Global Travel News

Bangkok, Thailand, July 3, 2025 / TRAVELINDEX / The Pacific Asia Travel Association (PATA), in collaboration with the PATA Thailand Chapter and Centara Grand at CentralWorld, co-organised a special gathering to honour two valued partners of the Association in Thailand’s tourism sector: Chiruit Isarangkun Na Ayuthaya, who recently concluded his tenure as President of the Thailand Convention and Exhibition Bureau (TCEB), and Siripakorn Cheawsamoot, the newly appointed Director General of the Designated Areas for Sustainable Tourism Administration (DASTA).

Held on Tuesday, June 17 at CRU Champagne Bar, the rooftop venue of Centara Grand at CentralWorld, the event marked both a heartfelt farewell and a warm welcome, respectively.

“Today, I am honoured to celebrate two of PATA’s dearest friends, both of whom have dedicated many years to collaborating with the Association,” said PATA Chair Peter Semone during the gathering. “While we bid farewell to Khun Chiruit, our appreciation for his leadership and support extends well beyond his tenure at TCEB. We look forward to seeing what the future holds for him. At the same time, we extend our warmest congratulations to Khun Siripakorn on his well-earned appointment and look forward to continuing our close collaboration with him and DASTA in the years ahead.”

Ben Montgomery, Corporate Ambassador, Centara Hotels & Resorts; Executive Board Member, PATA, and Chairperson, PATA Thailand Chapter, who led the effort in organising this gathering noted, “The PATA network has always been about forging lasting connections and uplifting the tourism family in times of need. At this crucial turning point, we must focus on connecting past, present, and future leaders from both the public and private sectors to ensure the meaningful progress of our industry and community.”

As President of TCEB, Chiruit played a pivotal role in positioning Thailand as a leading MICE destination. Under his leadership, TCEB actively collaborated with PATA in co-organising events such as the PATA Travel Marts and PATA Destination Marketing Forums, providing both technological and strategic support that advanced the shared goal of establishing Thailand as a central tourism hub in Southeast Asia.

In Siripakorn’s previous role as Deputy Governor for International Marketing Europe America Middle East and Africa, Tourism Authority of Thailand (TAT), he was a consistent advocate for sustainable tourism and a longtime supporter of PATA initiatives. His appointment to lead DASTA, also one of PATA’s key allies and a prominent voice of sustainability in Thailand’s tourism landscape, marks a promising chapter for collaborative efforts in sustainable destination development.

The evening welcomed many esteemed guests, including Thapanee Kiatphaibool, Governor of TAT, and Supawan Teerarat, President of the National Food Institute.

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Phuket, Thailand, July 3, 2025 / TRAVELINDEX / Now in its 19th year, ‘Sansiri Academy’, a philanthropic initiative by Sansiri, Thailand’s most trusted real-estate developer — continues its commitment to youth empowerment through the power of football, entirely free of charge.

This year marks a major milestone as the program expands in partnership with various organizations to introduce the globally recognized FIFA For Schools curriculum to children and coaches across three districts in Phuket. The initiative not only nurtures essential skills and values through sport but also plays a vital role in growing Thailand’s “football population” a foundational step in the long-term advancement of the sport nationwide.

For the first time in Phuket, Sansiri Academy, in collaboration with the Football Association of Thailand, introduces the FIFA For Schools program to local children, volunteer coaches, and trainers. More than just a football training initiative, the program places fun at its heart — encouraging children to enjoy the game while learning key values such as respect, equality, and teamwork. The ultimate aim is to inspire continuous self-development and cultivate a lasting passion for football that extends far beyond the field.

As a special highlight, participating schools and volunteer coaches receive over 200 Adidas footballs during each session — empowering them to continue practicing and nurturing their passion beyond the training, transforming everyday spaces into playgrounds for fun, learning, and growth.

The first training session was recently held at Thanyapura Sports & Health Resort in Thalang District — a venue of global standards, equipped with premium football fields and top-tier conference facilities, providing an ideal learning environment for both children and coaches. The second session followed in Kathu District, hosted at the Prince of Songkla University Phuket Campus football field.

Since launching Sansiri Academy Phuket in 2012, Sansiri has committed to creating long-term positive impact within the community. To date, more than 5,000 children have participated in the program—developing not only athletic skills, but also discipline, unity, and social values. Entirely free of charge, the philanthropic initiative reflects Sansiri’ s belief in the power of sport to strengthen bonds between children, families, and the broader community. At Sansiri, we believe: “Children are the foundation of families, and families are the foundation of society.”

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Mosetlha Bush Camp, located in the very heart of South Africa’s Madikwe Game Reserve, celebrated its 30th birthday on 1 July 2025 in a very special way. The timing worked out perfectly that, just as the camp celebrated its three-decade milestone, long-serving safari guide Justice Rasello successfully obtained his FGASA Trails Guide certification through the Field Guides Association of Southern Africa.

It truly feels like the off-grid eco lodge has come full circle as the camp was originally built in 1995 by Chris and June Lucas, as a walking trails training camp for guides, soon after the declaration of the Madikwe Game Reserve.

Chris Lucas, who celebrated his 85th birthday last week, looked for an ideal spot, right in the centre of the reserve. He had followed an elephant path to a large mosetlha tree (aka a weeping wattle) near a pan, and knew that he had found the perfect spot. It was choice that guests are grateful for, every day, as it means easy access to all areas of the reserve.

Mosetlha was the second camp to be built in Madikwe following Operation Phoenix, the largest wildlife translocation project in the world which rewilded the previous degraded cattle farmlands into a wildlife haven, bringing in over 8000 animals, across 28 species, over a period of around seven years.

From day one, walking safaris were part of Mosetlha’s DNA – raw, immersive, and deeply connected to the wild. Chris set up Honeyguide Trails and trained the first 16 local Madikwe rangers, teaching them everything about the bush, from soils to stars, grasses to trees, as well as tracking techniques. He helped shape environmental education in the reserve, leaving a legacy that still echoes today.

One standout initiative was Mafisa – a training course run in 2000 by the Environmental Training Group. Eight local villagers were trained in guiding and hospitality (including Mosetlha’s very own ranger Jonny!) – and a mirror of that success is that all eight still work in Madikwe, now in senior lodge roles.

The camp slowly transitioned over the years from hosting occasional guests to give the Honeyguide graduates the opportunity to gain work experience in the bush, to ultimately becoming the popular bush retreat it is today, proud to say that at least half its guests returning time and time again for another dose of the Mosetlha magic!

A Family Legacy

The Lucas family has also been heavily involved in conservation and community upliftment, and all of the local staff, some who have worked at Mosetlha for over 25 years, hold shares in the lodge.

Upskilling their team and continually building on their overall guest experience is just part of the ethos and DNA. The extended Mosetlha family has all played its role in Justice’s professional development. Bernice Kelly, who worked for Mosetlha earlier in her career and now serves in a key role at FGASA as Standards Manager, was involved in facilitating the process for the assessment. Her involvement illustrates FGASA’s broader commitment to supporting the career development of guides within the industry and upholding professional standards.

“These are very exciting times as FGASA now operates as the professional body for guides. It is an opportunity for guides to invest in themselves and be recognised in the industry for the professionals they are” – Bernice Kelly

FGASA is working to encourage travel agents and tour operators to prioritise and recommend lodges that employ FGASA-recognised guides, positioning these establishments as preferred options for travellers seeking quality, professionalism, and well-informed nature experiences.

Similarly, Jonno Whigtman was a guide at Mosetlha in the early 2000s, now a lodge manager and Mentor who has many logged hours and encounters with Justice as part of his training in best practice guiding and achieving his trails guide qualification, including his Advanced Rifle Handling, which is purely for safety purposes.

Everyone working together in the spirit of Ubuntu!

Walk with the Big 7

If you’re looking for an unforgettable Big 7 walking safari in Madikwe, this is your chance. Take a step off the vehicle, into the wilderness, and let your senses lead the way. UK guest Oliver Davis shared his “Guestimonial” following their recent walking safari on which they encountered a male lion as well as Rhino, Wildebeest, Warthog and other small game.

“Our bush walk with Justice was one of the best experiences of our lives. Walking allows a completely different perspective and appreciation for the animals and their environment. Justice is brilliant, you can tell how passionate he is about the experience, we felt completely safe even in the environment of big game. We’ll be back for more in future!”

Authentically Eco

The lodge has 10 cabins and can accommodate just 16 people, so is small and intimate. There are two game vehicles, driven by excellent field guides, Jonny Motsieloa and Justice Rasello.

Mosetlha is very proud to feature in a beautiful coffee table book by Hitesh Mehta Authentic Eco Lodges which showcases 33 of the most forward thinking ecolodges in the world’s most exotic destinations. Under his International Ecolodge Guidelines he writes that “an eco-lodge is an accommodation facility that satisfies at least five of the criteria listed below, three of which must embody the main principles of ecotourism”.  Mosetlha ticks all ten of these boxes!

At Mosetlha, being unapologetically off-grid and sustainable isn’t a marketing ploy – it’s an invitation to return to simplicity, and deep connection over constant connection.

Come Get the Dust of Africa on Your Feet…

You’ll leave with far more than photographs, memories and dusty boots – you’ll leave reconnected to nature, to yourself, and to what’s real.

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Pattaya, Thailand, July 2, 2025 / TRAVELINDEX / Marriott Hotels®, the namesake brand of Marriott Bonvoy’s global portfolio of over 30 extraordinary hotel brands, today announced the opening of Pattaya Marriott Resort and Spa, introducing an exciting new era of wonderful hospitality to the shores of Thailand’s Eastern Seaboard, where local culture blends seamlessly with the vibrant buzz of Pattaya allowing families and travelers to indulge and discover.

The resort commands a prime location, just steps from the golden sands of Jomtien Beach and the turquoise waters of the Gulf of Thailand, yet is only minutes away from the lively resort town of Pattaya. It is surrounded by natural, cultural and lifestyle attractions, such as sandy beaches, historical temples, local villages, water parks, retail malls, golf courses and more, providing outstanding options for every style of vacation. Bangkok is just a 2-hour drive away, and the resort can be reached from a choice of three international airports: U-Tapao (30 minutes) Suvarnabhumi (1.5 hours) and Don Mueang (2.5 hours).

“Thailand’s Eastern Seaboard has become one of Asia’s most attractive destinations, with a wealth of activities for every type of traveler, all easily accessible from the Thai capital and a choice of international airports,” said Brad Edman, Market Vice President – Thailand, Cambodia & Myanmar, Marriott International. “The introduction of Marriott Hotels to Pattaya will complement our Courtyard and Renaissance branded properties in this dynamic resort town, as well as our popular Marriott Hotels branded resort in Rayong, just 70km along the coast, creating a new option for families, couples and groups to unwind in a blissful beachfront setting, while also being close to the action.”

With a design concept inspired by sugar palm trees, an iconic symbol of Jomtien, this idyllic beachfront resort invites guests to connect to the area’s coastal roots. The property features breathtaking interiors that echo the organic beauty of nature, with flowing forms and textures reminiscent of a palm canopy, seamlessly blending indoor spaces with the surrounding seascape. Sweeping sea views and captivating sunsets invite guests to fully immerse in the serene coastal ambiance, where effortless escape and elevated relaxation unfold.

This organic design narrative weaves through the resort’s 289 rooms and suites, which range from stylish 33 square meter deluxe rooms to 57 square meter family rooms with bunk beds and spacious premium suites with up to 88 square meters of modern, light-filled space. Each room is thoughtfully appointed with modern comforts and premium amenities, including a comfortable sofa and refreshing bathrooms with rain showers, providing flexible options for leisure breaks and business trips alike.

Guests can look forward to indulge in vibrant dining experiences at six restaurants and bars – from casual bites to hearty favorites, each designed to delight every taste and occasion. Goji Kitchen Grill & Bar is a dynamic all-day culinary marketplace with live kitchens serving Thai, pan-Asian and international cuisine with buffet and à la carte menu items, while La Familiare presents the authentic flavors of Italy, featuring handmade pasta and classic regional specialties, and Siam Bakery is an artisanal bakery shop offering premium coffee, tropical juices, and freshly baked pastries. The Greatroom offers a menu of familiar favorites through Marriott Hotels’ elevated and locally-inspired lens, setting the stage for memorable daytimes and evenings. The Siam Pool Bar & Lounge is a refreshing setting for cool drinks, light bites and kid-friendly treats, and Sunbird Bar, the poolside bar, is the perfect spot to sip crafted cocktails as the sun sets.

Pattaya Marriott Resort and Spa also sets the stage for inspiring events, with four flexible meeting rooms for different sizes and styles of social gathering, from team-building weekends and training sessions to corporate seminars and sunset cocktail receptions.

Guests of all ages can experience facilities to inspire their imagination and stimulate their senses. Quan Spa is a haven of tranquility with six treatment rooms, including two couple’s rooms, while the 24-hour fitness center is fully equipped for invigorating workouts. Young guests will be fully engaged at The Kids Club while families can choose from three pools: a dedicated children’s pool, thrilling water slides, and a stunning infinity pool for all to enjoy.

“Situated in a prime location, our resort offers an inviting escape and appeals to a diverse range of travelers – from local residents seeking a weekend getaway, to international visitors planning a dream vacation, and meeting planners aiming to add a touch of tropical elegance to their events. We are excited to help guests craft unforgettable memories with us.” said Michael Hogan, the resort’s General Manager.

Families are invited to pack their bags for a fun-filled escape to the charm of Jomtien Beach, where every experience turns into a lasting memory. With the “Family Beach Break” package, guests can enjoy a full 24-hour getaway – from crafting and flying personalized kites along the shore to exploring the wonders of the Sugar Palm Tree. Young guests can delight in the vibrant kids’ club, while families can relax in cozy rooms boasting stunning views, take a refreshing dip in the pool with fun water slides, and savor delightful dining options. The package includes daily buffet breakfast at Goji Kitchen Grill & Bar, complimentary meals for little ones, one kids’ club activity per day, plus ice cream treats that make every day special. Unforgettable moments await now through October 31, 2025!

Pattaya Marriott Resort and Spa participates in Marriott Bonvoy – the award-winning travel program from Marriott International – allowing members to earn points for their stay, and at other hotels and resorts across Marriott Bonvoy’s portfolio of extraordinary hotel brands. With the Marriott Bonvoy app, members enjoy a level of personalization and a contactless experience that allows them to travel with peace of mind.

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Koh Samui, Thailand, July 2, 2025 / TRAVELINDEX / Banyan Tree Samui, one of Thailand’s leading luxury resorts and a trailblazer in sustainability and eco-friendliness, marks its 15th anniversary in July.

Located at the southeasternmost point of the island of Koh Samui and tiered into a verdant hillside, the 38-acre property is rich in flora and plant life, commands its own private palm-fringed beach, and is flanked by coral reefs.

The site for this 5-star hotel was discovered and then developed by Asset World Corporation (AWC), which currently maintains the largest hospitality portfolio in Thailand. The group owns a diverse portfolio of best-in-class and award-winning hotel properties across the country, each reflecting authentic culture blended with luxury and refinement. All hotels in the AWC portfolio embrace socially-responsible ideals and sustainable practices.

In its 15 years as a landmark on the tropical island — recently in the spotlight as the film location for the US hit series The White Lotus — Banyan Tree Samui has won a string of awards and accolades for sustainability and environmental policies, and renown as a readers’ choice favourite in international travel magazines such as Conde Nast Traveler and Travel + Leisure.

“As we celebrate our 15th anniversary, we are truly grateful for the support and loyalty of all our associates [staff] and our guests, who together have raised the reputation of Banyan Tree Samui into the much-loved resort that it is today,” said Remko Kroesen, the General Manager of Banyan Tree Samui. “We are committed to continuing our legacy for many more years to come.

“At the same time, we remain dedicated to the Koh Samui environment and to assisting the local community whenever we can, whether in funding work at schools or temples, or via our ‘Seedlings’ programme, which provides scholarships to young Samui students.

“Thanks to the incredible successes at this resort in terms of outstanding guest reviews and awards for sustainable practices and environmental innovations, AWC was able to turn its attention to the Andaman coast, where a sister resort, Banyan Tree Krabi, was built on the same principals and launched in 2020,” he said.

Both resorts have established a code of conduct that prioritizes the sourcing of products from local suppliers who have demonstrated a commitment to sustainability. Seafood, cage-free eggs, fruit and vegetables are all sourced from nearby producers, while coffee and tea is purchased from northern Thai farmers. The resorts also provide an outlet for local artisans and vendors to sell homemade wares to guests.

The resort’s milestones:

2010:              Banyan Tree Samui officially opens on 1 July.

2011:              The “Seedlings” programme is launched with scholarship grants for three students. Over 15 years, Banyan Tree Samui sponsors 12 students. Banyan Tree Samui is selected in the TTG Travel Awards as “Best New Beach Resort Hotel”.

2012:              At the Thailand Spa & Wellbeing Awards, Banyan Tree Spa Samui wins the People’s Choice Award for Amazing Resort Spa, while the Rainforest Indulgence scoops the prize for Innovative Spa Treatment.

2013:              Banyan Tree Samui receives the first of six consecutive awards for Health & Wellness Tourism from the Tourism Authority of Thailand (TAT).

2014:              Recognising the resort’s commitment to sustainable hotel practices, Banyan Tree Samui is awarded Green Hotel Award Gold Certification by Thailand’s Department of Environmental Quality Promotion.

2015:              The resort launches marine excursions on its private speedboat, Sense of the Sea, giving guests the opportunity to visit some of Thailand’s most idyllic islands and lagoons.

2016:              The resort’s signature restaurant, Saffron, is listed among Thailand’s Best Restaurants by Tatler Magazine.

2017:              Banyan Tree Samui is welcomed into Virtuoso, the leading global network of travel agencies specializing in luxury and experiential travel, and becomes accredited with American Express Fine Hotels and Resorts.

2018:              Two of the students from the Seedlings programme graduate high school. Banyan Tree Samui continues supporting them until they each graduate university five years later.

2019:              Banyan Tree Samui becomes the first and only hotel in Thailand to be awarded “Gold Certification” at a single-property level by EarthCheck, the world’s leading scientific benchmarking, certification and advisory group for travel and tourism. Five years later, the resort would be granted “Platinum Certification” — once again the first hotel in Thailand to achieve this distinction.

2020:              A giant sea turtle lays eggs on the resort’s secluded beach. Six weeks later, some 300 baby turtles are born under the watchful gaze of the hotel’s resident marine biologist and sustainability manager, Thepsuda Loyjiw, and her team.

2021:              Banyan Tree Samui opens its Wellbeing Sanctuary, offering guests a tailor-made vacation dedicated to holistic and wellbeing pursuits.

2022:              Following severe storm damage to a local school on Koh Samui, the hotel donates funds for reconstruction. General Manager Remko Kroesen and several volunteers from the hotel roll up their sleeves and help out with landscaping and other labour-intensive tasks.

2023:              Leading US travel magazine Conde Nast Traveler reveals its “Best Hotels in Thailand” readers’ choice awards. Banyan Tree Samui comes in at Number 3 hotel in Thailand.

2024:              The MICHELIN Guide recognises Banyan Tree Samui as a “Two-Key” hotel in its inaugural Thailand edition, while at the TTG Asia Awards, the resort wins the prize for Best Luxury Hotel in Koh Samui. The MICHELIN Guide also lists Saffron among its prestigious restaurant recommendations in Thailand.

A Sanctuary for the Senses

The resort’s 88 spacious pool villas, each with its own private infinity pool, provide a serene and secluded oasis where guests can unwind and reconnect with nature. Designed to seamlessly blend with the surrounding landscape, the villas feature contemporary Thai architecture and are adorned with locally sourced materials and artwork, creating a truly authentic and immersive experience.

The resort hosts three restaurants including Saffron which was recently listed in the 2025 MICHELIN Guide. Other onsite facilities include an award-winning 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.

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Amaya Food Gallery elevate its Premium Saturday Dinner Buffet. Designed as a showcase of global flavours, premium ingredients, and togetherness when dining with your beloved one. 

 Discover the buffet with a Come 4 Pay 3 offer that includes fresh Sashimi, Premium Sushi, Fine Seafood, and a host of crafted international and Asian dishes. 

 Buffet Prices: 

• THB 1,490 net (including free-flow soft drinks) 

• THB 1,890 net (including 1 whole lobster and free-flow soft drinks) 

 Additional Beverage packages: 

• THB 555++ (free-flow local beer) 

• THB 999++ (free-flow local beer & house wine) 

 Every Saturday dinner from 18:00 to 22:00, at Amaya Food Gallery, 4th floor of Amari Bangkok. 

Reservations
Tel +66 2 653 9000  or bit.ly/4ju3IOx  

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Bandung, Indonesia, July 1, 2025 / TRAVELINDEX / BWH Hotels, a leading global hospitality network comprising WorldHotels, Best Western® Hotels & Resorts, and SureStay® Hotels, expanded its network in Indonesia with the opening of Best Western Setiabudhi Bandung, a stylish new hotel in the vibrant city of Bandung, West Java.

Strategically located on Jalan Dr. Setiabudi, the hotel is surrounded by attractions, including Bandung city center (only 2km away), The Great Asia Africa cultural park (4.5km), the floating market (7.7km), and Tangkuban Perahu (22km), the active volcano and popular tourist area, providing complete convenience for business and leisure travelers alike.

Best Western Setiabudhi Bandung features 63 rooms & suites, all designed in a modern minimalist style and fully equipped with modern amenities – including whirlpool baths in the Junior Suites. Every morning can start with fresh coffee at the café, with its elegant outdoor terrace, or a fulfilling breakfast at the restaurant, which serves a diverse menu of local specialties, pan-Asian dishes and international cuisine throughout the day. 24-hour room service is also available. Five meeting rooms create options for corporate and social gatherings, and when travelers are not working or exploring the wonders of Bandung, they can work out at the fitness center.

“Indonesia is one of our key strategic markets, so we are delighted to welcome Best Western Setiabudhi Bandung to our fast-growing portfolio in the country,” said Olivier Berrivin, Vice President – APAC, BWH Hotels. “Blessed with a cool climate and trendy café culture, Bandung blends the energy of a major city with a youthful, laid-back vibe. This makes it a desirable destination for local and international visitors, and I look forward to introducing all our international and domestic guests to this exceptional new hotel.”

Best Western Setiabudhi Bandung becomes BWH Hotels newest property in Indonesia and its second in Bandung, complementing Best Western Premier La Grande.

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Madrid, Spain, June 29, 2025 / TRAVELINDEX / UN Tourism has launched the Safe Destinations Challenge to identify innovative solutions that position the sector as a driver of resilience, safety, and sustainability. The initiative focuses initially on Europe, which welcomed 747 million international tourists in 2024, representing around 58% of the global figures.

The Safe Destinations Challenge aims to protect both tourism destinations and the people who inhabit and visit them. Over the past 50 years, Europe has faced more than 1,700 climate, fire, weather, and water-related hazards resulting in over 160,000 lives lost and economic damages exceeding half a trillion US dollars. In this context, strengthening preparedness and crisis response capacity has never been more urgent.

This Open Innovation Call for Tourism Crisis Preparedness, Response and Recovery for the European Region is being launched within the framework of the Safety of Destinations (SAFE-D) initiative for Tourism Crisis Preparedness, Response and Recovery in the European Region of UN Tourism.

What is the challenge looking for?

This call focuses on ideas, tools, and projects that can improve crisis preparedness and management across three key categories:

• Category 1: Resilience to Natural, Climate, and Health-Related Hazards in Tourism Destinations Projects that help anticipate, mitigate, and respond to these risks, protecting both local communities and visitors.
• Category 2: Safety, Security, and Cyber Threats for Tourists and Destinations
  Solutions that enhance physical and digital safety in tourism destinations.
• Category 3: Crisis Communication Effective strategies that strengthen communication before, during, and after emergencies.

Natalia Bayona, Executive Director of UN Tourism, says: “Tourism is more than an industry—it’s a network of human stories. With 1 in 10 jobs worldwide linked to this sector, the way we anticipate and respond to risks will define our collective future. In 2020, we saw the cost of unpreparedness leading to a loss of around USD 1.3 trillion in international tourism export revenues. This challenge is an invitation to build destinations that are stronger, safer, and more human—because resilience is no longer optional, it’s essential.”

The call is open to startups, scaleups, innovative micro and SMEs, local authorities, academic institutions, and tourism organizations working on solutions to preserve the physical, cultural, and economic integrity of destinations.

Applications will close 31 October 2025.

About the UN Tourism SAFE-D

The Safety of Destinations (SAFE-D) Initiative, led by UN Tourism, is a global effort to strengthen crisis preparedness, response, and recovery in destinations worldwide. The SAFE-D Europe Initiative, launched in early 2025 at the initiative of Czechia, is a direct response to this growing pattern of vulnerability. The initiative highlights the increasing frequency of crises affecting tourism, from floods, fires, and pandemics to cyberattacks, geopolitical instability, and infrastructure failure, and calls for enhanced preparedness, response, and recovery capacities among European destinations. With climate hazards intensifying and geopolitical tensions persisting, there is an urgent need to strengthen tourism crisis governance to ensure the sector’s sustainability and resilience.

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Bangkok, Thailand, June 29, 2025 / TRAVELINDEX / Thailand continues to carve out a place in the international culinary spotlight as Chef Michele Fernando, head pizzaiolo of Massilia Bangkok, is named one of the Top 100 Pizza Chefs in the World at the prestigious Best Pizza Awards 2025, held on 25 June in Milan, Italy.

Representing Massilia, Bangkok’s flagship for high-quality, authentic Italian pizza, Chef Michele placed #79 in the global rankings, becoming one of only two chefs in Thailand to receive this global honor.

The third edition of The Best Pizza Awards took place at Spazio Antologico, East End Studios in Milan, welcoming over 500 international guests including 300+ of the world’s top pizzaiolos. The awards, known as the most credible and chef-driven recognition in the pizza world, celebrate innovation, craftsmanship, and cultural authenticity.

“This award is a reflection of Massilia’s commitment to excellence and our mission to bring the true Italian pizza tradition to Thailand,” said Chef Michele Fernando. “To be ranked among the best in the world is an incredible honor, not just for me, but for our entire team who works daily to elevate the pizza experience in Bangkok.”

Massilia, founded in 2015, has been a driving force in Thailand’s evolving pizza scene. With multiple awards already under its belt, including “Best Pizzeria in Thailand” and a Top 4  ranking in Asia, this new accolade affirms Massilia’s place among the most respected pizza destinations globally.

This milestone also reflects the increasing recognition of Thailand’s vibrant culinary scene on the global pizza map. Only one other Thailand-based chef joined the list, Ted Tanwa of Peppina, underscoring Bangkok’s emergence as a true international pizza capital.

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Kuching, Malaysia, June 28, 2025 / TRAVELINDEX / From June 17 to 19, 2025, the vibrant city of Kuching, Sarawak, played host to the highly anticipated World National Tapas and World Asia Tapas Competition at the KTS Garden Conference Hall. This event was a landmark gathering, bringing together more than 2,000 visitors—including professional chefs, food entrepreneurs, hoteliers, and culinary enthusiasts—from 16 countries. The competition not only celebrated the art of tapas but also highlighted the rich culinary heritage of Sarawak, blending it seamlessly with global influences.

Kuching Shines as Host of World National Tapas & World Asia Tapas Competition Exhibition & Seminar 2025

Datuk Sebastian Ting, Sarawak’s Tourism Minister, has expressed his pride and delight as Kuching successfully hosted the World National Tapas & World Asia Tapas Competition, Exhibition & Seminar 2025. The prestigious event, which also featured the Borneo Barista Competition, welcomed participants and delegates from across Asia and Europe, further establishing Kuching as the Asia Tapas Capital.

“We are truly honored to welcome such a distinguished assembly of professionals, industry leaders, chefs, and exhibitors from around the world to Kuching,” said Datuk Sebastian Ting. “This event has provided an exceptional platform for the exchange of knowledge, the sharing of innovative ideas, and the fostering of meaningful collaborations. The diversity of expertise and the spirit of partnership demonstrated here have greatly enriched our collective experience and broadened our perspectives.”

The inclusion of the Borneo Barista Competition was a highlight, shining a spotlight on the region’s vibrant coffee culture and offering baristas a unique opportunity to showcase their skills and creativity on an international stage.

Datuk Sebastian Ting also congratulated Ethos Connect International Consulting Sdn Bhd on the historic signing of a Memorandum of Understanding (MOU) with Valladolid City, Spain. “With Valladolid recognized as a UNESCO City of Film and Kuching as a UNESCO City of Gastronomy, this MOU marks a significant milestone in fostering stable and long-term collaboration between our cities. It expresses our mutual desire to promote cooperation in tourism, gastronomy, trade, and film,” he noted.

He further emphasized Sarawak’s commitment to supporting such meaningful initiatives, stating, “Sarawak is truly privileged to have hosted this esteemed event. The presence and active engagement of all participants have elevated this occasion to one of great impact and lasting memories. We look forward to continued partnerships that will further enhance our global connections and shared prosperity.”

With the successful hosting of this international event, Kuching continues to strengthen its position as a hub for culinary excellence, cultural exchange, and tourism innovation.

Historic Signing Ceremony: Kuching Named Asia Tapas Capital

A momentous highlight of the event was the official signing ceremony between the Spanish delegation and Sarawak’s event organiser, formally designating Kuching as the Asia Tapas Capital. This historic agreement was signed by Blanca Jiménez Cuadrillero, Minister for Tourism of Valladolid, Spain, and Sim Ling Ling, Chief Executive Officer of Ethos Connect International Consulting in the presence of dignitaries and culinary leaders.

This designation recognizes Kuching’s growing reputation as a vibrant gastronomic hub and underscores the city’s commitment to promoting tapas culture across Asia. The partnership aims to foster ongoing cultural exchange, culinary innovation, and tourism collaboration between Sarawak and Spain. It also positions Kuching as a key destination for future international tapas competitions, culinary festivals, and gastronomic tourism.

Sustainability Workshops Towards A Greener Sarawak at World National & World Asia Tapas Competition 2025

The World National & World Asia Tapas Competition, Exhibition & Seminar 2025 not only celebrated culinary excellence but also championed sustainability through a series of impactful workshops led by renowned industry experts.

The workshops addressed critical topics in climate policy, sustainable food and beverage practices, and responsible business leadership. Mr. Zhang Bin Liang, General Manager of Sino Carbon Training & Innovation Beijing, delivered an insightful session on Carbon Neutrality in Food Production, sharing nearly two decades of expertise in climate policy and carbon trading. His presentation offered practical strategies for reducing carbon footprints and advancing sustainable practices in the food industry.

A highlight was the session on Coffee Art & Trade in Sarawak, jointly presented by Victor Ujai Lasam, Branch Manager of BONCAFE East Malaysia and Vice Chairman of SUCA/BCA, and Ms. Suryati Hj Mahadan, a seasoned hospitality professional and HRD CORP Certified Trainer. Together, they explored the growth of Sarawak’s coffee culture, the importance of quality and sensory appreciation, and the opportunities for local trade and professional development within the industry. Their combined expertise offered valuable perspectives on elevating Sarawak’s coffee profile both regionally and internationally.

Roberto Benetello, CEO of MAREA, Malaysia’s pioneering nonprofit EPR platform for packaging waste, led a workshop on Extended Producer Responsibility (EPR). He highlighted the importance of responsible packaging and waste management, sharing insights from over 25 years in global leadership. Benetello’s advocacy for EPR has influenced policy and industry standards across Malaysia, encouraging businesses to take greater responsibility for the lifecycle of their products.

From Intertek Malaysia, David Kong, Head of Business Assurance, and Ajeng Indriani, an expert in food, cosmetic, and pharmaceutical analysis, contributed valuable perspectives on certification, compliance, and quality assurance. Their combined expertise underscored the importance of safety, standards, and sustainable innovation in the food and beverage industry.

These workshops provided participants with practical knowledge and strategies to advance sustainability in their respective fields. By integrating environmental responsibility into the heart of the competition, the event set a new benchmark for culinary gatherings in the region—demonstrating that world-class gastronomy and sustainability can go hand in hand.

A Celebration of Culinary Creativity and Cultural Fusion

The three-day event was a dynamic showcase of culinary innovation, where chefs pushed the boundaries of traditional tapas by infusing local Sarawakian flavors and ingredients with classic Spanish techniques. The theme, “Taste the World, One Tapa at a Time,” was vividly brought to life as competitors crafted dishes that were both visually stunning and packed with complex, layered flavors.

Chefs from across Sarawak and Asia competed fiercely, each given 25 minutes to prepare up to 12 identical tapas servings for the discerning panel of judges. The criteria for judging included flavor, originality, presentation, and commercial viability, ensuring that only the most exceptional dishes would advance.

Spotlight on the Champion: Chef Liew Kit Kiet from Miri

The competition’s highlight was undoubtedly the crowning of Chef Liew Kit Kiet, a 24-year-old rising star from Miri, as the champion of the World National Tapas Competition 2025. Outshining 20 talented Sarawakian chefs, Liew earned the prestigious honor to represent Malaysia at the upcoming World Tapas Championship in Valladolid, Spain, this November.

Liew’s winning dish was an extraordinary reinterpretation of the iconic Sarawak Laksa, a beloved local staple. His innovative creation featured a daring yet harmonious twist: the addition of dark chocolate and coconut cheese, crafted from fermented coconut ‘santan’. This bold combination balanced the spicy and aromatic flavors of the laksa, creating a tapas bite that was both nostalgic and refreshingly modern.

At the closing ceremony, Liew expressed his surprise and joy: “I am very surprised and happy to be named this year’s champion. It is an honour, and I am really proud of myself, especially since this is my first time ever participating in a cooking competition.”

He emphasized the importance of respecting tradition while innovating: “I stayed true to the traditional flavour of the laksa, but reimagined it in a more modern tapas style. I added dark chocolate to balance the spices, and fermented coconut ‘santan’ to make coconut cheese.”

For Liew, Sarawak Laksa is more than just a dish—it’s a comforting taste of home that resonates deeply with his Sarawakian roots, even as he currently pursues his culinary career in Kuala Lumpur.

Runner-Up: Chef Jack Owen Atit’s Indigenous Innovation

Taking second place was Chef Jack Owen Atit from Kuching’s Kyujin restaurant, whose dish ‘Golden Gem’ was a masterful homage to Sarawak’s indigenous culinary heritage. At 36 years old, Jack brought 15 years of culinary experience to the competition, drawing inspiration from ‘kasam’—a traditional indigenous fermentation method.

His dish featured Kasam Wagyu encased in a delicate golden ball, coated with lacto-fermented Terung Dayak (also known as Terung Asam), a native vegetable prized for its distinctive sourness but little known outside Sarawak. By transforming this humble ingredient into a sophisticated cold tapas dish, Jack showcased the versatility and cultural significance of local produce.

Jack explained his vision: “The Golden Gem represents our indigenous vegetable Terung Dayak, otherwise known as Terung Asam, which is not really well-known outside of Sarawak. So, I wanted to let people know that there are many ways we can use this native vegetable.”

He also highlighted the cultural importance of fermentation: “Fermentation has always been a part of our way of preserving food long before the existence of refrigerators. This dish brings that technique into a modern context.”

Distinguished Judging Panel Elevates Tapas Competition

The judging panel for the World National Tapas & World Asia Tapas Competition 2025 featured nine esteemed culinary experts. Among them were Chef Jasbir Kaur, VP of the New Zealand Chefs Association and founder of the Australasia Tapas Competition, Chef Alex of Kyujin, known for his innovative Sarawakian cuisine, Michelin-starred Chef Michelle Goh of Bangkok’s Mia Restaurant; Cantonese cuisine champion Chef Goh Ah Seng; and Chef Abang Abdul Rahman, president of the Kuching Chefs Association and advocate for sustainable Malaysian gastronomy.

Other notable judges included Chef Pongcharn Russell, trailblazer in Thai cuisine and co-owner of Mia; Chef Lee Zhe Xi of Kuala Lumpur’s Eat and Cook;; Chef Johnson Wong of Penang’s Gēn 根; Chef Billy Lee, founder of several acclaimed Kuching restaurants; and Chef John Lim of Roots Restaurant, Kuching.

Their discerning palates and deep knowledge ensured a rigorous evaluation process that celebrated both innovation and authenticity.

The competition was not only a contest but also a vibrant cultural exchange. Chefs and attendees engaged in lively discussions, workshops, and seminars, including the first-ever Borneo Barista Art Challenge and sustainability workshops. An international food and drinks trade exhibition complemented the event, offering visitors a chance to explore global flavors and culinary trends.

Winners Advancing to the World Stage

The stakes were high, as the winners of both the National and Asia Regional competitions secured the coveted opportunity to represent their countries at the World Tapas Championship in Valladolid, Spain, later this year. The Malaysian National Champion, Chef Liew Kit Kiet, along with the top four finalists from the Asia Regional competition, will proceed to the World Finals with all travel and accommodation expenses fully covered by the competition organizers.

Official Support and Cultural Significance

The event drew significant attention from government and cultural dignitaries, including Sarawak’s Deputy Premier and Minster for Public Health, Housing & Local Government, Datuk Amar Prof. Dr. Sim Kui Hian, Deputy Minister for Tourism, Creative Industry & Performing Arts, Datuk Sebastian Ting and Blanca Jiménez Cuadrillero, Minister for Tourism of Valladolid, Spain. Their presence underscored the competition’s role in fostering international cultural ties and promoting Sarawak as a UNESCO Creative City of Gastronomy.

Conclusion: A Triumph for Sarawak and Global Gastronomy

The World National Tapas & World Asia Tapas Competition 2025 was a resounding success, firmly establishing Kuching as a global culinary hub. It provided an inspiring platform for chefs to blend tradition with innovation, showcasing the unique flavors of Sarawak to an international audience. As Chef Liew Kit Kiet and other champions prepare to compete on the world stage in Valladolid, their creations stand as a testament to the power of food to connect cultures, celebrate heritage, and push the boundaries of culinary art.

This event not only elevated the profile of tapas but also highlighted the immense potential of Sarawak’s rich gastronomic landscape, promising exciting developments in the years to come.

The World National Tapas and World Asia Tapas Competition held in Kuching prominently highlighted Sarawak’s rich culinary heritage and indigenous ingredients by providing a global platform where local chefs creatively showcased traditional flavors through innovative tapas presentations. The competition emphasized the use of native Sarawakian produce such as wild ferns, bamboo shoots, sago pearls, and indigenous vegetables like Terung Dayak, integrating these unique elements into modern culinary techniques that respected and elevated ancestral recipes.

For example, champion Chef Liew Kit Kiet’s winning dish was a bold reinterpretation of Sarawak Laksa, a signature local dish, enhanced with dark chocolate and fermented coconut cheese, which balanced traditional spices with novel flavors while honoring the original taste profile2. Similarly, runner-up Chef Jack Owen Atit spotlighted indigenous fermentation methods (‘kasam’) and native ingredients by transforming Terung Dayak into a sophisticated tapas dish, illustrating how ancient food preservation techniques remain relevant and inspiring in contemporary cuisine2.

By encouraging chefs to blend Sarawak’s indigenous culinary traditions with international tapas culture, the competition celebrated the state’s diverse ethnic heritage—home to 34 ethnic groups with distinct food customs—and promoted local ingredients that are often underrepresented globally. This approach aligns with Sarawak’s identity as a UNESCO Creative City of Gastronomy, recognized for its vibrant food culture rooted in sustainable use of natural resources and deep cultural narratives.

Moreover, the event fostered cultural exchange and culinary innovation while raising awareness of Sarawak’s biodiversity and indigenous food knowledge, supporting the local economy and tourism. It also reinforced the importance of preserving and evolving Sarawak’s culinary heritage, inspiring younger generations and connecting local communities to international markets through gastronomy. Thus, the competition was not just a contest but a celebration and amplification of Sarawak’s unique gastronomic identity on the world stage.

Participating chefs incorporate local ingredients into their tapas dishes by creatively blending indigenous produce and traditional flavors with classic Spanish tapas techniques, resulting in innovative yet authentic small plates. For example, in the recent World National Tapas Competition in Sarawak, chefs used native ingredients such as Terung Dayak (a sour indigenous vegetable), fermented coconut ‘santan’ transformed into coconut cheese, and local seafood to craft unique tapas that pay homage to their cultural heritage.

Chefs often start with a traditional local dish or flavor profile and then reinterpret it in a tapas format, balancing familiar tastes with new textures or complementary ingredients. Chef Liew Kit Kiet’s winning dish exemplifies this approach: he reimagined Sarawak Laksa by adding dark chocolate to balance the spices and using fermented coconut to create a cheese-like component, preserving the essence of the original dish while presenting it in a modern tapas style.

Similarly, Chef Jack Owen Atit highlighted indigenous fermentation techniques by incorporating Kasam Wagyu meat coated with lacto-fermented Terung Dayak, transforming a humble native vegetable into a refined cold tapas dish. This method showcases how chefs elevate local ingredients through preservation techniques and sophisticated presentation.

More broadly, chefs select local seasonal produce, seafood, and traditional condiments, often sourced directly from local farmers or markets, to ensure freshness and authenticity. They then apply Spanish tapas principles—such as small portions, layering of flavors, and communal sharing—to create dishes that tell a story of their region’s terroir and culinary traditions.

This approach not only celebrates the unique flavors of the local environment but also introduces these ingredients to a wider audience through the globally recognized tapas format, fostering cultural exchange and culinary innovation.

Malaysia’s representation at the World Tapas Championship in Valladolid, Spain, carries high expectations fueled by the recent success of the World National Tapas Competition held in Kuching, Sarawak. The Malaysian champion, Chef Liew Kit Kiet from Miri, who impressed judges with his innovative reinterpretation of Sarawak Laksa, will lead the Malaysian delegation to compete on the global stage this November.

The competition organizers and local authorities anticipate that Malaysia’s entry will showcase the unique fusion of Sarawak’s indigenous ingredients and culinary heritage with the sophisticated artistry of tapas, thereby highlighting Malaysia’s rich gastronomic diversity to an international audience1. The presence of distinguished Spanish officials, including the Minister for Tourism of Valladolid, Blanca Jiménez Cuadrillero, at the Kuching competition underscores the importance of this cultural and culinary exchange, with hopes that Malaysia’s participation will strengthen ties between Sarawak and Spain in tourism, culture, and gastronomy.

Given the high caliber of chefs and the innovative dishes presented at the national level—such as Liew’s balance of traditional flavors with modern techniques and local ingredients—Malaysia is expected to be a strong contender in the World Finals. The competition’s emphasis on originality, flavor, presentation, and marketability aligns well with Malaysia’s approach of honoring tradition while embracing creativity.

Moreover, Malaysia’s participation is seen as a strategic opportunity to elevate the country’s culinary profile internationally, support its tourism ambitions, and promote Sarawak’s status as a UNESCO Creative City of Gastronomy. The event also strengthens Malaysia’s role in the global culinary community, fostering goodwill and innovation in the food and tourism sectors1.

In summary, Malaysia’s representation at the World Tapas Championship in Spain is expected to be a compelling showcase of local culinary excellence, cultural pride, and creative innovation, with strong hopes for competitive success and enhanced international recognition.

Looking Ahead: Malaysia’s Strong Bid for Global Recognition

With Chef Liew Kit Kiet leading Malaysia’s charge at the World Tapas Championship in Spain, expectations are high for a strong showing that will highlight Sarawak’s unique culinary identity on the world stage. The Asia Tapas Capital designation further cements Kuching’s role as a culinary ambassador, promising exciting opportunities for local chefs, producers, and tourism stakeholders.

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