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Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / Available from March 2026, the menu celebrates spring’s finest ingredients and marks the chef’s first full seasonal cycle at the Michelin-starred restaurant.

The Michelin-starred Blue by Alain Ducasse presents its Spring 2026 menu, guided by seasonality, craftsmanship, and a close dialogue with nature. The new menu marks Executive Chef Evens López’s first complete seasonal cycle at the restaurant, reflecting a deeper exploration of ingredients and the rhythms of the seasons.

“This spring is particularly meaningful,” says Chef Evens. “It marks the completion of a full seasonal journey since I joined Blue. Nature sets the pace for our work, and we have waited patiently for key ingredients to reach their peak. Several have arrived only recently. This menu reflects that natural progression, with returning dishes that have evolved alongside new creations inspired by our recent visit to KP Farm in Kamphaeng Phet.”

The experience begins in the lobby with a botanical prelude: a refreshing house-made kombucha brewed from the farm’s weekly harvest. At the table, the canapé selection introduces the season through a series of delicate bites. Charred sweet corn is paired with smoked ricotta and a marigold condiment, a subtle nod to Chef Evens’s Peruvian childhood, followed by heirloom carrot accented with shiso.

A lightly poached “Amulette” oyster from Brittany is accompanied by nasturtium condiment from KP Farm and local calamansi citrus. The final canapé presents Australian A4 Wagyu beef with wild garlic (ramson) leaf emulsion, crowned with noresore—baby conger eel larvae from Japan. Harvested primarily in Kochi and Tokushima during early spring, this translucent delicacy adds a distinctive texture to the bite.

The first course presents a trompe-l’œil of golden cuttlefish, prepared to resemble delicate noodles and served with white asparagus from Les Landes. A warm broth infused with geranium from the farm completes the dish.

Brown crab from Roscoff, Brittany follows. Cooked in an aromatic court-bouillon, it is served over a bouillabaisse-inspired chawanmushi, concealing a layer of coriander and avocado condiment. The dish is topped with Kristal caviar from Maison Kaviari and a brown butter dressing scented with yellow yuzu.

A returning favourite, rainbow courgette filled with Comté cheese and walnuts is accompanied by a lemon-verbena beurre blanc, whose bright herbaceous notes balance the richness of the cheese. Next, Norwegian langoustine, lightly cooked over embers, is paired with delicate Hakurei (Tokyo) turnips and a tableside langoustine head bisque – an homage to classic French technique infused with Peruvian sage.

Another signature preparation features dry-aged monkfish cured with citron (cédrat) leaves. Cooked à la meunière, it is served with potato feuilletée and a condiment of leeks and cedrat. A red wine sauce made from the fish bones and infused with lemongrass is poured tableside.

To conclude the savoury courses, Gundagai lamb is cured and cooked over fig leaves from the farm, imparting subtle notes of toasted almond and green herbs. It is paired with grilled green asparagus from Sylvain Erhardt and a fresh condiment of rock samphire and preserved green figs. Before dessert, guests are invited to enjoy Blue’s cheese selection, curated weekly by the restaurant’s cheesemonger in France and served with seasonal home-made condiments and a chemical-free salad from KP Farm.

Executive Pastry Chef Christophe Grilo and Pastry Chef Florian Bauge complete the experience with a refined dessert sequence inspired by both French heritage and Thailand’s vibrant ingredients. Highlights include Marinated Tomato with Tagete Sorbet, celebrating Thai tomatoes in a delicate expression of freshness and natural sweetness. Lemon from Nice with Kumquat, Olive Oil and Orange Blossom pays tribute to Chef Florian’s hometown of Nice, showcasing lemons from the region alongside southern French citrus, complemented by olive oil and organic orange blossom from Cap-d’Ail. A refined interpretation of a beloved Thai pairing follows with Mango and Smoked Chili, balancing tropical sweetness with a subtle heat of smoked chili. The experience continues with a fragrant Coffee Soufflé crafted from coffee by the Manufacture de Café Alain Ducasse, expressing remarkable purity and aromatic intensity.

The journey concludes with the signature Cacao Trolley, an elegant composition featuring chocolate mousse, mucilage sorbet, caramelized cacao beans, and a chocolate tablet layered with hazelnut paste, almond praline, puffed rice, and lemon zest. This final creation forms a dialogue between chocolate from Le Chocolat Alain Ducasse and cacao beans sourced from Chiang Mai, illustrating the meeting of French craftsmanship and Thai terroir.

With the Spring 2026 menu, Blue by Alain Ducasse continues its exploration of French culinary technique in dialogue with Thailand’s seasonal ingredients. Guests are warmly invited to discover this new seasonal expression and experience the flavours of spring through Chef Evens López’s thoughtful and refined creations.

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Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / Located on the 2nd Floor of Central GROOVE, BELGO Brasserie brings a lively Belgian beer and dining experience to Bangkok. Open daily from 10am to 11pm, the restaurant combines Belgian-inspired cuisine, a wide selection of craft beers, and a relaxed brasserie atmosphere designed for everything from casual drinks to shared meals with friends.

BELGO was founded by Belgian entrepreneurs François and Gauthier, who set out to share authentic Belgian beer culture in Asia. The concept first launched in Vietnam in 2016, when the brewery was transported from Belgium and rebuilt in Saigon. Since then, BELGO has grown into a well-known destination for Belgian beer and food, and the Bangkok opening marks the brand’s latest step in expanding across the region.

At the heart of BELGO is its brewing program, led by Belgian brewmaster Gert Keersmaeckers. The beers follow traditional Belgian brewing methods and include styles such as Cherry, Blonde, Amber, Wit, Royale, Session IPA, and Artisan Pilsner. Guests can enjoy them in 33cl or 50cl pours, as well as in larger sharing formats like one-meter beers and towers. A four-beer tasting flight offers an easy way to explore the range.

The food menu reflects the spirit of a classic Belgian brasserie, with hearty dishes designed to pair naturally with beer. Highlights include Flemish carbonade, the traditional slow-braised Belgian beef stew, BBQ ribs and BELGO’s signature cherry-glazed ribs made with the house beer. Mussels, a cornerstone of Belgian brasserie culture, are served in classic marinière style as well as with a Thai-inspired variation.

Belgian frites are another staple, served crisp and golden with sauces such as mayonnaise, andalouse and truffle. Smaller “Bapas”, beer tapas, include bitterballen, cheese and charcuterie boards, and casual bites for sharing. The menu also features beer-infused pasta dishes and classic Belgian waffles, from indulgent speculoos toppings to the traditional waffle Mikado.

Beyond beer, the drinks list includes beer-based cocktails such as the Artisan Mule, Sunny & Hops, and Amber Mojito, alongside classic cocktails, spirits and a curated wine selection.

The interior blends European brasserie charm with playful contemporary touches, creating a space that feels welcoming and relaxed. Whether for after-work drinks, weekend brunch, or late dinners with friends, BELGO aims to be a convivial meeting place where good beer, food and conversation come together.

“Belgium has one of the richest beer cultures in the world, and our goal has always been to share that in an approachable way,” say founders François and Gauthier.

“With BELGO, we want people to discover Belgian beer traditions while enjoying great food and a relaxed atmosphere.”

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Bangkok, Thailand, March 23, 2026 / TRAVELINDEX / Experience a refined lunchtime escape at Wah Lok Cantonese Restaurant with the exclusive Business Set Lunch, thoughtfully curated for both productive moments and leisurely dining.

Indulge in an exquisite selection of premium Cantonese dishes, crafted with precision using the finest ingredients. The set menu begins with classic dim sum favourites, including Steamed Prawn Dumpling and Steamed Shrimp and Pork Dumpling, followed by flavourful highlights such as Crispy Prawn with Wasabi Salad Dressing and Deep-Fried Chive Dumpling with Shrimp and Squid.

Savour the comforting Double-Boiled Bamboo Piths with Chinese Cabbage in Superior Soup, alongside signature creations like Deep-Fried Homemade Bean Curd and Spinach in X.O. Chili Sauce and Spicy Lemongrass-Infused Baked Snow Fish. The experience continues with Braised Egg Noodles with Tiger Prawn, Ginger and Spring Onion, and concludes on a refreshing note with Chilled Lemongrass Jelly served with Fresh Fruit and Aloe Vera.

Enjoy this exceptional set at THB 630++ per person, from the regular price of THB 900++, offering a special 30% savings designed to make your lunch both satisfying and rewarding.

As an added privilege, Business Set Lunch guests can also enjoy 30% off Wah Lok’s Signature Peking Duck, making it the perfect opportunity to elevate your dining experience.

Promotion Period: 10 March – 10 April 2026

Wah Lok Cantonese Restaurant

Level 2, Carlton Hotel Bangkok Sukhumvit

Lunch: 11:30 am – 2:30 pm

The Business Set Lunch is available Monday to Friday for lunch only, and is not valid on Saturdays, Sundays, or public holidays.

For more information or to make reservations, please contact 02 090 7888

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McLean, Virginia, United States, March 23, 2026 / TRAVELINDEX / Hilton announced its new Hilton AI Planner, a generative AI–powered digital concierge that helps travelers explore the company’s global portfolio of hotels and plan memorable stays with Hilton. The introduction of the Hilton AI Planner, now in beta testing at its website, addresses the growing use of AI tools for travel planning and underscores Hilton’s long-standing commitment to innovation and investment in technologies that enhance the guest experience.

The Hilton AI Planner uses conversational intelligence to help travelers navigate every stage of the shopping journey – whether identifying the right destination, comparing properties or exploring amenities. With real‑time responses and curated recommendations, the tool delivers a streamlined experience that goes beyond traditional search filters. The tool will initially launch to a small pool of website traffic and eventually expand to more users as the Hilton AI Planner evolves.

Launching in beta to bring guests smarter, more intuitive travel planning – laying the groundwork for even more personalized experiences ahead

– Hilton announced the Hilton AI Planner, a new generative AI-powered digital concierge available at hilton.com.
– The Hilton AI Planner uses conversational intelligence to deliver real-time responses to help travelers plan memorable stays with Hilton.
– The innovative tool redefines the modern guest experience and makes travel with Hilton more intuitive and frictionless.

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Ho Chi Minh City, Vietnam, March 23, 2026 / TRAVELINDEX / Fusion Hotel Group, a leading wellness-inspired hospitality brand and management company based in Ho Chi Minh City, has been acquired by Mr. Suchad Chiaranussati, Founder and Chairman of SC Capital Partners, as well as the owner of Hotel Management Japan (HMJ), one of Japan’s largest hotel operators, and Indonesian hotel operator Topotels Hotels & Resorts (Topotels).

This acquisition marks a significant milestone for Fusion as it embarks on the next phase of growth, drawing upon HMJ and Topotels, and benefiting from SC Capital Partners’ deep sector expertise and established investment management platform.

Founded in 2008, Fusion Hotel Group is a leading wellness-focused hospitality platform with 18 operating properties and approximately 3,000 keys across Vietnam and Thailand, with a secured pipeline of over 2,000 keys. Renowned for its innovative wellness and lifestyle concepts, Fusion provides end-to-end hospitality capabilities, including concept development, brand creation and hotel operations. In addition to hotel management, Fusion has also developed and operated branded residences, a rapidly growing segment in Asia Pacific.

Together, Fusion, HMJ and Topotels will comprise approximately 16,000 keys across four key growth markets, supported by a team of over 100 hospitality professionals, providing a strong pan-Asian offering.

“Investment in Fusion reflects our long-term strategy to expand our hospitality footprint across Asia,” said Suchad Chiaranussati, Chairman and Founder of SC Capital Partners, Owner of HMJ and Topotels Hotels & Resorts. “Fusion offers a meaningful presence in Vietnam—one of the region’s fastest-growing and high-barrier-to-entry hospitality markets.  It reinforces our conviction that strong operating platforms are increasingly essential to successful real estate investing.  We’re excited to integrate Fusion with our leading teams in Japan and other markets as we build a top-tier pan-Asian hotel management business.”

“Joining Mr. Chiaranussati’s hospitality ecosystem opens up tremendous opportunities for Fusion,” said Christopher Hur, CEO of Fusion Hotel Group.  “This partnership allows us to accelerate our growth across Asia, leverage shared focus areas of technology and marketing and distribution, and invest further in brand development and talent—strengthening our mission to deliver exceptional hospitality experiences.”

Hospitality Platforms Led by Mr. Suchad Chiaranussati

SC Capital Partners brings more than 20 years of hospitality investment and asset management experience across Asia Pacific and is the sponsor of Japan Hotel REIT Advisors (JHRA), which manages the largest listed hotel REIT in Japan by hotel value. Through JHRA, the platform oversees 78 hotels comprising more than 22,000 rooms nationwide. Complementing this investment footprint, HMJ is one of Japan’s largest hotel operators, with 26 hotels and over 8,000 keys across 11 prefectures. HMJ operates its own flagship brand, Oriental Hotels & Resorts, and provides white-label management services for leading global hotel companies such as Hilton, Marriott and IHG. The broader platform is further supported by Topotels Hotels & Resorts, an Indonesia-based hotel management company with a growing portfolio across Indonesia.

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Veligandu South Male Atoll, Maldives, March 22, 2026 / TRAVELINDEX / An adult-only sanctuary set amid crystalline lagoon waters, Anantara Veli Maldives Resort unveils an inspired celebration of culinary artistry with its fourth Michelin Star Guest Chef Series, featuring an exceptional all-female lineup. Set within the tranquil beauty of the Maldives, acclaimed chefs from around the world bring their distinctive perspectives and Michelin-starred mastery to the island for a series of exclusive dining experiences.

From the sun-soaked coasts of Italy to the vibrant streets of Bombay and the refined ateliers of Paris, each residency offers guests the opportunity to savour refined flavours, creative expression and the evolving voice of women in global gastronomy, thoughtfully curated in Anantara Style.

Kick-starting the series back in January was Chef Caterina Ceraudo, whose Calabrian-rooted cuisine reflects the landscapes and traditions of Southern Italy through a contemporary lens. Known for her thoughtful approach to ingredients and refined techniques, her dishes honoured the connection between land, heritage and modern Italian creativity.

Chef Gabriela Chamorro brought the vibrant spirit of Dubai’s cosmopolitan dining scene to the island last February. Her residency showcased bold flavours and contemporary flair, with standout dishes such as a Buñuelo with tuna tartare, guava jam and black garlic aioli, balancing sweetness, richness and bright coastal notes in a single elegant creation.

Looking ahead, the series continues with an inspiring lineup of female chefs from around the world, each bringing their own perspective and culinary artistry to the island.

Among them is Chef Kelly Rangama, a Michelin-starred chef and winner of Top Chef France, known for weaving her Creole heritage into refined French cuisine. Her signature Rougail Saucisse elevates the beloved Réunion Island classic of smoky sausage, tomato and aromatic spices with contemporary finesse.

Also joining the series is Michelin-starred Chef Emily Roux, of the legendary Roux family. Known for her elegant and inventive French-inspired cuisine, Chef Emily has earned the recognition through her restaurant Caractère in London and her place within one of Britain’s most iconic culinary dynasties. Her Seared John Dory with beurre blanc and seasonal vegetables showcases her refined technique and mastery of balanced, expressive flavours.

From the land of the rising sun, Chef Nao Motohashi of Restaurant JULIA brings the precision and quiet elegance of Japanese cuisine to the series. Known for her refined approach to seasonal ingredients and meticulous technique, Chef Nao creates dishes that balance purity, harmony and visual artistry. Her cooking reflects the philosophy of Japanese gastronomy, where flavour, texture and presentation come together in thoughtful simplicity, offering guests a dining experience that is both delicate and deeply expressive.

Expanding the chef list from its usual Michelin-starred lineup, visiting chefs for the rest of the year include Chef Iris Jordan Martin of Restaurant Ansils in Aragon, Spain, winner of the 2025 Michelin Guide Young Chef Award, Chef Ash Valenzuela-Heeger of Riverine Rabbit in Birmingham, UK and Chef Niyati Rao of Ekaa in Bombay, India.

“We’re excited to have an all-female lineup this year. The culinary scene is a male-dominated industry, but there are many female chefs out there whom we believe deserves the same recognition and our team of chefs would benefit tremendously from this experience,” said Culinary Director, Chef Francis Purification.

He added, “Each residency features collaborative dinners with our chefs, cooking classes and a long table dinner, hosted by a member of our family, allowing guests to engage not only with delicious food but with the stories and inspirations behind it.”

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London, United Kingdom, March 20, 2026 / TRAVELINDEX / Following the successful Asian launch of TOP25destinations, the world’s first AI-powered travel guide ecosystem, Travelindex Group is proud to announce its official global expansion.

Led by the industry visionary Founder and CEO Bernard Metzger, the rollout of the TOP25 Restaurants and TOP25 Hotels series aims to redefine hospitality marketing through advanced technology and strategic partnerships.

To spearhead this international growth, Travelindex Group has appointed Mafalda Borea as Chief Content Officer. Borea will oversee the editorial vision and content strategy as the platform scales its data-driven recommendations to new territories.

“This is the right moment to take our AI-powered ecosystem global,” said Bernard Metzger. “Our mission is to support the hospitality industry with a sophisticated marketing tool that connects discerning travelers with the highest standards of excellence. After our proven success in Asia, we are ready to empower businesses and travelers worldwide.”

Borea joins the leadership team while continuing her influential roles with UN Women UK and IF Experience. With a professional trajectory spanning from CNN to founding a sustainable tourism platform, she brings a unique perspective to the intersection of luxury travel, culture, and social impact.

“I am thrilled to take on this challenge,” said Mafalda Borea. “I am particularly excited to highlight the women leading the hospitality industry that have the power to inspire future generations. It is a dynamic industry I’ve missed, and I am eager to return by using AI to deliver meaningful, high-standard travel journeys.”

The expansion marks a significant milestone for Travelindex Group, leveraging its proprietary AI technology to provide transparent, high-quality ratings that benefit both the industry and the global traveler.

About Travelindex Group
Travelindex Group is a leader in travel technology and media, specializing in AI-driven discovery and rating systems, in Partnership with UN Tourism, PATA and the Travel and Tourism Foundation.

Its TOP25 series provides curated, high-authority guides to the world’s best dining and hospitality experiences.

For media inquiries or interviews, please contact:
Media Relations
TOP25 Destinations Global
Email: media@top25destinations.com

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Madrid, Spain, March 20, 2026 / TRAVELINDEX / Tourism moves billions of people every year, supports hundreds of millions of jobs and drives trade across the global economy. Yet the data used to measure its true impact has often struggled to keep pace with the rapid growth and transformation of the sector.

Closing this gap requires globally agreed standards. At the 57th session of the United Nations Statistical Commission – the world’s highest authority on official statistics – UN Tourism advanced efforts to strengthen how tourism is measured within the global economic system, helping governments and businesses rely on clearer, internationally comparable data.

Secretary-General of UN Tourism, Shaikha Al Nuwais said: “Tourism is one of the world’s most dynamic economic sectors, and it deserves data systems that reflect its true scale and impact. Strengthening global tourism statistics and linking them with business sustainability reporting helps ensure that decisions across the sector are grounded in reliable, comparable evidence.”

Strengthening Tourism in Global Trade Statistics

One important outcome was the endorsement of the Manual on Statistics of International Trade in Services 2026, to which UN Tourism contributed. The updated framework strengthens how tourism is measured as a globally traded service, enabling countries to better capture tourism’s role within global trade flows and economic policy.

The Commission also acknowledged the Statistical Framework for Measuring the Sustainability of Tourism (MST), recognized by the United Nations General Assembly as the first statistical model to measure tourism’s economic, social and environmental impacts together, beyond traditional GDP indicators.

Linking Business Sustainability Data with Official Statistics

On 4 March, UN Tourism convened the high-level side event “Bridging Macro and Micro Data in Sustainability: The Case of Tourism and the ESG Framework for Tourism Businesses.”

The discussion explored how sustainability reporting by tourism businesses can align with internationally agreed statistical frameworks. By linking company-level ESG data with national statistics, the approach can improve consistency across the tourism economy, support small and medium-sized enterprises and reduce fragmented reporting requirements.

The event was hosted at the Permanent Mission of the Kingdom of the Netherlands in collaboration with the UN Committee of Experts on Business and Trade Statistics, with support from Statistics Netherlands and sponsorship by easyJet holidays and Booking[dot]com.

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Madrid, Spain, March 20, 2026 / TRAVELINDEX / The World Travel & Tourism Council (WTTC) estimates that the escalating conflict in Iran is already impacting the Travel & Tourism sector across the Middle East by at least US$600 million per day in international visitor spending, as disruptions to air travel, traveller confidence and regional connectivity affect demand.

The Middle East plays a vital role in global travel with the region accounting for 5% of global international arrivals and 14% of global international transit traffic. Any disruption affects demand worldwide, which impacts airports and flights, hotels, car hire companies and cruise lines.

The major regional aviation hubs including Dubai, Abu Dhabi, Doha and Bahrain, which together normally process around 526,000 passengers per day, have experienced closures and operational disruption as the conflict escalates, significantly affecting regional and global connectivity.

WTTC’s analysis is based on its 2026 pre-conflict forecast for the Middle East, which projected US$207 billion in international visitor spending across the region this year. Any disruption to travel flows therefore quickly translates into substantial economic impact across the tourism ecosystem.

Despite the current challenges, WTTC emphasises that Travel & Tourism is one of the world’s most resilient economic sectors.

WTTC research of previous crises shows that tourism demand following security-related incidents, with the right response, can recover in as little as two months when governments and industry act quickly to restore traveller confidence.

Gloria Guevara, President & CEO of the World Travel & Tourism Council, said:

“Travel & Tourism is the most resilient of sectors. The impact of international visitor spending across the Middle East is significant and averages around US$600 million per day, but history shows that the sector can recover quickly, especially when governments support travellers through hotel support or repatriation. Our analysis of previous crises demonstrates that security-related incidents often see the fastest tourism recovery times, in some cases as quickly as two months, when governments and industry work together to restore traveller confidence. WTTC commends governments who have worked tirelessly in recent days to support recovery efforts.”

“Clear communication, strong coordination between the public and private sectors, and measures that reinforce safety and stability are critical to rebuilding trust with travellers and supporting the sector’s recovery.”

WTTC, which represents the private sector, is continuing to monitor developments on behalf of its members and remains in close contact with governments and industry leaders to support the safety of travellers and the resilience of the global Travel & Tourism sector.

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