rewarding; the students appreciate the hard work behind our sustainability efforts, and the universities value real-world learning experiences,” Chef Billy said. “The students hold the key to long-term changes benefitting the health of our guests, community and environment.” Meliá Chiang Mai’s ‘360º Cuisine’ conceptMeliá Chiang Mai’s ‘360º Cuisine’ concept As part of their studies, students visit Seed and Rong Khum to learn about sustainable agriculture, and spend time at the hotel’s kitchens to see the 360° Cuisine program in action and cook the concept’s dishes. Chef Billy provides case studies for students as part of their culinary art curriculum, and participates in guest speaker sessions. Meliá Chiang Mai has hired some of the students upon graduation who, according to Chef Billy, “share our passion for sustainability”. "I had the invaluable opportunity to serve as a kitchen trainee at Meliá Chiang Mai, where I learned numerous sustainability practices, including managing kitchen waste through a 360-degree approach, directing it to an organic farm for composting,” said Chiang Mai University graduate Thodsapol Chaimongkol. “My university instructor and Chef Billy supported me in an experimental project that explored the use of locally grown kale in pizza dough. This experience enriched my culinary skills and paved the way for me to be selected as a permanent staff member upon graduation, marking a major milestone in my career." "After completing my internship program with Meliá Chiang Mai, I am so proud to be a member of the culinary team,” said Rajamangala University of Technology Lanna Tak graduate Chanika Thongtecha. “I had the opportunity to learn extensively during my time here and, with the support of Chef Billy and the team, I implemented a project using surplus tomatoes from local farms to create jelly for our buffet sections and coffee breaks. This experience has been rewarding and educational, and I’m excited to continue contributing to the team." 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

The design hotel takes an artistic approach to its afternoon tea presentation

Crowning Thailand’s first INNSiDE hotel, sky-high LUZ Bangkok Tapas Bar is marking its first anniversary with a vibrant new menu that applies a novel twist to classic Spanish dishes. Crafted by INNSiDE by Meliá Bangkok Sukhumvit’s Spanish Chef de Cuisine, Madrid-born Juan Ignacio García Racionero, who has honed his craft in some of Spain’s top kitchens, the menu takes diners on a culinary crusade through Spain, with a dynamic variety of local Thai ingredients in the mix too. ‘Pulpo a la Parrilla’ grilled octopus with paprika mashed potatoes and mango. Commanding the hotel’s two upper-most floors, the 33rd and 34th levels, with panoramic views of the Bangkok skyline, LUZ has quickly gained a reputation as “the place to be” since its September 15, 2023 debut. LUZ offers authentic Spanish tapas, wines, beer on tap, cocktails, signature sangrias, spirits, mocktails, spirits and more. In a spectacle unlike any other in Bangkok, diners on the 33rd floor peer into the bottom of the hotel’s 34th floor infinity pool. ‘Gilda de Pulpo' grilled octopus, olives, pickled paprika and olive oil, ‘Sardine Ahumada Con Lima’ smoked sardine with lime and avocado cream, ‘Gambas Al Ajillo’ sauteed prawns with chilli, garlic and olive oil, and ‘Ensalada De Salmorejo Burrata’ burrata with cold tomato creamy soup, anchovy and avocado are among ‘LUZ Tapas’ highlights. Dishes already proving popular in the ‘Chef’s Tapas Selection’ include ‘LUZ Salmon’ Norwegian salmon with mango-passionfruit dressing and ‘Tuna Taki Taki Rumba’ Akani tuna with citrus dressing. ‘LUZ Signature’ delights include ‘Carrilleras de Cerdo Iberico’ braised Iberian pork cheek with carrots and cumin puree, ‘Pulpo a la Parrilla’ grilled octopus with paprika mashed potatoes and mango, and ‘Entrecot de ‘Ribeye’’ 300g Australian ribeye steak with layered potatoes and salsa de carne. Meliá Bangkok Sukhumvit’s Spanish Chef de Cuisine, Madrid-born Juan Ignacio García Racionero “I am inspired to bring authentic Spanish flavours to the forefront and celebrate my native Spain’s rich culinary heritage, all the while applying a novel twist to enhance the new menu’s appeal to the local palate,” Racionero said. “One of my favourite dishes is our ‘Pulpo a la Parrilla’. The addition of mango, chilli and smoked paprika purée creates a contrast of sweet, salty, and spicy flavours, offering a fresh take on the traditional Spanish recipe. Mango and chilli cater to the local palate and add unique flavours to the classic ingredients; all while staying true to the dish’s Spanish roots.” Before joining INNSiDE by Meliá Bangkok Sukhumvit, the Madrid-born chef worked at one Michelin-starred Saddle as well as Diverxo, recognized in the top three ‘World’s 50 Best Restaurants’ in 2023, and acclaimed restaurants El Jardin De La Marquina and Montellen. On September 15, diners at LUZ had the chance to win dinner and drinks for two. Guests were encouraged to snap the best shots at a special photo prop at LUZ and enjoy a glass of LUZ’s signature sangria and a Wagyu with chorizo and roasted red pepper LUZ Slider. After participants post their shots publicly on their social media, follow @luzbangkok_tapasbar and tag #LUZBangkok1stAniversario, the winner will be announced at the end of September. By night the hotel’s 34th floor, featuring a pool bar, transparent infinity pool, and rooftop terrace dotted with outdoor lounges, sunbeds and a compelling contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, all become an upper-floor extension of 33rd floor LUZ Bangkok Tapas Bar. The 33rd tapas bar’s design, including its striking angled lines and cabling, pay tribute to another iconic Bangkok landmark, Rama VIII Bridge.  LUZ is open daily from 4pm until midnight. 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://linktr.ee/luzbangkok_tapasbar, https://www.tablecheck.com/en/innside-by-melia-bkk-luz-bangkok-tapas-bar/reserve/ or call +66 2 340 5499.

Nestled at the northern corner of tranquil TubKaek Beach in Krabi Province, southern Thailand, Banyan Tree’s beachfront cantina, the Kredkaew Bar, has this month unveiled a fresh array of cocktails for connoisseurs to savour at this idyllic sundowner venue. Sri Suwan cocktail The new menu was unveiled last week, following on from the news that Kredkaew’s resident bartender, Dawadee Songprasert, affectionately known as “Dao'', recently won the Makro Thailand Creative Drink Challenge 2024, beating a host of mixologists from the southern Thai region. Dao’s winning cocktail, or more correctly “mocktail”, was the Sang Aroon — her own creation — a stirred blend of homemade palm sugar, coconut sugar, lemongrass, ginger syrup, pandanus juice and ginger ale. She has now added the magic ingredient of Thai rum, resulting in a sweet lip-smacking finish. Like the Sang Aroon, all the new cocktails are infused with local fruits and herbs, and many of the new concoctions take their names from Thai literature or, more broadly, from ancient Sanskrit where Hindi epics such as the Ramayana have passed down into Siamese folklore over hundreds of years. Khao Niao Mamuang cocktail The Suwanna Hong, meaning “Golden Swan”, is a more viscous but sweet mix of Jim Beam, Amaretto, homemade cinnamon syrup and orange juice. Served in a stemmed martini glass, the new Tiger’s Eye cocktail is a favourite with the ladies — a delectable composition of Vodka, Triple Sec, lime juice, fresh passionfruit, jasmine syrup and Prosecco. Of course, all travellers to Thailand recall the ever-popular dessert Sticky Rice & Mango. The mixers and shakers at Kredkaew Bar have redefined this flavour in cocktail style — the Khao Niao Mamuang, a creamy combination of Thai sugarcane rum, coconut cream and mango, truly a Thai sensation if ever there was one. These cocktails and more can be sipped, savoured and celebrated at Kredkaew Bar, Banyan Tree Krabi, which is open 11am to 11pm daily. For more information about cocktails & drinks at Kredkaew Bar, call +66 075 811 888 or email: kredkaew-krabi@banyantree.com

The Peninsula London's Classic Car Afternoon Tea combines the quintessentially British tradition of taking tea with the golden age of motor racing and design. For just two weeks, from 4 September until 15 September, automotive aficionados and petrol heads are invited to book a limited-edition Afternoon Tea which celebrates past and present winners of The Peninsula Classics Best of the Best Award. With sweet and savoury delicacies inspired by the past winners and finalists of this most elite of classic car Concours, this creative and impeccably-glamorous menu will be served in the presence of this year's winning vehicle, which will be on display in The Lobby of The Peninsula London for all to see. The Peninsula London's Classic Car Afternoon Tea Start your engines with stylish savouries followed by classic sandwiches Delectable savouries are inspired by the design of the 1935 Duesenberg SJ Gurney Nutting, winner of The Peninsula Clas sics 2023 Best of the Best Award, including tomato gazpacho with burrata mousse, crab thermidor with Oscietra caviar, lobster salad with tarragon mayonnaise, and duck 'sausage roll' studded with dried fruits. Elegant, tricolour sandwiches are filled with smoked salmon and courgette, beef carpaccio with rocket, parmesan egg mayonnaise and dill-flecked cucumber and mint. The Peninsula London's Classic Car Afternoon Tea On your marques: dynamically-designed sweets Alongside plain and raisin classic scones accompanied by clotted cream and a choice of strawberry and mint jam or lemon curd, are an array of delightfully-styled sweets. From zesty orange and chocolate 'Battenberg', which reflects the burnt orange and black glossiness of the winning Duesenberg, to the perfectly polished perfection an Earl-Grey infused blueberry and blackberry cake enrobed in sleek, white chocolate to commemorate the 1954 Ferrari 750Monza. A 1938 Delage Type D8-120 S Cabriolet is transformed as a ca ramel and banana eclair, and the sophisticated sweetness of peach and almond is crafted with vintage flair, in homage to the 1956 Jaguar D-Type Sports Racer. Make a final pit stop with a cooling ice cream bonbon, topped with its own micro-car.

Crowne Plaza Ahmedabad is proud to announce the grand opening of its latest dining experience, Bella Aroma. This new restaurant and lounge promise to take guests on an unforgettable journey through the diverse and vibrant flavours of the Mediterranean. With a menu inspired by the rich culinary traditions of countries like Italy, Greece, Spain, France, Turkey, and Morocco, Bella Aroma offers a dining experience that marries authentic tastes with modern culinary creativity. Spanish Tres Leches The inspiration behind Bella Aroma stems from a unique collaboration between Chef Marco, a Mediterranean culinary expert, and the in-house chef at Crowne Plaza Ahmedabad. Their shared passion for Mediterranean cuisine sparked a friendship and led to the exchange of authentic recipes straight from the Mediterranean region. These recipes, now perfected by the culinary team, form the heart of Bella Aroma’s menu, bringing the true essence of Mediterranean flavours to Ahmedabad. “Bella Aroma is more than just a dining venue; it’s a celebration of Mediterranean culture and cuisine,” said Suraj Kumar Jha, General Manager of Crowne Plaza Ahmedabad. “Our goal is to create a space where guests can immerse themselves in the rich, vibrant flavours of the Mediterranean while experiencing the warmth and hospitality that the region is famous for. Bella Aroma is designed to be a lively and welcoming spot for everyone, whether you’re enjoying a family meal, a gathering with friends, or a business lunch.” Bella Aroma’s menu features a carefully curated selection of dishes that highlight the diverse culinary heritage of the Mediterranean. Guests can indulge in a variety of offerings, including handmade Italian pasta, wood-fired pizzas, Syrian Tabbouleh with Quinoa, Moroccan Lamb Harira, Lebanese Fatayer, and decadent Baklava. The menu is designed to showcase the best of Mediterranean cuisine, with seasonal and promotional menus that introduce fresh ingredients and regional flavours, ensuring that every visit offers something new and exciting. Bella Aroma Executive Chef Daksh Sirwani, expressed his excitement about the launch, stating, “Bella Aroma is a dream realized for those who love Mediterranean food. We’ve put our hearts into recreating the authentic flavours of the region, using the finest ingredients and traditional cooking techniques. Every dish on our menu tells a story, and we can’t wait for our guests to experience the rich culinary traditions that have been passed down through generations.” Bella Aroma's ambience captures Mediterranean charm with bright lighting, semi-formal seating, and a relaxed, lounge-like atmosphere. It’s perfect for any occasion, from a leisurely meal to a cosy gathering. The interactive service and focus on comfort make every visit engaging and enjoyable.

Restaurant Le Royal has introduced an exclusive modern Khmer menu to mark the occasion