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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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Bangkok, Thailand, September 19, 2025 / TRAVELINDEX / This year’s IT&CM Asia and CTW Asia-Pacific is not just another industry event; it’s where the world’s top MICE, Association, and Corporate Buyers from over 50 countries and territories will converge for three days of dynamic experiences, cutting-edge innovation, and unparalleled networking opportunities. With more than 1,000 delegates expected, the event is poised to reshape the future of meetings, incentives, conventions, and exhibitions across the region.

Exhibition Hall Highlights

The Exhibition Hall will showcase a diverse range of pavilions and booths from across the Asia-Pacific region, featuring hoteliers, airlines, cruise lines, national tourism organisations (NTOs), technology providers, and convention & exhibition bureaus (CVBs). Delegates can expect to explore pioneering technologies, creative innovations, and cross-sector collaborations that reflect the evolving landscape of business events.

“From the charm of Chiang Mai to the shores of Phuket and the energy of Bangkok, Thailand offers more than venues, we offer stories and experiences. Whether riverside, seaside, or in lush urban gardens, our 22 exhibitors are ready to craft events that inspire. With TCEB and TICA’s support, buyers can access the right connections and immerse themselves in our cultural workshops, taking a break from business to experience the heart of Thai culture.” Mrs Supawan Teerarat, PhD, President, Thailand Convention and Exhibition Bureau.

Zones to look out for during IT&CMA and CTW APAC

• Tech and Engagement Zone: This interactive zone is designed to foster hands-on engagement with the latest technological solutions. Visitors can explore how emerging tools and platforms can be seamlessly integrated into meetings, conferences, and exhibitions.
• Sea & Air Zone: Shining the spotlight on airlines and cruise industries, this zone brings key players together for focused business meetings, offering a comprehensive look at travel solutions that can elevate business events and conferences.

Special Hosted Luncheon

Pattaya MICE City and Sabah International Convention Centre (SICC) will be extending exclusive invitations to select buyers for a dedicated networking event, offering a valuable platform for engagement and connection. Meanwhile, Goyang Convention and Exhibition Bureau, along with Pullman Bangkok King Power and King Power Mahanakhon, will host an evening of casual dining and meaningful conversations. Guests will also enjoy a food and beverage showcase at King Power Mahanakhon’s iconic observation deck, one of Thailand’s highest, providing a stunning backdrop to unwind and connect.

Brand Showcase Spotlight

Join key brands and destinations such as Singapore EXPO, Thailand Convention and Exhibition Bureau (TCEB), Commerce and Investment Promotion Institute, Macao SAR & Economic Development Bureau of Hengqin, Korea Tourism Organization and Gevme as they unveil their latest innovations. This is your front-row seat to the future of MICE on the latest innovation and insights.

Asia Ability Gamification: IT&CMA. Game On

Bringing back again for another year as there is a high demand. Step into the future of exhibitions with ‘IT&CMA. Game On,’ an interactive challenge where the exhibition hall transforms into a dynamic game floor. Attendees can check in at multiple checkpoints, tackle exciting tasks, and watch their name rise on the live scoreboard. With exclusive prizes at stake, participants have the opportunity to engage in a thrilling competition that goes beyond traditional networking. It’s an innovative way to connect, compete, and win.

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Bangkok, Thailand, September 19, 2025 / TRAVELINDEX / BWH Hotels, a leading global hospitality enterprise comprised of WorldHotels, Best Western Hotels & Resorts and SureStay® Hotels, is set to illuminate Bangkok’s hospitality scene with the signing of Aiden Surawong Bangkok, an avant-garde boutique hotel that will mark the debut of the edgy Aiden brand in Thailand.

Surawong is the cultural heart and soul of Bangkok, where exquisite architecture, a vibrant art scene and dynamic street life fuse together seamlessly in one of the city’s oldest districts. Located near the Chao Phraya River and inspired by asterism, Aiden Surawong Bangkok is an elegant sanctuary where global travelers can meet kindred spirits and feel connected to the soul of the city.

The Aiden experience brings together three pillars of connection: social hangouts, remote working spaces and wellness offerings. In Bangkok, these elements are woven together with a striking design concept that blends the luminosity of the celestial stars and the glamor of the Earth’s precious gemstones.

Seventy-seven guest rooms are havens of refined design, with organic textures and in-room amenities that reflect the essence of the local community. After an immersive day of exploration, like-minded explorers can share stories at the rooftop, with its effortlessly chic seating, stylish urban pool and skyline views. The lobby lounge offers a vibrant setting for cool cocktails and social interaction.

“Aiden is a new generation of hotels for smart, savvy, and well-informed travelers who crave complete convenience without sacrificing their sense of style. From a social hangout to moments of relaxation and Instragram-worthy spaces, this impressive hotel will give our guests the inspiration they need to continue their journey of discovery in Bangkok,” said Olivier Berrivin, Vice President – APAC, BWH Hotels.

Aiden Surawong Bangkok is set to open its doors in December 2025, becoming the 14^th property for BWH Hotels in Bangkok, under eight of the group’s innovative, industry-leading brands. With more hotels in the pipeline, BWH Hotels will continue to welcome guests from all around the world to this captivating capital city.

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The upcoming Krung Thep Creative Streets, a cultural initiative highlighting heritage and contemporary art as well as tour of historic buildings in select areas of Bangkok was officially announced at a press conference, hosted at the Danish Embassy. The event, organised by the French Embassy with the support of numerous European and Thai partners, forms part of the European Heritage Days 2025 while celebrating the enduring cultural ties between Thailand and Europe, and will take place from 15–21 September 2025.

Featured in the group photo are: H.E. Mr. Jean-Claude Poimboeuf (7th from left), French Ambassador to Thailand; H.E. Mr. Danny Annan (7th from right), Danish Ambassador to Thailand; Mr. Chadchart Sittipunt (8th from right), Governor of Bangkok, together with participating artists and partners including M.R. Pongsavas Svasti (4^th from left), from the Princess Sirivanavari Cultivated Arts Foundation; Mr. Pichit Virankabutra (4^th from right), deputy-director from the CEA; Mrs. Chamapan Rangaratna (3^rd from left), Thai Beverage advisor; Mr. Sanon Wangsarangboon (6^th from right), Deputy Governor of Bangkok;  Ms. Charintip Choomuenwai (5^th from right); Head of Art and Culture at One Bangkok as well as Blue Elephant Group’s Master Chef Nooror Somany Steppe (2^nd from right) and Ms. Sandra Steppe (2^nd from left).

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Alexandria, Egypt, September 18, 2025 / TRAVELINDEX / In a grand celebration on the shores of Alexandria, the Afro-Asian Union (AFASU), under the leadership of Dr. Hossam Darwish, honored Marseilia Beach Group with the AFASU Golden Award for the Most Influential Hotel Group in Egypt 2025, in recognition of its pioneering role in tourism and hospitality investment. At the same event, Mr. Ehab El Gendy, Vice Chairman and Managing Director of Marseilia Beach Group, received the Leadership Excellence Award for his outstanding managerial achievements.

The prestigious ceremony was held at the iconic XU San Stefano Hotel and attended by distinguished business leaders, ambassadors, tourism executives, hotel sector representatives, and leading media figures from Egypt and across the Arab world. AFASU members and international journalists also traveled to Alexandria to cover the landmark occasion.

The evening began with the Egyptian national anthem, followed by keynote speeches from prominent figures, including Major General Ashraf Abu Eish, Secretary General of AFASU, Mr. Bernard Metzger, international tourism expert and AFASU board member, and Dr. Hossam Darwish, President of AFASU and Head of the International Golden Awards Committee. Dr. Darwish emphasized that the recognition reflects Egypt’s growing stature on the global tourism map.

During the ceremony, Mr. El Gendy received the AFASU Golden Award trophy and certificate of honor, alongside his personal Leadership Excellence Award. The group’s employees were also acknowledged with a special award celebrating their dedication and contribution to the company’s collective success.

In his remarks, Mr. El Gendy expressed heartfelt gratitude, noting that the award came as a surprise, which underscores the credibility and transparency of AFASU’s international recognition. He dedicated the achievement to the entire Marseilia team, highlighting their collective effort in transforming vision into reality.

The ceremony also featured the launch of the Arab Tourism Media Club, supported by Marseilia Beach Group, led by Mr. Mahmoud El Geshy, with prominent members of the club in attendance.

Visual presentations showcased Marseilia’s journey and milestones, followed by group photos including AFASU leaders, the company’s management, and the Arab Tourism Media Club. The evening concluded with a gala dinner and artistic performances.

The AFASU Golden Awards Jury, comprising 45 international experts from Africa, Asia, and Europe, unanimously selected Marseilia Beach Group for the award. Their decision was based on the group’s management of more than 1,000 hotel rooms, ambitious expansion plans, investments exceeding 1.2 billion Egyptian pounds in just two years, and the launch of new brands such as XU Hotels and Eastern Hotels, demonstrating a strategic integration of real estate and hospitality sectors.

Through this recognition, AFASU reaffirms its mission as a global platform honoring excellence in tourism and hospitality, while spotlighting Egypt’s role as a regional and international driver of tourism development.

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Khao Yai, Thailand, September 15, 2025 / TRAVELINDEX / Thailand’s trailblazing vineyard, GranMonte Vineyard and Winery, has once again been recognised on the world stage at the AWC Vienna 2025 international wine competition — bringing home two prestigious Gold Medals and nine Silvers, plus an overall 2-Star rating for the winery.

Founded by the Lohitnavy family, GranMonte is a pioneering Thai winery located in the Asoke Valley of Khao Yai, renowned for producing world-class wines entirely from Thai-grown vitis vinifera. Under the guidance of oenologist Nikki Visootha Lohitnavy, Thailand’s first fully-qualified and internationally-trained winemaker, the estate has championed the unique potential of tropical viticulture for over two decades.

GranMonte is also the first and only Thai winery to hold Geographical Indication (GI) status for “Khao Yai Wine,” a mark of quality and origin regulated by Thailand’s Department of Intellectual Property. In addition to multiple gold medals and accolades from international wine competitions, GranMonte has previously been named “Best National Producer – Thailand” six times by AWC Vienna, and was honoured as “Best in Asia” at the Hong Kong International Wine & Spirit Competition 2024 — a testament to its growing global reputation and the expressive character of Thai terroir.

9,952 wines were judged from across 41 countries, among those, GranMonte’s 2022 Crémant Méthode Traditionnelle Extra Brut and 2024 Elements Natural Wine Chenin Blanc rose to the top of their categories, each earning a coveted Gold Medal from a panel of 304 expert jurors across 21 nations.

This year’s results at AWC Vienna — considered Europe’s largest officially recognised wine competition — continue GranMonte’s legacy of showcasing the potential of 100% Thai-grown vitis vinifera and reinforcing its role as a global ambassador for tropical viticulture.

“We’re proud of our Thai origin, and of our Khao Yai wine region, where everything is sustainably grown and made. GranMonte wines consistently win big in international competitions–all with blind tasting–showing that we’re reaching the globally-recognised high quality for wine. Our wines tell a story of not only the uniqueness of our terroir but also the years of hard work and integrity that went into the making of every bottle,” said Nikki Lohitnavy, GranMonte’s oenologist and Thailand’s first and only fully-qualified winemaker.

Full List of Awards – AWC Vienna 2025

Gold Medals

• 2022 Crémant Méthode Traditionnelle Extra Brut
• 2024 Elements Natural Wine Chenin Blanc

Silver Medals

• 2024 Elements Natural Wine Syrah
• 2023 Gradient Syrah
• 2024 Heritage Syrah
• 2024 Sakuna Rosé
• 2024 Spring Unwooded Chenin Blanc
• 2023 The Orient Syrah
• 2022 The Orient Syrah
• 2023 The Orient Viognier
• 2022 Verdelho

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Bangkok, Thailand, September 15, 2025 / TRAVELINDEX / The Mekong Tourism Coordinating Office (MTCO) and digital travel platform Agoda have partnered to strengthen the digital capabilities of micro, small and medium-scale accommodation providers across the Greater Mekong Subregion (GMS). The regional E-commerce Training for MSME Accommodation Providers in the Greater Mekong Subregion will commence on 18 September 2025 with the Thailand session, marking the beginning of a series running through November.

The program supports homestays, ecolodges, and guesthouses in rural and secondary destinations—enterprises that are vital to inclusive and community-based tourism in the GMS and stand to benefit from stronger digital engagement in the global marketplace. By strengthening capacity at the grassroots level, the training will help accommodation providers across the Mekong region prepare to welcome the growing number of visitors by enhancing their online presence, competitiveness, and business sustainability.

This marks the first collaboration between MTCO, Agoda, and the GMS National Tourism Organizations of Cambodia, China (Yunnan and Guangxi), Lao PDR, Thailand, and Viet Nam. The initiative represents a milestone in regional tourism cooperation, showcasing the value of public–private partnerships in advancing digital transformation and inclusive tourism.

Delivered online in local languages and tailored to each location, the workshops provide participants with practical skills to create and manage listings on online travel agency platforms like Agoda. The training will cover uploading room inventory and images, managing availability and pricing, implementing promotions, and engaging effectively with customer reviews.

Ms. Suvimol Thanasarakij, Executive Director of MTCO, said: “We are delighted to partner with Agoda on this important initiative. By working together across borders, we can ensure that small operators in our region are equipped with the digital tools they need to connect with global travelers and share the unique experiences of the Mekong.”

Mr. Damien Pfirsch, Chief Commercial Officer at Agoda, said: “This partnership with MTCO reflects our dedication to small businesses and our tech-first approach. We expect this initiative to help bring global visibility to these accommodations and help distribute economic benefits across the GMS.”

The training series will run from September to November 2025, beginning in Thailand before expanding to Cambodia, Viet Nam, Lao PDR, and China (Yunnan & Guangxi). These workshops are expected to lay the groundwork for stronger, digitally enabled tourism businesses, helping the Greater Mekong Subregion meet rising visitor demand while supporting sustainable growth and regional competitiveness.

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Bangkok, Thailand, September 15, 2025 / TRAVELINDEX / The Crystal Grill House, the glamorous glasshouse restaurant on the banks of Bangkok’s Chao Phraya River, is delighted to welcome the Lady Butcher (aka Chef Natt, Natsasi Noo-in), Thailand’s celebrated maestro of meat, for an exclusive six-course culinary journey and wine pairing on Saturday, October 18th, 2025.

Chef Natt has redefined sustainable butchery, combining scientific precision, artistic inspiration, and zero-waste cookery to create unparalleled dining experiences. Her accolades speak for themselves; she has collaborated with Michelin-starred chefs, pioneered the use of farm-to-table meats, and her highly acclaimed Bangkok restaurant, Lady Butcher, tells a story of craft, heritage and innovation.

This one-night-only collaboration will let discerning diners discover the Lady Butcher’s expertise in the stunning surroundings of The Crystal Grill House, as the sun sets over the “River of Kings.”

The six-course set menu will transport guests on a Thai-inspired epicurean odyssey through a series of creative dishes that showcase a selection of cuts of beef, including:

• Isaan Avocado Deviled Eggs – an elegant amuse bouche of whipped avocado, crispy beef crumble, and Isaan chili essence, topped with sturgeon caviar.
• Beef Carpaccio “Laab de Paris” – this starter features beef fillet tenderloin, a unique jeaw chili ice cream, Parmesan espuma, shallot pearls, and crispy croutons.
• Silken Bone Broth with Wild Tamarind & Fire-Roasted Chilies – a pure beef rib consommé with young tamarind leaves, smoked chili oil, and crispy shallots.
• Mok Nue Sun Nok – a mouth-watering main course of charred banana leaf-wrapped, grain-fed striploin with Isaan herb rub and smoked chili emulsion.
• Côte de Bœuf “Kaeng Rawang” – prime grilled bone-in ribeye with a velvety Rawang curry reduction, turmeric root, kaffir lime, and coconut cream.
• Honey Truffle Ice Cream Sandwich – by the talented pastry team at The Crystal Grill House, the perfect sweet finale to an unforgettable culinary evening.

Lady Butcher’s mesmerizing menu can be experienced for just THB 2,800 net per person, or paired with a curated selection of fine wines for an additional THB 1,800 net. For more information and to book your place at this unmissable occasion, please visit The Crystal Grill House directly.

Located at Asiatique The Riverfront, The Crystal Grill House is easily accessible by road and river, including shuttle boat services from the pier next to Saphan Taksin BTS skytrain station.

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