Global Travel News

Six Senses Samui Celebrates 20th Resort Anniversary in November 2024

1080 721 wttc2

Six Senses Samui Celebrates 20th Resort Anniversary in November 2024 - TRAVELINDEXKoh Samui, Thailand, October 1, 2024 / TRAVELINDEX / Six Senses Samui marks the 20th resort anniversary on November 23, 2024 and is thrilled to invite all guests to join the festivities with a special, time-limited offer, that is all about celebrating their two fabulous decades.

 

Enjoy 20 percent savings on accommodation, airport transfers, activities, and experiences across the resort when staying for three nights in the anniversary month of November 2024.

 

The discount will be applied to the following activities and experiences:

  • Food and beverages across all the resort’s restaurants and bars
  • Selected spa treatments
  • Samui Airport transfers
  • Selected experiences, including Thai Cooking Class and Private Wellness Sessions

Six Senses Samui initially opened in 2004 as Sila Evason Hideaway & Spa at Samui. Upon a complete renovation in 2015, the resort reopened its doors under the Six Senses brand. Beside ongoing efforts with local community engagement, Farm on the Hill was introduced to align with the core Six Senses value of sustainability, with a focus on circular solutions, zero waste, composting, and abundance of organic veg and fresh eggs. In 2020, the resort has launched Drift at the Beach, featuring a sunrise facing pool, and a third restaurant within this relaxed beach club.

Over the past two years, the resort has introduced a variety of signature experiences, including the Garden to Glass workshop, collaborations with Michelin-starred chefs, and a unique culinary experience, Dining by the Edge, complementing the renowned Table 99 at Dining on the Rocks for special occasions.

 

The resort also provides a range of complimentary activities suitable for guests of all ages, including DIY lemongrass straws, sustainability walk around Farm on the Hill, or herbal inhaler workshop at Alchemy Bar. As wellness is also one of the key pillars, the Rekindle Your Senses package, which emphasizes healthy living and nutritious meals, has become a favorite among guests.

 

In addition to the 20th anniversary, Six Senses Samui is also celebrating the award of Two Keys in The MICHELIN Guide for the most outstanding hotels in Thailand.

 

For more information or reservations, please connect with the team by calling +66 (0)77 245678 or emailing reservations-samui@sixsenses.com

Source

First published at TravelNewsHub.com – Global Travel News

Experience an Exclusive Wine Dinner at The District Grill Room & Bar

1063 1080 wttc2

Experience an Exclusive Wine Dinner at The District Grill Room & Bar - TRAVELINDEXBangkok, Thailand, October 1, 2024 / TRAVELINDEX / Elevate your dining experience with an extraordinary Wine Dinner event at The District Grill Room & Bar, located at the prestigious Bangkok Marriott Hotel Sukhumvit. In collaboration with Ethica Wines, this unique event promises to delight guests with an exceptional pairing of premium Italian wines and a specially curated five-course gourmet menu.

On Wednesday, 30th October 2024, guests will embark on a culinary journey through Italy, with each course expertly paired with wines from renowned Italian regions such as Tuscany and Piedmont. This wine and dine experience will be hosted by Diego Sebastian Todone, an Italian wine expert with extensive knowledge of both European and Asian wine markets. Diego, who is currently based in Bangkok, will share his passion for Italian wines, offering insights into the rich history, terroir, and unique flavors of each selection.

“I am thrilled to share the incredible diversity and complexity of Italian wines with the Bangkok community,” says Diego Sebastian Todone. “Each wine we’re featuring has a story and pairing them with this outstanding menu will create an unforgettable dining experience.”

Menu Highlights Include:

  • Franciacorta Brut, Contadi Castaldi paired with Prosciutto, Canapés, and Chips – Italy’s answer to Champagne, crisp and refreshing, paired with savory bites to kick off the evening.
  • 2021 Müller Thurgau, Cembra, Trentino paired with Warm Octopus, Mango, and Citrus Salad – A perfect balance of tropical and citrus flavors.
  • 2019 Cafaggio, Chianti Classico Riserva paired with Slow Roasted Pork Belly, Black Pudding, and Baked Pumpkin – A bold and earthy Chianti with the perfect depth to complement the hearty flavors of the main course.
  • 2018 Barolo Borgogno paired with Braised Wagyu Beef Cheek, White Polenta, and Black Truffle – The “king of wines” Barolo paired with melt-in-your-mouth Wagyu and luxurious truffle notes.

To conclude the evening, guests will indulge in a Local Chocolate Tasting Tray, featuring Thailand’s finest chocolates.

For reservations and more information, please contact 02 797 0000

Source

First published at TravelNewsHub.com – Global Travel News

Laguna Lang Co Unveils Renato Rizzi as New Culinary Director

900 722 wttc2

Lang Co, Vietnam, October 1, 2024 / TRAVELINDEX / Laguna Lang Co, one of Vietnam’s leading integrated resorts, has announced the appointment of Renato Rizzi as its new culinary director.

As the property, which is located on one of Vietnam’s most breathtaking stretches of coastline, enters a phase of culinary evolution, Rizzi’s commitment to unique flavours and sustainable sourcing promises to elevate the dining experience across the property’s F&B venues.

Rizzi, from Italy, has a glittering resume with an emphasis on luxury hospitality. He has served as Executive Chef at prestigious Four Seasons properties in Baku, Koh Samui, and Tianjin, managing diverse dining concepts, from Italian to Asian cuisine. His career also includes key roles at renowned restaurants in the UK, USA, Malaysia, and the Philippines.

With his passion for local ingredients and culinary innovation Rizzi brings a fresh perspective to the dining offerings at Laguna Lang Co, which encompasses award-winning resorts Angsana Lang Co and Banyan Tree Lang Co as well as Laguna Golf Lang Co, a Sir Nick Faldo Signature design.

There are a total of ten dining and lounge outlets across the integrated property. These include the beachfront Azura, where Mediterranean cuisine and fresh seafood can be savoured to the soundtrack of gently lapping waves; The Water Court, a place to sample authentic Vietnamese cuisine; and Saffron, Banyan Tree’s signature Thai restaurant, at Lang Co, is perched on a hilltop with stunning sea views.

Rizzi’s arrival coincides with the completion of significant upgrades to Azura and Moomba, another beachfront dining option. These enhancements, coupled with Rizzi’s culinary vision, are set to solidify the resort’s reputation as a leading gastronomic destination in Vietnam.

“Vietnam is a country full of potential and beauty, and I am excited to explore its rich culinary heritage,” said Rizzi. “My goal is to create memorable dining experiences by incorporating local ingredients, supporting the community, and ensuring that every dish gives diners a special experience.”

Rizzi’s approach to sustainability is integral to his culinary philosophy. By prioritizing locally sourced produce, including fruits, vegetables, and seafood, he aims to reduce the resort’s carbon footprint while celebrating the region’s natural bounty.

“Sustainability is no longer an option but a necessity,” Rizzi emphasized. “By using local products, we not only create fresher, more authentic dishes but also contribute to the future well-being of our environment and community.”

Under Rizzi’s leadership, the dining experience at Laguna Lang Co will be characterized by a commitment to quality, passion, and innovation. Whether dining at the newly revamped Azura, with its expanded, air-conditioned space and Italian-Mediterranean menu, or enjoying a casual meal at Moomba, guests can expect a culinary journey that resonates with the spirit of Vietnam.

“We aim to make every meal at Laguna Lăng Cô a memorable event,” Rizzi explained. “From the ambience to the storytelling behind each dish, we want our guests to feel a connection to the food and the culture it represents. Special events like themed dinners, cooking classes, and chef’s table experiences will further enhance this connection, turning a good meal into a great memory.”

Beyond the plate, Rizzi is also dedicated to developing the next generation of culinary talent. He plans to mentor and train his team, fostering a culture of excellence and innovation across all dining outlets at Laguna Lăng Cô. “It’s crucial to focus on those eager to learn and grow,” Rizzi noted. “By sharing knowledge and experience, we prepare our team to meet the challenges of tomorrow.”

Source

First published at TravelNewsHub.com – Global Travel News

Banyan Tree Samui Wins Best Hotel Award

900 600 wttc2

Banyan Tree Samui Wins Best Hotel Award - TOP25HOTELS.com World's Best Luxury HotelsKoh Samui, Thailand, September 30, 2024 / TRAVELINDEX / Renowned for its magnificent pool villas, and tiered into a lush hillside affording spectacular sea views, Banyan Tree Samui was this week crowned “Best Luxury Hotel – Koh Samui” by the readers of TTG Asia magazine.

The prestigious TTG Travel Awards, presented annually since 1989, honours the best in the Southeast Asian hospitality industry, with readers of its affiliate sites —including TTG China, TTG India, TTG MICE and TTG Luxury Asia — voting in categories including hotels, restaurants, and travel services. Regarded as the Asia-Pacific’s leading travel trade business resource, it is widely read by travel agents and wholesalers, tour operators, and travel professionals across the region.

The 33rd Annual TTG Travel Awards 2024 Ceremony & Gala Dinner was hosted at the Centara Grand & Bangkok Convention Centre on 26 September 2024, and the award for Best Luxury Hotel – Koh Samui was received by Banyan Tree’s Area General Manager Remko Kroesen.

“At Banyan Tree Samui, our pursuit of excellence is driven by a commitment to delivering unparalleled guest experiences,” said Kroesen. “We believe that luxury is not just about opulence, but about creating personalised, meaningful moments that resonate with each guest long after their stay. Our dedication to continuous improvement and attention to detail reflects our belief that true excellence is not a destination but an ongoing journey.”

Last year, Banyan Tree Samui was awarded the highest level of certification by EarthCheck, the world’s leading scientific benchmarking organisation for sustainable tourism, making it the first hotel in Thailand to achieve this status.

Among the numerous sustainability programmes and policies initiated by the resort, a few highlights include: an annual blood drive campaign; the rebuilding of a local school that had been destroyed by a tropical storm; a sustainable foods programme including cage-free eggs and recycling coffee granules; and an ongoing “Seedlings Mentorship” project aimed at nurturing young Koh Samui students between the ages of 12 and 18, providing them with vocational and life skills and education, as well as offering scholarships and financial support to enable select students to continue into higher education.

Opened in 2010, the 88-key Banyan Tree Samui is a luxury all-pool villa resort. The 38-acre property is rich in flora and plant life, and its private beach is flanked by coral reefs. The resort hosts three restaurants, a spa with Banyan Tree’s signature Rainforest hydrotherapy facility, a fitness centre, a kids’ club, a meetings and events centre, and a library.

ABOUT BANYAN TREE
Banyan Tree offers a Sanctuary to rejuvenate the mind, body and soul in awe-inspiring locations around the globe. Rediscover the romance of travel as you journey to iconic destinations where authentic, memorable experiences await. An all-villa concept often with private pools, Banyan Tree provides genuine, authentic service and a distinctive, premium retreat experience.

ABOUT BANYAN GROUP
Banyan Group (“Banyan Tree Holdings Limited” or the “Group” – SGX: B58) is an independent, global hospitality company with purpose. The Group prides itself on its pioneering spirit, design-led experiences and commitment to responsible stewardship. Its extensive portfolio spans over 70 hotels and resorts, over 60 spas and galleries, and 14 branded residences in over 20 countries. Comprising 12 global brands, including the flagship brand Banyan Tree, each distinct yet united under the experiential membership programme withBanyan. The founding ethos of “Embracing the Environment, Empowering People” is embodied through the Banyan Global Foundation and Banyan Management Academy. Banyan Group is committed to remaining the leading advocate of sustainable travel, with a focus on regenerative tourism and innovative programmes that elevate the guest experience.

Source

First published at TravelNewsHub.com – Global Travel News

Counting the Cost of Contactless

1025 576 wttc2

Hong Kong, Hong Kong SAR, September 30, 2024 / TRAVELINDEX / Today’s hotels are embracing the contact-free revolution, seeking to meet the expectations of health-conscious travellers by minimising physical contact and enhancing hygiene protocols. Today, with the tap of a smartphone or even a wave of a hand, hotel guests can access their rooms, make payments and request services. But how much are customers willing to pay to go contact-free in hotels? Thanks to Dean Kaye Chon, Dr Faye Hao and Dr Jinah Park of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University, working with a co-author, we now know much more about the factors driving hotel customers’ willingness to pay for contactless services. Their novel empirical insights will guide hotel practitioners to invest more smartly and rationally in contactless solutions.

“Contactless service is being widely adopted by the hotel industry”, explain the researchers, “to provide the safest possible experience while maintaining good service quality”. By deploying contactless technologies at every stage of the customer journey, hotels can remove the need for physical contact from all major hospitality service encounters.

This may include “disinfection of public facilities and spaces, auto-detection of body temperature, keyless access, touchless smart rooms, and robotic services”, note the researchers. By meeting hotel guests’ need for more stringent safety and hygiene protocols, such contact-free provision can enhance customer satisfaction and trust and lead to more positive evaluations of hotels.

However, there is another side to the story. “Contactless hospitality service is expensive and has uncertain returns on investment”, the researchers warn. For example, some customers may be reluctant to pay a surcharge for contact-free amenities because they prefer “the human touch” or regard contactless technologies as unnecessarily complex. “Some customers believe that contactless technological implementation reduces the cost of hotel operation and management, thus expecting that they should be charged less”, add the authors.

Surprisingly, given the widespread implementation of contactless services in hotels to provide safe, seamless and efficient services, we still know little about how they are received by hotel guests. “Customers’ willingness to pay (WTP) for contactless service is still unclear in the hospitality industry”, say the authors.

This lack of understanding is putting hotels at a disadvantage. “There is a mismatch in the supply and demand of different contactless amenities”, observe the researchers. While most hotels are willing to invest in self-service check-in, keyless access, food ordering and concierge services, customers prefer contactless payments, digital room keys and digital messaging services. “Therefore, exploring customers’ WTP for various contactless amenities is critical to guide hotels’ investment”, the researchers point out.

WTP for hotel amenities – including contactless services – may vary with hotel type and customer-related factors. “Luxury and mid-priced hotel guests have higher WTP for green practices than economy hotel guests”, the researchers report. Guests’ age, education and income level, as well as their travel-related decisions, technology readiness and health concerns, may also affect how willing they are to pay for contactless services.

Integrating these diverse constructs, the researchers developed a novel series of discrete choice experiments to explore hotel guests’ preferences regarding various contactless services. The first step was to identify the relevant attributes of contactless service in a hotel setting, based on interviews with hotel managers and contactless service technology providers in China. “Six amenities of contactless service in the hotel industry were identified”, the researchers report. These were “contactless front desk”, “elevator”, “room entrance”, “payment”, “smart room devices” and “robotic services”.

Together with the price of a room for a night, these six types of contactless amenities were bundled into hypothetical hotel room packages for testing with real hotel guests. “We designed a series of discrete choice experiments to capture hotel guests’ WTP in various scenarios”, the researchers explain. “Each scenario included three hypothetical hotel room packages with different hotel contactless amenity combinations”.

These experiments were incorporated into a survey administered to 1,939 mainland Chinese respondents. The first section of the questionnaire elicited information on the respondents’ hotel stay profiles; the second presented the choice experiment; the third asked about the respondents’ attitudes towards technology, including contactless services; and the fourth collected demographic information. The researchers used a hybrid choice model to analyse the data obtained from the survey, as this approach well captures heterogeneity in individual preferences – here, hotel guests’ WTP for various contactless services.

The results of this analysis provide a holistic understanding of how and why hotel guests differ in their WTP for contactless services – with critical implications for hotels. “The empirical findings of this study provide three key takeaways for hotel organisations to develop more efficient contactless service design and delivery in the future”, the researchers say.

First, among the six categories of contactless hotel amenities, the respondents reported the highest WTP for contactless room entrance and payment services – the contactless amenities with which they were most familiar. “By contrast”, the authors report, “the WTP for contactless front desk services and smart room devices had the lowest values”. Crucially, these were the amenities with which the guests were least familiar. Given this connection between familiarity and WTP, investing in preferred contactless services will help hotels boost revenue in the short term. “However, in the long run, hotels need to pay more attention to improving customers’ awareness of less common and less preferred contactless services”, the researchers tell us.

Based on this finding, the researchers also suggest that user training can play a crucial role in increasing customer acceptance of new contactless services. “Accumulating positive experiences may address the current challenges of hotel contactless service (i.e., contactless front desk and smart room devices)”, they say. Hotels can also benefit in the long term from designing more “delightful” moments of contactless service delivery to encourage guests to accumulate positive experiences of going contact-free.

Second, the researchers found that certain characteristics of hotel guests influenced their WTP for contactless hotel services. For example, older guests reported a higher WTP, suggesting that hotels can benefit financially from tailoring contactless service marketing to seniors. In addition, customers who generally stayed in budget hotels were less willing to pay for contactless services, whereas luxury hotel guests were willing to pay more. “More efforts to balance budget hotel customers’ price sensitivity with technology engagement are thus required”, the researchers suggest.

Third, and perhaps surprisingly, customers’ WTP for contactless services was only marginally affected by concerns about virus transmission. Instead, they regarded going contact-free as primarily a technological advancement. Their readiness for contactless hotel services was closely related to their acceptance of or resistance to new technology in their everyday lives. “Connecting the technologies from customers’ everyday lives to hotel stays could make contactless service accessible to more people”, the researchers point out. “Customers’ needs and concerns regarding technology, such as discomfort, insecurity, performance expectancy, and trust issues, should be considered when delivering high-quality contactless service”.

However, the researchers also found that technology could not completely substitute for “the human touch” in service encounters. “Hotel organisations should establish a holistic strategy to satisfy customers’ desire for interpersonal linkage and technological efficiency by designing contactless technology as an augmenter of human contact in service delivery”, they explain.

“Although the hotel industry used to depend heavily on human touch”, the researchers note, “against the backdrop of the COVID-19 pandemic, customers’ change of preference from human service to robotic service is salient and has led to a significant increase in the WTP for contactless robotic hospitality services”. By shedding light on the factors responsible for heterogeneity in hotel guests’ WTP for contactless services, this innovative study offers guidance for hotel businesses on securing competitive advantages as the hospitality industry goes contact-free in the post-pandemic era.

Hao, Fei, Qiu, Richard T. R., Park, Jinah, and Chon, Kaye. (2023). The Myth of Contactless Hospitality Service: Customers’ Willingness to Pay. Journal of Hospitality & Tourism Research, Vol. 47, No. 8, 1478-1502.

Source

First published at TravelNewsHub.com – Global Travel News

Celebrate the Vegetarian Festival at Wah Lok Cantonese Restaurant

800 455 wttc2

TOp25 Restaurants BangkokBangkok, Thailand, September 29, 2024 /  TRAVELINDEX / Carlton Hotel Bangkok Sukhumvit invites you to experience a special menu in celebration of the Vegetarian Festival at Wah Lok Cantonese Restaurant, recognized by the Michelin Guide for three consecutive years (2022–2024). From 2–11 October 2024, Executive Chef Lam Kok Weng will present a selection of exquisite vegetarian Cantonese dishes.

Indulge in a variety of delicious à la carte options, including Deep-Fried Vegetarian Taro Fish with Sweet and Sour Sauce (THB 320++), Braised Vegetables with Bean Curd (THB 320++), Stir-Fried Vegetables with Winter Melon (THB 320++) and Sautéed Mixed Nuts with Capsicum (THB 320++).

In addition to the à la carte menu, a variety of vegetarian dim sum selections will also be available for you to enjoy.

Menu:

Date: 2–11 October 2024

Wah Lok Cantonese Restaurant

Level 2, Carlton Hotel Bangkok Sukhumvit

Lunch: 11:30 am – 2:30 pm

Dinner: 6:00 pm – 10:30 pm

For more information or to make reservations, please contact 02 090 7888

 

 

Source

First published at TravelNewsHub.com – Global Travel News

SKAL Bangkok October Networking Luncheon with Fliggy’s Jason Lu

1068 1068 wttc2

SKAL Bangkok October Networking Luncheon with Fliggy's Jason Lu - TRAVELINDEXBangkok, Thailand, September 29, 2024 / TRAVELINDEX / SKAL International Bangkok invites members and travel industry professionals to join an exclusive networking luncheon at The Landmark Bangkok on Tuesday, October 8, 2024, from 11:30 AM to 2:00 PM. This special event is designed to provide a relaxed yet engaging setting where you can reconnect with colleagues, forge new connections, and learn from industry leaders—all while savoring a delicious three-course lunch.

Keynote Speaker: Jason Lu, Regional Head of OTA and Distribution, Fliggy (Alibaba Group)
Jason Lu, a sales and marketing expert with over 17 years of experience in the Leisure Travel, Hospitality, and OTA industries, will be delivering a keynote speech. As a leader at Fliggy, Alibaba Group’s premier travel platform, Jason will share his insights on navigating online distribution, pre-opening projects, and business expansion in the ever-evolving tourism landscape.

Event Details
Date: Tuesday, October 8, 2024
Time: 11:30 AM – 2:00 PM
Location: The Landmark Hotel Bangkok
Price: Young SKAL Members: 800 THB; Members: 1,050 THB; Non-Members: 1,750 THB
Special Offer: Member’s guests receive the Member rate!

Menu

Appetizer                                                                                                                                Onion Soup: Cheese Panna Cotta, Caramelized Onion, Soubise Espuma, Oxtail Toasty  Roasted Tomato Soup: Semi-Dried Tomato Toasty (Vegetarian)

Main Course (Choice of One)
Chef Philippe, Quenelle Lyonnaise: Blue Crab Bisque Sauce, Tapenade Baked Rice
Chicken Breast Fricassée: “Chasseur” Sauce, Pomme Fondante
Lemon Basil Zucchini Tagliatelle (Vegetarian)

Dessert
Tiramisu: Cocoa Tuile, Coffee Gel

Sponsors
We are proud to confirm our wonderful sponsors: Paulaner Beer, Serenity Wines, Chalong Bay, Bangkok Vodka, and Move Ahead Media.

How to Reserve Your Spot
Seats are limited, so be sure to RSVP at events@skalbangkok.com to secure your place. For more details, visit www.skalbangkok.com.

Don’t miss out on this opportunity to connect with tourism leaders, hear from Jason Lu, and enjoy a fantastic afternoon at The Landmark Bangkok.

Source

First published at TravelNewsHub.com – Global Travel News

Alma Welcomes Seasoned Chef to Senior Kitchen Ranks

720 1080 wttc2

Alma Welcomes Seasoned Chef to Senior Kitchen Ranks - TRAVELINDEXCam Ranh, Vietnam, September 28, 2024 / TRAVELINDEX / A hospitality professional with more than a decade’s experience working for some of the world’s most acclaimed hotel brands and restaurants has been appointed to a senior culinary position at Alma Resort Cam Ranh.

Equipped with 11 years’ experience cooking a variety of cuisines, South Korean-born Taehoon Lee has been appointed 30-hectare Alma’s Korean chef de cuisine.

He will oversee Korean cuisine at the resort’s recently reopened Asiana restaurant and introduce Korean cuisine to Alma’s Food Court, which is home to a variety of Vietnamese and international dining outlets, as well as the resort’s in-room menus.

He joins Alma after working at Vietnam’s Banyan Tree Lang Co as executive sous chef. Following his studies at South Korea’s Hotel Tourism Vocational College in Ansan, he started his career at Incheon’s Italian restaurant T Robin before progressing to two Michelin-starred fine dining sushi restaurant Shoukouwa at Raffles Singapore as a line cook leader and one Michelin-starred French restaurant Dining In Space as chef de partie.

He has also worked at Peruvian restaurant Y Gaston in Lima, deemed among the World’s Top 33 Restaurants in 2017, premium Korean beef BBQ restaurant Sibsamdae in Incheon, and Sokcho’s brunch café Starian. Since he moved to Vietnam in 2021, he has heated up the frying pan at Ho Chi Minh City’s Bornga restaurant, Mandarin Oriental Saigon, and Ourhome at Hai Phong’s Kovie Hotel.

“With 14 diverse and vibrant dining outlets offering a range of local and international cuisines, Taehoon’s incredible and varied track record will propel Alma’s rich dining landscape to new heights with exceptional Korean fare,” said Alma’s managing director Herbert Laubichler-Pichler. “He brings a wealth of knowledge and skills that contribute to Alma’s truly multicultural culinary sphere.”

To contact Alma or to make a booking, please call +84 258 399 1666

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 pavilions that all afford sweeping vistas of the ocean, including contemporary three-bedroom oceanfront pavilions 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, science museum, gymnasium and yoga room, 18-hole mini golf course, a youth centre with virtual reality games, a kid’s club, water sports centre, onsite sustainable farm, a golf simulator and even an ‘Alma Mart’ mini supermarket.

Source

First published at TravelNewsHub.com – Global Travel News

Tambu Phuket X Nila Bangkok – A Culinary Odyssey with Iron Chef Challengers

1080 1080 wttc2

The countdown has begun for an epicurean adventure at Tambu Phuket, where culinary masters Chef Saurabh and Chef Bharath S. Bhat, renowned for their triumphs on Iron Chef Thailand, will present an unforgettable 4-Hands Dinner. Expect an 11-Expressions menu, expertly curated to showcase a symphony of Indian flavors, all set against the backdrop of the iconic rooftop Mughal-era ‘Tented Palace’ with Andaman Sea views.

The two-night spectacle will feature an array of creative dishes, each course meticulously crafted to transport guests through a vibrant culinary journey. From the bold spices of North-Indian heritage to the distinct flavors of coastal regions, this collaboration promises to capture the very essence of diverse traditions, using innovative techniques and sustainably-sourced local ingredients. Advanced reservations are highly recommended to secure your place at this exclusive culinary showcase.

Event Details:
– Dates: 4 & 5 October 2024
– Time: 6 pm – 11 pm
– Location: Tambu Phuket
– Reservations: Book your table at bit.ly/TambuReser or call +66 95 834 7208.

About Tambu:
Located in a breathtaking rooftop ‘tented palace’ at Avista Hideaway Phuket Patong – MGallery, Tambu reimagines the opulence of India’s Mughal era through the culinary mastery of Iron Chef Saurabh Sachdeva. Overlooking the Andaman Sea and surrounded by lush mountains, Tambu offers a unique dining experience that blends the richness of North-Indian heritage with modern charcoal cuisine techniques. Each dish, crafted with premium ingredients and the finesse of open-flame cooking, tells a story of flavor, tradition, and innovation. Tambu Phuket is open daily from 6pm – 11pm with weekend lunch from 12pm – 2.30pm (Sat & Sun) For information and reservations, please contact +66 95 834 7208.

About Nila:
Into the gastronomy of India’s coastal realms. Inspired by the tales of traders, NILA is helmed by Chef Bharath S Bhat invites guests to embark on a culinary journey that features the vibrant and culturally rich flavours of coastal Indian cuisine. The Malayalam word NILA translates to the colour blue, embodying the azure waters along the coast, where the climate provided an optimal environment for commerce. With the progression of trade, a myriad of Portuguese influences left an enduring imprint on both the architectural landscape and the distinctive Indian culinary scene. NILA is located at the 4th floor of Amari Bangkok, and is open daily from 18:00 to 24:00. For information and reservation, please contact +66 2653 9000.

Source

First published at TravelNewsHub.com – Global Travel News

Dusit Thani College Partners with HSMAI

1080 810 wttc2

Dusit Thani College Partners with HSMAI - TRAVELINDEXBangkok, Thailand, September 26, 2024 / TRAVELINDEX / With more than 30 years of experience in hospitality and culinary arts education, Dusit Thani College (DTC), the first and largest institute in Thailand dedicated to hospitality education and training, is the leader in equipping students with the knowledge, creativity, and real-world skills to enter and excel in the hospitality industry. While the college is best known for its Bachelor programs, for the last 10 years DTC has also been offering short course Public Programs in culinary arts and hospitality management. However up until now these courses were only delivered in Thai.

Now through the College’s partnership with HSMAI, the world’s largest international hospitality sales and marketing association and the HSMAI Academy, DTC will bring HSMAI’s international standard onsite and online courses to the Thai market by providing a platform to access all HSMAI online programs, hosting and co-certifying HSMAI led, live trainings and brokering relationships between HSMAI and the Thai hotels, to help the Thai hospitality industry further internationalise their knowledge and skills.

The HSMAI Academy is the most comprehensive and ambitious initiative in the realm of education for hospitality sales, marketing, revenue management and leadership, entailing a range of course offerings and learning experiences online, face to face workshops, certifications and qualifications.

HSMAI courses offer specialised content to help fuel sales, inspire marketing, and optimise revenue. Every aspect of the content and support material included in HSMAI’s programs have been specifically designed and developed for those involved in hotel sales, marketing, and revenue management, including a wealth of subject matter appropriate to individuals with responsibilities ranging from entry-level to advanced.

Step one of the partnerships was the launch of a HSMAI hub on the Dusit Thani College site to access information on all HSMAI online courses and to register for their programs. (dtc.ac.th/en/course-category/short-course/online-course-by-hsmai/)

This site is now live and features global, online and affordable courses covering:

  • Restaurant and Revenue Management
  • How to read a STR Report
  • Introduction to Revenue Management
  • Introduction to Digital Marketing

Online courses complete with Certificates are also available in Digital Marketing and Revenue Management on the site.

Step two is co-hosting HSMAI live trainings and events.

On October 14th and 15th, HSMAI, Dusit Thani College and the Dusit Princess Srinakarin Hotel will offer live courses and trainings for:

  • How to Create Marketing Content
  • Optimizing Profit from your Restaurant
  • Building your Hotel Sales Strategy for 2025

All of these courses come from the HSMAI Academy and will be taught in English in Bangkok by international experts who are part of the HSMAI trainer’s network.

“HSMAI is the international leader in providing hospitality sales and marketing knowledge. Dusit Thani College is delighted to be HSMAI’s key partner in Thailand and the region and to help introduce HSMAI’s expertise to the Thai hospitality industry to help professionals upskills and reskill with the backing of global industry benchmark standards” said John Lohr – Executive Direct of External Affairs at Dusit Thani College.

“HSMAI is thrilled to partner with Dusit Thani College to extend our presence in Thailand and deliver practical, contemporary training to more local hotels and industry professionals. By offering commercial courses in English, we aim to meet the growing demand from hotel leaders for upskilling and cross-skilling their teams. This collaboration will empower hospitality professionals with the skills they need to elevate their performance and ultimately drive greater ROI for the accommodation sector.” Said Jackie Douglas, President of HSMAI APAC and Chair of the HSMAI Academy.

HSMAI is an international organization founded in the United States since 1927 and comprised of over 6,000 members from 35 countries around the world. Dusit Thani College, owned by Dusit International, has over 30 years of providing hospitality education and training, is the largest dedicated hospitality institute in Thailand and has over 10,000+ alumni.

For more details about Dusit Thani College and HSMAI’s partnership and programs, please contact Mr. John Lohr, Executive Director of External Affairs, Dusit Thani College.

Source

First published at TravelNewsHub.com – Global Travel News