Global Travel News

First Pan-African Restaurant Guide Launched by TOP25 Restaurants International

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First Pan-African Restaurant Guide Launched by TOP25 Restaurants International - TOP25RESTAURANTS.comArusha, Tanzania, May 20, 2025 / TRAVELINDEX / Following the successful 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa, which reinforced Africa’s commitment to making gastronomy tourism a key driver for social and economic development, TOP25 Restaurants International announces the launch of the 1st Pan-African Restaurant Guide.

The new guide builds on the achievements of the UN Tourism Forum, opened by His Excellency Dr. Philip Isdor Mpango, Vice-President of the United Republic of Tanzania, who called for greater visibility of Africa’s diverse food cultures, stronger regional branding, and enhanced collaboration with local producers to drive sustainable tourism and empower communities.

TOP25 Restaurants Guide, a trusted name and, since 2018, publisher of acclaimed restaurant guides across Asia, now expands to Africa. The restaurant guide list already over 250 restaurants in 18 African countries, from Morocco to Nigeria and Zambia. The publisher invites all African restaurants to submit their establishments online at no costs.

Bernard Metzger, Founder of TOP25 Restaurants International, described the expansion as a major milestone: “Since 2018, our platform uses advanced AI, enhanced by human expertise, not only to streamline user decision-making and connect diners, but also to promote gastronomy tourism as a catalyst for cultural exchange and economic development that strengthens regional cohesion. With the Pan-African Restaurant Guide, we are responding directly to the aspirations voiced by African government and industry leaders for greater culinary visibility and Pan-African collaboration.”

TOP25 Restaurants Africa goes beyond conventional ratings and rankings and explore gastronomy’s role as a catalyst for cultural exchange and economic development by highlighting the synergies between tourism and agriculture. The platform maximizes strategic communication and branding to promote African gastronomy and elevate destinations on the global stage by demonstrating the potential of local food systems to enrich visitor experiences and support sustainable development.

The guide features global gastronomy cities in Africa and around the world, as well as African recipes from Safari Cuisine along recipes from France, Italy, China and Thailand. In the acclaimed Chef’s Talk section, chefs share their background, experience and knowledge in culinary arts, tips and tricks on food preparation and how to select the best ingredients.

Recent Travelindex data highlights a rising demand for premium dining among African travelers, with over half opting for fine dining during cross-border journeys in 2024. During the 2024 festive season, 84% of African consumers researched restaurants online ahead of travel, underscoring the need for a trusted, continent-wide dining reference.

Restaurants in Africa can submit their listings to the TOP25 Restaurants Guide by visiting the official website for Africa at top25restaurants.com/africa. The site encourages restaurants to submit their details online for free nomination and publication in the guide. There are no fees associated with listing a restaurant in the TOP25 Restaurants Guide. Restaurants in Africa can submit their details and be published on the site for free. This makes it accessible for all restaurants on the continent to participate and gain visibility without any cost barriers.

African chefs benefit from the TOP25 Restaurants Guide through increased global visibility and prestige, as the guide serves as a trusted reference for the best dining experiences, helping chefs showcase their talents and local cuisines to a global audience, attract more diners, and gain recognition that can drive business growth and professional opportunities.

The launch of the Pan-African Restaurant Guide aligns with the UN Tourism Forum’s vision to position gastronomy as a catalyst for economic growth, cultural exchange, and sustainable tourism across Africa.

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.

To submit a restaurant in Africa, go to:
www.top25world.com/restaurant-submission-form/

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First published at TravelNewsHub.com – Global Travel News

The Art of Omakase: Sushi Mikasa Opens at The Sukhothai Bangkok

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The Art of Omakase: Sushi Mikasa Opens at The Sukhothai Bangkok - TOP25RESTAURANTS.comBangkok, Thailand, May 19, 2025 / TRAVELINDEX / Prepare to bow, Bangkok. The omakase game has just been redefined—and it’s wearing the white gloves of sacred tradition. Welcome to Sushi Mikasa, the shimmering new jewel in the crown of The Sukhothai Bangkok—a sushi counter so refined, it feels less like dinner and more like a ritual.

Named after Japan’s Mikasa Mountain (御蓋山)—a hallowed peak so sacred that only the spiritually pure dared tread its paths—Sushi Mikasa carries this devotion into every grain of rice, every slice of fish, every silent bow from the chef. It’s not just a meal. It’s a ceremony of restraint, reverence, and razor-sharp precision.

The Master Behind the Counter

At the helm: Chef Kensuke Morishima, a Kyoto-born culinary artisan whose résumé reads like a Michelin constellation. Trained in Tokyo’s most elite kitchens and celebrated across Thailand and Cambodia, Chef Morishima doesn’t just make sushi—he sculpts it with the grace of a calligrapher and the soul of a poet.

From his first wasabi grind to his last brush of nikiri, every movement whispers decades of discipline. You don’t “watch” him work—you witness it.

Ingredients So Exclusive, They Border on Myth

Sushi Mikasa doesn’t just import ingredients from Japan—it summons them:

Soy Sauce? Aged in traditional wooden barrels, brewed in climate-perfected villages, and used exclusively in the highest echelons of Japanese cuisine.

Wasabi? Hand-selected from Japan’s premier farms, adjusted seasonally to perfection, and grated on sharkskin boards until it blooms like wasabi silk.

Red Vinegar? Fermented over three years from sake lees, in a tradition dating back to the Edo period—adding depth, complexity, and history to every bite.

Sushi Rice? No sugar. Just firmness, fermentation, and time. It releases its own sweetness as it melds with ocean treasures like buttery uni and aged tuna.

The result? A mouthfeel that borders on the mystical.

The Experience

Two menus are offered, each a journey unto itself:

OMAKASE Course (THB 6,000) – A masterfully balanced introduction

KIWAMI Course (THB 8,000) – The chef’s full expression, worthy of pilgrimage

This isn’t dinner. It’s haiku on a plate, served in the hushed elegance of The Sukhothai’s sanctuary of calm.

More Than a Meal—A Moment

In an age of overexposure and culinary TikToks, Sushi Mikasa offers something radical: silence, depth, intention. No distractions. No gimmicks. Just the art of sushi, practiced at the highest level, grounded in ancient philosophy, and served with modern grace.

For connoisseurs, collectors of experience, and seekers of the sacred—this is your temple.

Sushi Mikasa at The Sukhothai Bangkok
📍 Lunch: 12:00 – 15:00 | Dinner: 17:00 – 22:00
📍 Closed Thursdays & Public Holidays
📞 Reservations: 02-125-7051

by Scott Michael Smith

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First published at TravelNewsHub.com – Global Travel News

Entrepreneur William Heinecke Inducted Into Gallery of Honour

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Entrepreneur William Heinecke Inducted Into Gallery of Honour - TRAVELINDEXHong Kong, Hong Kong SAR, May 19, 2025 / TRAVELINDEX / The School of Hotel and Tourism Management (SHTM) of The Hong Kong Polytechnic University (PolyU) is delighted to announce that Mr William HEINECKE, Founder and Chairman of Minor International PCL, was inducted into the SHTM Gallery of Honour on 16 May 2025, the same day he was bestowed the esteemed SHTM Lifetime Achievement Award at a gala dinner held in his honour.

At the gala dinner, Prof. Miranda LOU, PolyU Executive Vice President, said, “As an entrepreneur and innovator in the industry, Mr Heinecke’s name has become synonymous with entrepreneurial success and hospitality leadership in the region and around the world. He is a stellar role model for future hospitality professionals and a source of inspiration for all.”

Expressing his heartiest congratulations to Mr Heinecke on receiving the accolade, Prof. Kaye CHON, SHTM Dean, Chair Professor and Walter and Wendy Kwok Family Foundation Professor in International Hospitality Management, said, “A trailblazer and an accomplished entrepreneur, Mr Heinecke’s exemplary achievements have not only played an important role in raising the level of the hospitality business in the region and globally but also helped transform it through his distinctive vision. As a passionate advocate for hospitality and tourism education, he has ardently supported the SHTM and is truly deserving of this award.”

Mr William Heinecke remarked, “I am deeply honoured to receive this recognition from the SHTM. For me, hospitality is so much more than offering a place to stay – it is about creating transformative experiences that bring people together, spark positive social change, and highlight the unique warmth of every destination. I hope this honour will encourage the next generation of hospitality leaders to push boundaries, embrace lifelong learning, and strive for excellence at every turn.”

Mr Heinecke’s leadership of Minor International has spanned close to six decades, guiding what began as a small start-up into one of the world’s largest hospitality groups. His career began at the young age of 17, when he launched his first company while still in high school. In the years that followed, he expanded what became known as Minor Hotels into a diversified global hospitality group to embrace a range of brands including Anantara, Avani, Oaks, Elewana Collection, NH Collection and Tivoli. Under his visionary leadership, Minor Hotels – which now boasts over 600 hotels in 63 countries – was an early pioneer in eco-friendly hospitality in Southeast Asia and has since established itself as a leader in sustainable tourism development.

In his role as Chairman of the Board of Minor International, Mr Heinecke also oversees Minor Food, one of Asia’s largest restaurant companies with more than 2,500 outlets globally, and Minor Lifestyle which operates nearly 400 retail stores. Beyond his professional achievements, he has been actively engaged in philanthropic endeavours including setting up the Heinecke Foundation to support education for less fortunate children, the Golden Triangle Asian Elephant Foundation to seek to improve the welfare of elephants, and the Mai Khao Marine Turtle Foundation to help rejuvenate the turtle population in the Sirinat Marine National Park in Thailand. He has also been involved in the annual St. Regis Bangkok Charity Gala and Auction, contributing to the fundraising for nominated organisations under Her Royal Highness Princess Maha Chakri Sirindhorn of Thailand.

Highly regarded for his exemplary accomplishments in hospitality, Mr Heinecke was named Entrepreneur of the Year at the Asia Pacific Enterprise Awards in 2022 and HOTELS magazine’s Corporate Hotelier of the World 2017. A recipient of the Trailblazer Award at the Asian Business Leadership Forum Awards 2013, he authored the book The Entrepreneur: 25 Golden Rules for the Global Business Manager. He was also the president of the American Chamber of Commerce in Thailand and sat on the Prime Minister’s Foreign Investment Advisory Council. Mr Heinecke’s contributions continue to inspire and transform the industry, making him stand out as a beacon of excellence.

“The SHTM prides itself in being a leading force in education and research in hospitality and tourism,” said Dean Chon. “Our commitment to excellence is well supported by industry heavyweights and visionary leaders such as Mr William Heinecke. With steadfast support from our industry partners, our School is committed to nurturing the bright minds who will become future leaders of this dynamic global industry.”

The Gallery of Honour is located in the SHTM lobby and displays portraits of the outstanding recipients of the SHTM Lifetime Achievement Award, who represent the world’s most successful hospitality organisations and recognisable brands. The School established the Award to honour individuals who have made substantial contributions to the development of hospitality and tourism in Hong Kong, the region and the world, recognising the true leaders who have helped define the global hospitality landscape and advance the industry.

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 2024 for the eighth consecutive year; placed No. 1 globally in the “Commerce, Management, Tourism and Services” category in the University Ranking by Academic Performance in 2023/2024 for seven 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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First published at TravelNewsHub.com – Global Travel News

Jim’s Terrace One Bangkok Launches Premium Thai Local Food Menu

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Jim’s Terrace One Bangkok Launches Premium Thai Local Food Menu - TRAVELINDEX

Jim’s Terrace One Bangkok Launches Premium Thai Local Food Menu - TRAVELINDEXBangkok, Thailand, May 19, 2025 / TRAVELINDEX / Jim’s Terrace One Bangkok unveils an all-new concept menu rooted in the essence of Thai local comfort food, using premium, fresh ingredients from across the country in support of the Thai farm community.

The restaurant reimagines time-honored homemade recipes, elevating the vibrant and diverse identity of Thai cuisine with bold flavors that evoke both culinary depth and childhood memories. Internationally renowned traditional Thai classics are presented with a contemporary twist, delighting both local cuisine enthusiasts and foreigners seeking = authenticity within the restaurant’s stylish surroundings.

Crafted by Chef ‘Lek’ Wichian Trirattanavatin, Executive Chef at Jim Thompson, these dishes celebrate the ‘Thai Way of Eating’, served all at once to be shared among family and friends. Jim’s Terrace creates a lively dining experience filled with comforting flavors, where eating together becomes a lasting memory.

Highlights from the Menu

Jim’s Terrace One Bangkok reimagines classic Thai dishes using organic produce and meticulous culinary craft.

Sai Krok Isaan presents Thai pork sausage fermented with renowned garlic from Phetchaburi, mixed with high-quality jasmine rice from Sisaket. The sausage is served with side vegetables, cabbage, fresh ginger, peanuts, and herbs. Northeastern Crispy Fried Seabass Laab spicy salad is enhanced with toasted rice powder and local herbs, and served with fresh, organic vegetables that bring vibrant flavors to every bite. The dish features locally sourced sea bass from small-scale fishermen along the Gulf and Andaman Sea.

Sweetened Kurobuta pork belly and fresh local vegetables make the perfect accompaniment to Thai Classic Boat Chili Dip with Salted Duck Egg. Made with premium shrimp paste from Rayong, the dip is a reinterpretation of the classic Rattanakosin-era chili dip. Grilled Beef Brisket serves local premium meats sourced from various regions across Thailand, including Jasmine Wagyu from Khon Kaen, Ratchaburi, and Korat’s Pak Chong. Grilled to perfection, this meat lover’s delight comes with a bold northeastern-style dipping sauce.

Internationally recognized as a beloved chicken soup for its balanced creaminess and spice, Tom Kha Gai uses tender and flavorful Korat free-range chicken, blended in coconut galangal soup with local mushrooms, Bang Chang dried chili for its distinctive aroma, and topped with fresh coriander. Thai pork belly stew, Moo Palo, uses premium Kurobuta, a black pork known for its melt-in-your-mouth texture, served with an organic duck egg. The aromatic broth is crafted from Jim Thompson’s signature blend of seven spices featuring both black and green cardamon, creating a deeply fragrant flavor. Inspired by the chef’s hometown of Ban Don in Surat Thani, Southern Thai Pork Neck Curry with Heart of Palm and Sweet Basil features tender Kurobuta pork neck from Northern Thailand, paired harmoniously with aromatic Southern curry paste and young coconut.

Authentic Thai curries are well represented with the Chiang Mai classic Khao Soi Gai. Crafted with fresh organic noodles made daily, and tender free-range chicken, the rich curry broth is enhanced by a unique twist of adding fermented soybeans (Thua Nao) from Northern Thailand for a nutty aroma, and premium shrimp paste from Rayong for added depth. The dish is served sizzling in a hot pan to preserve both flavor and warmth. Pad Thai Muang Chan with Wild Prawns is made using authentic Chanthaburi rice noodles, naturally gluten-free and known for their delicate texture. Tossed with crispy dried shrimp from Ang Sila and wok-fried in Jim Thompson’s classic Pad Thai sauce, this rich noodle dish is presented with tofu, bean sprouts, and complete with fresh wild prawns.

Select desserts from the Sweet Endings section include Bread with Ice Cream and Thai Red Syrup. This popular Thai dessert features soft bread topped with the homemade ‘ice cream of the day’, and drizzled with Thai red syrup — a nostalgic treat that brings back sweet childhood memories.

The accompanying beverage selection includes craft and local beers, wines, signature mocktails and cocktails featuring native Thai fruits, herbs, and floral infusions, a Royal Project Thai Coffee and tea menu, and Kad Kokoa, single-origin locally-sourced Thai chocolate served hot or cold.

Jim’s Terrace One Bangkok is located at The Storeys, G floor at One Bangkok. Open Daily from 11:00 AM – 09:00 PM (Last Order 08:00 PM)

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First published at TravelNewsHub.com – Global Travel News

An Evening with Sybille Kuntz – For the First Time in Bangkok

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An Evening with Sybille Kuntz - For the First Time in Bangkok - TRAVELINDEX

An Evening with Sybille Kuntz - For the First Time in Bangkok - TRAVELINDEXBangkok, Thailand, May 19, 2025 / TRAVELINDEX / Bangkok’s wine scene is about to welcome a true icon: Sybille Kuntz, one of the most visionary voices in German Riesling, will be the guest of honor at an exclusive dinner at Baan Phraya, the Mandarin Oriental’s intimate riverside dining venue.

Guests will be guided through a tasting journey of Sybille’s dry Mosel Rieslings—from Qualitätswein to Trockenbeerenauslese—paired with a specially curated menu in a stunning Chao Phraya setting.

A rare chance to experience the full expression of her biodynamic, age-worthy wines in the presence of the woman behind them.

The Wines

Welcome Drink & Appetizers
Sybille Kuntz Mosel Riesling Qualitätswein Trocken

Cold Starter
Sybille Kuntz Mosel Riesling Kabinett Trocken

Hot Starter
Sybille Kuntz Mosel Riesling Spätlese Trocken

Chef’s Special
Sybille Kuntz Mosel Riesling Auslese Feinherb

Main Course
Sybille Kuntz Mosel Riesling Beerenauslese Edelsüß

Desserts
Sybille Kuntz Mosel Riesling Trockenbeerenauslese

 

More info

When: May 19th at 6:00 PM
Price: THB 6,500++
Reservations: guillaume[at]thewinemerchant.co.th

LIMITED SEATS AVAILABLE

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First published at TravelNewsHub.com – Global Travel News

Europe’s Largest Hostel Chain Appoints New Head of Online Marketing

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Europe's Largest Hostel Chain Appoints New Head of Online Marketing - TRAVELINDEXBerlin, Germany, May 19, 2025 / TRAVELINDEX / a&o Hostels have announced the appointment of Thomas Hertkorn as the Head of Online Marketing, with the expert in performance and data-based strategies returning to the company after five years to take up his former position. Thomas, 40, is once again responsible for the digital marketing strategy of Europe’s largest budget group.

Speaking on his appointment, Thomas Hertkorn said: “there is hardly anything more exciting than the digital transformation in an industry such as the hotel industry, which is traditionally based on personal service”. When asked what his goal and vision is for a&o, Hertkorn said: “achieving even better results with intelligent systems.”

The marketing specialist is returning to a&o Hostels having previously been responsible for online brand communications between 2017 and 2020. Phillip Winter, Chief Marketing Officer at a&o Hostels, said: “With Thomas Hertkorn, we are gaining back an expert who combines innovation with measurability. Together, we will further increase a&o’s competitiveness and use artificial intelligence in a targeted manner where it creates significant added value for guests and processes.”

Hertkorn started his career at the Berlin digital agency Peak Ace and has held several positions in various B2C and B2B markets, most recently as Head of Sales and Lead AI Innovations. More than 15 years of digital marketing expertise at agency and company level shape Hertkorn’s view of technology, with a particular focus on AI developments: “it is always important to find the right balance between responsibility and risk, opportunities and limits, efficiency and transparency”, said Hertkorn. The “passionate digital transformer” also talks up the importance of a “necessary dynamic balance” through constant learning, further training and staying up to date with the most current trends and industry developments.

Artificial intelligence, added value, a&o Club

Optimised guest experiences and customer interactions, increased efficiency and new, sustainable and flexible services and business models are also constant challenges for Europe’s leading budget group a&o, who operate 42 hotels in ten European countries. “Just under three million guests last year is proof for us that we are successfully using new technologies such as mobile booking routes or AI-supported customer care while at the same time meeting local expectations in terms of service and quality”, said Phillip Winter. Regarding the digital marketing strategy, Thomas Hertkorn sees the following aspects, among others, as key success factors:

  • Personalisation and interaction: targeted communication across the entire customer journey;
  • Address quality and frequency: providing relevant content, with the right timing and scalable implementation;
  • Use of large language models (LLMs): AI-supported text generation for flexible campaigns, user interaction and conversion rate optimisation.

With regards customer orientation in particular, Hertkorn is relying on a changed understanding of digital decision-making processes: “In view of the limited targeting options for Google Ads, the increasing influence of AI agents on traditional search paths and the declining visibility due to AI overviews, we need new metrics and data-based optimisation that is geared towards AI-driven user behaviour”, he said.

At the same time, the a&o Club is being significantly expanded to target regular guests with personalised offers.

 

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First published at TravelNewsHub.com – Global Travel News

LUZ Bangkok Tapas Bar Unveils Viva la Fiesta

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Bangkok, Thailand, May 19, 2025 / TRAVELINDEX / LUZ Bangkok Tapas Bar, crowning Thailand’s first INNSiDE by Meliá hotel, has introduced a “Viva la Fiesta” experience replete with guest DJs, live percussionists, a giant pan of paella, and sweeping views of Bangkok’s skyline by night.

Viva la Fiesta, which means ‘long live the party’ in Spanish, is staged every Wednesday from 7 pm until late at the authentic Spanish tapas bar on INNSiDE by Meliá Bangkok Sukhumvit’s 33rd and 34th floors.

Spanish Chef de Cuisine, Madrid-born Juan Ignacio García Racionero, who has honed his craft in some of Spain’s top kitchens, has crafted a menu that celebrates Spain’s famed gastronomy. Dishes range from ‘Pulpo A Feira’ comprising octopus with potatoes and spicy paprika and ‘Chanquetes fritos’ made up of fried fish with fried eggs and roasted peppers to ‘Croquetas de ternera y tartar de tuna’ featuring oxtail croquettes paired with fresh tuna tartar.

Other menu highlights include ‘Plato de jamon’, Iberian ham served with tomato-rubbed bread, and the Spanish omelette with creamy potato foam with truffle and Idiazabal cheese. Chef Racionero fires up his show-stopping giant pan of paella with rotating flavours such as seafood, pork, chicken and vegetables including mushrooms and Padrón peppers.

Tapas are accompanied by fun cocktails such as ‘Agua de Valencia’ concocted with freshly squeezed orange juice, cava, vodka and gin, and Spanish favourite Sangria.

In addition to live percussionists, the guest DJs spin Spanish-modern house and tribal beats weekly. As part of the event’s playful Spanish night theme, the optional dress code is red, black or bold, with a complimentary signature drink for the best-dressed guest in red and black attire.

LUZ has quickly gained a reputation as ‘the place to be’ since its September 15, 2023 debut. LUZ offers authentic Spanish tapas, wines, beer on tap, cocktails, signature sangrias, spirits, mocktails, spirits and more. In a spectacle unlike any other in Bangkok, diners on the 33rd floor peer into the bottom of the hotel’s 34th floor infinity pool.

Before joining INNSiDE by Meliá Bangkok Sukhumvit, the Madrid-born chef worked at one Michelin-starred Saddle as well as Diverxo, recognized in the top three ‘World’s 50 Best Restaurants’ in 2023, and acclaimed restaurants El Jardin De La Marquina and Montellen.

By night the hotel’s 34th floor, featuring a pool bar, transparent infinity pool, and rooftop terrace dotted with outdoor lounges, sunbeds and a compelling contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, all become an upper-floor extension of 33rd floor LUZ Bangkok Tapas Bar. The 33rd tapas bar’s design, including its striking angled lines and cabling, pay tribute to another iconic Bangkok landmark, Rama VIII Bridge.

About Meliá Hotels International

Founded in 1956 in Palma de Mallorca (Spain), Meliá 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 Meliá Hotels & Resorts, ME by Meliá, The Meliá Collection, Paradisus by Meliá, Meliá Hotels & Resorts, ZEL, INNSiDE by Meliá, Sol by Meliá, and Affiliated by Meliá. 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 Meliá

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 Meliá 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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First published at TravelNewsHub.com – Global Travel News

Gen Z Is Rewriting the Travel Playbook

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Gen Z Is Rewriting the Travel Playbook - TRAVELINDEXBangkok, Thailand, May 18, 2025 / TRAVELINDEX / With no shortage of hospitality and tourism industry events on the calendar, it takes something exceptional to stand out. That’s exactly what Travel Daily Media delivered at its debut TDM C-Suite Travel Trade Global Summit—an energizing, content-rich gathering that brought together over 250 senior travel, tourism, and hospitality leaders from across Asia-Pacific and beyond.

Held at the Montien Surawong Hotel and co-organized with Charlton Media Group, the one-day summit impressed not only with its flawless logistics but with its forward-thinking agenda, sharp moderation, and meaningful conversations. From the opening keynote to the final panel, the event moved with purpose—and a clear eye on the future.

Among the most forward-looking sessions was “The Role of Gen Z in the Interconnected Future of Travel” which explored how this rising generation of travelers is reshaping expectations across hospitality, experience design, and sustainability.

Moderated by Patrick Cronin, Vice President of MEAPAC Hotel Sourcing at HBX Group, the panel featured:

Ms. Wyn Liu, CEO of Discova
Ms. Nid Wongphanlert, Managing Owner of 137 Pillars Hotels & Resorts
Mr. Benjamin Rujopakarn, Editor-in-Chief of Thailand NOW

Digital Fluency and Meaningful Messaging

Nid stressed the importance of owning and curating a brand’s digital presence. “Yes, work with KOLs,” she said, “but your own social media must be current, engaging, and easily found.” In an attention economy, visibility equals viability.

Wyn emphasized Gen Z’s increasing demand for transparency and meaning. “There’s a lot of noise,” she said. “They care about impact, but they need to see where their money is going.” At Discova, that means clearly communicating how community-based tourism benefits local stakeholders.

Nid elaborated on 137 Pillars’ sustainability pillars: environmental action, CSR programs aligned with brand values, and strong commitments to local procurement. These aren’t slogans, she noted—they’re operational principles.

A Voice of Vision and Innovation

Mr. Benjamin Rujopakarn, who earlier in the day led a compelling fireside chat titled “Catching the Next Wave of Thai Tourism” brought depth and imagination to the Gen Z panel as well. Representing Thailand NOW, the Thai Ministry of Foreign Affairs’ official digital platform, Ben proposed one of the most original ideas of the day: gamification as a driver for sustainability.

“Why not make it rewarding to do good?” he asked, suggesting a ‘green passport’ where guests could track and earn points for sustainable choices throughout their stay. It’s an approach that aligns Gen Z’s desire for both impact and interactivity.

Ben then moved into personalization, proposing the use of personality assessments combined with generative AI to create travel experiences designed around who guests are—not just where they’re going. “We already see this in consumer tech,” he said. “The travel industry has an opportunity to adapt and lead.”

Nid offered examples from 137 Pillars’ own approach to tailored experiences, including private arts and culture tours designed to reflect each guest’s interests. While personalization is in demand, she noted, the real challenge lies in delivering it at scale without losing quality or meaning.

Together, the panelists painted a clear picture of Gen Z travelers: digitally native, purpose-driven, and eager for experiences that reflect their values and identities.

The session was a standout in a day full of standouts—This conversation was one of many highlights at the TDM C-Suite Travel Trade Global Summit 2025—a conference that proved, from start to finish, that smart curation and forward-focused dialogue still matter.

Congratulations to Gary Marshall, the TDM team, and the Charlton Media Group for producing an on-time, well-paced summit that delivered the kind of energy the industry craves right now: smart, sincere, and inspirational.

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First published at TravelNewsHub.com – Global Travel News

Blue by Alain Ducasse Welcomes New Executive Chef

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Blue by Alain Ducasse Welcomes New Executive Chef - TRAVELINDEX

Blue by Alain Ducasse Welcomes New Executive Chef - TRAVELINDEXBangkok, Thailand, May 17, 2025 / TRAVELINDEX / Blue by Alain Ducasse, the celebrated Michelin-starred French fine dining restaurant located at Bangkok’s iconic riverside destination ICONSIAM, is proud to announce the appointment of Chef Evens Lòpez as its new Executive Chef. With an impressive international portfolio and a deep-rooted passion for contemporary gastronomy, Chef Evens brings a bold new chapter to the restaurant’s ongoing culinary evolution.

Originally from Peru, Chef Evens Lòpez discovered his love for cooking at an early age, drawn to the energy, aromas, and joy of shared meals. His culinary journey began with Cordon Bleu courses in Lima and an internship in Miami, followed by formative experiences in Europe. His path took him to renowned kitchens in Italy, including Il Ristorante Trussardi Alla Scala in Milan, and then to his aspired city of Paris where he trained under acclaimed chef Yannick Alléno at the three-Michelin-starred Pavillon Ledoyen.

Chef Evens further deepened his culinary expertise when he joined the team at Le Louis XV – Alain Ducasse at the Hôtel de Paris in Monaco, where he embraced the elegance of Ducasse’s iconic Mediterranean-influenced cuisine and refined his skills within Ducasse’s visionary approach to French cuisine. In no time, he rose through the ranks, becoming senior chef de partie, and was named a finalist in the prestigious San Pellegrino Young Chef Award in 2019.

Subsequent roles at London’s The Clove Club, where, during the pandemic, he actively contributed to the menu for the restaurant’s reopening, and in 2022, it was awarded two Michelin stars. Then he was invited to join Dame de Pic in London as head chef. Now, Chef Evens embarks on a new chapter, taking the helm as Executive Chef at Blue by Alain Ducasse, Bangkok, where he is set to lead with his signature style and passion.

“Blue has long been celebrated as one of the finest restaurants in Bangkok and I am thrilled to be part of this exciting new chapter. Thailand is a vibrant country, rich in culture, with an ever-evolving culinary scene and I look forward to incorporating the lush landscapes and local produce into my cooking. My vision is to deliver a distinctive dining experience that sets us apart while masterfully balancing elegance with vibrant enjoyment”. – Chef Evens Lopez

About Blue by Alain Ducasse

Located in ICONSIAM, Bangkok’s iconic riverside destination, Blue by Alain Ducasse brings the spirit of contemporary French cuisine to Thailand with elegance, precision, and a profound respect for the finest ingredients. Under the vision of world-renowned chef Alain Ducasse, it is the celebrated chef Alain Ducasse’s first restaurant in Thailand. Alain Ducasse is one of world’s very few chefs awarded with 24 Michelin stars, the highest accolades, and the world’s first chef to own a three-Michelin starred restaurant.

Blue by Alain Ducasse earned its first Michelin star within its inaugural year in 2019 and has maintained its one-Michelin-starred accolade for five consecutive years to present. The restaurant has been recognized as one of Bangkok’s most distinguished culinary destinations, celebrated not only for its impeccable food and service, but also for its panoramic views of the majestic Chao Phraya River and stunning design that won the prestigious Le France Design 100 award and the top spot on the industry-leading design publication Interior Design’s ‘Best of the Year Award’ list in the Fine Dining category.

With Chef Evens Lòpez now at the helm, Blue by Alain Ducasse continues its mission of delivering an extraordinary gastronomic experience that honors French culinary tradition while embracing innovation and excellence.

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First published at TravelNewsHub.com – Global Travel News

Luxury Dining Series by Marriott International Returns in 2025

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Luxury Dining Series by Marriott International Returns in 2025 - TOP25RESTAURANTS.comSingapore, May 16, 2025 / TRAVELINDEX / Following last year’s tremendous success, The Luxury Group by Marriott International is proud to announce the highly anticipated return of the Luxury Dining Series. Taking place from July to September, the multi-city regional dining series in 2025 continues to invite discerning travelers and dining enthusiasts to embark on an extraordinary gastronomic journey celebrating the revival of lost flavors and culinary traditions.

Luxury Dining Series by Marriott International Returns in 2025, expanding from six to seven properties in Asia Pacific, the 2025 series will offer a gastronomic reinterpretation of traditional flavors and forgotten ingredients.

Luxury Dining Series by Marriott International Returns in 2025 - TRAVELINDEX

Inspired by the findings from the Future of Food 2025 report, this year’s theme of Forgotten Flavors celebrates the art of culinary history and will explore time-honored techniques and innovative culinary experimentation at seven handpicked hotels. The locations of the 2025 series include The St. Regis Osaka, JW Marriott Jeju Resort & Spa, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, The Ritz-Carlton, Perth, The St. Regis Singapore, The St. Regis Jakarta, and the newly opened The Ritz-Carlton, Bangkok.

Renowned chefs and mixologists from across Marriott International’s global portfolio will unite, pairing masters of tradition with contemporary visionaries, to resurrect lost, neglected, and overlooked ingredients. Guests can look forward to a carefully curated gastronomic experience where every plate will offer a taste of the past, reimagined for today’s palate.

The full schedule of the series is as follows:
• Japan – July 11-13 – The St. Regis Osaka
• Korea – July 17-20 – JW Marriott Jeju Resort & Spa
• India – July 31- August 3 – JW Marriott Bengaluru Prestige Golfshire Resort & Spa
• Australia – August 15-17 – The Ritz-Carlton, Perth
• Singapore – August 29-31 – The St. Regis Singapore
• Indonesia – September 11-13 – The St. Regis Jakarta
• Thailand – September 25-28 – The Ritz-Carlton, Bangkok

Luxury Dining Series by Marriott International Returns in 2025 - TRAVELINDEX

More details on programming will be announced soon. Please visit the website for more information – www.marriott.com/en-us/marriott-brands/portfolio/luxury-dining-series.mi

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First published at TravelNewsHub.com – Global Travel News