Global Travel News

Ha Noi, Vietnam, October 27, 2025 / TRAVELINDEX / Sofitel Legend Metropole Hanoi’s popular ‘Rendez-vous’ dining series at Le Beaulieu returns later this month with an extraordinary four-hands dinner featuring Chef Takagi Kazuo of the 2-Michelin-starred Kyoto Cuisine TAKAGI in Japan.

Alongside Le Beaulieu’s Chef de Cuisine Charles Degrendele, Chef Takagi will prepare an exclusive multi-course menu showcasing his mastery of “Kyo-ryori,” refined Kyoto cuisine, fused with the hotel’s signature French haute cuisine and enhanced by the finest selection of Sturia caviar and exquisite wines, offering a symphony of delicate, nuanced yet powerful flavors.

Kyoto Cuisine TAKAGI has maintained 2 Michelin Stars for 15 consecutive years, and Chef Takagi is an expert in “Kyo-ryori,” which is renowned for its sophistication and innovation in both flavor and presentation.

Highlights from Chef Takagi’s special menu with Chef Charles at Le Beaulieu include Sushi bonbon (tuna, salmon, dill), Crabe (Vietnamese crab, Hokkaido scallop, dashi jelly, kikuna), Poulet Jaune (French yellow chicken “Albufeira,” smoked potatoes, quenelles, roasted jus), Boeuf (Wagyu beef tenderloin, bamboo shoot, dashi, Japanese pepper sauce), and for dessert, Îles flottante (vanilla custard, baked egg whites, salted caramel).

The exclusive dinners will be served on Oct. 31 and Nov. 1 from 6pm to 10:30pm at the hotel’s modern French fine-dining restaurant Le Beaulieu. The special four-hands meal is priced at VND 4,500,000++ per person or VND 7,000,000++ per person with wine pairing. All Accor+ Explorer members enjoy 10% off the dinner menu and 15% off wine pairings.

Seating is limited and advance reservations are highly recommended.

Le Beaulieu, the signature restaurant at Metropole Hanoi, with its 124-year legacy, serves modern French cuisine with nods to classical French flavors and an emphasis on seasonality and superior ingredients. While there are some traditional French touches, the presentation is stylish, with well-balanced portions and fresh produce from France, Vietnam and elsewhere.

Le Beaulieu’s ‘Rendez-vous’ series spotlights Michelin-star guest chefs working in tandem with Degrendele to produce one-of-a-kind gastronomic experiences. Launched in May last year, it has quickly become one of the Vietnamese capital’s premier fine-dining experiences.

The MICHELIN Guide, in its first-ever selection of MICHELIN-Key hotels in Vietnam earlier this month, recognized Sofitel Legend Metropole Hanoi as one of only 13 hotels in the country with the coveted distinction.

“Not every hotel can get away with using the word ‘legend,’ but there’s nothing else quite like the Sofitel Legend Metropole Hanoi,” the Guide says. “There are other luxury hotels that retain their 1901-vintage facades, but few so effectively convey the sense of traveling through time.”

“So too do they enjoy a wealth of dining and drinking options. Le Beaulieu, specializing in contemporary French haute cuisine, is the flagship,” it adds.

ABOUT SOFITEL LEGEND METROPOLE HANOI

A prominent fixture in the heart of Hanoi since 1901, the Hotel Metropole Hanoi has a long tradition as a luxury venue for prestigious events and a popular rendezvous for business and leisure travelers such as playwrights, ambassadors, royalty, and heads of state. Blending colonial heritage with neo-classical luxury and a dash of modernity, the hotel is the first Sofitel Legend in the world and the recipient of numerous international awards for its fine service, this legendary landmark has contributed to the richness of local heritage.

The hotel includes 358 rooms that are divided into two wings – the historical Heritage Wing and the neo-classical Opera Wing. There are three legendary suites that are named after famous residents and visitors to the hotel (Graham Greene, Charlie Chaplin, Somerset Maugham).

With six exquisite restaurants and bars, Metropole Hanoi offers a diverse array of culinary experiences: Le Club Bar treats guests to its signature Metropole brasserie, iconic high tea and jazz evenings; Le Beaulieu presents contemporary French fine dining at its finest; Spice Garden offers elevated Vietnamese cuisine; meanwhile, angelina – Hanoi’s bespoke cocktail bar – lounge – restaurant delivers a world-class beverage experience alongside imaginative comfort food; La Terrasse brings Parisian-inspired al fresco dining to the sidewalks of Hanoi; and the Bamboo Bar invites guests to unwind in a serene Indochine setting by the pool.

At this legendary hotel, guests can indulge in luxurious facilities featuring lush gardens, a tranquil heated outdoor pool, a well-equipped fitness centre, and full-service meeting rooms. Rejuvenating treatments await at the enchanting Le Spa du Metropole, while curated treasures can be found at the hotel’s luxury gift shop, La Boutique, and its gourmet deli and patisserie, L’Epicerie.

ABOUT SOFITEL LEGEND

A pioneer of French luxury hospitality since 1964, Sofitel today embodies heartfelt and committed luxury, with a French zest. Alongside its 120 elegant and unique properties, the brand inaugurated in 2009 a collection of emblematic hotels under the Sofitel Legend banner: unrivalled luxury addresses with a legendary heritage and highly personalised service. Each stay is timeless, offering sumptuous surroundings, renowned restaurants and modern comforts for an inspiring luxury experience. Noble, rare and soulful, Sofitel Legend hotels captivate with their architectural beauty, breathtaking views and mesmerizing ambience.

Sofitel Legend now comprises 6 hotels, each more magnificent than the last, set within beautiful and culturally-rich destinations around the world: Sofitel Legend The Grand Amsterdam, Sofitel Legend Casco Viejo, Sofitel Legend Santa Clara Cartagena, Sofitel Legend Old Cataract Aswan, Sofitel Legend Metropole Hanoi and Sofitel Legend People’s Grand Hotel Xi’an.

Sofitel Legend is part of Accor, a world leading hospitality group counting over 5,500 properties throughout more than 110 countries, and a participating brand in ALL – Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.

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Bangkok, Thailand, October 27, 2025 / TRAVELINDEX / The 1st CHG Global Summits 2025 concluded successfully after four impactful days, from 21–24 October 2025, at the Arnoma Grand Hotel Bangkok, bringing together global leaders, innovators, and professionals from more than 50 countries across government, business, and academia.

Hosted by the CHG Global Organization, the event carried the central theme “Global Collaboration · Sustainable Innovation” and featured an inspiring lineup of keynote sessions, panel discussions, exhibitions, startup pitching competitions, and MoU signing ceremonies across seven major pillars — Wellness, Tourism, Education, Energy, Investment, Economy, and Startups.

Why It Was a Success

The summit achieved outstanding success by creating a vibrant platform for international cooperation and strategic partnerships that drive innovation and sustainable growth.

Highlights included:

Over 200 distinguished speakers and panelists sharing expertise on sustainability, digital transformation.

The 2nd CHG Global Summits 2026: Expanding to 12 Global Pillars

Building on this achievement, the 2nd CHG Global Summits 2026 will take place in Bangkok, Thailand, from 10–14 October 2026, featuring 12 Global Pillars as follows:

1. Wellness & Wellbeing & Patient Experience
2. Tourism & Hospitality
3. Education & e-Learning
4. Energy & Environment
5. Investment & Finance
6. Economy & Trade
7. Startups & Entrepreneurship
8. Climate & Sustainability
9. Construction & Smart Cities
10. Agriculture, Food & Nutrition
11. Logistics & Transportation
12. Digital Innovation & Technology

These 12 pillars embody CHG’s vision of advancing global collaboration, sustainable development, and cross-industry innovation to empower future generations.

The CHG Global Summits will return in 2026 with an expanded vision to unite world leaders, innovators, and investors under the theme “Inspiring Innovation · Empowering Global Collaboration.”

Following the great success of the inaugural CHG Global Summits 2025, this second edition will once again take place in Bangkok, Thailand, bringing together participants from more than 100 countries across government, business, academia, and civil society.

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Bangkok, Thailand, October 26, 2025 / TRAVELINDEX / Following the unveiling of the Tatler Best 100 on day one, Tatler Best concluded its two-day celebration of hospitality excellence with a spectacular black-tie gala honouring the Best-in-Class award winners for Asia-Pacific and for the first time, the Middle East.

Presented in partnership with Mastercard and Priceless, SJM Resorts, S.A., Siam Paragon, and Amazing Thailand, the evening honoured 51 exceptional award recipients, representing the pinnacle of excellence in Asia-Pacific and the Middle East’s dynamic hospitality scene, spanning categories including highly coveted Hotel of the Year, Restaurant of the Year and Bar of the Year.

Asia-Pacific

• Hotel of the Year: Awarded to Mandarin Oriental Bangkok in Thailand
• Restaurant of the Year: Awarded to Sézanne in Japan
• Bar of the Year: Awarded to Bar Leone in Hong Kong

Middle East

• Hotel of the Year: Awarded to Nujuma, a Ritz-Carlton Reserve in Saudi Arabia
• Restaurant of the Year: Awarded to Trèsind Studio in Dubai
• Bar of the Year: Awarded to Honeycomb Hi-Fi in Dubai

Amongst the awards announced, the Legacy Award was presented to Michelle Garnaut, founder of M on the Bund, in recognition of her pioneering impact on Mainland China’s dining and cultural landscape. Since opening in 1999, M on the Bund not only redefined Shanghai’s restaurant scene but also became a hub for creativity and dialogue, inspiring a generation of restaurateurs to blend gastronomy with culture and community.

A Night Defined by Taste and Talent

The black-tie gala dinner embodied the spirit of Tatler Best: elegant, celebratory and alive with creativity. More than 400 guests gathered in Paragon Hall for a multi-course gala dinner prepared by five acclaimed chefs, Sujira Pongmorn (Khaan, Thailand), Herlander Fernandes (Mesa, Macau), Dej Kewkacha (Gaggan at Louis Vuitton, Thailand), Henrik Yde-Andersen and Chayawee Sutcharitchan (Sra Bua by Kiin Kiin, Thailand).

Distinguished attendees in attendance were Tunku Jamie Nadzimuddin of Malaysia’s royal family, HRH Sarimah Ibrahim and Awal Ashaari from Malaysia and Mond Gutierrez from the Philippines, whose presence added to the evening’s international profile.

Guests were treated to an opening performance by Jodokcello, the Swiss cellist known for blending classical compositions with contemporary rhythms, setting a refined and emotive tone for the evening.

“Tonight reflects what Tatler Best is all about–bringing together the people, stories and passions that define excellence across our region,” said Michel Lamunière, Chairman and CEO of Tatler Asia. “It’s a celebration not just of the winners, but of the community that continues to inspire creativity and innovation in hospitality and we’re excited to see where this journey takes us next.”

The celebrations culminated in an after-party led by DJ and Music Director Daryll Griggs, whose set carried the momentum late into the night, a fitting finale to an unforgettable evening of talent, community and celebration.

Recognising the Pinnacle of Achievement

The Tatler Best Awards serve as Tatler Asia’s flagship regional platform, distinct from the Tatler Best lists in individual markets such as Hong Kong, Singapore, Indonesia, Malaysia, Thailand and the Philippines. Throughout the year, Tatler celebrates national achievements across its local editions, culminating in this regional gathering that unites the most exceptional establishments from across Asia-Pacific.

What sets Tatler Best apart is its selection process. Winners are determined through input from Tatler’s trusted community, individuals with influence, purchasing power and a discerning appreciation for quality and experience. This ensures the list represents genuine recognition from the people who shape Asia-Pacific’s luxury and lifestyle landscape.

Continuing the Celebration: The Tatler Best Takeover Series in Bangkok

Running in tandem with the main awards, the Tatler Best Takeover Series in Bangkok takes place from October 17 to 25, extending the celebration beyond the stage and into the city’s most vibrant venues. The series features chef and mixologist collaborations that unite Tatler Best award-winning talents from across the region. With collaborations bringing together chefs and mixologists from Vietnam, Malaysia, Hong Kong, Macau, Mainland China, Taiwan, the Philippines, Singapore, South Korea and Thailand, the takeovers offer guests a front-row seat to experience Asia Pacific’s culinary stars through bespoke, one-night-only menus.

The first few sessions have already seen enthusiastic participation from Bangkok’s tastemakers and fellow award winners who flew in for the celebrations. Upcoming collaborations will continue to spotlight creative pairings between some of the region’s most celebrated restaurants and bars, reinforcing Tatler Best’s role as a living, year-round platform for connection and collaboration.

Discover the Tatler Best Hotels, Restaurants and Bars in Asia-Pacific 2025:

Award Highlights
– Hotel of the Year: Mandarin Oriental Bangkok (Thailand) and Nujuma, a Ritz-Carlton Reserve (Saudi Arabia)
– Restaurant of the Year: Sézanne (Japan) and Trèsind Studio (Dubai, UAE)
– Bar of the Year: Bar Leone (Hong Kong SAR) and Honeycomb Hi-Fi (Dubai, UAE)

Geographic breadth: Winners span 16 destinations across Asia-Pacific and the Middle East.

Rising talent: This year’s Rising Star winners include Zhanxu Li (Qu Lang Yuan, Mainland China), Pei Liu (Under Lab, Taiwan), Sara Aqel (Dara Dining by Sara Aqel, Jordan) and Mauro Cortese spotlighting a new generation of culinary and mixology talents.

Tatler Best Awards 2025 is in partnership with Mastercard and Priceless, Siam Paragon, and SJM Resorts, S.A., and supported by Tourism Authority of Thailand, Boozia, Evian, Foie Gras Queen, Glenmorangie, Jagota, Royal Caviar Club, Thailand Privilege, and Veuve Clicquot.

Tatler Best Takeover Series Bangkok is in partnership with Mastercard and Priceless and venue partners Canton Disco, The Consul, IHG Hotels & Resorts, Siam Kempinski Hotel Bangkok, Sindhorn Kempinski Hotel Bangkok and VIE Hotel Bangkok – MGallery Collection.

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Bangkok, Thailand, October 25, 2025 / TRAVELINDEX / The “Green Star” awarded to sustainable restaurants with a focus on local ingredients has been eliminated. Although the Michelin Guide has not officially commented on the removal of Green Stars, they have been removed from the Guide’s website and search filters. In Thailand, acclaimed restaurants, Haoma and JAMPA, both former recipients of the Michelin Green Star, have recently had their Green Star distinctions removed from their profiles.

Why cut Green Stars? The restaurants’ sustainability claims were entirely self-reported, with no independent verification. “It became widely known among restaurants that securing a Green Star only required submitting a generic sustainability report each year,” one source explained. “These reports were often shared and modified to fit different establishments, and Michelin never verified any of the information provided.”

According to an article on Michelin’s own website, which may well vanish after this article goes live, here’s how inspectors described what they looked for when awarding Green Stars: “There is no specific formula for awarding a MICHELIN Green Star, as every restaurant and its surrounding region has a unique set of conditions. The MICHELIN Guide inspectors are simply looking for those at the top of their game when it comes to their sustainable practices…“.

The remaining Michelin distinctions include the traditional stars (ranging from one to three), the Bib Gourmand for so-called “budget-friendly” dining (by Michelin’s own definition), and the simple “Selected” designation, a starless mention reserved for restaurants deemed worthy of note.

The Green Star program, launched in 2020 with considerable fanfare, was compromised from inception. Unlike Michelin’s conventional star ratings, which, whatever their flaws, rest on tangible evaluation criteria executed by trained professionals, the sustainability awards operated in a fog of vagueness.

Traditional stars assess measurable elements: ingredient quality, flavor balance, technical execution, chef’s vision, and consistency. These aren’t arbitrary; they’re specific benchmarks that anonymous inspectors pursue during their visits.

But here’s the flaw: a single meal cannot reveal any of this information. Sustainability isn’t something you can taste. You cannot discern a restaurant’s carbon footprint from your tasting menu. The treatment of kitchen staff, the ethics of supply chains, the honesty of waste reduction claims, none of this is visible from the dining room.

Industry insiders knew the game. Restaurants discovered they could secure a Green Star by submitting boilerplate sustainability statements, documents that circulated among establishments, tweaked here and there to reflect individual operations. These reports brimmed with fashionable terminology: regenerative agriculture, circular economy principles, farm-to-table partnerships, zero-waste initiatives.

Genuine verification would require unprecedented access: independent auditors observing kitchen operations, inspecting equipment and facilities, visiting farms and suppliers, tracking ingredients from origin to plate. Michelin never implemented anything approaching this standard.

The uncomfortable reality: the majority of Green Star recipients probably didn’t merit the distinction. Of nearly 500 restaurants awarded this accolade, perhaps five percent genuinely operated with exemplary sustainability standards.

High-end dining, by its nature, tends toward wastefulness. Vegetables are trimmed into identical shapes, discarding perfectly edible portions. Proteins are portioned with exacting precision, generating significant scraps. Kitchens demand specific ingredients regardless of seasonal availability or ecological consequences. Industrial equipment consumes enormous energy. Single-use packaging proliferates behind the scenes.

Progress exists, certainly. Some operators genuinely prioritize environmental stewardship, often at considerable financial cost. These efforts deserve recognition, but here’s the catch: the most authentic sustainability work often happens outside Michelin’s radar.

This quiet disappearance of the Green Stars raises fundamental concerns about sustainability recognition in gastronomy. Should we accept superficial sustainability narratives while substantive work goes unacknowledged?

Should environmental awards in food be underwritten by major corporations and industrial agriculture conglomerates? How can we create verification systems that authentically assess and celebrate restaurants doing legitimate environmental work?

Michelin’s silent retreat from Green Stars suggests they realized the program’s credibility was unsustainable. Rather than reform the system with rigorous standards, they chose to end it.

Convinced of the urgency to rethink Sustainable Gastronomy, as one-third of greenhouse gas emissions are produced by the food industry, TOP25 Restaurants in collaboration with SustainableFirst.com, are initiating an advanced AI-driven system, verified and validated by sustainability and environmental experts, to conduct independent audits, assess supply chain transparency, and establish accountability measures that move beyond self-reported marketing claims.

The challenge remains immense: creating transparent, verifiable standards for an industry where authentic sustainability extends far beyond the dining room requires substantial resources and commitment.

How can we ensure that restaurants and producers making a real impact have their practices and supply chains independently verified and recognized thereby inspiring future generations to preserve natural resources, reduce environmental harm, and foster equitable food systems?

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Bangkok, Thailand, October 24, 2025 / TRAVELINDEX / The Sukhothai Bangkok marks its 34th anniversary this year, celebrating more than three decades of delivering timeless Thai hospitality, exquisite design, and world-class experiences.

In honour of this milestone, the hotel is proud to share its most recent achievements — being named among the Top 12 Hotels in Asia – South East Asia by Condé Nast Traveller UK 2025 Readers’ Choice Awards, and receiving Two MICHELIN Keys for the second consecutive year — reaffirming its place as one of Bangkok’s most distinguished luxury hotels.

To commemorate the occasion, The Sukhothai Bangkok invites guests to experience its award-winning urban sanctuary with an exclusive 34th Anniversary Offer, available throughout 2025 and 2026.

Exclusive Anniversary Privileges

• Stay 2 nights and enjoy 24% off Best Available Rate
• Stay 3 nights or more and enjoy 34% off Best Available Rate

Applicable to both the Main Wing (Room Only & Room with Breakfast) and the Club Wing (inclusive of full Club Benefits such as daily breakfast, afternoon tea, and evening cocktails).

Package Inclusions

• Daily breakfast (for Breakfast & Club Benefits bookings)
• Full Club Benefits (for Club Benefits bookings)

Booking Period: Now – 31 December 2025
Stay Period: Now – 31 October 2026

With tranquil gardens, elegant accommodations, and heartfelt service, The Sukhothai Bangkok continues to redefine luxury hospitality while staying true to its heritage of understated elegance and authentic Thai charm.

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Bangkok, Thailand, October 24, 2025 / TRAVELINDEX / Standing 34 floors high and with an awe-inspiring glass infinity pool on its rooftop, INNSiDE by Meliá Bangkok Sukhumvit was yesterday recognised in the Conde Nast Traveler Readers’ Choice Awards 2025 as among the Thai capital’s top five hotels.

The US-based Condé Nast Traveler is arguably the leading luxury travel platform in the world and the announcement of its annual Readers’ Choice Awards is an eagerly anticipated event in the calendar of the global hospitality community.

Online voting for the world’s favorite hotels, resorts and spas ran from April through June this year, with more than 750,000 votes cast.

In the World’s Hotels category, INNSiDE by Meliá Bangkok Sukhumvit was voted the fourth best in Bangkok, edging out some of the most famous and celebrated hotels in the Thai capital.

The recognition comes just one week after INNSiDE Bangkok was honoured with an Outstanding Award in the category of Accommodation–Design Hotel at the 15th Thailand Tourism Awards on September 27.

Sponsored by the Tourism Authority of Thailand (TAT) and known affectionately as the “Kinnaree Awards”, INNSiDE was the only hotel in Bangkok to be recognised with this distinction.

Similarly, INNSiDE’s sister hotel, Meliá Chiang Mai, was honoured with a Thailand Tourism Excellence Award in the category of Accommodation– City Hotel, making it the only hotel in the northern capital to receive the prestigious title.

The Conde Nast Traveler recognition was not the first major media award that this hotel has won. INNSiDE clinched a coveted spot in National Geographic Traveller’s 2024 awards, taking the title as the world’s best “Budget Break” hotel.

The UK publication applauded the 208-room INNSiDE by Meliá Bangkok Sukhumvit for its “clutch of bars, restaurants and communal workspaces” and “crowning glory: a glass-bottomed infinity pool overlooking the metropolis”.

The honours coincide with events to celebrate INNSiDE’s second anniversary, having opened its doors to guests in July 2023.

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

LUZ Bangkok Tapas Bar was last year awarded the prestigious “Restaurants From Spain” certification for its efforts to promote authentic Spanish gastronomy.

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 cuisine, offering authentic tapas, Spanish wines, cocktails and signature sangrias.

“As Thailand’s first INNSiDE by Meliá hotel, we are honored to have achieved so much in just two years,” said General Manager Tarek Beheiry. “We want to continue to lead by example through a continual focus on our people, our facilities and our unique guest experience.”

Fresh-faced and exuding modernity from every corner, INNSiDE offers eight accommodation categories, each with work desks and DreamMaker mattresses. In-room perks range from complimentary minibar items, organic bathroom amenities and natural cork yoga mats to 50-inch TVs, Wi-Fi, and USB chargers. Rooms on the upper floors afford spectacular vistas across the Thai capital.

A 30-minute ride from Suvarnabhumi Airport and close to Bangkok’s largest convention centre, BITEC, the hotel is also home to a 24-hour gym and a concierge service. A ban on single-use plastic and recycled glass bottles for drinking water is among the hotel’s raft of sustainability efforts.

INNSiDE by Meliá Bangkok Sukhumvit is part of an eclectic collection of urban and beach INNSiDE hotels across Asia, Europe, and the Americas designed for those with curious minds who have a fluid lifestyle when it comes to work and leisure.

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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Bangkok, Thailand, October 24, 2025 / TRAVELINDEX / While other countries mark October with costumes and candles, Thailand marks it with compassion. This is the season of the J Festival, a quiet revolution where kitchens and communities across the country shift toward plant-based meals. It’s a time when eating less becomes an act of more: more empathy, more awareness of how our choices shape the world around us.

The J Festival, deeply rooted in Thai culture, began as an act of spiritual cleansing, a time to abstain from meat, embrace purity, and practice compassion toward all living beings. Started in the mid-1800s in Phuket, Thailand, a Chinese opera troupe performing for Chinese miners fell ill. The festival lasts for 9 days and 9 nights, during which participants follow a vegetarian/ vegan diet to perform religious or spiritual rituals.

Today, it has evolved into something far greater: a cultural movement that bridges tradition and sustainability. Across Thailand, yellow flags line bustling streets where plant-based dishes fill every stall, offering not only a ritual of faith but also a reflection of modern consciousness, kindness as nourishment, and food as a form of conscience.

When more people make these conscious choices, the collective impact can be profound. The current modern food system, designed for scale and efficiency, comes at a high environmental cost: it drives deforestation, consumes immense amounts of water, and releases potent greenhouse gases that heat the planet. According to the UN Food and Agriculture Organization (FAO), shifting toward plant-based diets could cut global greenhouse gas emissions by up to 49 percent, turning every plate into a potential climate solution.

Industrial farming, especially livestock production, is among the largest contributors to methane emissions and biodiversity loss. Forests are cleared to grow animal feed; rivers are polluted by waste runoff. The suffering of animals in overcrowded systems mirrors the strain placed on our planet’s ecosystems. Yet within this challenge lies a clear opportunity: eating more plant-based foods is a tangible, immediate way individuals can help reverse these trends.

The benefits of plant-based eating extend beyond the environment, they reach deep into our own well-being. Research from Harvard University and the Journal of the American Heart Association shows that those who follow plant-forward diets have lower risks of heart disease, diabetes, and certain cancers. Whole grains, vegetables, legumes, and nuts provide essential nutrients and fibers that reduce inflammation and support longevity.

A recent report from the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems reaffirms this shift, noting that by 2050, nearly everyone on the planet could have access to nutritious, culturally appropriate food, while restoring the environment,  if nations work together to adopt a “planetary health diet.”

This diet doesn’t demand deprivation. Instead, it redefines balance: fruits, vegetables, legumes, nuts, and whole grains form its foundation, while moderate amounts of meat and dairy remain part of the plate, much like the familiar Mediterranean or Thai-inspired flexitarian patterns. As Harvard’s Dr. Walter Willett notes, it’s “a diet good for both people and the planet.”

If widely adopted, such a shift could feed 9.6 billion people nutritiously and equitably by 2050, while cutting food-system emissions by more than half. Beyond the environmental benefits, the transition could also save up to 15 million lives each year and generate over $5 trillion annually in health and ecosystem savings,  more than ten times the investment required.

Thailand’s long-standing culinary wisdom already aligns naturally with these health benefits. Dishes like tofu stir-fries, mushroom soups, and rice-based meals are rich in flavor yet light on saturated fat. In an age where lifestyle-related diseases are on the rise, the J Festival reminds us that a mindful diet can be both healing and deeply satisfying, a return to balance rather than restriction.

Behind many of the world’s meals, however, lies another story, one hidden from sight. In industrial systems, hens are often confined in spaces so small they cannot spread their wings fully, their lives defined by efficiency rather than empathy. The J Festival offers an alternative vision – of compassion in action.

This vision is at the heart of Sinergia Animal, an international animal protection organization working to make food systems more ethical and sustainable. Through its campaigns promoting cage-free practices and plant-based transitions across Asia, Sinergia Animal empowers both consumers and corporations to see food not just as a commodity, but as a catalyst for change.

With Thailand being one of Asia’s largest egg exporters, producing around 15 billion eggs in 2024, concerns around animal welfare, ethicality, and food safety raise serious questions for factory farms. These are not isolated issues; they connect directly to broader social, environmental, and public health challenges that will shape the future of the country’s food system.

Yet at the policy level, animal welfare still lacks prioritization. Existing laws mainly address overt cruelty but do not fully protect the welfare needs of farm animals throughout their lives, a missed opportunity, given that animal welfare reform is both an ethical imperative and a strategic investment in Thailand’s global competitiveness.

In a world where buyers increasingly scrutinize production practices, falling short on welfare standards can ripple through trade relationships and brand reputations, influencing Thailand’s standing on the global stage.

Recognizing this, Sinergia Animal has focused on engaging businesses as pivotal actors and changemakers in reshaping industry norms. Building on its campaigns and partnerships with the hospitality and food sectors, the organization has collaborated with major Thai companies that have since announced cage-free egg policies, including Chatrium, Banyan Tree, Zen Group, Sukishi, Minor Food, and Minor Hotels. Each corporate commitment creates ripple effects throughout the supply chain,  influencing suppliers, inspiring competitors, and raising consumer expectations.

ONYX Hospitality Group has already transitioned to 100 percent cage-free, while Best Western recently advanced its commitment to 70 percent after years of dialogue. Each corporate step forward strengthens market accountability — influencing suppliers, inspiring competitors, and setting new expectations for consumers.

Through advocating for cage-free eggs, Sinergia Animal helps companies align their efforts with broader ESG (Environmental, Social, and Governance) commitments and long-term sustainability goals. This approach reflects a growing shift in Thailand’s private sector. In 2024, 228 companies were recognized by the Stock Exchange of Thailand for their sustainability performance, with small and medium-sized listed firms showing the most dynamic growth, a 43 percent increase from the previous year.

Market forces are also accelerating this transformation. Consumers are reshaping consumption behaviors, demanding transparency and responsibility where they are willing to pay more for products that prioritize sustainability. For Thailand’s agricultural and hospitality industries, this presents not a challenge, but a chance, to lead rather than follow, and to redefine what responsible growth looks like.

Thailand’s rich culinary heritage makes this transition easier than most. The country’s plant-based dishes, from spicy tofu pad kra pao to fragrant bamboo curries, prove that compassion and flavor can coexist beautifully where at the same time, Thai cuisine thrives on creativity and resourcefulness.

It’s vibrant, affordable, and deeply woven into culture. By embracing its own food heritage, Thailand can play a leading role in Asia’s shift toward more sustainable consumption, one that honors both tradition and innovation.

“When people choose compassion through what they eat, they are joining a movement for a kinder, more sustainable world,” said Saneekan Rosamontri, Managing Director of Sinergia Animal in Thailand. “Our goal is to make that choice easier, whether through corporate engagement, policy dialogue, or everyday meals that reflect empathy and responsibility.”

This October, as Halloween masks fill shop windows and lanterns light the night sky, another kind of transformation is taking place, one that starts not in costumes or festivals, but on our dining tables.

Choosing plant-based meals even a few times a week can be a small but powerful way to honor both the planet and the principles of compassion and mindfulness that have defined Thai culture for generations. Ultimately, compassion doesn’t have to end when the festival does. Whether it’s a plate of fried tofu or a comforting bowl of rice and vegetables, these are not just dishes; they are quiet acts of kindness for animals, for our health, and for the Earth itself.

Because the power of the plate is real and it’s already changing the world, one meal at a time.

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Bangkok, Thailand, October 24, 2025 / TRAVELINDEX / 24 October 2025 — Bo.lan, the Michelin-starred restaurant known for its authentic Thai cuisine, is inviting food enthusiasts to its 3-day Thai Cooking Masterclass from 3–5 November 2025 at the Bo.lan Education Program, Sukhumvit Soi 53, Bangkok.

This immersive Thai cooking workshop offers participants the rare opportunity to cook and learn directly from Michelin-starred chefs Bo Songvisava and Dylan Jones, gaining expert insights from over 20 years of professional culinary experience. The masterclass focuses on hands-on techniques such as pounding curry pastes with a granite mortar and pestle, crafting flavorful Thai relishes, mastering wok-fried dishes, and preparing soulful Thai soups that capture the essence of authentic Thai flavors.

Designed for intermediate cooks, culinary professionals, and passionate home cooks, the workshop provides 3 full-day immersive experiences in a supportive, inspiring kitchen environment. Classes are conducted in both Thai and English, ensuring accessibility for local and international participants.

The masterclass runs daily from 10:30 AM to 4:30 PM, with a participation fee of THB 38,000++, including a thoughtfully prepared lunch. The program is hosted at the Bo.lan Education Program, conveniently located just minutes from BTS Thong Lo Station (Exit 1). Reservations are limited to ensure personalized guidance, so participants are encouraged to secure their spot early.

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Bangkok, Thailand – 10 October 2025 – Siam Yacht Club, the riverside dining destination at Royal Orchid Sheraton Riverside Bangkok, invites discerning gourmands to embark on a one-night-only culinary experience — “Two Paths, One Passion – An Inspired Collaboration by Bangkok’s River of Kings” on Saturday, 8 November 2025.

This exclusive four-hands dinner unites two exceptional Bangkok chefs whose passion, precision, and creativity transcend culinary boundaries. Chef Natchayapong “Nu” Homsombutchoti, Chef de Cuisine of Siam Yacht Club and recent Iron Chef Thailand challenger, joins hands with Lady Butcher Nattida Noo-in, Thailand’s first Aussie Beef Master 2023 and contestant on Hell’s Kitchen Thailand Season 2. Together, they present a seven-course tasting menu that fuses modern European techniques with bold Asian influences — a true expression of East meets West along the River of Kings. Completing the journey, Pastry Head Chef Dechar Moungseetong adds a creative flourish with an inventive dessert finale.

Completing the gastronomic journey, Pastry Head Chef Dechar Moungseetong adds a creative flourish with an inventive dessert finale.

A Unique Four-Hands Culinary Journey

Guests are welcomed with an Amuse Bouche of Sweet Pea Panna Cotta with King Crab, setting the tone for a sensory voyage that balances freshness and umami. The evening unfolds through highlights such as Flame-Seared Australian Beef Rib Finger with Lemongrass, Bone Marrow Tom Yum, and Confit of Cod Fish with Onion-Coconut Foam — each course thoughtfully paired with premium Australian wines. The menu concludes with Strawberry Rhubarb, harmonizing Chonburi Chocolate Cremeux, Tomato Sponge, and Almond Streusel, elegantly paired with Riesling or Moscato (pending arrival).

The seven-course experience is priced at THB 1,888++ per person, with an optional wine pairing available for an additional THB 1,000++.

About the Chefs
Two culinary paths converge in this one-night-only collaboration. Chef Natchayapong “Nu” Homsombutchoti, Chef de Cuisine at Siam Yacht Club and recent Iron Chef Thailand challenger, draws inspiration from his grandmother’s kitchen and his formative years in Sydney, where he honed his craft across acclaimed restaurants. Known for his refined integration of European cooking techniques with authentic Thai flavors, Chef Nu leads the creative direction at Siam Yacht Club, redefining riverside dining through precision and passion.

Joining him is Lady Butcher Nattida Noo-in, a trailblazer in Thailand’s butchery scene and the nation’s first Aussie Beef Master. As founder of Lady Butcher Academy and a contestant on Hell’s Kitchen Thailand Season 2, she is celebrated for her mastery of meat, zero-waste philosophy, and unwavering commitment to elevating local culinary craftsmanship. Together, their collaboration showcases how two distinct culinary philosophies can harmonize — blending art, technique, and soul into a memorable riverside experience.

The Venue: Siam Yacht Club

Nestled along the banks of the Chao Phraya River, Siam Yacht Club combines sleek contemporary design with the relaxed spirit of the waterfront. With open-air terraces, signature cocktails, and a vibrant yet refined energy, it embodies the essence of Bangkok’s riverside lifestyle — where culinary artistry meets effortless charm.

For reservations and inquiries, please contact: Line OA @siamyachtclub, or call 02 266 0123

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Courtyard by Marriott Phuket Town is inviting the world’s travelers to experience the Phuket Vegetarian Festival, one of Asia’s most dazzling annual celebrations. From October 21-29, 2025, guests can enjoy a front row seat to this grand spectacle, as the daily parades pass directly in front of the hotel, providing an unrivalled opportunity to witness this extraordinary occasion up-close and uncover the true spirit of Phuket.

Also known as the Nine Emperor Gods Festival or Jay Festival, the Phuket Vegetarian Festival originated as a Chinese Taoist practice to help people cleanse their bodies by following a vegan diet. In Phuket Town, which has a rich Chinese heritage, the streets and temples burst into life with 10 days of rituals and activities, including firewalking, sword shows, pyrotechnics and, of course, plenty of vegetarian cuisine.

At Courtyard by Marriott Phuket Town, which is located in the heart of this culture-rich old town, guests can take their place at a Worship Table with unobstructed views of the processions. Starting at dawn (October 21-29, 06:00 hrs onwards), couples, friends and families can feel fully immersed in the essence of the occasion with a package that includes fresh fruits, mixed candies, peanut bars and steamed rice cakes, plus candles, incense and flowers. The Worship Table can also be booked on the final evening (October 29, 20.00 hrs onwards), to mark the spectacular farewell ritual. Prices start from THB 11,888 net.

Throughout the festival, guests can savor an amazing array of vegetarian delights. The talented chefs at Yue Restaurant & Bar, the hotel’s stylish Chinese dining destination and a winner of the TOP25 Restaurants Phuket Awards, have crafted a special à la carte menu, including black & white fungus salad, mixed mushroom herbal soup, wok-tossed Hokkien noodles with tofu & mushroom, ginkgo & sweet jujube in ginger syrup, taro with coconut milk in sago, and more. A choice of three Chinese set menus – “Light & Refreshing,” “Classic Comfort,” and “Hearty & Flavorful” – are also available, each featuring one salad, one soup, a main dish and a dessert. Prices start from THB 120 per dish for the à la carte menu and from THB 480 for the set menus.

At Krua Talad Yai, the vibrant all-day dining destination, guests can enjoy an expanded à la carte menu of 11 Thai vegetarian dishes, including pad see ew, pad mee Hokkien, pad krapao gai je, khao pad pak ruam je, kaeng som pla je yod maprao, man cheum nam khing, ponlamai ruam, and more. Prices start from THB 150 per dish, and diners can also enjoy these delicious dishes as part if the room service menu.

Talung Lounge, the bright and inviting café, is inviting local residents and overseas visitors to celebrate the final evening of the festival (October 29, 18:00 – 23:00 hrs) with a special selection of tapas & snacks, breads & buns, fried rice bowls, pasta bowls, sharing plates, and pizzas! Prices start from THB 140 per dish. Also on the final night, revelers can head to the Beer Garden and satisfy their cravings with cool drinks and non-vegetarian bites, such as chicken popcorn, chicken skin cracklings, crispy-fried chicken wings, French fries, and onion rings, with prices starting from just THB 100 per dish.

To book your place at the front row of the Phuket Vegetarian Festival with a Worship Table at Courtyard by Marriott Phuket Town, please call +66 (0) 76 643 555

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