Global Travel News

Bangkok, Thailand, January 07, 2026 / TRAVELINDEX / Asian destination management company Khiri Travel is now Global Sustainable Tourism Council certified in all destinations where it operates.

The certification applies to all eight countries where Khiri offers services: Thailand, Indonesia, Vietnam, the Philippines, Cambodia, Laos, Myanmar, and Sri Lanka. Khiri Travel was officially GSTC-certified on 18 December 2025.

The GSTC said: “Being certified by an Accredited Certification Body means that your tourism product or service complies with the highest social and environmental standards on the market.”

It added: “With an accredited certification, customers and buyers are assured that the business was certified in a credibly verified procedure in a transparent, impartial, and competent manner.”

Khiri Travel met the standards as assessed by the GSTC-accredited certification body Control Union. The audit process reviewed not only office practices but also field operations and included interviews with Khiri Travel’s local partners and suppliers.

“As a destination management company, ensuring that all partners share Khiri’s commitment to sustainability is a challenge,” said Sukhum Jarangdej, Sustainability Coordinator – Khiri Core. “Achieving certification shows that Khiri’s network of partners and suppliers are aligned with the company’s vision for responsible travel.”

Willem Niemeijer, the CEO and founder of the 33-year old DMC added: “Certification shows that Khiri is walking the talk on making tourism a force for social and environmental good. It is proof of our commitment to upholding the 4Cs of regenerative travel as defined by The Long Run: conservation, community, culture and commerce.”

In 2025, 14 Khiri Travel staff, including ‘Green Team’ spokespersons across eight Asian countries, also earned the person-based GSTC Professional Certificate in Sustainable Tourism. The endeavour was part of Khiri’s ambition to be a completely GSTC-certified DMC by the end of 2025 – a goal it has now achieved.

GSTC certification for Khiri Travel in eight destinations topped a year in which Khiri was also named Destination Management Company of the Year at the TDM Travel Trade Excellence Awards 2025 and earned an Outstanding Achievement Award for Most Sustainable Travel Company at the 2025 TTG Travel Awards.

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Nairobi, Kenya, January 5, 2026 / TRAVELINDEX / TOP25 Restaurants International, the global restaurant guide recognized for its independent, data-driven evaluation of restaurant excellence, today announced the official launch of TOP25 Restaurants Kenya guide and the appointment of Ms. Caroline Mwangi as Head of TOP25 Restaurants Kenya.

TOP25 Restaurants International said it is setting its sights on Kenya, calling it an “exciting new chapter” for the country’s dynamic food scene, and will release its first-ever TOP25 Restaurants Kenya later in 2026 during a glamorous TOP25 Restaurants Kenya Awards Ceremony in Nairobi. The launch marks a strategic expansion into Africa for TOP25 Restaurants and is an important milestone in realizing the first Pan-African restaurant guide.

Kenya, home to rich and evolving culinary scene, luxury hospitality, and rapid innovation, presents a unique environment in which discerning benchmarks of quality and consistency are increasingly essential.

As gastronomy tourism continues to grow globally, the TOP25 Restaurants Kenya guide will boost and strengthen Kenya’s tourism offering beyond wildlife while supporting local entrepreneurship and traditions. Kenya’s diverse culinary heritage provides visitors with an authentic way to experience the country, drives higher visitor spending, and creates value across the food and hospitality ecosystem. It also encourages local sourcing, preserves culinary traditions, and positions Kenya as a contemporary and attractive gastronomy destination.

TOP25 Restaurants is distinguished by its strictly curated ranking structure, publishing restaurant guides in a number of city in Asia. Restaurants are evaluated using a proprietary global framework that combines AI-driven analysis of publicly available data with culinary expert enhancement. Key assessment indicators include food quality, service, ambience, reputation, and consistency over time. These inputs are aggregated into the Restaurant Rating Index to determine the final ranking order.

Commenting on the expansion, Alex Buen, Chief Content Officer at TOP25 Restaurants, said, “Kenya is one of the most competitive and relevant dining markets in Africa and the wider region. Launching TOP25 Restaurants Kenya reflects our commitment to applying a consistent, independent, and data-driven ranking framework to markets that demand the highest standards of excellence. The appointment of Ms. Caroline Mwangi as Head of TOP25 Restaurants Kenya ensures strong local leadership while maintaining the integrity and global consistency that define our platform.”

As Head of TOP25 Restaurants Kenya, Ms. Mwangi will lead local market development, expert engagement, editorial direction, and strategic partnerships. She will work closely with the global team to ensure the Kenya rankings adhere to TOP25 Restaurants’ established standards while accurately reflecting the market’s culinary depth and diversity.

“Kenya’s restaurant sector is experiencing strong momentum and increasing international relevance,” said Ms. Mwangi. “I am honored to lead TOP25 Restaurants Kenya as we establish a credible, independent benchmark for excellence in this market. Kenya’s dining landscape is diverse, innovative, and rich in hospitality talent, and this initiative will strengthen visibility and global recognition for the country’s most outstanding restaurants. I look forward to working closely with leading operators and partners to support long-term growth, industry distinction, and international positioning.”

All restaurants in Kenya can get their page for free at TOP25 Restaurants by completing the form at the following link: Restaurant Submission Form.

For more information, please visit www.top25restaurants.com/africa/kenya/ or contact Caroline at caroline.mwangi@top25restaurants.com

About TOP25 Restaurants by Travelindex
TOP25 Restaurants is the World’s First AI-Powered restaurant guide. It is the only independent, global rating system based on artificial intelligence enhanced by human expertise and discernment. This dynamic synergy not only ensures unparalleled accuracy but enriches the curation process with a depth of understanding and nuance unparalleled elsewhere. The annual TOP25 Restaurants Awards celebrates the most outstanding restaurants and showcases the ultimate collection of dining venues in each destination. TOP25 Restaurants is owned by Travelindex Group, a content-driven ecosystem for the travel and tourism sectors. The media group operates an open and free digital platform, connecting millions of travelers worldwide and providing inspiration and advice for discerning travelers and tourists. In addition to Bangkok, Travelindex Group also publishes TOP25 Restaurant Guides in the following destinations: Phuket, Singapore, Hong Kong, Macao, Shanghai, Delhi, Dubai and now Kenya.

For media enquiries please contact:
Nicole Lim, Media Relations
TOP25 Restaurants International
e: media@top25restaurants.com

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Bangkok, Thailand, January 3, 2026 / TRAVELINDEX / SOURI, a contemporary French patisserie brand that seamlessly blends taste with lifestyle, continues to expand its premium dessert footprint with the opening of its first stand-alone branch on Banthat Thong Road. Introducing a distinctive “Night Café Culture” concept, the new location is envisioned as a vibrant nighttime dessert ‘check-in’ destination. Celebrating Thai identity through distinctive design elements and exclusive, one-of-a-kind flavors, the branch reflects SOURI’s continued growth and brand strength and marks the beginning of a new chapter as it elevates the dessert experience into a lifestyle destination designed to meet the diverse preferences of today’s consumers.

Building on its success in winning the hearts of Thai dessert lovers and expanding to more than 40 branches across leading department stores and shopping malls nationwide, SOURI—a premium dessert brand dedicated to spreading smiles to everyone—takes another significant step forward with the opening of its first stand-alone branch on Banthat Thong Road. Renowned as a vibrant culinary hub and lifestyle destination for young people and international travelers, the latest location underscores SOURI’s ambition to reach a broader audience. This milestone also exhibits SOURI’s readiness to cater to the diverse tastes and lifestyles of both Thai and global consumers.

Win-Metawin Opas-iamkajorn, CEO and co-founder of the brand, revealed, “For SOURI, selecting a location goes beyond choosing a high-traffic area. We look for destinations that truly reflect our customers’ lifestyles and where the brand’s character resonates naturally with its surroundings. Today, Banthat Thong is undeniably one of Bangkok’s key destinations. It draws travelers seeking its signature menus in a neighborhood known for its vibrant and diverse food culture. We view this area not merely as a street food hub, but as a lifestyle destination for the younger generation—particularly food enthusiasts and travelers from around the world who continue to visit throughout the year. We intend to bring SOURI’s premium dessert experience to Banthat Thong to enhance its position as an ideal culinary destination. We envision ‘SOURI Banthat Thong’ as more than just a dessert café, but as an inspiring venue where people connect and share memorable moments every evening.”

Located in one of Bangkok’s most vibrant night culinary districts, SOURI Banthat Thong is designed around a distinctive Night Café Culture concept, offering a lively evening destination and a prominent check-in spot with eye-catching photo opportunities. The space features bold colors and signature décor, while subtly weaving in Thai elements through thoughtful details such as custom-designed tile patterns and bespoke counters. The brand’s iconic symbols and gimmicks are creatively reinterpreted with Thai-inspired touches, and are further enhanced by an inviting interior atmosphere, warm lighting, and rich colors that feel cozy while exuding a sense of fun. The venue caters to a diverse clientele, ranging from families and groups of friends to students and working professionals. Guests can enjoy SOURI’s signature Fatgaron and other premium desserts in a dynamic, energetic atmosphere, offering a distinctive experience unavailable at the brand’s shopping mall locations.

Furthermore, a key highlight of the new branch is its “Exclusive Flavors,” newly created to capture the distinctive character of this legendary street food neighborhood. Drawing inspiration from the charm of classic Thai desserts, these creations reinterpret and tell a new story by blending the familiar aromas and textures of Thai sweets with refined Western patisserie techniques. The brand introduces its signature French-style Fatgaron in nine exclusive flavors: Mango Sticky Rice, Lod Chong (coconut milk with pandan jelly noodles), Khanom Chan (Thai traditional layered jelly), Foi Thong (golden egg yolk threads) and Med Kanoon (mung bean paste seeds glazed with egg yolk), Ba Bin (Thai coconut pancake), Tub Tim Krob (crispy water chestnut dessert), Luk Chup (mung bean paste dessert), Chao Kuay (grass jelly), and Kluai Buat Chee (banana in coconut milk). These flavors are available exclusively at the SOURI Banthat Thong branch.

Adding to the excitement, SOURI is set to introduce a Bangkok-inspired highlight flavor, which offers a bold new expression of the city’s culinary identity through a playful and creative lens. This special flavor will be available at all SOURI branches in Bangkok starting December 30, 2025.

“The opening of our Banthat Thong branch marks SOURI’s readiness to step beyond its traditional presence in shopping malls and embrace new challenges in order to connect with a broader consumer base. Looking ahead, SOURI aspires to evolve into a global lifestyle brand, expanding beyond major cities nationwide into the wider Asian region and, ultimately, onto the global stage—potentially beginning with neighboring countries and key tourist destinations,” said Win Metawin.

“Additionally, we plan to broaden our product offerings beyond Fatgarons, allowing SOURI to truly become an integral part of consumers’ everyday moments and lifestyles,” he added.

SOURI Banthat Thong is ready to spread smiles through its signature sweetness, offering Fatgarons and a curated selection of premium desserts—perfect for treating yourself or sharing with loved ones—starting December 25, 2025. Guests are invited to discover the branch’s exclusive flavors and enjoy the warm, lively atmosphere unique to this location, open daily from 2:30 PM to 10:30 PM.

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Bangkok, Thailand, January 2, 2025 / TRAVELINDEX / LUZ Bangkok Tapas Bar will serve one of the most innovative dishes in contemporary gastronomy, crafted by a leading figure in sustainable seafood who champions alternative food sources that reduce reliance on conventional seafood and do not deplete fragile ecosystems.

“Plankton Rice”, a signature creation of world acclaimed Spanish chef Ángel León, renowned as ‘El Chef del Mar’, which translates to ‘The Chef of the Sea’, will be on offer exclusively at LUZ, crowning the 33^rd and 34^th floors of INNSiDE by Melia Bangkok Sukhumvit, for a limited one-month run from Dec. 30, 2025 – Jan. 31, 2026.

Chef León’s pioneering work at his restaurant Aponiente in Cádiz, Spain, has been awarded three Michelin Stars and a Michelin Green Star for its commitment to sustainability by discovering new sea ingredients, cultivating marine plants and using previously overlooked marine products.

He has drawn acclaim for turning ocean research into high cuisine, particularly through his innovative use of pure marine phytoplankton, a highly nutritional and sustainable ingredient packed with the likes of protein, fiber, and omega-3 fatty acids, as well as the development of cultivating a “sea rice” from eelgrass in the ocean’s waters.

In a bold reimagining of what ocean ingredients can be, “Plankton Rice” is a rice dish infused with pure marine phytoplankton, the microscopic algae that form the base of the ocean’s food chain, making the dish vivid emerald in colour with an aroma reminiscent of the open sea. After many years of research, Chef León was the first chef in the world to obtain authorisation to use 100% natural, food-grade phytoplankton in cuisine.

Prepared in accordance with Chef León’s techniques and using the same premium-grade phytoplankton used at Aponiente, Plankton Rice will be offered in limited quantities daily at LUZ, known for authentic Spanish tapas and sweeping views of the Bangkok skyline.

“Chef León’s culinary work is incredibly inspiring and we feel privileged to share with diners, right here in Bangkok, a phenomenal glimpse into a future in which part of our food system could shift from land to sea,” said INNSiDE by Melia Bangkok Sukhumvit’s general manager Tarek Beheiry. “Plankton Rice showcases how innovation and creativity intersect with gastronomy and sustainability to imagine new possibilities for how we feed the world.”

The 208-room urban lifestyle hotel, which has been recognised by the prestigious Conde Nast Traveler Readers’ Choice Awards 2025 as among the Thai capital’s top four hotels, will offer Plankton Rice following ‘Stars of the Sea: A World-Class Culinary Journey’ on the evening of Dec. 29 at LUZ. The event features both Chef León and Juan Ignacio García Racionero, a.k.a “Chef Nacho”, LUZ’s chef de cuisine. Organised by Melia Hotels International, the tasting journey will be underpinned by Chef León’s signature marine philosophy and Chef Nacho’s “Spanish tapas with soul”. The event is open to the public but with limited seats available confirmed by registration only.

Chef León’s groundbreaking research has also focused on harvesting small edible seeds, that behave much like rice or quinoa yet are cultivated entirely underwater, from eelgrass, a bountiful marine plant growing naturally in coastal waters. The grain absorbs the flavour of the sea and, like pure marine phytoplankton, offers potential as a new model of sustainable food production. Eelgrass salt-water meadows require no freshwater irrigation, pesticides, or arable land; resources heavily consumed by conventional rice and cereal crops. Eelgrass also sequesters large amounts of carbon dioxide from the atmosphere.

LUZ is open daily from 4pm until midnight. For further information call +66 2 340 5499.

Plankton Rice will be THB 890++ (USD 27.60++).

About Melia Hotels International

Founded in 1956 in Palma de Mallorca (Spain), Melia Hotels International has more than 400 hotels open or in the process of opening, in more than 40 countries, and a portfolio of nine brands: Gran Melia Hotels & Resorts, ME by Melia, The Melia Collection, Paradisus by Melia, Melia Hotels & Resorts, ZEL, INNSiDE by Melia, Sol by Melia, and Affiliated by Melia. The Company is one of the world’s leading hotel chains in the leisure segment and its experience in this area has allowed it to consolidate itself in the growing market of urban hotels inspired by leisure. Its commitment to responsible tourism has led it to be recognised as the most sustainable European hotel company in the world (chosen as “Sustainability Yearbook Member” in 2024 by S&P Global), as well as being a “Top Employer 2024” brand in Spain, Dominican Republic, Mexico, Italy, Germany, France and Vietnam.

About INNSiDE by Melia

INNSiDE is a collection of unique urban and beach hotels designed for those with curious minds and fluid lives. Always true to their destination, they give guests the freedom to connect or disconnect among an independent community of like-minded travellers.

INNSiDE provides guests with all the everyday essentials and extra-special details to make their stay all the more unique. From in-room comforts to the inspiring Big Idea Space, Open Living Lounges, and fitness studios, we allow guests to feel more-than-at-home.

Sustainability is also packed into all the little details: every room is equipped with paper and plastic-free collateral and complimentary organic cosmetics. INNSiDE celebrates the culture of each of its locations with an events calendar, handy city guides for guests, and by spotlighting a local artist’s work across the hotel walls and onto merchandise and staff uniforms.

There are currently 38 INNSiDE by Melia properties worldwide, with the brand continuing to expand its global footprint. All properties are located in the best lifestyle neighbourhood travel destinations. Some of them are Spain (Madrid, Mallorca, Ibiza, Fuerteventura, Zaragoza), United Kingdom (Liverpool, Newcastle, Manchester), United States (New York, Lima), Germany (Berlin, Bremen, Frankfurt, Munich, Dresden, Düsseldorf, Aachen, Leipzig, Hamburg) Czech Republic (Prague), France (Paris), Italy (Milano), China (Zhengzhou), Indonesia (Yogyakarta), Malaysia (Kuala Lumpur) and Netherlands (Amsterdam).

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Madrid, Spain, December 29, 2025 / TRAVELINDEX / The World Travel & Tourism Council (WTTC) has announced it is moving its head office from London to Madrid following a multi-city bidding process. Following an “extensive strategic review”, WTTC’s operating committee chose Madrid, in Spain, as the location for the organisation’s new global office.

The decision, unanimously supported by the WTTC’s operational committee, was based on factors including cost, tax environment, government support, and proximity to international organizations. Madrid offers access to a large, diverse talent pool and strong international connectivity.

Five nations expressed interest in hosting the WTTC global office – Dubai (UAE), France, Italy, Spain and Switzerland – with the evaluation criteria based on the six areas of office rental and operating costs; tax, incentives and competitive environment; fast-track visas and work permit frameworks in the destination; government support; cost of living to attract and retain talent; and proximity to international organisations.

Madrid was endorsed by the 17 members of WTTC’s operating committee, who valued the city as the most attractive option due to its competitiveness, favourable tax environment, government support, easier visa processing for employees, and overall lower operating costs.

“The unanimous decision to establish our global office in Madrid reflects a clear view among the operating committee about what WTTC needs to succeed in the years ahead,” says Manfredi Lefebvre, chairman, WTTC.

“This move ensures we operate more efficiently, deliver more value to our members, access the best global talent and maintain an international outlook, strongly supported by the Spanish Government.

“2026 will be a year in which we will reshape WTTC so it is focused on its members, stronger research capability and deeper government advocacy in the travel and tourism sector.”

Challenges linked to Brexit, such as constraints on talent mobility, made the UK less attractive as WTTC’s base.

Establishing an office in Madrid gives WTTC access to a broader and more diverse talent pool, encompassing professionals across the region, as well as proximity to international organisations.

Madrid was also selected for its strong international connectivity via Madrid-Barajas Airport, competitive business environment, incentives from government, and synergies with international organisations in the sector, such as UN Tourism.

“We’d like to thank the government of Spain for its support during this process to create the new WTTC global office,” says Gloria Guevara, interim president and CEO, WTTC.

“Spain has prioritised travel and tourism, and clearly understands the enormous contribution the sector makes to global growth.

“Being based in a competitive city such as Madrid will help WTTC go from strength to strength, offer closer engagement with our members worldwide, and enable us to play a major role advising on good policy development, investments that help tourism growth, and job creation from our members which have global impact.

“I’d like to thank the other countries that expressed interest in hosting WTTC’s new global office – we are humbled by their proposals and the huge interest shown by governments worldwide.”

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Bangkok, Thailand, December 29, 2025 / TRAVELINDEX / New Year’s Eve in my 20’s used to mean loud parties, packed rooms, and a sense of forced excitement, until I realised that none of that felt like me.

Long ago, I started skipping the crazy parties in favour of something more valuable and authentic: good food, real conversations, and bottles that carry meaning. Now NYE is a night I curate with intention, choosing wines and spirits that elevate the moment rather than overwhelm it.

Here’s my choices, especially curated for you.

Henri Giraud Esprit — Brut Nature N.V.

Henri Giraud is one of Champagne’s smallest and most artisanal maisons, working almost exclusively with Aÿ Grand Cru fruit and ageing their wines in oak from the historic Argonne forest. Their style is rich, expressive, and unmistakably distinctive, a blend of deep tradition, precision, and a touch of daring craftsmanship.

There is truly no need to spend a fortune to drink beautifully, and Esprit Brut Nature proves it.
Even as the “entry” cuvée, it carries everything that makes Henri Giraud exceptional: purity, energy, minerality, and that unmistakable signature born from their meticulous work with Aÿ Grand Cru fruit and their deep connection to the Argonne oak forests.

It’s the kind of champagne that keeps the night bright, keeps the glasses full, and reminds everyone that luxury isn’t only in the grand cuvées… it’s in the philosophy of the maison itself and I’m sure you had a chance to try it in many Michelin starred restaurants pairing.

Henri Giraud Argonne 2016 — Aÿ Grand Cru

Argonne 2016 is the iconic label of the maison, the definition of a champagne with presence.
Structured, deep, and gastronomic, it brings together Aÿ Grand Cru fruit and ageing in Argonne forest oak. The result is a champagne with serene power: ripe orchard fruits, warm pastry, spice, and that unmistakable Henri Giraud oxidative signature that feels both ancient and modern.

It’s the bottle you open when the night matters, when the table is beautiful and the moment deserves something extraordinary.

Henri Giraud Argonne Rosé 2012 — Aÿ Grand Cru

If Argonne 2016 is power, the Argonne Rosé 2012 is pure seduction (and one step further in every sense, even price speaking). It moves with grace and mystery: wild strawberry, rose petals, blood orange, subtle smoke, and that velvety, sensual texture unique to Giraud. It’s the champagne you open when glamour is part of the plan: expressive, emotional, and unforgettable.

Henri Giraud Ratafia — Solera 90–19

Once the icons have done their part, Ratafia brings warmth and surprise. You may have tried it at Gaa restaurant (2 Michelin** in Bangkok)…

With its solera stretching from 1990 to 2019, this golden, aromatic pleasure carries layers of dried fruits, nuts, honey, citrus peel, and gentle oxidative sweetness. It pairs beautifully with dessert – or becomes dessert itself. A quiet, luxurious indulgence that feels perfect in the soft hours of the night.

Hayman’s Sloe Gin

Not everyone drinks champagne all night, and that’s where sloe gin becomes the festive wildcard. Made by macerating sloe berries (a wild relative of plums) in gin with just a touch of sugar, it receives this deep ruby colour and a naturally aromatic profile: red berries, almond, plum skin, fragrant winter spices, and a soft sweetness balanced by tartness.

It’s charming neat, refreshing on ice, and delicious topped with champagne.
A playful moment between more serious bottles.

Darroze Armagnac — Grands Assemblages 40 ans

If your NYE goes deep into the night (as it should) there’s nothing more elegant than ending with a great Armagnac and a cigar.

Darroze’s Grands Assemblages 40 ans is not only iconic but also slow, contemplative, and beautifully complex: dried apricot, walnut, cocoa, old oak, and that quiet whisper of rancio that comes only with time.

It’s the moment when music softens, conversations deepen, and the new year begins in a gentler, more refined way.

This is my New Year’s Eve: a little iconic, a little playful, a little indulgent, yet and always meaningful.

Because once you choose authenticity, everything else follows naturally.

By Vittoria Dell’Anna

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Bangkok, Thailand, December 26, 2025 / TRAVELINDEX / Celebrate the joy of the festive season with the Festive Flavours Set Menu, a specially curated 3-course dining experience at Plate Restaurant. Each dish is crafted with a touch of seasonal warmth, perfect for gatherings, celebrations, and memorable moments with loved ones.

Begin your meal with Poached Prawns Tartare, combining dill, quinoa, avocado cream, mango gel, and orange caviar for a vibrant burst of colour and flavour.

For the main course, choose from three enticing options:

• Pan-Seared Salmon with creamy dill sauce, dried cranberries, almond, parsley, and pomegranate, served with fresh salad leaves and a lemon wedge.
• Turkey Meatball, made from turkey sausage and served in sage cream sauce with potato purée, broccolini, and cranberry sauce.
• Spinach Ravioli with roasted pumpkin, walnut, garlic, sage, and pumpkin sauce — a comforting vegetarian delight.

End your meal on a sweet note with Snowball Cheesecake, featuring raspberry jelly and almond sponge for a festive meal.

Available from 1 December 2025 to 4 January 2026
THB 790++ per set

Enjoy 20% off your bill when paired with Cocktails or Wine of the Month.

Plate Restaurant

Lower Ground Floor
Carlton Hotel Bangkok Sukhumvit
For more information or reservations, please contact us at 02 090 7888

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Cam Ranh, Vietnam, December 25, 2025 / TRAVELINDEX /  Alma Resort Cam Ranh, a remarkable 30-hectare property overlooking Long Beach, has been lauded as Vietnam’s Best Integrated Resort in the Gourmet Vietnam Awards 2025.

Alma also received a Highly Recommended distinction in this year’s Best Family-Friendly Resort award category.

The winners of the Gourmet Vietnam Awards were recently announced at a ceremony staged in Ho Chi Minh City that brought together chefs, restaurateurs, hoteliers and hospitality leaders across the country to celebrate Vietnam’s culinary and hospitality landscape.

Organised by Oriental Media Group and presented by Epicure Vietnam, the awards followed months of nominations, reviews and evaluations by experts. This year’s ceremony recognised 39 winners and 62 highly recommended establishments, reflecting the diversity, creativity and steady growth of Vietnam’s F&B and hospitality sectors.

Alma’s managing director Herbert Laubichler-Pichler said he and the team were honoured by the recognition from the awards.

“What makes these awards especially meaningful is that they belong to the entire Alma team,” said Alma’s managing director Herbert Laubichler-Pichler. “From the outset, Alma was envisioned as a resort where guests of all ages and travel styles feel comfortable and welcome; whether visiting as families, couples or groups of friends. This recognition affirms the care, consistency and dedication our team brings to that vision every day.”

Alma Resort’s recognition highlights the resort’s position as one of Vietnam’s leading integrated destinations on scenic Cam Ranh peninsula. The resort offers expansive accommodations with ocean vistas, diverse dining experiences, and a host of family-focused facilities and leisure offerings ranging from a 6000sqm water park with a lazy river, slides, wave pool and kids pool, to the new ‘Alma Discovery Camp’, a recreation and educational facility designed to connect children with nature, farm animals and sustainable agriculture.

Aimed at kids aged 4-14, Alma Discovery Camp offers hands-on learning through interactive farm visits and a dedicated museum, helping to foster a deeper appreciation for the natural world. Children can explore the farm’s habitat, petting and feeding animals such as cows, goats, chickens, ducks, and rabbits. All animals are regularly vaccinated and certificates are provided.

About Alma 

Situated on Vietnam’s emerging Cam Ranh peninsula fronting Long Beach, Alma resort commands some 30 hectares of inspiring ground. Emblematic of Vietnam’s maturation as a destination, the bold and spacious integrated resort offers 580 oversized suites and villas that all afford sweeping vistas of the ocean, including contemporary three bedroom oceanfront villas each totalling 224sqm with a living room, four bathrooms and a private pool. Alma features a broad spectrum of restaurants helmed by top chefs, a food court with an array of local and international cuisine, as well as a sports bar, pool bar and beach bar. Other highlights include 12 swimming pools cascading down to the beach and a waterpark with a lazy river, slides, wave pool and kids pool. Other highlights include a 13-treatment room spa, 75-seat cinema, convention centre, amphitheater, Alma Technology Experience Center, gymnasium and yoga room, 18-hole mini golf course, a youth centre with virtual reality games, a kid’s club, golf simulator, onsite sustainable farm, ‘Alma Discovery Camp’ with interactive farm visits and a dedicated museum, and even an ‘Alma Mart’ mini supermarket. Alma Resort was called out as the top resort in Southeast Asia, the No. 2 resort in Asia and No. 9 resort worldwide in the 2024 Travel + Leisure’s World’s Best Awards. Alma scored 99.2 on the US-based publication’s 100-point award survey. The World’s Best Awards are widely considered to be one of the most important awards in the worldwide hospitality industry.

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Hong Kong SAR, December 22, 2025 / TRAVELINDEX / As online reviews proliferate and consumer engagement goes digital, it has never been more important for hospitality businesses to understand what motivates consumers to share visual content. The old adage that “a picture is worth a thousand words” is certainly true of the online review environment, in which a single compelling photo can attract thousands of viewers and make or break a restaurant’s reputation. Research by Dr Danting Cai, Professor Neil Li, Mr Haipeng Ji and Ms Huicai Gao of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU) and a co-author offers unprecedented insights into what drives consumers to post more photos with their online reviews. These insights may help businesses tailor their strategies to encourage more visual content sharing, thereby enhancing customer engagement and strengthening their online reputations.

In today’s ever more saturated digital world, no online review feels complete without a photograph or video to showcase the experience – and businesses are profiting from this trend, with 62% of consumers more likely to make a purchase when visuals from other customers are available. “This visual impact is particularly pronounced in tourism and hospitality”, say the researchers, “where experiences are inherently experiential, making photos invaluable for conveying ambiance, decor and sensory richness”.

For example, user-generated photos of restaurants and the food they sell can significantly influence customers’ choice of venue and the meals they order when they arrive. Surprisingly, however, we still know little about what leads customers to share more photos in online reviews. “While there is extensive research on user-generated textual content”, the authors tell us, “the motives behind photo sharing are less understood”. Furthermore, studies have often looked simply at whether photos are present or absent in reviews; they have not considered the factors influencing how many photos users post.

To find out what exactly drives diners to post photos in online reviews, the authors first drew on trait activation theory (TAT). This helped them to hypothesise about situational cues in online review environments that trigger personal traits – such as the desire for social approval or a tendency for conspicuous display – that lead consumers to share visual content. “TAT examines how external situations interact with internal traits to drive behaviour”, the researchers explain. For example, review platforms might encourage users to include photos (a task-level cue), and having a large social network can also trigger consumers to add a visual touch to their reviews (a social-level cue).

Based on TAT, the authors hypothesised that the number of photos shared in an online restaurant review depends on several key situational cues. The first is restaurant price. “In hospitality, prices signal social status”, the researchers remind us. By sharing photos of luxurious restaurant experiences online, diners can highlight their status and thus boost their self-esteem. Therefore, users who have visited an expensive restaurant are likely to include more photos with their reviews.

Second, the authors expected users with larger social networks to share more photos of their restaurant experiences. “The need for approval drives users to post content, such as reviews and photos, seeking positive feedback”, they explain. “Larger social networks amplify this effect, as a broader audience increases the chances of receiving approval”. Third, users with the reputation of “influencers” are more likely to share photos. “High-status users may add photos to their reviews to provide a comprehensive view and uphold their reputation”, the authors tell us.

The researchers also expected the positive effects of restaurant price, social network size and user reputation on photo sharing to be moderated by factors like the user’s dining experience and how far they travelled to get there. “A good user experience may prompt conspicuous display”, the authors tell us, “to showcase social status”. Meanwhile, as “the effort and resources required for long-distance travel enhance the perceived value of experiences”, tourists may share more photos than locals do.

To uncover key triggers, the researchers first analysed a large dataset of restaurant reviews to pinpoint factors affecting photo-sharing. “Subsequent online experiments examined the motivations for this behaviour,” they report. Specifically, they collected reviews of a diverse sample of Las Vegas restaurants – chosen for their culinary appeal – from Yelp.com and used rigorous statistical techniques to test how restaurant price, social network size and user reputation influenced the number of photos shared.

The findings largely supported the researchers’ initial ideas. “More photos are shared for higher-priced restaurants”, the researchers report. A clear link also emerged for user status: those with an “elite” reputation tended to share a larger number of photos. “Similarly, users with larger social networks tend to share more photos”, the researchers add. As expected, a satisfying dining experience played an important role. When diners were happy with their experience, factors like restaurant price, the size of their social network, or their online reputation had an even stronger influence on their likelihood of sharing more photos. Interestingly, one factor did not play out as expected: how far a diner had travelled to the restaurant did not seem to change photo-sharing habits in the way that the researchers had predicted.

Discovering what people do is only half of the picture. The researchers were keen to understand why. What psychological buttons are being pushed? This curiosity led them to conduct three carefully designed online experiments. They recruited real consumers, placing them in simulated scenarios: reviewing a high-priced (or moderately priced) restaurant, having a large (or small) social network, or holding “influencer” (or standard user) status. After writing a mock review, the participants indicated how likely they were to add photos.

These experiments powerfully echoed the Yelp findings: higher prices, bigger networks and elite status did indeed spur more photo sharing. Crucially, they also illuminated the underlying motivations. The results showed that the desire to make a conspicuous display (showcasing a high-status experience), the need for social approval from their peers, and the drive to uphold or enhance their reputation were the primary psychological drivers compelling diners to share more visual details.

These findings offer more than just academic insights. Beyond advancing theories of consumer behaviour in the digital age, the study offers clear, actionable guidance for the industry. For instance, to tap into the status-signalling motive, high-end restaurants can “create a visually appealing presentation and ambiance that naturally encourage photo-taking”. Furthermore, by reposting customers’ photos on their official social media channels, these establishments can validate diners’ efforts, fostering a cycle of more visual content sharing.

“For users with elite status and wide social networks”, the researchers suggest, “businesses could implement tiered incentives, such as exclusive discounts or event invitations, to motivate photo sharing”. Review platforms can also contribute by spotlighting content generated by these key users, granting them greater visibility. Another avenue is for businesses to launch online referral and brand ambassador programmes, specifically targeting users with large networks to further leverage their influential power.

The authors conclude with an important lesson for all hospitality businesses in the digital age. “Considering that user experience influences photo-sharing behaviour, businesses should strive for exceptional service”, they say – as memorable experiences are far more likely to be captured and shared.

Danting Cai, Hengyun Li, Rob Law, Haipeng Ji and Huicai Gao (2024). What Drives Consumers to Post More Photos in Online Reviews? A Trait Activation Theory Perspective. International Journal of Contemporary Hospitality Management, Vol. 36, No. 12, pp. 3989–4010.

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Hong Kong, Hong Kong SAR, December 22, 2025 / TRAVELINDEX / The MarcoPolo700 Foundation has appointed Alexander Rayner as Global Ambassador to help amplify Marco Polo’s legacy by inspiring exploration, education, and cultural exchange.

Marco Polo (1254-1324) influenced global trade and inspired and encouraged curiosity about Asia and expanded Europe’s knowledge of the East. During his travels (1271–1295) he expanded his family’s trade network and establish relations with the Mongol Empire, especially Kublai Khan’s court in China. He sought to learn about distant lands, peoples, and customs, later documenting them for Europe in “The Travels of Marco Polo.”. He carried messages and gifts between the Pope and Kublai Khan, acting as an intermediary between East and West, and by recording what he saw, and he introduced Europeans to new products, like paper money, coal, silk, spices, and porcelain.

MarcoPolo700 Foundation Trustee, David Piesse remarked “We are pleased to appoint Alexander Rayner as Global Ambassador, an established professional with over 40 years of experience in the travel and tourism sector including with the United Nations World Tourism Organisation (UN Tourism), Pacific Asia Travel Association (PATA), and in private sector entities across numerous segments of the visitor economy. Alex completed executive education programs in Artificial Intelligence, and Disruptive Innovation at the Harvard Business School, that will help to make MarcoPolo700 Foundation an AI First organisation, and to leverage the benefits of third wave AI and digital asset technology.”

David Piesse added “this has a special synergy to the recently established partnership with Durham University to develop a pioneering East-West Institute in Hong Kong. This is the first of its kind in the world, the Institute will bring the connected histories and cultures of East and West to a new generation in Hong Kong, Macau, and the rest of the Greater Bay Area, and will be supported by innovative AI and digital technologies.

Alexander Rayner said “I am delighted to be part of the team at MarcoPolo700 Foundation with the vision of “a world enriched by curiosity”. Curiosity connects us all beyond language, culture and borders and is an essential character of future leaders. Curiosity can be the key catalyst for inspiring exploration, education, and cultural exchange”.

This initiative will help drive tourism and trade in the countries along the Marco Polo Silk Road route, and support UNESCO World Heritage Sites in globally significant locations (natural or cultural) protected by an international treaty for their outstanding value to humanity.

ABOUT MarcoPolo700 Foundation
The MarcoPolo700 Foundation, is a UK charity established in 2023 on the 700th anniversary of Marco Polo’s passing, and is driven by the vision of a world enriched by curiosity, and mission to amplify Marco Polo’s legacy by inspiring exploration, education, and cultural exchange.

Programmes include an AI Digital Arts Competition that enables secondary school students to collaborate and to merge AI technology with human artistic expression.

For more information about the MarcoPolo700 Foundation, please visit www.marcopolo700.org or contact: contact@marcopolo700.org.

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