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Phuket, Thailand, September 27, 2025 / TRAVELINDEX / Tamarind Restaurant Phuket today announced the launch of four innovative new menus, skillfully crafted by the celebrated Chef Nok. This latest culinary collection presents a sophisticated fusion of traditional Thai flavours with contemporary gastronomy with French cooking technique, promising a truly memorable dining experience.

The new menu showcases Chef Nok’s creative vision, using premium ingredients to reinvent classic dishes. Diners can expect a journey through modern Thai cuisine, beginning with the Spicy Seafood & Glass Noodle Salad. This zesty creation features fine glass noodles, wakame, and nori, perfectly balanced with tender Hokkaido scallops, rock lobster, and fresh squid.

Further exploring this fusion, the menu introduces the ‘Tom Yum’ Lobster Bisque, a rich and aromatic marriage of two iconic soups. The creamy texture of a classic lobster bisque is brilliantly infused with the distinctive spicy and sour notes of authentic Tom Yum Goong. The main course offering, the Phuket Lobster ‘Khao Soi’, reimagines the beloved Northern Thai curry with succulent local lobster, served in a fragrant coconut broth with crispy noodles and traditional condiments.

To conclude the experience, the Mango & Passion Tart Tatin offers a delightful twist on a French classic. The dessert features a beautifully caramelized tart of sweet mango and tangy passion fruit, complemented by a scoop of refreshing homemade coconut ice cream. Each dish reflects a commitment to quality and culinary artistry, setting a new standard for fine dining in Phuket.

Recently renovated in May 2024, Tamarind Restaurant Phuket has transformed from an authentic Thai cuisine establishment to a hub of innovative Thai culinary artistry. This remarkable reinvention, guided by a commitment to excellence, has earned Tamarind Restaurant widespread acclaim. Once relatively unknown, the restaurant has now risen to prominence, securing a position among the Top 10 restaurants in Phuket on TripAdvisor’s Traveler Ranking, while proudly holding the title of the No. 1 restaurant in Cape Panwa. The harmonious blend of tradition and creativity ensures an unforgettable dining experience, making Tamarind Restaurant a true gem in Phuket’s culinary scene.

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Morocco, September 26, 2025 / TRAVELINDEX / Morocco’s tourism industry has undergone a remarkable transformation in recent years, with gastronomy tourism emerging as one of its fastest-growing sectors. What was once a destination primarily known for its stunning landscapes, ancient medinas, and rich cultural heritage has now positioned itself as a premier culinary destination, attracting food enthusiasts who seek authentic flavors and immersive dining experiences.

“The Rise of Gastronomy Tourism in Morocco” is the first article in a continent-wide series promoting gastronomy tourism across Africa. This initiative is a collaborative effort between VoyagesAfriq.com and TOP25 Restaurants.com.

The Growing Importance of Culinary Tourism in Morocco

The global and Moroccan tourism industry has recognized that food has become a primary motivation for travel. According to industry analysts, gastronomy tourism now represents a significant portion of Morocco’s tourism revenue, with food-focused travelers typically spending 25-30% more than traditional tourists. This trend has prompted the Moroccan National Tourist Office to actively promote the country’s culinary heritage as a cornerstone of its tourism strategy.

The integration of culinary experiences into Morocco’s tourism offerings has created a ripple effect throughout the economy. From small family-run riads offering cooking classes to luxury hotels partnering with renowned chefs, the entire hospitality sector has embraced this gastronomic renaissance. Local farmers, spice merchants, and artisanal food producers have also benefited, as tourists increasingly seek authentic, locally-sourced ingredients and traditional preparation methods.

The Irresistible Appeal of Moroccan Cuisine

Moroccan gastronomy’s growing appeal among international tourists originate from its unique position at the crossroads of African, Arab, Mediterranean, and Berber culinary traditions. This fusion has created a distinctive cuisine that offers complexity without overwhelming the palate, making it accessible to diverse international tastes while maintaining its authentic character.

The sensory experience of Moroccan cuisine extends far beyond taste. The aromatic blend of spices (saffron, cinnamon, ginger, and the famous ras el hanout spice mixture) creates an olfactory journey that begins the moment travelers enter a Moroccan kitchen or restaurant. The visual presentation of dishes like the iconic tagine, served in its distinctive conical clay pot, provides an Instagram-worthy aesthetic that resonates with social media-savvy travelers.

Moreover, Moroccan cuisine offers something increasingly rare in our globalized world: genuine authenticity. Traditional cooking methods, passed down through generations, remain largely unchanged. The communal aspect of Moroccan dining, where meals are often shared from a single dish, creates intimate cultural exchanges between tourists and locals, fostering deeper connections and more meaningful travel experiences.

Culinary Excellence: Morocco’s Premier Restaurants

Morocco’s restaurant scene has evolved dramatically to cater to sophisticated international palates while preserving traditional flavors. Several establishments have gained international recognition for their exceptional cuisine and dining experiences.

La Grande Table Marocaine in Marrakech, takes Moroccan cuisine to new heights, moving beyond conventional preparations while staying true to authentic flavors. Each plate tells a story of Morocco’s rich culinary heritage through modern interpretations.

At Angsana Si Said in Marrakech, Authentic Moroccan flavors are served with a contemporary twist. Taste the richness of Moroccan flavors in every bite at Si Said. Delicious tajines, couscous, and other specialties from the region

La Grande Table Marocaine in Casablanca sits proudly on the 23rd floor of the Royal Mansour Casablanca. The restaurant pays homage to the finest Moroccan gastronomy while offering breathtaking views of the entire city. The restaurant maintains the same high standards as its sister establishment in Marrakech. It has earned recognition as one of the finest Moroccan dining establishments in Casablanca.

Fez Cafe in Fez, creates magic by mixing Moroccan heritage with Mediterranean touches. Daily market runs ensure peak freshness in every dish. The menu adapts easily to different dietary needs, including plant-based options.

Bleu in Casablanca focuses on Mediterranean flavors with a strong emphasis on seafood offering dishes like sea bass tartar with raspberries, coriander, yogurt, and lime. Sea bream sashimi served with smoked paprika oil and wakame provides a unique flavor combination. Grilled lobster with sautéed potatoes and basil butter exemplifies the simple yet elegant approach to seafood.

Find these and more restaurants in Morocco at www.top25restaurants.com/africa/morocco

The Digital Gateway: Leveraging Online Platforms for Culinary Tourism

The digital age has revolutionized how travelers discover and plan their culinary adventures. A specialized destination guide focused on promoting gastronomy tourism in Morocco, in collaboration with the acclaimed TOP25 Restaurants platform, could serve as a powerful catalyst for attracting even more culinary tourists to Morocco.

Such a comprehensive guide would offer several strategic advantages for promoting Moroccan cuisine globally. First, it would provide potential visitors with curated, expert recommendations that cut through the overwhelming array of dining options available in major Moroccan cities. By featuring detailed reviews, photographs, and cultural context for each recommended establishment, the guide would help travelers make informed decisions and build excitement for their upcoming culinary journey.

The platform could showcase not only high-end restaurants but also street food vendors, local markets, and family-run establishments that offer authentic experiences often missed by mainstream tourism guides. This comprehensive approach would appeal to different types of culinary tourists, from luxury travelers seeking refined dining experiences to adventurous foodies looking for authentic local flavors.

Furthermore, a dedicated Morocco gastronomy guide on an internationally recognized platform would enhance the country’s credibility as a serious culinary destination. Social media integration would ensure that the guide reaches food enthusiasts worldwide, potentially converting their interest into actual visits.

The guide could also feature seasonal recommendations, cooking class opportunities, food festival information, and market tours, providing a holistic view of Morocco’s culinary landscape. By including practical information such as dietary accommodation options, price ranges, and booking procedures, the platform would remove barriers to culinary exploration and encourage longer, more food-focused stays.

A Recipe for Tourism Success

Morocco’s emergence as a gastronomy tourism powerhouse represents more than just a trend; it’s a strategic evolution that leverages the country’s rich culinary heritage to create sustainable tourism growth. As international travelers increasingly seek authentic, immersive experiences, Morocco’s cuisine offers the perfect blend of exotic appeal and approachable flavors.

The success of Moroccan gastronomy tourism lies not just in its delicious food, but in its ability to tell the story of a nation through its dishes. Each tagine carries the history of Berber traditions, each glass of mint tea reflects the hospitality that defines Moroccan culture, and each shared meal creates connections that transcend cultural boundaries.

As digital platforms continue to shape travel decisions, comprehensive online guides dedicated to Moroccan culinary experiences will play an increasingly vital role in attracting global food enthusiasts. By showcasing the depth and diversity of Moroccan cuisine through professional platforms and expert curation, Morocco can continue to build its reputation as a world-class culinary destination.

The future of Moroccan tourism lies in this beautiful marriage of tradition and innovation, where ancient recipes meet modern presentation, and where every meal becomes a passport to cultural understanding. For food lovers worldwide, Morocco offers not just a vacation, but a transformative culinary journey that engages all the senses and creates lasting memories.

In this evolving landscape of culinary tourism, Morocco stands poised to become one of the world’s premier food destinations, inviting travelers to discover that in the Kingdom of Morocco, every meal is a celebration, every dish tells a story, and every bite is an invitation to explore deeper into the heart of this magnificent culture.

First publish at VoyagesAfriq.com

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Phuket, Thailand, September 26, 2025 / TRAVELINDEX / Tambu, in partnership with MGallery Collection, invites you to the Pink October Charity Dinner in . Savor a specially curated tasting menu with optional wine pairings at our Michelin Guide-featured Progressive Indian Charcoal Cuisine restaurant, complemented by a welcome drink, themed décor, and live entertainment.

All proceeds will be dedicated to the Queen Sirikit Centre for Breast Cancer.

Limited seats available – reserve your table and be part of this meaningful cause.

Book your table at:
www.sevenrooms.com/experiences/tambuindianrestaurant/pink-october-charity-dinner-4798208978272256
or
at Tambu website www.tambuphuket.com/

Exclusive Tasting Menu – THB 5,500++
Tasting Menu with Wine Pairing – THB 6,500++

When: 25 October 2025 | 6:00 PM – 11:00 PM
Where: Avista Hideaway Phuket Patong – MGallery
39/9 Muen Ngern Road, Patong Beach
Amphur Kathu 83150 Phuket, Thailand
Contact info: +66 76 681 681 | info@tambuphuket.com

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Brussels, Belgium, September 26, 2025 / TRAVELINDEX / In line with the Travel Foundation’s call for BIG IDEAS, SUNx Malta offers Dodo4Kids free of charge to the entire Travel & Tourism industry for World Tourism Day 2025. We want to encourage all tourism stakeholders to join us as partners in this program. Our kids and grandkids are the ones who will be at increasing risk, as the existential climate crisis worsens, and they will also be in decision-making positions in 2050.

Dodo4Kids is an innovative educational initiative designed to spark climate awareness and sustainable travel habits in children aged 5–12 and their families. It provides interactive stories, cartoons, maps, games, colouring, and eBooks to bring Climate Friendly Travel to life for early learners on holiday and at home.

Through the adventures of a friendly dodo, exploring real-world destinations together with climate, sustainability, and nature threats in a fun, engaging format. Through storytelling, playful challenges, and immersive exploration, children learn about climate change, biodiversity, low-carbon tourism, and the importance of conservation—all while nurturing curiosity and empathy. The initiative is a cornerstone of SUNx Malta’s broader Education 2 Action strategy and reflects our commitment to developing the next generation of climate-friendly travelers. Geoffrey Lipman, President and CEO of SUNx Malta, commented:

“We believe today’s children are tomorrow’s climate leaders. Dodo4Kids provides them with engaging tools and stories that not only educate but also empower them to be part of the global response to the climate crisis – starting now.”

SUNx Malta – a not for profit organisation inspired by the late Maurice Strong; will launch its BIG IDEA of Dodo4Kids on World Tourism Day 27 September 2025, advancing Climate Friendly Travel – Paris 1.5: SDF linked and Nature positive. eBooks for Malta, Mauritius, Bali, Uganda and Ukraine are available online.

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Bangkok, Thailand, September 26, 2025 / TRAVELINDEX / The world is looking to Bangkok this October, as the CHG Global Summits 2025 opens its doors from 21–24 October 2025 at the prestigious Arnoma Grand Hotel. With the theme “Connecting Ideas, Empowering Nations”, this landmark gathering will bring together 200+ global leaders, innovators, policymakers, and entrepreneurs from 100 countries.

The CHG Global Summits is a platform for collaboration, sustainability, and innovation, where bold ideas meet strategic partnerships and real-world solutions.

At the heart of the Summits lies the 7 Pillars, representing the key forces shaping the 21st century:

1. Wellness – Healthcare, regenerative medicine, longevity, and the trillion-dollar wellness economy.
2. Tourism – Sustainable travel, hospitality innovation, and global destination branding.
3. Education – Digital learning, future-ready skills, and global academic exchange.
4. Startups – A launchpad for entrepreneurs to pitch, connect, and grow internationally.
5. Economy – Insights into global trade, finance, and the digital economic order.
6. Energy – ESG financing, renewable projects, carbon credits, and net-zero innovation.
7. Investment – Unlocking capital, venture opportunities, and cross-border partnerships.

Each day blends keynotes, panels, masterclasses, startup pitching, workshops, gala dinners, and strategic agreements, ensuring every delegate finds opportunities for knowledge, networking, and business growth.

Why Bangkok, Why Now?

Bangkok is more than a host city, it is a gateway between East and West, strategically positioned at the heart of Asia.

As the world faces the pressures of climate change, digital disruption, and shifting economic power, Thailand provides the perfect backdrop for global dialogue. Known for its dynamic economy, cultural diplomacy, and leadership in tourism and wellness, Bangkok offers an environment where international collaboration can thrive.

Event Highlights

Keynote Sessions: World leaders, ambassadors, and CEOs share strategies for a sustainable future.
Startup Pitching: Wellness, green energy, and digital economy startups showcase solutions to global investors.
Masterclasses: In-depth learning on economy, energy, and investment strategies.
Workshops & Business Matching: Hands-on sessions to connect global partners and secure deals.
Gala Networking Dinners: Diplomacy meets high-level networking in cultural evening receptions.

MOU Signing Ceremonies (21 & 22 October): CHG Global Summits will host official Memorandums of Understanding (MOUs) with associations and corporations, reinforcing long-term commitments to global collaboration and sustainable innovation.

Ticketing & Access Options
CHG Global Summits 2025 offers flexible ticket options designed for visitors, professionals, entrepreneurs, and investors alike:

Visitor Pass (1 Day) – USD 20
The most accessible way to experience the Summits. Perfect for students, professionals, or the general public who want to explore the exhibition areas, meet organizations, and see how global collaboration works in action.

Workshop & Business Matching (1 Day) – USD 50
Designed for professionals and entrepreneurs who want more than just a visit. This pass gives direct access to workshops and structured business matching sessions—an opportunity to connect with investors, associations, and global partners in a focused setting.

Parallel Sessions: 4 Events (1 Day) – USD 100
Attend specialized seminars across Tourism, Education,   and Investment.

Main Stage Access: 4 Events (1 Day) – USD 200
Be part of the audience for keynote speeches and global panels.

Gala Dinner (1 Evening): USD 200
A prestigious evening of networking with global leaders, ambassadors, and corporate executives.

Masterclass (22–24 October, per day):USD 300
Deep-dive learning with world-class experts on the economy, energy, and investment.

This tiered ticketing structure makes the Summits inclusive for first-time visitors while also offering premium access for high-level delegates.

Media & Global Reach

The Summits extend far beyond the conference halls through the official media partner, CHG Global Leaders Magazine.

Published online and distributed across 100 countries, the magazine ensures that the voices, insights, and innovations from the Summits reach a truly global audience. Each edition highlights keynote speakers, features interviews with world leaders, and provides international visibility for sponsors, partners, and participants.

As the official publication of the Summits, CHG Global Leaders Magazine is not just reporting on the event—it is actively promoting Bangkok as a center of global collaboration, sustainable innovation, and leadership.

“CHG Global Summits is more than an event—it is a movement of collaboration, bringing governments, businesses, and innovators together to create real change.” Jacky Ong, Founder & Chairman, CHG Global Organization

“In Bangkok, we are not just talking about the future, we are building it.”
Editorial Team, CHG Global Leaders Magazine

Registration & Early Bird Offer
Delegates can now secure their place with early bird discounts:
10% off all ticket categories for bookings before 30 September 2025.

Register now at:
docs.google.com/forms/d/e/1FAIpQLSeSKhWUbf-FjiWw0KvF6cvZX1xdLlY_OJVOnxwVxMB01EDR7w/viewform

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Bangkok, Thailand, September 26, 2025 / TRAVELINDEX / KHAAN Bangkok, the acclaimed fine dining Thai restaurant led by visionary Chef Aom Sujira Pongmorn, is proud to unveil its newest tasting menu—a bold, playful, and deeply personal reinterpretation of Thai street food. With inspiration drawn from Chef Aom’s recent travels throughout Thailand and her continued exploration of local ingredients and regional cooking traditions, the new menu reflects a fearless culinary spirit grounded in heritage, sustainability, and modern technique.

Since opening in 2023, KHAAN Bangkok has received widespread recognition for elevating everyday Thai street flavors into fine dining experiences. The restaurant was recently honored with MICHELIN guide selected 2025, Tatler Thailand’s 20 Best Restaurants 2025 and Tatler Asia’s Best New Restaurant 2024, solidifying its reputation as one of Bangkok’s most exciting culinary destinations.

Now, Chef Aom takes her guests on a new journey—one that celebrates Thailand’s biodiversity, forgotten ingredients, and indigenous food culture, while continuing to champion KHAAN’s zero-waste philosophy.

A Menu Rooted in Curiosity and Craft

“This menu is more fun. It’s louder in flavor, more daring in texture, and filled with ingredients I’m truly excited to share,” says Chef Aom, who spent the past six months traveling across Thailand—visiting local farmers, foraging with communities, fishing along the southern coast, and exploring new possibilities in forgotten or underappreciated ingredients.

Her journey took her to Chiang Mai, where she worked closely with a small village known for its rich soil and pristine natural resources. “The land there is incredible,” she reflects. “We discovered herbs and produce that are difficult to find in commercial markets, and it reminded me how much of Thailand’s food identity still lives in these quiet corners.”

In addition to her domestic travels, Chef Aom also participated in a culinary research trip to Italy, where she learned traditional European preservation methods, aging sauces with natural bacteria, and studied the close-knit relationships between producers and chefs. These inspirations return to KHAAN not in imitation, but as a deeper framework for understanding the role of time, seasonality, and intention in Thai cuisine.

One of the standout dishes in the new menu is Cassava: มัน 5 นาที, inspired by the beloved stir-fried noodles. Chef Aom transforms this humble local dish into a fine-dining experience by using “มัน 5 นาที”—a rare, quick-cooking variety of cassava with a naturally soft and chewy texture. She reimagines it as noodles, stir-fried with a homemade sauce made from slow-roasted vegetables and sweet fruit scraps such as pear and apple, honoring the kitchen’s zero-waste commitment.

To complete the dish, diners are presented with toppings like crispy freshwater algae (เทากรอบ), organically sprouted mung bean shoots, and dried pine pepper (พริกยอดสนแห้ง), allowing them to season the noodles to their taste—evoking the familiar joy of Thai street-side noodle culture. The result is a dish that is soft, savory, and slightly sweet with an addictive chewy texture, celebrating both tradition and innovation through every bite.

Crocodile Tongue, Reimagined

Among the new dishes making their debut is one that’s already stirring conversation: a crocodile tongue stir-fry—a reinterpretation of a wild game dish through a fine dining lens.

“In Thailand, eating wild meat isn’t new. In fact, it’s part of our traditional food culture—things like venison and wild boar have always been around,” Chef Aom explains. “In other countries, crocodile is also consumed, but it’s often done in a very rustic way. I wanted to take a different approach.”

The inspiration behind the dish came from Chef Aom’s experimentation with the entire animal, but it was the tongue that stood out. “The texture, the quality of the meat—it was so interesting on its own. It didn’t need heavy seasoning. I wanted to highlight the ingredient itself, using very little manipulation.”

The dish is finished with a vibrant pad cha (ผัดฉ่า) stir-fry sauce made with Thai herbs like fingerroot, holy basil, and green peppercorn—evoking the spicy, herbal profile traditionally associated with wild food in Thai culinary culture. “This is about honoring our food traditions while pushing the boundaries of what fine Thai cuisine can be,” she says.

Zero-Waste Innovation Continues

KHAAN Bangkok has long championed sustainability—not just as a marketing phrase, but as a daily practice. The new tasting menu is no different.

Every ingredient is used to its fullest potential. Seafood trimmings are fermented to create umami-rich sauces; vegetable stems are turned into pickles, purées, or crisps; fruit peels become infused teas or garnishes. The team works directly with farmers and fishermen from Rayong, Ranong, and Krabi, ensuring freshness and traceability while minimizing waste through advanced planning and preparation.

“Our goal isn’t perfection. It’s progress,” says Chef Aom. “We want to make sure that everything we bring into the kitchen has a purpose. That’s how we respect the ingredients, the producers, and the environment.”

This approach also adds creative constraint to the kitchen—a driving force for innovation. Dishes are often designed backward, starting with what might be leftover from another course. “Sometimes, the most exciting flavors come from the parts people throw away,” she adds.

A Dining Experience with Depth and Storytelling

Each course in the new menu is not just a dish—it’s a story. From an amuse-bouche inspired by street food stalls in Bangkok’s Chinatown to a dessert that recalls Chef Aom’s childhood treats growing up on Charoen Krung Road, the entire experience is designed to evoke emotion and memory.

Guests are encouraged to slow down, listen, and reflect as each plate is served with a short narrative of its origin, inspiration, and regional connection. The dining room itself—intimate, earthy, and refined—mirrors this philosophy, with warm lighting, handcrafted ceramicware, and service that’s attentive without being intrusive.

The wine and non-alcoholic pairing menus have also been updated to complement the new menu, featuring biodynamic selections and Thai-inspired tea infusions designed to enhance rather than overshadow the bold flavors on the plate.

Available from September 3, 2025

The new tasting menu officially launches on September 3, 2025, and is available for dinner service by reservation only. It is priced at 3,850++ THB, with optional beverage pairings (wine, tea, or juice).

This menu marks another exciting step in Chef Aom’s mission to elevate Thai street food into the realm of fine dining while remaining true to its soul—flavorful, expressive, and rooted in community.

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Phuket, Thailand, September 26, 2025 / TRAVELINDEX / Renaissance Phuket Resort & Spa, the design-forward lifestyle Beachfront resort on Mai Khao Beach, unveils its refreshed look following a major renovation to mark its 15th anniversary. The resort introduces a renewed identity that seamlessly blends contemporary luxury with the authentic spirit of Southern Thai coastal living, offering a distinctive sense of place and inviting a new generation of travelers to discover experiences beyond expectations.

Since opening in 2010, Renaissance Phuket Resort & Spa has been a distinctive destination for travelers seeking more than just a beach retreat. Its location—nestled within Sirinat National Park and overlooking the longest stretch of untouched sand in Phuket—has always set the stage for a unique sense of tranquility. Today, with the completion of its renovation, the resort reveals a renewed identity that celebrates 15 years of inspired hospitality while looking ahead to a future defined by design-forward experiences and authentic cultural connections.

The reimagined guestrooms and villas form the centerpiece of this transformation. Drawing inspiration from the folkways of Southern Thai village life, each space has been redesigned to tell a story of locality and craft. The design captures the textures and patterns of everyday coastal living: artisanal details woven into fabrics, seashell-inspired lighting that recalls the treasures of the Andaman, and organic materials that echo the humble yet beautiful spirit of village life. In the beachfront pool villas, private sanctuaries unfold in elegant layers of wood, stone, and soft textiles, all brought together with a modern sensibility that offers comfort and luxury without losing authenticity.

Art and design play a central role in the resort’s storytelling. Within the villas, motifs are inspired by the everyday objects of coastal culture and local wisdom—drawing from vernacular architecture elements such as privacy screens as well as the humble forms of traditional fishing tools. These references are interpreted into contemporary expressions that blend functionality with aesthetic elegance. In the guestrooms, entire walls become canvases, framing abstract views of Phuket’s shoreline and capturing the island’s identity as “The Pearl of the Andaman.” Together, these design elements create spaces that invite guests to pause, notice, and rediscover—offering a sense of place that feels both rooted in heritage and refreshingly new.

Beyond unveiling its new look, Renaissance Phuket Resort & Spa continues to uphold its hallmark of exceptional service, comprehensive facilities, and a commitment to culinary discovery and holistic wellbeing—elements that remain at the heart of every journey here. Guests can begin their mornings with what is often celebrated as one of Phuket’s best breakfasts, before savoring authentic Southern Thai flavors at the award-winning Takieng restaurant or unwinding at the refreshed Sand Box Beachfront Bar & Eatery, where seafood, international favorites, and inventive cocktails create a lively seaside atmosphere. The experience extends into the privacy of the villas, where personal chefs prepare bespoke barbecues under the stars. For relaxation, the award-winning Quan Spa remains a sanctuary of renewal with treatments inspired by Asian healing traditions, while the 24-hour fitness center and beachfront infinity pool offer balance and vitality. Together, these experiences ensure that every stay is both a feast for the senses and a journey of rejuvenation and reconnection.

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Berlin, Germany, September 26, 2025 / TRAVELINDEX / Singapore to host the premier travel technology showcase for the APAC region, bringing together leading brands, visionary startups, and top industry executives to redefine the future of tourism.

The global travel technology community will gather at the Sands Expo and Convention Centre, Singapore (Level 1, Hall B) for Travel Tech Asia 2025. Co-located with ITB Asia and MICE Show Asia, the event unites the brightest minds, pioneering technologies, and most influential leaders in the travel and tourism sector. Over three days, executives, innovators, and thousands of attendees will meet to showcase solutions, forge partnerships, and shape the future of how the world travels.

Travel Tech Asia: Where Innovation Meets Opportunity

Travel Tech Asia is the definitive platform where cutting-edge technologies, emerging trends, and disruptive startups converge with established travel brands. The show offers unparalleled opportunities for networking, deal-making, and discovery, enabling businesses to unlock new frontiers in the ever-evolving travel ecosystem.

The exhibition floor will feature leading global names, including Trip[.]com Group, Agoda, Go Global Travel, Juniper Travel Technology, Korea Tourism Startup Center, Xendit, SUNRATE, SiteMinder, Airalo, DerbySoft, RateHawk, Skyscanner, RESTEL S.A., Holafly, and Worldline. These companies represent the pinnacle of travel technology, showcasing cutting-edge solutions that are driving the evolution of travel across the APAC region.

Equally important are the top buyers attending from across the industry, including C-level executives from renowned organisations such as Trip[.]com (CTO), THE ASCOTT LIMITED (Digital Transformation), Capitaland (Digital International Lodging Systems), HPL Hotels & Resorts (Director of Revenue Management), Expedia (Principal Software Engineer), Far East Hospitality Management Services (Area Director of Revenue Management), and The Capitol Kempinski Hotel Singapore (Ecommerce & Digital Strategy Manager). Their presence highlights the strategic significance of the event, bringing together the most influential decision-makers to explore partnerships, investment opportunities, and technology adoption.

“Travel Tech Asia is the meeting place for the great minds shaping the future of travel. In an industry traditionally driven by people and experiences, technology is the catalyst that enhances, personalises and scales those very experiences. At our travel technology showcase ideas become innovations, and innovations become the force that will drive the entire travel industry forward”, said Darren Seah, Executive Director of Messe Berlin Asia Pacific and organiser of Travel Tech Asia, MICE Show Asia, and ITB Asia.

Kicking off Travel Tech Asia on a vibrant note, an exclusive RSVP-only Happy Hour networking session will take place at the Buyers Lounge on 15 October 2025, from 5 pm to 6 pm. Open to Travel Tech Asia exhibitors, buyers and speakers, this lively gathering offers a prime opportunity to connect, exchange ideas and forge meaningful partnerships – further enriching the Travel Technology Zone experience.

Conference Highlights: Insightful Sessions from Global Leaders

The Travel Tech Asia Conference 2025 will deliver forward-looking insights on how technology is reshaping travel. This year’s programme focuses on trends and innovations in travel technology, the role of AI in transforming travel and tourism, the future of travel payments, and strategies for aviation distribution, offering participants the tools and strategies to navigate the next wave of transformation.

Among the headline sessions and speaker highlights are:

The Tech Leaders’ Panel: Driving Innovation in Travel through Technology will explore how travel companies are adapting to shifting consumer demands for personalisation, seamless experiences, and efficiency. Tejveer Singh Bedi, Vice President of Traveloka Partners Network at Traveloka, will moderate a discussion with Clive Ashmore Butler, Chief Customer Officer at Atlas; Chris Hodges, Vice President of Global Connectivity & Partner Solutions at Expedia Group; Brett Henry, President Director at MG Group; Edmund Ong, Senior Regional Director SEA and GM Singapore at Trip[.]com; and Kazuhisa Takahashi, CEO of Tripla, examining how digital solutions are driving innovation and addressing the key challenges and opportunities for the industry.

The panel on The Impact of AI on the Future of Travel will focus on how artificial intelligence is redefining the traveller journey, streamlining operations, and delivering hyper-personalised experiences. Moderated by Kei Shibata, Co-founder and CEO of Venture Republic & Trip 101, the discussion features Max Martin, Founder of Kai; Linda Adami, Founder and CEO of Quantum Temple; Apichai Sakulsureeyadej, CEO of Radiant1; and Jeff Kim, CEO of Yanolja Cloud, exploring how businesses can harness AI to boost operational efficiency and elevate customer satisfaction.

In the session, Real-World Applications of AI and Strategies for Hotels, Andrew Smith, Senior Vice President of Supply at Agoda, will present hands-on examples of how AI is transforming hotel operations and guest experiences, providing actionable strategies for hoteliers to implement or scale AI-driven solutions.

The session Unlocking APAC Growth: Smarter Flight Distribution in the Age of NDC will highlight the critical role of flights in the APAC region, which is poised to become the world’s largest travel market. Demi Kavaratzis, Country Manager for Australia and New Zealand at Etraveli Group, will share how accelerating NDC adoption and data-driven retailing are reshaping airline and retailer connections with travellers, and highlight opportunities to capture the next wave of APAC growth.

The C-Suite Talk: Venture Capital in Travel Tech – Unlocking the Future of Innovation will offer an insider perspective on where top investors see the next breakthroughs in travel technology, from AI-driven trip planning to sustainable travel solutions. Scott Krivokopich, Co-Founder and Managing Partner of 1982 Ventures, will guide this session, sharing insights into the models, signals, and sectors attracting venture capital investment.

Registration Now

Booth registration is now open. Trade visitor passes are available complimentary until 3 October 2025.

Media registration now open

Media professionals are invited to apply for accreditation now. The online pre-registration link closes on 13 October 2025 at 12:00 pm GMT +8, and on-site accreditation will not be offered. All media applications are subject to approval by the ITB Asia press team.

For further information on ITB Asia 2025, please contact the ITB Asia press team. We look forward to welcoming you to Singapore this October.

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Kruger National Park, South Africa, September 22, 2025 / TRAVELINDEX / The UN Tourism Secretary-General Zurab Pololikashvili has stressed that “strengthening multilateralism through tourism will deliver results in socio-economic inclusion, sustainable development, peace and understanding”.

Addressing G20 Tourism Ministers, he commended the South African Presidency’s focus on inclusion and sustainability. “More than a motto, the theme for South Africa’s G20 Presidency “Solidarity, Equality, Sustainability”, reminds us that Equality and Sustainability can only be achieved through targeted policies, unified efforts and mutual support among countries – a recognition that in an interconnected world, the challenges faced by one country can have ripple effects globally,“ he said.

The G20 Tourism Ministers Meeting focused on the four priorities of South Africa’s Presidency:

• Enhancing Travel and Tourism Startups and MSMEs through Digital Innovations
• Tourism Financing and Investment to enhance equality and sustainable development.
• Air Connectivity for Seamless Travel
• Enhanced resilience for inclusive, sustainable tourism development

As international tourism continues to growth – international tourist arrivals increased 5% in the first half of 2025 according to the latest World Tourism Barometer – Pololikashvili reaffirmed the critical importance of progressing digital transformation, financing for development, investment and resilient ecosystems in tourism, stressing that there will be no resilience without sustainability.

He called for supporting innovation and stressed that emerging technologies can transform tourism MSMEs, which are the backbone of tourism, but only with adequate financing and programmes to close the digital divide and promote inclusion.

Tourism vital for developing countries

Focusing on financing for development, he noted that though “for many developing countries, including Least Developed Countries and Small Island Developing States, tourism is a major source of employment, foreign exchange and tax revenues. Yet, the sector continues to be overlooked as a tool for development, with the total Official Development Assistance disbursements for tourism remaining below 0.11% of total ODA.”

Closing, Pololikashvili highlighted South Africa’s G20 Presidency as a show of the continent’s leadership in the global agenda. He recalled that Africa is home to 19% of the world’s population, with 70% of sub-Saharan Africa under the age of 30. “The opportunities the continent offers in tourism are many” he said and “unlocking tourism investment and development for jobs and inclusion is a core priority of the UN Tourism Agenda for Africa.”

UN Tourism as Knowledge Partner of South Africa G20 Presidency

The G20 economies represent around 70% of all international tourist arrivals and exports worldwide and 83% of the world’s tourism’s global GDP. The sector accounted directly for 3.1% of the GDP of the G20 (2023), 5% of all exports of the group and 23% of all its service exports (2024).

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Bangkok, Thailand, September 22, 2025 / TRAVELINDEX / Purple Laurel has recently launched a new autumn menu. Taking inspiration from classic traditional dishes and flavors from various regions of Zhejiang Province, and guided by current ingredient selection and diners’ preferences, the restaurant has updated its dishes to a brand-new version. Meanwhile, by combining high-quality local Thai ingredients with unique Zhejiang seasonings and flavorings, the new autumn dishes are not only full of seasonal characteristics but also cater to the taste preferences of the local clientele.

Tides Rising in the Jiangnan Region | Purple Laurel, the Overseas Debut of Renowned Chef Yu Bin

At the beginning of 2025,  Purple Laurel (紫桂轩 Zi Gui Xuan), the first overseas restaurant of the Chinese celebrity chef, the leading representative of refined and creative Jiangnan cuisine, and the head chef of several Michelin and Black Pearl restaurants, Yu Bin, officially opened in Bangkok, Thailand, after meticulous preparation. Located within the luxurious Gaysorn Amarin mall, adjacent to the famous Erawan Shrine, the restaurant has created a modern and elegant Chinese residence, integrating the essence of Cantonese and Jiangnan delicacies to offer international gourmands a taste of up-to-date and stylish Chinese cuisine.

The name Purple Laurel (紫桂轩 Zi Gui Xuan) originates from the hometown of its founder, Yu Bin, in Hangzhou, Zhejiang Province, China. “Gui” refers to the city flower of Hangzhou, the osmanthus, while “Zi” is taken from Relais & Chateaux Hangzhou Zixuan Resort, where Yu Bin has been serving as the general manager and executive chef since 2005. It is also the R&D base for his creative Jiangnan cuisine and the birthplace of over 6,000 original dishes. The restaurant boasts three Michelin and Black Pearl restaurants with distinct styles.

Yu Bin is acclaimed as a renowned Chinese chef and a leading figure in refined Chinese cuisine. Over the past two decades, he has broken free from the traditional constraints and ingredient limitations of Hangzhou cuisine. By widely absorbing the flavors and cooking techniques of various Chinese cuisines and skillfully incorporating high-quality global ingredients into his new dish development methods, he has created refined Chinese dishes with a strong “Yu-style” signature.

In Search of the Nanyang | Private Courtyard, Modern Jiangnan

To reflect the integration of Nanyang and Chinese cultures,  Purple Laurel combines the essence of traditional Jiangnan space with distinctive Nanyang elements, bringing a unique and delicate charm.

The exterior of the restaurant features intricate and exquisite perforated carving designs, condensing the artistic essence of Chinese doors and windows. The main hall is laid out in a symmetrical form, naturally dividing different dining areas with two white pavilions, skillfully creating an elegant atmosphere of a Chinese courtyard. As one moves through the space, the lush greenery and delicate partitions form a visually layered effect, offering diners a leisurely and private dining experience. At the deepest part of the restaurant lies the garden terrace connected to the outdoors. Looking out over the railing, one can see the bustling Bangkok city and the elevated train, creating a sense of an urban oasis.

As a new brand created by Yu Bin for the overseas market, the Purple Laurel team, after thorough research on the local Chinese cuisine market and customer preferences in Bangkok, and considering the current situation of ingredient imports and local substitutes, has designed a menu based on modern Jiangnan cuisine, complemented by Chaoyang and Cantonese dishes. Jiangnan cuisine is the most familiar genre to Yu Bin’s team, so Ziguixuan aims to bring the delicate seasoning and exquisite craftsmanship of their modern Jiangnan cuisine to Bangkok. The addition of Chaoyang and Cantonese dishes is to cater to the local diners’ eating habits and their long-standing love for these cuisines.

In addition to à la carte dishes, after the restaurant’s operations became more stable, Purple Laurel now offers three types of set meals to meet the dining needs of different customer groups. The first is the lunch set, with 60% handmade dim sum, complemented by roasted meats and stir-fries, making it more competitive in terms of per capita cost. The second is the chef’s selection tasting menu for dinner. The third is the single-person set, mainly to cater to the needs of solo travelers dining overseas.

Purple Laurel’s wine list is tailor-made for the restaurant by Lu Yang, the world’s first Chinese Master Sommelier and founder of GuiPu Wine Education & Services and Top Sommelier Studio. It features over a hundred carefully selected fine wines from major classic regions. In addition, Purple Laurel’s meticulously designed tea menu includes 24 types of Chinese teas, ranging from the rock charm of Wuyi Mountain in Fujian to the aged fragrance of old trees in Yunnan, from Taiwan’s high mountain oolong to the honey fragrance of Qimen black tea, with floral, fruity, woody, medicinal, grain, and mushroom aromas intertwining and echoing.

Autumn Charm of Jiangnan | Purple Laurel Launches Autumn Menu to Meet Diverse Dining Needs

Mr. Yu Bin, the head of Purple Laurel, said: “Purple Laurel updates its dishes every quarter, taking the season as a reference, and hopes to reflect the distinct characteristics of the four seasons in the menu. After more than half a year since its opening, our customer groups are very diverse. The local Chinese community in Thailand mostly consumes in private rooms, and they have higher standards and certain requirements for the presentation of dishes. At the same time, tourists in Bangkok are also a major source of customers. Most of them dine in groups of two to four and hope to taste more authentic Chinese dishes from their homeland. There are also a number of foreigners in Bangkok, whose eating habits tend more towards lunch and dim sum, and they have a high repurchase rate. In view of the diverse customer consumption habits and taste preferences, our new dish design will also take these specific needs into consideration.”

Introduction to the New Autumn Dishes

Appetizers

Hua Diao Ice-Infused Chicken
This dish draws inspiration from the yellow rice wine brewing culture in Shaoxing, Zhejiang Province, China, which is rooted in the local abundance of rice. It is a traditional folk dish created by the local people using the brewed yellow rice wine to preserve and process chicken. The dish embodies the sustainable concept of making full use of resources and the “mild intoxication” aesthetic cherished by traditional Chinese literati, elevating it from a home-cooked dish to a refined and elegant representative of Jiangnan culinary culture.

We select free-range chickens from Northern Thailand, about one year old and around 3 pounds each, using only the tender and flavorful leg meat for this dish. The Hua Diao wine used is the five-year-old Shaoxing Guyue Longshan, which not only has a rich and mellow taste but also carries a subtle rice fragrance and a hint of fruity aftertaste. After soaking the chicken in dried scallops water at a low temperature for 30 minutes, it is then cold-soaked in Hua Diao wine before being plated.

Liángxī Crispy Eel
Crispy eel originated in Wuxi at the end of the Qing Dynasty (Wuxi is a city in Jiangsu Province, China, famous for its “sweet and fresh” dishes. It was anciently called “Liangxi,” hence the name). The local people are fascinated by various lake delicacies, and their particular fondness for crispy textures gave birth to this dish.

We select local wild eels from Thailand, weighing about 6 liang each (a Chinese unit of weight, approximately 2.3 ounces or 65 grams). The eel’s back meat is taken, washed with salt to remove any remaining mucus, and then blanched before frying. When the oil temperature reaches nearly 60%, the eel segments are added. Once they are set and form a crust, the heat is turned off, and the remaining oil temperature is used to slowly “poach” the eels for 15 minutes. After achieving the desired crispiness, the oil temperature is raised again to 50% heat, and the heat is turned off once more to “poach.” This double operation ensures a long-lasting crispy texture. Finally, the eel segments are deep-fried at a high oil temperature to expel excess oil. The sauce poured over the eels is based on a sweet and salty flavor, coating the eel segments and creating a unique combination of crispy, fragrant, and rich taste and texture. This dish not only demonstrates the chef’s skill but also stands as a classic representation of the “sweet and fresh” flavor in Jiangnan cuisine.

Hot Dishes

Zao Botou Buddha Jumps Over the Wall
“Zao” refers to “Zao Lu糟卤” (Zao brine), which is the soul of this dish. This Zao brine is made from the lees left after brewing Shaoxing yellow rice wine, combined with butter, salt, sugar, Sichuan peppercorns, cassia bark, and other spices to create a complex and richly aromatic liquid with a unique wine fragrance and fermented aroma. In the past, frugal farmers in Jiangnan would not discard the offal (such as pig stomach, lungs, liver, intestines, trotters, etc.) after slaughtering livestock. Although these ingredients are delicious, they have a strong odor and require strong flavors to suppress and harmonize them, which led to the prototype of the “Zao Lu Zao Botou（糟钵头）” dish.

This time, Purple Laurel has selected high-grade seafood ingredients commonly used in Chinese cuisine for Buddha Jumps Over the Wall and presented them in the flavor profile of Zao Lu Zao Botou. First, a basic broth is made from chicken, duck, and pork. Then, the essence of this broth is mixed with a small amount of homemade fermented Zao brine to create the Zao Lu juice. The dried ingredients include sea cucumber, abalone, shark fin, fish maw, and dried scallops, which are soaked and prepared three days in advance. They are first steamed, then baked, and finally soaked in ice water to ensure full rehydration. Subsequently, the dried ingredients are immersed in the Zao Lu broth base and simmered slowly for 30 minutes to allow the flavors to penetrate. The resulting dish is aromatic, with a light yet rich and flavorful broth that is full of collagen and umami.

Perilla-Braised Yellowfin Grouper
Perilla is an herb with a unique and strong aroma. The aldehyde in perilla is particularly effective in suppressing and neutralizing the fishy smell of fish ingredients. At the same time, its unique fragrance can also penetrate into the fish meat, forming a complex and pleasant flavor. Therefore, perilla is used to cook fish in some Chinese cuisines. The prototype of this perilla-braised fish dish comes from Zhejiang Quzhou’s perilla-braised fish.

「Purple Laurel」selects tiger grouper with plenty of collagen in the skin. After cutting the fish into pieces, it is braised in red sauce from Qiandao Lake in Hangzhou together with perilla, creating a unique flavor.

Salted Fish and Shrimp Mushroom Bone Sauce
The prototype of this dish is the famous crab bone sauce from Ningbo (Ningbo is a coastal city in Zhejiang Province, China, known for its abundant seafood). It is a dish that embodies the people of Jiangnan’s ultimate expression of the flavor of “freshness” in another way. In the past, local fishermen and ordinary people, in order to make full use of resources and create a delicious and rice-complementing dish, would chop the common spider crabs, shell and all, into pieces and stir-fry them with the local specialty bean sauce. If steaming and blanching showcase the “authentic freshness” of seafood, then crab bone sauce is a way of using bold and rich flavors to bring out and highlight the “rich freshness” of seafood.

For this autumn’s new dish at Purple Laurel, we have selected the local Thai Prosperity Shrimp and presented it in the style of crab bone sauce. We choose large-sized Prosperity Shrimp, each weighing about 6 liang (a Chinese unit of weight, approximately 2.3 ounces or 65 grams), and cut them into segments about 2 centimeters in size. Then, we steam and fry the local Thai salted perch to replace the bean sauce in the traditional crab bone sauce, highlighting the unique salty and fresh flavor. After pan-frying the shrimp segments, we add broth and salted fish to simmer and flavor them, and then reduce the sauce to complete the dish.

Dried Vegetable and Fermented Black Bean Baked Crab
In September, the large green crabs from the local Thai waters, having lived long-term in the estuary where saltwater and freshwater meet, possess both the succulence of sea crabs and the sweetness of river crabs. Their meat has a delicate fiber and an excellent taste. Therefore, green crabs hold a high status as an ingredient in Thai culinary culture.

The green crabs are cut into pieces and their claws are cracked. They are placed in a baking pot and stir-fried until they change color. After adding a small amount of water, a sauce made from dried plum vegetables and fermented black beans, which the chefs of Ziguixuan specially collected from rural areas in Hangzhou, Zhejiang, is added. The pot is then covered and baked for 3 minutes. The natural sweetness of the crab meat perfectly blends with the salty flavor of the dried plum vegetables, leaving a lingering aroma in the mouth.

Crab Powder Black Tiger Shrimp Balls
The black tiger shrimp is large in size, with firm and delicious meat. Since they grow up in the natural environment and are highly active, the shrimp meat has strong fiber. The taste is fresh and sweet, and the astaxanthin content is also high, bringing a unique sweetness of seafood. In September, the domestic hairy crabs also enter the peak season. Purple Laurel uses cooked crab to manually disassemble the crab powder. After cooking the “three-head size (1 catty for 3 pieces)” local black tiger shrimp from Northern Thailand, the stir-fried crab powder is poured over it. The combination of seafood and lake delicacies creates a fresh taste memory for this autumn.

Autumn Charm Golden Medal Braised Pork
Based on the traditional Zhejiang dish of braised pork, Purple Laurel’s Autumn Charm Golden Medal Braised Pork has been upgraded. It selects the middle part of the pork belly from black-haired pigs from Northern Thailand that weigh over 200 pounds. The meat is rich in flavor, with clear layers of fat and lean meat. Instead of the traditional braising method for braised pork, it uses the Suzhou-style red-braised pork method. During the braising process, a large amount of dried hawthorn is added, which not only increases the fruity acidity but also the citric acid in the hawthorn effectively changes the structure of the pork’s fiber. After slow stewing, it achieves a tender and non-greasy texture, with a bright and tempting color like that of hawthorn red. It is served with small cakes made of chestnuts, which are in season in the autumn, adding to the autumnal charm.

Crab Meat and Shark’s Fin Spring Rolls
Spring roll culture is a food culture of “wrapping everything in a pancake” that has spanned a thousand years. Its earliest predecessor was the spring pancake, where people would use flour to make thin pancakes to wrap vegetables on the day of Start of Spring, calling it “biting the spring.” As times progressed, the culinary cultures of northern and southern China also evolved into different forms and flavors, and the seasons are no longer limited to spring.

Purple Laurel’s new version of spring rolls for this autumn has optimized the filling to be lower. Thai green crab meat, seafood shark’s fin, and Chiang Mai farmer’s mung bean sprouts are stir-fried together and then wrapped in spring roll skins. Fried at 40% oil temperature for about three minutes, they are fragrant and have a rich texture.

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