global travel news

Sarawak, Malaysia, January 12, 2026 / TRAVELINDEX / In June 2026, the world’s culinary map will expand eastward to the island of Borneo, where Sarawak is preparing to host one of the most ambitious gastronomic gatherings Asia has seen.

From June 18 to 21, the coastal city of Miri will become the meeting point for chefs, producers, buyers, innovators, and decision-makers from across continents at the World Asia Tapas Trade Exhibition and Seminar 2026, held in conjunction with the World National and Asia Tapas Competition.

This is not simply another food event added to a crowded international calendar. It is a carefully curated platform that positions gastronomy as both a cultural language and a powerful economic tool, using the universal appeal of tapas to bridge tradition and innovation, craft and commerce, and local identity and global ambition.

The Philosophy of the Small Plate

Tapas, often described as the art of the small plate, has evolved far beyond its origins.

In today’s culinary landscape, it represents adaptability, storytelling, and creativity within constraint, values that resonate strongly in a world increasingly focused on sustainability and conscious consumption.

World Asia Tapas 2026 builds on this philosophy by creating an environment where flavour, technique, and ideas are exchanged alongside contracts, partnerships, and long-term collaborations.

Rather than isolating cuisine from commerce, the event integrates both, recognising that the future of food depends on dialogue between chefs, producers, buyers, and policymakers.

In doing so, it elevates tapas from a format into a framework for innovation.

Why Sarawak, Why Miri

Miri, the host city, is integral to this narrative.

Located in northeastern Sarawak, Miri is a city shaped by diversity, history, and geography.

Home to 34 ethnic groups, it is a place where indigenous knowledge, migration, and modern influences have long coexisted, producing a culinary landscape that is both deeply rooted and constantly evolving.

Its position as the gateway to northern Sarawak, coupled with modern infrastructure, international hotel offerings, and proximity to UNESCO World Heritage Sites such as Gunung Mulu and Niah National Parks, gives Miri a distinctive advantage as an international event destination.

Hosting World Asia Tapas 2026 here reinforces the idea that global culinary leadership can emerge from places where culture, biodiversity, and creativity intersect.

Competing for Global Recognition

For chefs, World Asia Tapas 2026 represents far more than a competitive showcase. The World National and Asia Tapas Competition will gather culinary professionals from 18 countries and regions, including Malaysia, Thailand, Singapore, China, India, Japan, Korea, Vietnam, Indonesia, and the Middle East, creating a stage where regional identities are expressed through global technique.

The competition is designed to reward originality, technical excellence, and storytelling, with winners earning an all-expenses-paid opportunity to represent their country at the World Tapas Championship in Valladolid, Spain.

There, they will compete for artistic recognition and prize money of up to ten thousand euros, alongside some of the world’s most respected tapas practitioners.

For many participants, Sarawak may mark the turning point where local excellence gains international momentum, transforming careers and opening doors to global collaborations.

A Trade Exhibition with Purpose

Running in parallel with the competitions is the World Asia Tapas Trade Exhibition, a space intentionally designed to foster meaningful commercial exchange.

From June 17 to 21, international producers, suppliers, and service providers will present a wide spectrum of offerings, from artisanal ingredients and beverages to hospitality technologies and sustainability solutions.

What distinguishes this exhibition is not its scale alone, but its audience.

Exhibitors engage directly with chefs, restaurateurs, importers, distributors, hoteliers, tourism authorities, and trade officials, all within an environment curated for dialogue rather than passive display.

Product tastings, demonstrations, and structured business matching sessions ensure that participation translates into tangible outcomes.

For brands seeking entry into Asian markets or deeper engagement within the region, World Asia Tapas 2026 offers both access and relevance.

While the formal agenda provides structure, much of the event’s value lies in the connections formed beyond scheduled sessions.

Breakfast networking, industry receptions, and informal interactions within competition and exhibition spaces create opportunities for dialogue that often lead to future partnerships.

These moments allow chefs, exhibitors, and stakeholders to exchange ideas in an environment shaped by shared passion and professional purpose, turning introductions into collaborations that continue long after the event concludes.

Knowledge, Sustainability, and Skills Development

The programme reflects a recognition that modern gastronomy extends beyond the plate.

The Industry Experts Seminar on the opening day addresses themes shaping the global food and tourism industries, including sustainability, environmental certification, leadership, and human capital development.

These sessions bring together industry leaders and practitioners who share insights into balancing profitability with responsibility.

Complementing this is the World Tapas Masterclass Series, where award-winning chefs guide participants through hands-on sessions that combine technique with cultural context.

Topics range from Sarawak-inspired tapas innovations and zero-waste eco-cooking to Korean palace cuisine reinterpretations, leadership through presentation, and elevating indigenous ingredients such as durian for international appeal.

Together, these elements position World Asia Tapas 2026 as both a showcase and a learning platform, reinforcing its long-term impact on participants.

A Festival That Connects Professionals and the Public

The tapas festival is where World Asia Tapas 2026 opens its doors to a wider audience. Local residents, tourists, and food enthusiasts are invited to explore a curated selection of tapas, wines, spirits, and coffee, turning the event into a celebration of global and regional flavours.

This public-facing component enhances the value proposition for exhibitors and sponsors, offering immediate visibility and real-time feedback from diverse audiences.

It also strengthens Miri’s position as a gastronomy city, reinforcing food as a cultural connector and tourism driver.

A Global Stage with International Reach

World Asia Tapas 2026 is supported by extensive media coverage spanning online streaming, television, radio, print, and digital platforms.

International and regional journalists will document the competitions, exhibitions, and conversations unfolding in Miri, ensuring that the event’s reach extends far beyond Sarawak.

For competitors, this visibility provides recognition and professional credibility.

For exhibitors and sponsors, it offers brand alignment with an international event narrative that resonates across markets and audiences.

A Culinary Future Taking Shape in Borneo

At its heart, World Asia Tapas 2026 reflects a belief that gastronomy can serve as a catalyst for economic growth, cultural preservation, and international understanding.

By situating this event in Sarawak, the organisers underline the importance of place, heritage, and sustainability in shaping the future of food.

As Asia’s culinary landscape continues to evolve, World Asia Tapas 2026 stands as a marker of where the industry is heading.

It is a space where chefs act as cultural ambassadors, exhibitors become storytellers, and destinations are defined by connection rather than scale.

For those seeking to compete at the highest level, introduce products to new markets, or participate in a global dialogue about the future of gastronomy, the invitation is clear.

In June 2026, the world will gather in Miri, Sarawak, where the art of the small plate will carry conversations of global significance.

From 17 to 21 June 2026, the World National Tapas and World Asia Tapas Competition invites chefs, exhibitors, and industry professionals to Miri, Sarawak, for four days of competition, trade, and culinary exchange

Judges, chefs, and exhibitors share a stage at the World National and Asia Tapas Competition, where live cooking, trade exchange, and festival energy create a truly global culinary experience.

Precision, passion, and performance on display as chefs compete at the World National and Asia Tapas Competition, transforming technique and heritage into award-worthy creations.

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Chiang Rai, Thailand, January 08, 2026 / TRAVELINDEX / The Pacific Asia Travel Association (PATA) and the Jeju Tourism Organization (JTO) have announced a new collaboration agreement to promote and support responsible travel and tourism for Jeju Island, Korea (ROK), and to establish a foundation for a future PATA event to be organised in Jeju.

The Memorandum of Understanding (MoU) was signed by PATA CEO Noor Ahmad Hamid and JTO CEO Koh Seung Chul at the PATA Destination Marketing Forum 2025 (PDMF 2025) in Chiang Rai, Thailand. This milestone, witnessed by over 300 tourism professionals from across the globe, marked a new era of collaboration between the two organisations.

PATA CEO Noor Ahmad Hamid said, “The signing of this MOU represents a truly momentous chapter for both PATA and the Jeju Tourism Organization—made even more significant as Jeju marks an extraordinary 40 years of unwavering membership with our Association. As a two-time PATA Gold Award winner, Jeju has long exemplified visionary leadership, bold innovation, and a steadfast commitment to building a sustainable and resilient tourism future. Jeju’s transformative initiatives continue to set a powerful standard for the Asia Pacific region and beyond. At this pivotal moment, we are honoured to deepen our collaboration and stand alongside Jeju as it advances its global prominence and reinforces its stature as one of the world’s most distinguished, responsible, and inspiring tourism destinations.”

With JTO assuming responsibility for MICE industry promotion in the Jeju Special Self-Governing Province, the MOU is poised to drive meaningful qualitative growth and strengthen Jeju’s position in the increasingly competitive global MICE landscape.

JTO President Koh Seung Chul said, “This MOU has laid the groundwork for Jeju to expand its reach beyond East Asia into the wider Asia Pacific region. Moving forward, the Jeju Tourism Organization, which executes MICE industry promotion policy, will strive to strengthen Jeju’s international competitiveness through this new international cooperation.”

The agreement emphasises the joint promotion of responsible travel to Jeju Island, aligning both organisations under a shared effort to encourage the destination towards best-practice principles in the MICE industry, international cooperation, sustainability, community benefits, cultural preservation, and environmental protection. It further outlines various areas of collaboration, including advocacy, knowledge sharing, and event organisation.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Melia Hotels International

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

About INNSiDE by Melia

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Here’s my choices, especially curated for you.

Henri Giraud Esprit — Brut Nature N.V.

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

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

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

Henri Giraud Argonne 2016 — Aÿ Grand Cru

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

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

Henri Giraud Argonne Rosé 2012 — Aÿ Grand Cru

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

Henri Giraud Ratafia — Solera 90–19

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

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

Hayman’s Sloe Gin

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

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

Darroze Armagnac — Grands Assemblages 40 ans

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

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

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

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

Because once you choose authenticity, everything else follows naturally.

By Vittoria Dell’Anna

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

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

For the main course, choose from three enticing options:

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

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

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

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

Plate Restaurant

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

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

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

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

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

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

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

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

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

About Alma 

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

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