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Hong Kong, Hong Kong SAR, March 26, 2026 / TRAVELINDEX / Organisations have a vested interest in supporting employees’ mental health, and this is particularly true of hotels, given their inherently high-stress, high-stakes nature. Professor Antony Wong, Professor Sam Kim and Dr Yuchen Xu of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU) offer a multidimensional account of how work stressors affect hotel employees’ well-being, empowering managers to implement proactive coping strategies for employees facing mental health challenges.

Employees do their best work when they feel psychologically healthy and supported by their organisations. Unsurprisingly, therefore, poor employee well-being worsens organisational performance, increases healthcare costs, and reduces engagement, safety and sustainability across all sectors. “These issues are magnified by the high-touch nature of hotel services”, the researchers note, “which demand intense emotional labour and the delivery of exceptional guest experiences”.

As well as interacting frequently with customers, hotel employees face challenges such as irregular working hours, precarious employment conditions and poor leadership, which can further damage their mental health. With the need to address mental health in hospitality becoming yet more urgent post-COVID-19, researchers have begun to examine how work-related stressors affect various mental health outcomes among hotel workers.

Regrettably, however, significant research gaps remain. For example, studies have generally treated mental health as a monolithic construct rather than examining its distinct sub-domains, and few have isolated the mental health effects of hotel-specific stressors, such as job insecurity and teamwork requirements.

To equip hotel managers to tackle specific mental health issues among employees, the researchers sought to dissect the subdomains of hotel employees’ mental health and pinpoint its antecedents and outcomes. They aimed to analyse how hotel-specific work stressors affect different facets of mental health; explore how these facets affect coping behaviours; and compare the experiences of junior versus senior, front-of-house (FOH) versus back-of-house (BOH) employees.

The first step was to identify components of mental health that are particularly relevant to hotel work. Depression, which is caused by industry-specific stressors like long, irregular hours, was the first. The second was nervousness. “Staff may experience panic attacks, trembling, sweating, gastrointestinal issues and other nervousness symptoms when confronted by stressful situations”, say the researchers. Loss of peace of mind, “triggered by hectic, chaotic work environments and constant guest demands”, was the third focal component.

Next, the authors drew on the transactional theory of stress and coping (TTSC) to develop hypotheses. “Employees who feel immense personal responsibility and accountability for their work outcomes tend to experience higher stress and anxiety”, they propose. Meanwhile, “the cognitive demands and skills needed for complex roles can become mentally draining over time”, eliciting stress responses.

The same, the authors theorised, is true of hotel-specific work stressors. “Role ambiguity stemming from unclear expectations and role overload stemming from extreme demands have been linked to heightened mental strain, emotional exhaustion, and reduced job satisfaction and performance among hotel staff”, they suggest.

How do employees deal with these multifaceted stressors? According to the TTSC, when individuals’ mental health is compromised, they may perceive stressors as exceeding their coping capacity, leading them to adopt emotion- or avoidance-focused strategies. Accordingly, the researchers hypothesised that poorer mental health increases employees’ use of emotion- and avoidance-focused coping but reduces their self-solving-focused coping.

Their final hypotheses concerned organisational roles. “FOH employees, such as receptionists, concierges and waitstaff, frequently engage in direct guest contact”, the authors point out. Therefore, they face different stressors from those encountered by BOH staff, which revolve around workload and technical demands. The authors theorised that for FOH (versus BOH) employees, work stressors are more closely tied to mental health challenges, making them more likely to adopt emotional or avoidance-focused coping.

Junior and senior hotel employees also differ in their stress profiles. For example, less experienced staff such as bellhops face less controllable work environments and receive less support at work, making them more vulnerable to the impact of work stressors on mental health and more likely to use emotion- or avoidance-focused coping.

To test their hypotheses, the authors first developed a questionnaire on the stressors perceived by hotel employees and their coping responses. They distributed the questionnaire online to 756 employees in different departments at 45 deluxe, four-star and five-star Chinese hotels.

Statistical analysis of the data yielded suggestive, if sometimes surprising, findings. “This research revealed an intriguing counterintuitive result”, the researchers report. “Traditional work-related stressors such as job responsibility and job complexity were associated with unexpectedly low levels of depression, nervousness, and loss of peace of mind”.

Although unexpected, this finding may reflect a key principle of the TTSC: how people perceive stressors shapes their emotional and physical responses. When job demands like responsibility and complexity are seen as challenges rather than as burdens, employees may feel more in control and gain a greater sense of achievement, thus enhancing their personal growth and well-being.

These dynamics may be strengthened by the study’s cultural context, China: “a society where collective well-being and harmony are paramount”. Here, job responsibility and complexity may be perceived as routes to contributing to organisational success, in line with the deeply ingrained societal values of dedication and hard work.

Another unexpected finding was that teamwork, often considered a potential source of conflict, was correlated with better mental health among hotel employees. The other stressors examined, however, had devastating consequences for employees’ well-being. The most influential was poor leadership, followed by job insecurity and the pressure to respond to electronic messages – all characteristics endemic to the hotel sector.

Depression, nervousness and loss of peace of mind all increased employees’ tendency to rely on emotion-focused coping rather than proactive problem-solving. Depression further increased the use of avoidance-focused coping, which may itself negatively affect mental health.

Among junior employees, increased job responsibility alleviated depression, nervousness and loss of peace of mind, although all three facets were worsened by job complexity. In contrast, senior employees were susceptible to mental health problems due to role ambiguity and role overload.

Differences in organisational roles also affected employees’ responses to stressors. BOH employees reported greater stress due to expanding job roles and constant digital connectivity, which increased their emotional labour. Despite their heavier workloads, FOH employees reported better mental health, as they enjoyed higher tips, more social interaction and a stronger sense of accomplishment.

“The practical implications are far-reaching”, say the authors. Above all, hospitality managers should develop targeted interventions that acknowledge the nuanced impact of different types of stressors on employee mental health. “For smaller hotel chains or independent hotels”, the researchers add, “partnering with local mental health organisations or leveraging online resources can provide cost-effective solutions for implementing employee well-being initiatives”.

In addition, training for supervisors and managers should emphasise the impact of their behaviour on employees’ mental health, promoting supportive and fair leadership practices. “Organisations should critically re-evaluate their expectations around electronic communication”, the authors add, “as the pressure to respond promptly emerged as a significant stressor”. Staggered shifts and designated off-duty periods could encourage a healthier work–life balance.

Finally, employee assistance programmes and support systems should be tailored to employee groups, given that junior and senior staff and FOH and BOH employees respond to stressors in different ways. “By adopting a flexible and employee-centric approach,” the authors conclude, “hospitality organisations can foster a supportive environment that promotes employee well-being, engagement and long-term commitment”. This will contribute to the industry’s overall resilience and success.

Antony King Fung Wong, Seongseop (Sam) Kim and Yuchen Xu (2025). Does Hotel Employees’ Mental Health Matter? Assessment of its Antecedents and Coping Behavior. International Journal of Hospitality Management, Vol. 126, 104084.

About PolyU School of Hotel and Tourism Management
For more than four decades, the School of Hotel and Tourism Management (SHTM) of The Hong Kong Polytechnic University has refined a distinctive vision of hospitality and tourism education and become a world-leading hotel and tourism school. Ranked No. 1 in the world in the “Hospitality and Tourism Management” category in ShanghaiRanking’s Global Ranking of Academic Subjects 2025 for the ninth consecutive year; placed No. 1 globally in the “Commerce, Management, Tourism and Services” category in the University Ranking by Academic Performance in 2024/2025 for eight years in a row; rated No. 1 in the world in the “Hospitality, Leisure, Sport & Tourism” subject area by the CWUR Rankings by Subject 2017; and ranked No. 1 in Asia in the “Hospitality and Leisure Management” subject area in the QS World University Rankings by Subject 2025, the SHTM is a symbol of excellence in the field, exemplifying its motto of Leading Hospitality and Tourism.

The School is driven by the need to serve its industry and academic communities through the advancement of education and dissemination of knowledge. With a strong international team of over 90 faculty members from 21 countries and regions around the world, the SHTM offers programmes at levels ranging from undergraduate to doctoral degrees. Through Hotel ICON, the School’s groundbreaking teaching and research hotel and a vital aspect of its paradigm-shifting approach to hospitality and tourism education, the SHTM is advancing teaching, learning and research, and inspiring a new generation of passionate, pioneering professionals to take their positions as leaders in the hospitality and tourism industry.

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KwaZulu-Natal, South Africa, March 26, 2026 / TRAVELINDEX / South Africa Tembe Elephant Park in northern KwaZulu-Natal will be hosting another of its popular “Vanishing Giants of Africa” Elephant Workshops in October 2026.

Join renowned elephant expert Dr. Johan Marais from 4-8 October 2026 for an immersive safari experience to explore elephants’ social structures, behaviour, musth, exceptional memory, and their role in wildlife conservation.  Gain insight into the long-term impacts of the ivory trade on African heritage. This workshop is open to all elephant enthusiasts, offering limited numbers for a personalized, exclusive experience. Though not a photography workshop, there will be ample photo opportunities.

The package costs 760 USD per person sharing per night including four nights at Tembe Elephant Park Lodge, the workshop with Johan Marais, all safari activities (including Big 5 guided game drives) and all meals. Additional costs apply for spa treatments, drinks, and levies.

Tembe Elephant Lodge is the only community-owned, full-service game lodge located within a proclaimed game reserve. Nestled in a rare and beautiful sand forest ecosystem, the lodge lies at the heart of unspoiled wilderness, offering an authentic and deeply meaningful safari experience.

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Bangkok, Thailand, March 26, 2026 / TRAVELINDEX / Tucked into a quiet corner of Sukhumvit, Kinnaree by Vanessa Wu has spent the past two decades quietly shaping Bangkok’s modern Thai dining scene earning a loyal following among both international visitors and local gourmands who seek something beyond the expected.

Marking its 20th anniversary, the restaurant recently hosted an elegant, invite-only gathering that felt less like a celebration of longevity and more like a statement of evolution. The evening reflected how Kinnaree has grown from a refined Thai restaurant into a culinary legend, one that bridges heritage and innovation.

Unlike traditional Thai establishments, Kinnaree’s philosophy centers on contemporary interpretation. Classic recipes are not simply preserved, they are reimagined. Southern spices might be softened for balance, central Thai dishes elevated with modern plating, and lesser-known regional ingredients introduced to global diners in an approachable way. This approach aligns with a broader movement in Bangkok’s dining culture, where chefs are redefining Thai cuisine for an international stage while maintaining its identity.

At the heart of Kinnaree is founder Vanessa Wu (Wanasnan Kanokpattanangkul), whose background is as much academic as it is culinary. Her work over the past 30+ years has extended far beyond the kitchen, spanning research, education, and international culinary exchange.

She has been particularly active in China and Europe, where she has helped introduce Thai culinary techniques to chefs and hospitality professionals. This cross-cultural engagement has contributed to a growing appreciation of Thai cuisine as both an art form and a form of cultural diplomacy, often described as part of Thailand’s soft power.

Looking ahead, her upcoming initiatives aim to expand Thai culinary ecosystems in China, potentially opening new pathways for Thai ingredients, chefs, and food entrepreneurs abroad.

In 2025, Kinnaree by Vanessa Wu (Thailand) received the prestigious Global Sustainable Gastronomy Award by TOP25 Restaurants, in collaboration with the International Council of Culinary Experts (ICCE). The recognition honors the restaurant’s commitment to sustainable gastronomy, highlighting efforts such as:

– Partnering directly with Thai farmers and fisheries
– Prioritizing seasonal, locally sourced ingredients
– Reducing kitchen waste through creative menu design
– Supporting small-scale producers across Thailand

This approach not only enhances freshness and flavor but also strengthens local food networks, something Bangkok’s top restaurants are increasingly embracing.

During the anniversary event, guests were treated to a curated tasting journey that showcased Kinnaree’s culinary identity. The menu reflected a balance of nostalgia and innovation:

– A refined take on snakehead fish from Sing Buri, presented with contemporary textures
– A golden reinterpretation of *kaeng liang*, a traditional herbal soup
– Fire-roasted Bombay duck, highlighting bold, smoky depth
– A surprising fusion of foie gras with *look choup*—a classic Thai dessert art form
– Delicate Thai cookies that dissolve almost instantly on the palate

The event was honored by the presence of Mr. Akkarawit Thepasit, Director of Tourism Industry Promotion, Tourism Authority of Thailand (TAT), Mr. Zhang Ruoyu, Director, China Cultural Center in Bangkok, Mr. Paitoon Songkaew, Administrative Director, Thai Foundation, Dr. Chai Thanichanan, President, Thai-Chinese Restaurant Trade Association and Mr. Bernard Metzger Founder of Travelindex Group and TOP25 Restaurants along with members of the diplomatic community in Thailand, including:

– HE Mr. Patricio Powell Osorio, Ambassador of the Republic of Chile to the Kingdom of Thailand
– E. Mr. John Smith, Ambassador of Portugal to Thailand
– E. Mr. Viktor Semenov, Ambassador of Ukraine to Thailand
– E. Mr. Fuwad Thowfeek, Ambassador of the Republic of Maldives to Thailand
– E. Mrs. Szilvia Szaloki, Ambassador of Hungary to Thailand
– E. Mrs. E.A.S. Wijayanthi Edirisinghe, Ambassador of the Democratic Socialist Republic of Sri Lanka to Thailand

The celebration was also attended by Mr. Peerapat Phuburangkong, co-founder and designer of the Kinnaree restaurant identity, together with prominent guests and celebrities from various sectors in Thailand.

Each dish was paired with thoughtfully selected beverages, including wines and satho, a traditional Thai rice wine from northern Thailand, underscoring the restaurant’s commitment to elevating local drinking culture alongside its cuisine.

Part of Kinnaree’s enduring appeal lies in its atmosphere. The interior blends traditional Thai motifs such as wood carvings and soft gold accents, with a contemporary layout that feels intimate rather than formal. The name itself, “Kinnaree”, refers to a mythical half-bird, half-woman figure in Thai folklore, symbolizing grace and beauty—qualities reflected in both the service and presentation.

To mark this milestone, Kinnaree is introducing its first Chef’s Table experience, an exclusive format that will allow diners to explore a curated menu drawn from its 20 year legacy. This move places the restaurant alongside Bangkok’s growing list of experiential dining destinations, where storytelling and personalization are as important as flavor.

As Bangkok cements its position as one of the world’s great culinary capitals, Kinnaree stands as a reminder that innovation doesn’t require abandoning roots, it simply requires re-imagining them.

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Bangkok, Thailand, March 26, 2026 / TRAVELINDEX / The Sukhothai Bangkok is honored to announce its latest international recognition at the 19th Grand Hotels Media Annual Ceremony & VIP Black Tie Gala Dinner 2025. As a premier event on the global hospitality calendar organized by Shanghai Yanlin Advertising Co., Ltd., the ceremony celebrates excellence in luxury service and design, drawing industry leaders from across Asia and the international community.

Reaffirming its position as one of Bangkok’s most distinguished landmarks, The Sukhothai Bangkok was presented with two major accolades:
· Luxury Business Leisure Hotel of the Year 2025
· Outstanding General Manager of the Year 2025 awarded to Mr. Richard Deutl

These awards reflect the hotel’s enduring commitment to refined hospitality, where business and leisure coexist seamlessly within an atmosphere of timeless elegance and personalized service.

Reflecting on the achievement, Mr. Richard Deutl, General Manager of The Sukhothai Bangkok, stated:

“The award is a testimonial of the dedication, passion and genuine Thai hospitality that all my colleagues offer from the bottom of their heart. This – paired with a unique setting within a most generous, tranquil, green area right within the buzzing center of this vibrant metropolis – makes the hotel with its Sukhothai heritage the optimal and most authentic Thai choice for business and leisure travellers alike; especially those seeking relaxation and re-energizing in our breathtaking Sukhothai Spa mansion and its Traditional Thai Medicine or genuine relaxation offerings. Being able to work with these colleagues, in such an environment makes me feel grateful and humble at the same time.”

A Night of Excellence for The Sukhothai Brand
The celebration extended across the wider Sukhothai family, highlighting the brand’s dominant presence in the luxury sector. Notable achievements from sister properties and brand leadership include:

· The Sukhothai Shanghai: Named Hotel with Exceptional Quality of the Year 2025, with Ms. Naomi Liu also receiving Outstanding General Manager of the Year 2025.
· The Sukhothai Hotels & Resorts: Awarded Exceptional Hotel Group of the Year 2025.
· Mr. Franklin Mak, Executive Vice President, Hospitality, HKR International Limited: Honored as a Prominent Influencer to China Hospitality Industry of the Year 2025.

These recognition’s underscore a unified vision of understated luxury and cultural authenticity that defines The Sukhothai brand across its growing portfolio.

A Continued Commitment to Excellence
These prestigious accolades further reinforce The Sukhothai Bangkok’s standing as a sanctuary in the heart of the city. Here, guests experience a harmonious blend of architectural majesty and profound serenity, where the heritage of the ancient Sukhothai Kingdom is preserved through timeless design and living traditions.

Celebrating 35 years of excellence, the hotel remains deeply dedicated to the art of personal connection, ensuring that every interaction is created with genuine Thai hospitality and a sense of belonging. As the brand continues to evolve, The Sukhothai Hotels & Resorts remains committed to crafting culturally resonant experiences and setting new standards in luxury hospitality across Asia and beyond.

About The Sukhothai Bangkok
Set amidst six acres of lush gardens and lotus ponds, The Sukhothai Bangkok is a physical manifestation of the grace and elegance of century-old Thai architecture and culture. The hotel seamlessly blends contemporary luxury with heritage-inspired design, offering a refined retreat for discerning world travelers renowned for its award-winning dining and deeply personalized service.

Complementing this experience is The Sukhothai Spa, a tranquil sanctuary where modern wellness meets ancient healing wisdom. Set within a quiet garden enclave, the spa offers a curated journey of restoration rooted in traditional Thai therapeutic philosophies. Each treatment is delivered by highly skilled practitioners using time-honored techniques passed down through generations, harmonizing the elements of body and mind.

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Victoria, Mahé, Seychelles, March 25, 2026 / TRAVELINDEX / The Seychelles National Assembly has confirmed the appointment of Alain St.Ange as Ambassador At Large for Seychelles. St.Ange said that this appointment marks a new chapter not only in his distinguished career but for the nation he has long served. Nominated by President Patrick Herminie, and now confirmed by the Seychelles National Assembly, St.Ange steps into his new role carrying a wealth of experience gained from decades of dedicated work in tourism—a sector at the heart of Seychelles’ identity and prosperity.

St.Ange called it both a privilege and a chance to give back to the country that has shaped him. With a close-knit community of just over 100,000 people, St.Ange believes Seychelles must find strength in unity— harnessing talents from across the nation and rising above political divisions. For St.Ange, progress means leveraging the wisdom and commitment of all Seychellois for the benefit of the whole country.
With more than 40 years as an advocate for tourism, St.Ange’s name is synonymous with innovation and leadership. As the former CEO of the Seychelles Tourism Board, he was the driving force behind such initiatives as the internationally celebrated “Carnival International de Victoria.” The event drew global attention to Seychelles, welcoming visitors worldwide and raising the nation’s profile as a premier travel destination. Throughout his career, St.Ange has championed the causes of sustainable tourism and local empowerment, insisting that growth must benefit the people of Seychelles year-round—not just during peak seasons.

As he takes on the role of Ambassador At Large, St.Ange is mindful of the responsibility to pass on his extensive knowledge and experience. Passionate about bridging generations, St.Ange is eager to mentor and inspire the next wave of Seychellois leaders. “This role as Ambassador At Large is an opportunity to ensure that the knowledge, networks, and lessons I have amassed are not lost to history but are passed on to the next generation,” he reflected, highlighting that true leadership lies in the wisdom and value one brings, not in age.

Looking ahead, St.Ange expresses readiness and optimism. He views this appointment as the dawn of a new era of service—one focused on uniting the country, fostering collaboration, and solidifying Seychelles’ reputation as a resilient, progressive, and united nation on the global stage.

About Alain St.Ange
Alain St.Ange’s influence on the tourism world is internationally recognised. His distinguished career includes serving as the Seychelles Minister of Tourism, Civil Aviation, Ports, and Marine and on the Executive Council of the UN World Tourism Organization. Celebrated for his innovative global strategies, he successfully elevated the international profile of Seychelles through landmark events and sustainable destination development. His ongoing work through Saint Ange Consultancy continues to shape the direction of sustainable tourism across the globe. Today, he remains a guiding figure, committed to the growth of Seychelles and to mentoring the next generation of leaders.

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Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / To mark three decades of culinary excellence, basil at Sheraton Grande Sukhumvit, a Luxury Collection Hotel, presents an extraordinary one-night dinner titled “Bangkok: A Timeless Culinary Voyage – From Royal Heritage to Modern Bangkok.” Created in collaboration with Blue Elephant, the event takes place on 27 March 2026 and is priced at THB 2,800++ per person.

For this milestone occasion, basil is honored to welcome Master Chef Nooror Somany Steppe, founder of Blue Elephant and one of Thailand’s most celebrated culinary figures, alongside Executive Chef Manachai Konkangplu. Together, they bring to the table two distinct but deeply complementary visions of Thai cuisine — one shaped by four decades of championing royal traditions on the world stage, the other by a commitment to innovation rooted firmly in heritage.

Together, their chefs have crafted a tasting menu that moves through the historical eras shaping Bangkok’s culinary identity — from the royal kitchens of early Rattanakosin through to the flavors defining the city today. Each course is a chapter; together, they tell the story of how Bangkok became one of the world’s great food cities.

The journey opens with two amuse-bouches rooted in the royal court tradition of early Bangkok: Blue Elephant’s Crispy Catfish Prawn Salad — pairs seared “Ratchaburi” GI freshwater prawn with the bright sweetness of “Nakhonnayok” GI Marian plum, combined with crunchy catfish, Thai herbs, and a delicate “Phetchaburi” GI tamarind dressing — alongside basil’s Mhee Krob Rajawong, the classic crispy vermicelli brightened with bitter orange and citrus. To open the evening, the Allegrini Soave DOC Oasi San Giacomo 2023 sets a graceful tone — its delicate floral notes and crisp minerality a gentle, luminous companion to the brightness of Marian plum and the subtle richness of river prawn.

As the story moves forward into the River Trade Era, the tasting menu takes inspiration from the movement of people and ingredients that once shaped life along Bangkok’s waterways. Blue Elephant’s Blue Crab Hor Mok is crafted from sweet “Surat Thani” blue swimmer crab, gently folded with betel leaves and southern curry paste, enriched with “Chiang Rai” organic hill tribe egg, and served with a lively dip of “Phuket” GI pineapple — a reminder of the maritime connections that defined the city’s cultural and culinary exchange. The Collavini Il Grigio “Royal” Rosé NV mirrors this sense of cultural confluence — its lively effervescence and fruit-forward elegance dancing effortlessly alongside the aromatic complexity of southern curry and the sweetness of Phuket pineapple.

The soup course pays tribute to Thailand’s royal culinary revival: basil’s Royal Consommé Siam is a refined reinterpretation of Tom Yum, built from river prawn essence and aromatic herbs, enriched with young coconut and Yamabushitake (Lion’s Mane) mushroom. Few wines navigate the vivid tension of Tom Yum with as much poise as the Selbach Saar Riesling Kabinett “Tradition” 2023 — its signature off-dry freshness and electric acidity bridging the heat of the chili and the richness of prawn fat in perfect equilibrium.

The main course embodies the bright, expressive flavors of contemporary Bangkok. Blue Elephant’s “Manao” Snow Fish is steamed with Thai herbs and topped with pickled “Sri Saket” GI garlic, lime‑chili dressing, and bursts of “Saraburi” lime caviar — a dish that speaks to the city’s present‑day clarity, freshness, and bold character. A refreshing Bengal Currant Sorbet follows, offering a sweet‑tart pause in color and brightness — finds a uniquely fitting companion in the Cuvée Siamoise Blue Elephant Label 2024, a wine born of the same culinary vision as the dish itself, its character shaped by the same Thai spirit that defines this era.

The journey then deepens with basil’s Choo Chee See Krong Nua — 48-hour braised Wagyu beef short ribs bathed in a luxuriously creamy choo chee curry sauce, with sticky brown rice finished in gold leaf. The Condado de Haza Crianza Ribera del Duero D.O. 2020 rises to the occasion — its structured tannins and dark fruit intensity a powerful yet graceful counterpart to the deep, aromatic richness of the curry.

The journey concludes in the creative present of New Bangkok. A Jasmine Pistachio Cake brings together dates and the crisp richness of “Chiang Rai” organic hill tribe egg, echoing familiar textures while elevating them into a contemporary dessert form. Alongside it, a silky lemongrass panna cotta is served with pomelo, chili‑lime caramel, and crispy basil — a final harmony of aroma, sweetness, and gentle spice that closes the evening with a distinctly modern Thai signature. To close, the Mouton Cadet “Reserve” Sauternes AOC 2019 — one of Bordeaux’s most celebrated dessert wines — brings the evening to a golden finale. Its honeyed richness and notes of apricot and vanilla embrace the warmth of pistachio and the aromatic sweetness of lemongrass, lingering long after the last spoonful.

Event Details

Bangkok: A Timeless Culinary Voyage – From Royal Heritage to Modern Bangkok

Date: Friday, 27 March 2026
Time: From 6:30 PM onwards
Venue: basil, Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok

Price:
Food Only: THB 2,800++ per person
Wine Pairing: THB 4,600++ per person (6 tasting portions)
Reservations: 02 649 8888

Recommended. Limited seating available.

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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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