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Michelin Guide Thailand 2024 Shining New Stars

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Bangkok, Thailand, December 14, 2023 / TRAVELINDEX / At the Michelin Guide Ceremony Thailand, Michelin has officially unveiled The Michelin Guide Thailand 2024 edition, revealing its much-awaited full restaurant selection, and celebrated the accomplishments of Thailand’s vibrant and dynamic culinary community.

The newly released Guide features 447 establishments – with 7 two Michelin Stars (2 promoted from one Michelin Star), 28 one Michelin Star (3 newcomers, and 3 promoted from Michelin Selected), 196 Bib Gourmand (28 newcomers, and 4 moved from Michelin Selected), and 216 Michelin Selected entries (37 newcomers). Among new additions to the Guide, 23 are from Ko Samui (4 Bib Gourmand, and 7 Michelin Selected entries) and Surat Thani Mainland (8 Bib Gourmand, and 4 Michelin Selected entries), the newly covered territories in this seventh local edition.

• With 2 new two Stars, 6 new one Star and one new Michelin Green Star, Thailand pursues its culinary journey to excellence.
• Of the 6 new one Michelin Star entries, 3 mark their debut in the selection.
• The 2024 Michelin Guide Thailand showcases a total of 447 food establishments: 7 two Michelin Stars, 28 one Michelin Star, 196 Bib Gourmand and 216 Michelin Selected venues.
• Among new additions to the Guide, 23 are from Ko Samui and Surat Thani Mainland, newly covered in this seventh local edition.

According to Gwendal Poullennec, International Director of the Michelin Guides, with an abundance of great local produce, including the freshest premium seafood, combined with a melting pot of cultures, Ko Samui and the mainland city of Surat Thani – the two additions in the beautiful gulf of Thailand – boast a vibrant and varied culinary scene that further contributes to The Michelin Guide Thailand’s existing restaurant selection.

“Our inspectors have experienced the true diversity that Thailand has to offer, from modern restaurants pushing culinary boundaries to simple street food stalls – continuously reinforcing Thailand’s rich gastronomic culture and heritage. The 2024 edition of The Michelin Guide Thailand highlights not only these exceptional culinary experiences, but also the latest trends in the country’s culinary world,” said Mr. Poullennec.

Underlying trends of Thailand’s culinary and gastronomic scene: Modern Thai cooking, healthy cuisines, sustainable production, and female prominence

Having travelled the length of the country, Michelin Guide inspectors noted the continued growth of a new breed of modern Thai restaurants helmed by a new generation of young and passionate Thai chefs, who are pushing the boundaries of what is perceived as modern Thai cooking. In addition, there has been a growth of reservation only, counter dining operations – serving modern and innovative tasting menus.

The trend for healthy and vegetarian cuisine also continues in Thailand, with the demand for plant-based and organic foods steadily rising as consumers have become more attuned to their consumption habits. This health-consciousness has led to a surge in demand for organic and healthy food products. Therefore, the trend of using locally produced, home-grown ingredients and of sustainable production is becoming more prominent – especially in upscale restaurants.

Particularly notable is the growing number of female chefs and entrepreneurs in the food and beverage industry, who play significant roles in developing and shaping the culinary scene across the entire country.

2 restaurants newly receive two Michelin Stars
In the 2024 Michelin Guide Thailand edition, two Michelin Stars listing adds 2 new entries promoted from the one Michelin Star rating: Baan Tepa, where the farm-to-table philosophy is brought to the skillfully crafted, detailed cooking on its contemporary Thai tasting menu, made with seasonal ingredients sourced from sustainably minded producers and its backyard; and Gaa, a contemporary Indian restaurant that combines old-school cooking with modern techniques and presentation – serving assured and skillful dishes where finely judged spicing, extraordinary flavor combinations and contrasts in texture and temperature stand out.

It is noteworthy that both restaurants are run by female chefs: Chef Chudaree ‘Tam’ Debhakam of Baan Tepa, and Chef Garima Arora of Gaa. While Baan Tepa now boasts two Michelin Stars in the 2024 Guide after winning one Michelin Star upon entering the 2023 Guide; Gaa is only the second Indian restaurant in the world to currently hold two Michelin Stars.

6 restaurants newly receive one Michelin Star
Of the 6 new one Michelin Star entries, 3 are newcomers making it into the Guide for the first time, and the other 3 are promoted from Michelin Selected.

The 3 newcomers awarded one Michelin Star are: INDDEE, a modern Indian restaurant that takes diners on a journey around the different regions of India with its set menu using the charcoal grill extensively throughout; NAWA, a Thai contemporary restaurant that embraces the innovation concept, using modern techniques to produce central Thai cuisine with authentic yet bold flavors, and a seasonal tasting menu of finger food, small bites and modified versions of main courses; and Samrub Samrub Thai, a Thai restaurant offering a truly original tasting menu (changed bi-monthly) featuring ancient Thai recipes reproduced to trace the ages and crafts a complex amalgamation of aromas.

The 3 one Michelin Star laureates promoted from the Michelin Selected are: Mia, a restaurant offering modern European cuisine with Asian influences through the seasonal ‘Taste of Mia’ menu that shows off dishes with complex, well-balanced flavors in a 5- or 8-course feast – with vegan and vegetarian options, as well as with cocktail, mocktail and wine pairings available; Resonance, a restaurant offering a seasonal tasting menu that features dishes inspired by the chef’s past experience working around the world, with a tea pairing option upon advance request; and Wana Yook, a restaurant offering an innovative seasonal tasting menu inspired by “Khao Gaeng” or “rice topped with curry”, whereby every course features flavorsome Thai contemporary dishes with rice from different regions of Thailand.

A restaurant awarded with a Michelin Green Star for its inspiring sustainable approach
Joining PRU, Haoma and Jampa, who all hold Michelin Green Stars highlighting their commitment to sustainability, is a creative French restaurant, J’AIME by Jean-Michel Lorain. The chef and the team have made great advancements in developing their sustainable approach by building close relationships with Thai producers, examining in detail their kitchen practices – including monitoring their waste, abiding by strict recycling systems and many other smaller initiatives – all contributing towards their goal of striving towards a more sustainable future. With this newly-awarded restaurant, the Michelin Guide Thailand selection has a total of 4 Michelin Green Starred establishments.

Four Michelin Guide Special Awards
With its Special Awards, the Michelin Guide shines a light on talented professionals in Michelin-recommended restaurants who raise the gastronomic experience to a higher level. In doing so, they demonstrate how varied and exciting the hospitality industry is to work in.

The Michelin Young Chef Award
The 2024 Michelin Young Chef Award recognizes a young chef whose exceptional talent and great potential have impressed the inspectors. This year, the Young Chef Award, presented by Blancpain, is given to Ms. Chudaree ‘Tam’ Debhakam from Baan Tepa. A Thai chef with a bright future, Ms. Debhakam’s rise has been meteoric. After a stage at Gaggan, a role at the Water Library Group, and being a Chef de Partie at Blue Hill at Stone Barns in New York State, she returned to Thailand and subsequently made waves in the Thailand culinary scene when her restaurant, Baan Tepa, was awarded a Michelin Star upon entry in the 2023 Guide, and now awarded two Michelin Stars in only its second year in the Guide!

The Michelin Opening of the Year Award
The 2024 Michelin Opening of the Year Award is given to individuals and team, for the successful opening of a dining venue over the past 12 months, with a creative degustation concept and a cuisine approach which has had an impact on the local gastronomic scene. This award, presented by UOB, is awarded to Mr. Witchupol “Nay” Charoensupaya who is the owner of NAWA. NAWA opened in early 2023, and has entered the 2024 Guide with a Michelin Star. Napol Jantraget, or “Chef Joe”, heads the kitchen along with his partner, Saki Hoshino, with Mr. Charoensupaya out at front – together, they make a formidable team and were the obvious choice for the Opening of the Year Award with their terrific central Thai cooking featuring modern interpretations of traditional dishes.

The Michelin Service Award
The 2024 Michelin Service Award aims to highlight and encourage skilled and talented professionals who dramatically add to the customer experience. This year’s Michelin Guide Service Award, presented by Tourism Authority of Thailand, is given to Ms. Louise Bourgeois from Chef’s Table. Ms. Bourgeois, the manager at Chef’s Table, has always greeted guests with a warm, fervent welcome. Her charming approach and delightfully relaxed manner really stand out. She also exudes a great presence, leading the team with real style.

The Michelin Sommelier Award
The 2024 Michelin Sommelier Award recognizes the skills, knowledge, and passion of talented sommeliers of the industry. This year’s Sommelier Award is awarded to Mr. Thanakorn ‘Jay’ Bottorff from INDDEE. Mr. Bottorff presents a beautifully curated wine list of 600 selections – including nearly 60 wines by the glass, with a superb mix of the esoteric and the classic it makes a great read with even a few quizzes to test your knowledge! With a warm, easy-going, and approachable style, he is a superb communicator and clearly knows his way around the terrific list. The wine pairings are thoughtfully curated, as he is not only flexible and affable, but also considers thoughtfully the diners’ preferences in his recommendations.

The Michelin Guide Thailand 2024 at a Glance:

  • 7 two Michelin Stars (2 promoted from one Michelin Star)
  • 28 one Michelin Star (3 new, 3 promoted from Michelin Selected)
  • 4 Michelin Green Star (1 new)
  • 196 Bib Gourmand (28 new, 4 moved from Michelin Selected)
  • 216 Michelin Selected (37 new)

The selection of hotels in the Michelin Guide Thailand complements the restaurant selection and is available free of charge on the Michelin Guide website and app. The selection showcases unique and truly moving destinations both in Thailand and throughout the world. Every hotel in the selection has been chosen by the Michelin Guide experts for its extraordinary style, service, and personality, and they can all be booked directly via the Michelin Guide website and app. Some of the most prominent hotels in this selection in Thailand include intimate designer boutique hotels and unique establishments from the “Plus” collection. The Michelin Guide, which is a benchmark in the world of gastronomy, is now setting a new standard for hotels. Visit the Michelin Guide website or download the mobile app free of charge on your smartphone to discover all the Michelin Guide selections and book unforgettable hotels and restaurants.

About Michelin
Michelin, the leading mobility company, is dedicated to sustainably enhancing its clients’ mobility; designing and distributing the most suitable tires, services, and solutions for its clients’ needs; providing digital services, maps, and guides to help enrich trips and travels and make them unique experiences; and developing high-technology materials that serve a variety of industries. Headquartered in Clermont-Ferrand, France, Michelin is present in 175 countries, has 132,200 employees and operates 67 tire production facilities which together produced around 167 million tires in 2022.

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First published at TravelNewsHub.com – Global Travel News

Blue Elephant Master Chef Nooror Pays Tribute to WWF Healthy Rivers Series

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Blue Elephant Master Chef Nooror Pays Tribute to WWF Healthy Rivers Series - TOP25 RESTAURANTS BANGKOK BEST RESTAURANTSBangkok, Thailand, November 30, 2023 / TRAVELINDEX / In her recent appearance on Episode 2 of the Healthy Rivers Series “River of Inspiration” by WWF, Master Chef Nooror Somany Steppe, co-founder and director of the Blue Elephant Group, spoke about the linkages of a healthy river and one of Thailand’s most famous “Tom Yum Goong”. This collaboration has inspired Master Chef Nooror to craft a “Magical Rivers New Year’s Eve Menu” comprising Thai Rivers treasures amongst other Blue Elephant culinary gems, on New Year’s Eve for the Blue Elephant Cooking School & Restaurant, Bangkok and Phuket.

“Only 3% of the water on our planet is fresh. Yet these precious waters are rich with surprise. All life on land is ultimately dependent on fresh water.”
– Sir David Attenborough, WWF Ambassador –

“Human food comes from nature, from rivers and canals. Because of this, we humans must preserve rivers and canals. I’m a chef who’s proud of ingredients from rivers and canals.”
– Master Chef Nooror Somany Steppe –

On Sunday, 31st December 2023 from 5.30 pm, diners are invited to join Master Chef Nooror on a magical night of exquisite flavours and rich bounties of the river and show a commitment to sustainable luxury.

Some of the highlights of the “Magical Rivers New Year’s Eve Menu” comprise ‘Duo Jaeng Lon’ made from fresh pink organic lotus petals filled with Banana Prawn; ‘Auspicious Duck Laab’; ‘Foie Gras Tomato Dip’; ‘River Prawn Tom Yum Bisque’, a specially created recipe of creamy soup made from Ayutthaya River Prawn; “Ravioli Kao Soy’; ‘Hor Mok Blue Crab Curry’; and ‘Thai Wagyu Beef Salad & Grape’; and the legendary ‘Bespoken Massaman Lamb’; “Khao Yum’ amongst other flavourful selections.

The ”Magical Rivers New Year’s Eve Set Menu to be served on Sunday, 31st December 2023 from 5.30 pm to 11.00 pm is @Baht 6,800 plus plus per person.

For bookings or more information please call tel. 02 673 9353-8

About Blue Elephant
The story of Blue Elephant began as a result of the great passion for Thai food of Master Chef Nooror Somany Steppe, founding chef and director of the Blue Elephant Group.

Blue Elephant opened its first restaurant in Brussels, Belgium in 1980 with Master Chef Nooror Somany Steppe, her husband Karl Steppe, who has always been passionate about Thai culture and Thai cuisine, and their good friends and partners Chai Wayno & Somboon Insusri. Initially extremely popular among the citizens and expatriate members of Brussels, Master Chef Nooror’s Thai food soon gained its reputation in other parts of Europe, the Middle East and other countries in Asia.

From her love of cooking and of Thai cuisine and culture, Master Chef Nooror has become a staunch advocate and ambassador by promoting Thai cuisine and culture to the rest of the world. Sourcing from only the finest and premium produce from the Royal Project and from all over Thailand with emphasis on products with health benefits, Master Chef Nooror has created the most palatable, authentic and, most important of all, healthy Thai menus.

In 2002, Master Chef Nooror returned to Thailand to further explore her heritage and bring back to life forgotten recipes from bygone eras as well as to share her precious heirloom recipes handed down from generation to generation. Blue Elephant Cooking School and Restaurant Bangkok opened its doors in 2002; and the Phuket branch in 2010.

In 2006, Blue Spice Company Limited was established to manufacture and export premium spices, curry pastes and sauces amongst others under the Blue Elephant brand. Today, Blue Elephant products are available in almost 45 countries worldwide as well as in leading supermarkets throughout Thailand.

In 2020, the Blue Elephant Group celebrated 40 years of continuously achieving milestones in the culinary world both locally and overseas.

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First published at TravelNewsHub.com – Global Travel News

The Sukhothai Bangkok Appoints New Executive Pastry Chef

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The Sukhothai Bangkok Appoints New Executive Pastry Chef - TOP25RESTAURANTS - TRAVELINDEXBangkok, Thailand, November 8, 2023 / TRAVELINDEX / The Sukhothai Bangkok is thrilled to announce the appointment of Mr. Frederic Legras as the Executive Pastry Chef. Chef Frederic brings over two decades of rich experience in the pastry industry, having worked with prestigious international hotel chains such as The Ritz-Carlton Dubai, Payard Patisserie & Bistro New York, Conrad Hotel Bangkok, and Le Cordon Bleu Bangkok.

Before joining The Sukhothai Bangkok, Chef Frederic held the position of co-owner at Canelé by 10, where he honed his remarkable skills and expertise in creating new recipes and organizing customized celebratory events. His vast experience and exceptional talent in pastry and event design make him a valuable addition to The Sukhothai Bangkok’s Pastry Kitchen team.

Chef Frederic Legras’ arrival at The Sukhothai Bangkok couldn’t be more timely, as he is already hard at work, revamping the Chocolate Buffet and enhancing the entire pastries selection, including an array of festive celebratory offerings that are set to surprise and delight our guests. His creative touch and innovative pastry designs promise to elevate the dining experience for both residents and visitors alike.

“We are delighted to welcome Chef Frederic to The Sukhothai family,” said Alexander Schilling, General Manager of The Sukhothai Bangkok. “His expertise and dedication to delivering unique and memorable experiences align perfectly with our commitment to providing exceptional service and cuisine to our esteemed guests. With his creative vision, we are excited to offer a new level of indulgence and celebration at The Sukhothai Bangkok.”

Please join us in extending a warm welcome to Chef Frederic Legras, and stay tuned for the exciting and delectable surprises he has in store for all our guests during this upcoming festive season and in 2024.

About The Sukhothai Bangkok
The Sukhothai Bangkok is a luxurious hotel located in the heart of Bangkok, renowned for its timeless elegance and commitment to providing guests with an authentic Thai experience. With a rich heritage of culinary excellence and an unwavering dedication to service, The Sukhothai Bangkok continues to be a symbol of luxury and sophistication in the vibrant capital city. Chef Frederic Legras’ appointment as Executive Pastry Chef further enhances the hotel’s reputation for excellence in cuisine and special celebrations.

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First published at TravelNewsHub.com – Global Travel News

Catalonia Officially Nominated World Region of Gastronomy 2025

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Catalonia Officially Nominated World Region of Gastronomy 2025 - TRAVELINDEX - TOP25RESTAURANTS.comBarcelona, Spain, November 7, 2023 / TRAVELINDEX / Catalonia was officially awarded the title of World Region of Gastronomy 2025 by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) for their commitment to work across sectors to ensure a healthy, safe and resilient food future through sustainable actions.

The award ceremony took place on 8 November 2023 in the framework of the Gastronomic Forum Barcelona, and saw the participation of Councillor for Business and Labour of the Government of Catalonia, Roger Torrent i Ramió; Councillor for Climate Action, Food and Rural Agenda, David Mascort i Subiranas; and local stakeholders involved in the World Region of Gastronomy candidacy and programme, including President of the Catalan Academy of Gastronomy and Nutrition, Carles Villarubí, and Director General of Alícia Foundation, Toni Massanés.

President of IGCAT, Diane Dodd PhD officially presented the award to the regional stakeholders and applauded “the many, many people in Catalonia that have been working for decades to ensure that Catalan cuisine, culture and culinary heritage is available and relevant in the minds, hearts and stomachs of Catalan citizens. This is undoubtedly why Catalonia is such an interesting destination for foodie travellers. Well-deserved and congratulations!”

Councillor Torrent explained that with this award “we are opening up a new scenario for Catalonia and we are positioning ourselves around the world as a reference food and wine destination, generating new economic opportunities in the territory while involving different sectors, from the primary to the restaurants, through the food industry. The World Gastronomy Region title reinforces the transformation towards a more sustainable, balanced and diversified tourism model, which we are promoting through our National Commitment for Responsible Tourism.”

Councillor Mascort emphasised that “from now on we will start working to show the world that gastronomy and agriculture are two sides of the same coin,” and highlighted that “behind the kitchens that dazzle the world, there is a farming community committed to environmental, economic and social sustainability.

“We will be ambitious and we will work to set up a programme and a legacy for Catalonia. We have a unique proposal not only because of our culinary uniqueness, but also because it reflects every corner of our territory and its people,” he concluded.

Moderated by gastronomic journalist, Carme Gasull, the event was closed by a conversation with chef of Disfrutar restaurant, Oriol Castro and livestock farmer Mònica Soler, from Masiets Perich who offered their perspectives as regional stakeholders of

Catalonia, World Region of Gastronomy 2025 manifesto

During the event, the Government of Catalonia launched a manifesto to which regional stakeholders and citizens can sign up in order to join and support the World Region of Gastronomy 2025 programme. The document includes a series of commitments such as (to name a few). promoting the heritage linked to gastronomy and the agri-food landscapes; promoting Catalan cuisine; opting for a change of model towards regenerative and quality food and wine tourism; promote the professionalization of the food sector; and encouraging the circular economy. The manifesto is accessible on the dedicated website together with a link for stakeholders to sign up.

New initiatives to position Catalonia as a benchmark for food and wine tourism

The event marked the starting point for the preparation of new initiatives that, throughout the coming year, will be organised across the region with the aim of highlighting food production, Catalan cuisine and Catalonia as a quality tourist destination. These include for example:

The International Week of the World Gastronomy Region, to take place in the main cities and countries hosting delegations of the Government of Catalonia, and which will include various activities such as promotions in shops or restaurants, wine tastings, cultural evenings, debates, food and wine experiences, chef exchanges, and many more.

Àpat Catalunya, a people’s dinner to be celebrated in an emblematic street or public space in Barcelona, featuring the most iconic dishes and recipes of Catalan gastronomy.

The Som Gastronomia Tour 2025, a series of presentations to be held in the main outbound markets of food and wine tourism in Catalonia, aimed at operators, the press and influencers, with a technological and innovative component.

Moreover, 130 unique Catalan landscapes and their gastronomic offer will be highlighted; activities will be organised to connect art, sport, culture and Catalan cuisine; the National Food Awards will be promoted; and an intense international agenda will be offered so that Catalonia’s farming, food companies and gastronomy can be presented across the globe.

Gastronomic Forum Barcelona: the perfect setting for Catalonia’s renewed commitment to sustainability

A point of reference for professionals in the hospitality and gastronomy sector, the Gastronomic Forum Barcelona 2023 focused on transformative cuisine and its role in preserving biodiversity and boosting social transformation.

Celebrated on 6-8 November at the Montjuïc venue of Fira Barcelona, the event included around 120 activities that involved over 200 chefs, pastry chefs, sommeliers and other experts in gastronomy. Many of them presented their initiatives supporting the use of local products, the revival of traditional techniques, and the reduction of food waste, among other urgent challenges.

Catalonia’s path to the title

In 2016, Catalonia was among the first two regions to be awarded European Region of Gastronomy by IGCAT. During that year, over 500 stakeholders in the region committed to promote Catalan gastronomy and celebrated over 500 activities related to local products, local cuisine and the territory. Eager to deepen the work started in 2016, Catalonia presented their bid for the World Region of Gastronomy 2025 title.

After evaluating the bid book Catalunya, the European Mosaic of Gastronomy, presented on 7 February 2023, a jury of international IGCAT experts visited the region (8-12 May 2023) to meet local stakeholders and assess Catalonia’s readiness to hold the World Region of Gastronomy title.

The jury was very impressed by how the legacy from Catalonia, European Region of Gastronomy 2016 has reinforced the benefits of inter-sectoral working to ensure that gastronomy, culture, food production and biodiversity have a strong focus in the region. They also appreciated the detailed action plan presented by the region including projects, events and development proposals for the title year and beyond, to ensure a legacy of the Award.

On this basis, they recommended the region for the title to the IGCAT Board, that officially approved Catalonia to be awarded World Region of Gastronomy 2025.

Thanks to this title, the Catalan Government will invest 9 million euros to support a series of new initiatives and projects with the aim to position Catalonia as worldwide food and wine reference.

The Catalonia, World Region of Gastronomy 2025 candidacy and programme have been created by a cross-sectoral consortium including stakeholders from the public, private, third and knowledge sectors. Founding stakeholders include: Directorate-General for Tourism (Ministry of Business and Labour, Government of Catalonia); Catalan Tourist Board; Directorate-General for Food Industries, Food Quality and Gastronomy (Ministry of Climate Action, Food and Rural Agenda, Government of Catalonia); PRODECA; Catalan Academy of Gastronomy and Nutrition; Alícia Foundation; elBUlliFoundation.

About the World and European Regions of Gastronomy
Candidate and awarded World/European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being.

About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding our planet, health, wellness and local economies.

IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.

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First published at TravelNewsHub.com – Global Travel News

UNWTO Conference Forging the Future of Sustainable Wine Tourism

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UNWTO Conference Forging the Future of Sustainable Wine Tourism - TOP25VINEYARDS.comLa Rioja, Spain, November 4, 2023 / TRAVELINDEX / With a strong focus on the future of wine tourism, the 7th UNWTO Global Conference on Wine Tourism will be held in La Rioja, Spain (22-24 November 2023), one of the world’s leading wine regions. This event will gather diverse industry players around data, governance, innovation, sustainability, and skills.

Co-organized by the World Tourism Organization (UNWTO), the Government of La Rioja and the Ministry of Industry, Trade and Tourism of Spain, the Conference will emphasize the pivotal role of this sector in promoting rural development, sustainable practices, and regional regeneration.

Innovation: Bridging Tradition and Technology

Against the backdrop of a landscape where tradition converges with technology, the Conference will shine a light on the seamless integration of wine tourism with the evolving preferences of tourists. The programme will address innovative digital tools and the exploration of new strategies to amplify outreach via social media platforms, reaching larger audiences and increasing visitor flow.

Skills: Cultivating Excellence in Wine Tourism

The Conference will underscore the importance of identifying and fostering skills development to enhance expertise, knowledge, and service quality, as a precursor to crafting a vibrant, sustainable, and inclusive wine tourism industry.

Data: Guiding the Future

Data can play a significant role in shaping wine tourism. Attendees will explore the mapping of existing metrics and methodologies to quantify wine tourism to create common frameworks.

Governance: Crafting Partnerships for Growth

The complex network of stakeholders in wine tourism requires adapted governance, including the significance of fostering public-private collaboration. The Conference will spotlight community engagement and coordination, both at local and national levels, as essential drivers for the sector’s sustainable growth.

Nurturing Sustainability and Rural Development for a more Inclusive Tomorrow

Sustainability is at the heart of wine tourism’s future. Destination managers and experts will showcase sustainable practices that embrace the principles of the circular economy. The Conference will also address the pivotal role of wine tourism in supporting rural development, revitalizing overlooked regions, tackling demographic challenges, and nurturing entrepreneurship for rural growth.

In the midst of the famous wine tourism hub of Barrio de la Estación in the city of Haro, a series of masterclasses will offer attendees an immersive journey into the art of wine pairing across various domains. These sessions will explore the fusion of wine with gastronomy, art and culture, its synergies with communication, branding, technology, events, and sustainability, promising enlightening and enriching experiences.

To further enhance the experience, participants will also have the opportunity to discover the renowned Vivanco Museum, recognized for its pioneering role and unwavering commitment to safeguarding the rich wine culture.

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First published at TravelNewsHub.com – Global Travel News

Le Cordon Bleu Dusit Offers Promotion to Support Aspiring Chefs

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Le Cordon Bleu Dusit Offers Promotion to Support Aspiring Chefs - TOP25RESTAURANTS.comBangkok, Thailand, October 21, 2023 / TRAVELINDEX / Le Cordon Bleu Dusit Culinary School is accepting student applications for long-term programmes in 2024, featuring special promotions to delight cooking enthusiasts. Enjoy exclusive privileges by enrolling and paying full tuition for all long-term programmes for the 2024 academic calendar by the end of October 2023. Promotions include special tuition rates (before the new price increase) and scholarships of up to 10,000 baht, available to Thai and international students. Furthermore, interest-free installment plans are offered for programme fees (to 10 months with participating credit cards).

Those keen on pursuing their culinary dreams can apply for a special early bird promotion from today until October 31, 2023. The promotion applies to programmes for any term in the 2024 academic year. The limited promotion offers a chance to master the culinary craft at Le Cordon Bleu Dusit, a renowned world-class culinary school.

Le Cordon Bleu Dusit’s long-term programmes include a certificate accredited by the Ministry of Education.

Students can choose from 5 programmes that cover culinary art, Cuisine, Patisserie, Bakery and Thai Cuisine. Learners will acquire techniques from world-class chefs that can be applied to future careers. The long-term programmes have varying durations, with weekday terms ranging from 3 to 9 months and Saturday terms spanning 6 to 18 months.

The academic calendar for weekday courses is divided into 4 terms: January – March, April – July, July – September, and October – December, while the Saturday semester comprises 2 terms: January – July and July – January 2024.

The learning process consists of two classes: Demonstration Class and Practical Class, both overseen by a chef instructor who provides guidance and advice. To complete their studies, students will undergo a final exam, encompassing both written and practical components. All instruction and learning will be conducted in English, with a Thai interpreter available in demonstration classrooms.

For additional information, please visit https://www.cordonbleu.edu/thailand/programmes/th

About Le Cordon Bleu Dusit
Le Cordon Bleu Dusit, a renowned culinary school in Thailand and ASEAN is located on the 17th floor of Central Tower, Central World, Bangkok, and stands as a beacon of culinary education excellence. With a proud history spanning 16 illustrious years since its establishment in 2007, the school is the result of a fruitful collaboration between the esteemed Le Cordon Bleu International and the renowned Dusit International, a leading name in Thailand’s hospitality domain.

Le Cordon Bleu Dusit offers culinary education to both Thai and international students from around the world. Rooted in the rich heritage of French culinary artistry, the school’s programs are recognized by the Ministry of Education, solidifying its place as a pinnacle of culinary education not only within Thailand but also throughout the ASEAN region.

The hallmark of Le Cordon Bleu Dusit’s approach is the “Watch, Learn, and Do” philosophy. This technique imparts fundamental cooking skills and techniques from basic to advanced levels. The school emphasizes practical experience alongside theoretical knowledge, allowing students to flourish in their culinary journey.

With a Le Cordon Bleu global network encompassing 35 schools across 20 countries, the school continues to stand at the forefront of culinary education. Here in Thailand, Le Cordon Bleu Dusit has nurtured over 20,000 graduates, who have gone on to become pillars in both the service and food industries.

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First published at TravelNewsHub.com – Global Travel News

UNWTO Strengthens Links Between Agriculture, Gastronomy and Tourism

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UNWTO Strengthens Links Between Agriculture, Gastronomy and Tourism - Gastronomy Tourism at TOP25Restaurants.comDonostia, Spain, October 9, 2023 / TRAVELINDEX / UNWTO has held the 8th edition of its World Forum on Gastronomy Tourism co-organized with Basque Culinary Center (BCC), with a focus on the links between product, gastronomy and tourism.

The promotion and preservation of local products, the contribution of tourism to sustainable development, innovation and food waste all took center stage as UNWTO and BCC, also welcomed more than 300 online participants from 50 countries.

Opening the Forum, UNWTO Secretary-General Zurab Pololikashvili said: “Gastronomy Tourism can play a leading role in promoting responsible agricultural practices, protecting biodiversity and reducing the environmental footprint. It can also create new opportunities for communities to thrive and protect their heritage and traditions and become an engine of growth and diversification for destinations supporting our roadmap towards the Sustainable Development Goals.”

Gastronomy Tourism can play a leading role in promoting responsible agricultural practices, protecting biodiversity and reducing the environmental footprint

Joxe Mari Aizega, General Director of Basque Culinary Center, added: “We are at a time to promote transformative dynamics and link gastronomy tourism with rural development. Territory, innovation and creativity are key to successfully moving towards a new scenario in which to promote a model of responsible gastronomy tourism focused on caring for people and the environment. It is essential to promote sustainable practices, harnessing the power of technology as an engine of growth and promoting the professional development of the sector, and to work to maintain the authenticity and diversity of the gastronomic offer.”

The opening ceremony also featured Rosana Morillo, Secretary of State for Tourism of Spain, Eneko Goia, Mayor of San Sebastian, Azahara Domínguez, Deputy for Mobility, Tourism and Territorial Planning, Provincial Council of Guipuzkoa, and Javier Hurtado, Regional Minister for Tourism, Trade and Consumer Affairs of the Basque Government.

On the occasion, world-renowned chefs Martin Berasategui and Pedro Subijana, notorious for their contributions to Basque cuisine’s international recognition, were designated UNWTO Ambassadors for Responsible Tourism.

Tourism for Development and Growth

The Forum put the spotlight on gastronomy tourism’s role in the preservation of local territories and the promotion of sustainable practices. A high-level panel of tourism ministers – Bulgaria, Puerto Rico and Zimbabwe focused on policies that strengthen agriculture, gastronomy and tourism. Expert-led discussions also focused on the protection of culinary traditions, the value of geographical indications, advancing the sustainability and resilience of rural areas, enabling producers to thrive in an increasingly interconnected and technology-driven world.

With gastronomy tourism one of the pillars of the UNWTO Agenda for Africa – Tourism for Inclusive Growth, the Forum also explored the sector’s potential as a source of inclusive growth across the region. In a special address, the First Lady of Zimbabwe, Auxillia C. Mnangagwa, a committed promoter of African gastronomy highlighted that “gastronomy tourism globally has become an effective tool of attracting tourists, particularly those who are cognisant of the natural and nutritional value embedded in traditional foods. As nations we should be able to tap into our nutritional traditional cuisines to ensure a healthy living and socio-economic development of our nations. This is in line with our heritage-based philosophy for promoting tourism.”

Also on the occasion, UNWTO designated Chef Fatmata Binta as Ambassador for Responsible Tourism for her role in promoting African Gastronomy and community development. Chef Binta is a modern-day nomadic chef connected to the Fulani culture, customs, and cuisine of the biggest Nomadic group in West and Central Africa.

Gastronomy Tourism Startup Competition

In Donostia – San Sebastian, selected finalists from previous UNWTO Startup Competitions working on Gastronomy pitched their ideas. The solutions presented featured exceptional, personalized culinary experiences curated by renowned chefs (Searchef), streamlining waste management in hospitality (Eatinn), celebrating the flavours of Moroccan street food (Machi Mouchkil), establishing sustainability certifications and restaurant guidelines (Ecofoodies), and introducing a locally crafted, quality food delivery app (Oh les Chefs).

Oh les Chefs emerged as the winner, primarily for its strong potential for international expansion. They will gain access to a dedicated workspace within the LABe- Digital Gastronomy Lab for six months. Additionally, the startup will actively engage in the Culinary Action!, gastronomy entrepreneurship programme by Basque Culinary Center and enjoy a six-month membership in the GOe Digital Community.

To date, more than 700 startups from more than 100 countries have taken part in the competition. Applications are now open for the 4th Edition of the UNWTO Gastronomy Tourism Startup Competition in collaboration with the Basque Culinary Centre and powered by Alpitour World.

A Roadmap for Food Waste Reduction in Tourism

Drawing from the recommendations in the Global Roadmap for Food Waste Reduction in Tourism, released by UNWTO in collaboration with UN Environment Programme, the “Circular Solutions for Reducing Food Waste” session showcased diverse initiatives by hotels, restaurants and cruise lines.

Solutions ranged from prevention measures, such as mindful procurement and menu design; redistribution of food surplus to vulnerable groups and biomaterial processing; to circular strategies like composting or energy recovery. The discussions also emphasized the significance of education, innovation, and supportive regulations and policies in accelerating change.

Inaugural dinner offered by Chefs of Mahaia Kolektiboa

The inaugural dinner of the Forum was hosted by Chefs of Mahaia Kolektiboa, a collective of chefs committed to the evolution of Basque cuisine.

Aitor Arregi (Elkano), Jon Ayala (Laia Erretegia), Xabi Gorrotxategi (Casa Julián), Dani López (Kokotxa), Javi Rivero (AMA), Roberto Ruiz (HIKA), Gorka Txapartegi (Alameda) and Armintz Gorrotxategi (Rafa Gorrotxategi), all dedicated members of the Mahaia Kolektiboa, showcased the essence of Basque cuisine, a hallmark of Donostia – San Sebastian that draws visitors from around the world.

UNWTO Announces the 2024 host of the World Forum on Gastronomy Tourism

The 2024 Forum will take place in Manama, Bahrain, the first time it will be held in the Middle East.

To conclude in an experiential way at the Forum, tomorrow, October 7, attendees will have the opportunity to choose from 6 different excursions to experience and savor local gastronomy.

Similarly, the parallel event “Culinary Plaza”, open to local citizens and organized by the Basque Culinary Center, in collaboration with the UNWTO, will highlight culinary specialties from destinations such as Zimbabwe, Saudi Arabia, Porto and Botswana. It will do so through a gastronomic fair in food market format where it will be possible to delve into the culinary culture of these corners of the world and taste their cuisine in a unique atmosphere.

This year’s Forum is organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC), with the support of the Ministry of Industry, Trade and Tourism of Spain, Basque Government, and the Provincial Council of Guipuzkoa, the City Council of San Sebastián.

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First published at TravelNewsHub.com – Global Travel News

Booking.com and TAT Launch Explore Thai Taste to Boost Gastronomic Tourism

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Booking.com and TAT Launch Explore Thai Taste to Boost Gastronomic Tourism - TRAVELINDEX - TOP25RESTAURANTS.comBangkok, Thailand, September 14, 2023 / TRAVELINDEX / Booking .com collaborates with Thailand’s Tourism Authority to unveil the “Thai Foodie Map,” spotlighting local eateries in lesser-known destinations, amplifying Thailand’s culinary heritage. Booking .com is joining forces with the Tourism Authority of Thailand (TAT) to launch the exciting ‘Explore Thai Taste’ campaign as gastronomic tourism continues to rise as a travel trend that transcends borders, attracting both foreign and local travelers seeking authentic culinary experiences. This collaborative effort aims to launch the “Thai Foodie Map”— a one-of-a-kind local guidebook that will highlight local eateries and food shops in secondary or alternative destinations across the country. This campaign not only celebrates Thailand’s rich culinary heritage, but it also uses the soft power of food to promote the country’s tourism to both domestic and international visitors.

Based on Booking .com research 75% of global travelers and 86% of Thai travelers seek authentic experiences that are representative of the local culture, with food being one of the top deciding factors for both Thai (89%) and global (77%) travelers. Thailand has a strong reputation for delicious cuisine, making it an ideal destination for food enthusiasts. Thai cuisine’s global popularity remains strong due to its diverse menu, which includes everything from the sweet and spicy flavors of Pad Thai to the aromatic green curries that tingle the taste buds. The #ExploreThaiTaste campaign capitalizes on this trend by encouraging visitors to visit lesser-known destinations outside of the country’s major cities.

Mr. Chattan Kunjara Na Ayudhya, Deputy Governor for Marketing Communications, Tourism Authority of Thailand, said, “The Explore Thai Taste campaign is an open invitation to discover the soul of our nation through its flavors. Each bite is a journey through our rich heritage, and each dish carries the essence of our culture. We believe that by showcasing our diverse culinary landscape, we can help to promote Thai destinations, particularly in these secondary provinces. By sharing these hidden culinary gems, we’re not only creating a flavor-filled journey but also playing a vital role in highlighting the unique charm of Thailand’s diverse provinces. It’s a delicious way to celebrate our nation’s cultural delights.”

The heart of this campaign is the “Thai Foodie Map” – a comprehensive guide showcasing 40 hand-picked local restaurants from eight provinces, representing the diverse culinary offerings of Central, North, South, and Northeastern Thailand, that invites everyone to explore the authentic flavors of Thailand while encouraging domestic travel.

Chatsuda Lertpiriyakamol, Area Manager Partner Services Thailand and Indochina at Booking .com, said, “The #ExploreThaiTaste initiative aligns with Booking .com’s mission of making it easier for everyone to experience the world, and we believe that the Thai Foodie Map creation and introduction will serve as a delicious guideline for everyone to embark on a journey of unique taste and local culture, while celebrating the different flavors of each destination. We are thrilled to be working with the TAT on this campaign, who is our enthusiastic guides on this culinary adventure across Thailand. Through this collaboration, we aim to create an unforgettable and mindful gastronomic journey that encourages domestic travel while also supporting local communities across the country and enabling them to thrive.”

To bring these culinary journeys to life, Booking .com and TAT are collaborating with local food and travel bloggers eager to explore new destinations and share their culinary adventures in each region. They’re also partnering with ‘Travel Sustainable Properties’ on Booking .com in each recommended destination, offering eco-friendly accommodations that support local communities.

The Thai Foodie Map not only highlights regional delicacies, but also signature dishes from every corner of Thailand. The Thai Foodie Map promises a mouth-watering journey through Thailand’s culinary diversity, from the herbal curries of the South to the fiery Som Tam of the Northeast; as well as the savory delights of Central Thailand to the unique flavors of the North. To further assist travelers, detailed itineraries, recommended Travel Sustainable properties, and community-benefiting experiences will be published, ensuring that every adventure adheres to responsible tourism principles.

By celebrating local restaurants and engaging travelers, the Explore Thai Taste campaign under collaboration between Booking .com and TAT, showcases Thailand’s incredible culinary diversity while enriching travel experiences for both local and international tourists.

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First published at TravelNewsHub.com – Global Travel News

UNWTO World Forum on Gastronomy Tourism Returns to San Sebastián

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UNWTO World Forum on Gastronomy Tourism Returns to San Sebastián - TRAVELINDEX - TOP25RESTAURANTS.comDonostia-San Sebastian, Spain, September 13, 2023 / TRAVELINDEX / The World Forum on Gastronomy Tourism will return to Donostia-San Sebastian in Spain (5-7 October) to focus on how tourism can foster rural development, build economic resilience, and preserve cultural heritage.

Held under the theme ‘Gastronomy Tourism: Back to the roots‘, the Forum will put the spotlight on the connections between product, gastronomy and tourism. Over three days, industry professionals, leading experts, and institutional representatives will engage in live debates, keynote speeches, hands-on workshops and live cooking demonstrations with local and international chefs and producers.

Top forum for sector leaders

The event will welcome many of the leading figures of global gastronomy and tourism, such as Qu Dongyu, General Director of FAO; Paolo Di Croce, Director General of Slow Food (Italy); Célia Tunc, Secretary General of Collège Culinaire de France; Fatmata Binta, winner of the BCWP 2022 and who will be appointed on the occasion UNWTO Ambassador for Responsible Tourism ; and confirmed speakers from Brazil, Croatia, Ecuador, France, Ghana, Italy, Republic of Korea, Rwanda, Spain and Switzerland.

Furthermore, forum attendees will have the opportunity to choose from five different excursions to experience and savor the local gastronomy: “Rioja Alavesa, excellence in wine tourism”, “Rural flavours of the Basque Country and the Idiazabal territory”, “Urola Kosta: fishing villages, landscapes and dream flavours”, “A sea of mountains, Gorbeialdea and Arratia Valley” and “Bizkaia – Urdaibai coast”.

Underscoring the significance of preserving culinary traditions, this edition will also commemorate the 10th anniversary of the Mediterranean Diet’s inclusion on the UNESCO Intangible Cultural Heritage list. Additionally, the side-event “Culinary Plaza” organized by Basque Culinary Center will spotlight culinary specialties from destinations including Azerbaijan, Botswana, Porto (Portugal), Saudi Arabia and Zimbabwe. Residents around Donostia-San Sebastián will be able to access the Forum’s venue at Tabakalera.

In addition, within the framework of the Forum, a UNWTO Gastronomy Pitch Challenge will also be held alongside Culinary Action! (the entrepreneurship area of Basque Culinary Center), where selected finalists from UNWTO Startup Competitions will pitch their technology-driven innovative proposals and solutions for gastronomy tourism. In order to welcome and connect participants from around the world, the Forum will be held in a hybrid format.

Advancing sustainability

Building on the Global Roadmap on Food Waste Reduction in Tourism, launched during the previous edition of the Forum, this year’s conversations will advance discussions on reducing food waste, promoting circularity, and combating climate change within gastronomy tourism. Sustainable practices, encompassing the reduction of carbon footprint, the promotion of seasonal and local produce, and the shift to circular economy models, will be showcased.

The Forum has been co-organized by UNWTO and the Basque Culinary Center since 2015 with the aim of promoting the exchange of experiences between experts in tourism and gastronomy, identify good practices and promote gastronomy tourism as a driver of sustainable development.

Professionals interested in attending the 8th UNWTO World Forum on Gastronomy Tourism can register online now.

The Forum’s has been presented by Zurab Pololikashvili, Secretary General of the UNWTO; Joxe Mari Aizega, General Director of Basque Culinary Center; Félix De Paz García, Deputy Director General for Tourism Cooperation and Competitiveness of the Ministry of Industry, Trade and Tourism; Javier Hurtado, Minister of Tourism, Trade and Consumer Affairs of the Basque Government; and Azahara Domínguez, Deputy of Mobility, Tourism and Territorial Planning, Provincial Council of Guipuzkoa.

This year’s Forum is organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC), with the support of the Basque Government, the Provincial Council of Guipuzkoa, the City Council of San Sebastián, and the Ministry of Industry, Trade and Tourism of Spain.

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First published at TravelNewsHub.com – Global Travel News

Phuket’s TOP25 Restaurants Awards Winners 2023 Revealed

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Phuket's TOP25 Restaurants Awards Winners 2023 Revealed - TRAVELINDEX - TOP25RESTAURANTS.comPhuket, Thailand, September 12, 2023 / TRAVELINDEX / TOP25Restaurants.com, the world’s first organization to use artificial intelligence (AI) to curate and recognize the finest dining establishments across the globe, is thrilled to unveil the much-anticipated list of the top 25 restaurants in Phuket for 2023. This year marks the third installment of the prestigious ranking, a testament to our commitment to celebrating culinary excellence in Phuket.

This year’s awards recognize the achievements of Phuket’s best 25 restaurants, chosen and ranked by the Restaurant Rating Index, an objective curation and measuring standard based on artificial intelligence and enhanced by professional discernment.

hom restaurant took the island’s top position for fine dining. hom is helmed by chef Ricardo Nunes, preparing fermentation-inspired cuisine with ingredients sourced from around Phuket. The restaurant in an “ethereal setting” was closely followed by L’Arôme by the Sea, the only French fine dining restaurant on the island where chef Yannick Hollenstein presents his interpretation of contemporary French cuisine. The top two restaurants were closely followed in third place by Jampa, a farm-to-fork concept where dishes change daily. In fourth and fifth positions, Pru located in the award-winning Trisara resort, and Samut serving fine Thai cuisine, focusing on local seafood enhanced with local ingredients.

Nine restaurants were newly awarded and included in the top 25, among them HEH, the first Australian fine dining in Phuket; Semi di Tsubu, the first Itameshi restaurant in Thailand, blending the best of Japanese and Italian cuisine; and Su Va Na, surprising guests with a marine dining experience.

Founded by Bernard Metzger, the visionary behind the TOP25 Restaurants Guide series, Top25Restaurants.com has consistently set the gold standard in the culinary world. Since 2018, our annual list and awards have been powered by the Travelindex-owned and patented “Restaurant Rating Index.” This multi-assets index evaluates various facets of dining establishments, including the quality of food, ambience and comfort, value for money, and social indicators such as online presence, social markers, online footprint, media engagement, and review content analysis by AI. The Restaurant Rating Index is recognized as a benchmark for rating quality restaurants, and chefs aspire to be listed in the TOP25 Restaurants because it not only increases their restaurant’s reputation but also attracting discerning diners seeking unparalleled culinary experiences.

While this year’s event marked the first award ceremony for Phuket, we are proud to note that earlier in June 2023, TOP25Restaurants.com hosted the TOP25 Restaurants Bangkok awards ceremony, adding to the rich tapestry of culinary recognition in the region.

The TOP25 Restaurants Phuket Awards 2023 event took place on September 11, 2023, at the luxurious InterContinental Resort & Spa Phuket. This gathering marked a significant milestone as it was the first in-person event since the inception of the rankings, further highlighting the resilience and vibrancy of the culinary scene in Phuket.

A highlight of the evening was the presentation of the prestigious trophies to each of the top 25 restaurants Phuket award winners. These elegant trophies featured the restaurant’s name and its 2023 rank and were personally presented by Mr. Lertchai Wangtrakuldee, Director of the Tourism Authority of Thailand (TAT) Phuket Office. This added a touch of distinction to the evening, underscoring the significance of this recognition.

THE TOP25 Restaurants Phuket 2023 –
Ranked by the Restaurant Rating Index ( www.phuket.top25restaurants.com )

  1. hom, Fermentation Based
  2. L’Arôme by the Sea, Modern French
  3. JAMPA, Sustainable Cuisine
  4. PRU, Natural Thai
  5. Samut, Modern Thai
  6. Nitan, Innovative Thai
  7. Suay, Northeastern Thai
  8. Black Ginger, Modern Thai
  9. Jaras, Modern Thai
  10. Acqua, Italian Fine Dining
  11. HEH, Contemporary Australian
  12. Tengoku, Japanese
  13. Takieng, Authentic Thai
  14. Ta Khai, Thai Seafood
  15. Saffron, Classic Thai
  16. Age, Classic Grill
  17. Semi di Tsubu, Itameshi
  18. Blue Elephant Phuket, Royal Thai Cuisine
  19. Bon Pan-Asian Tapas, Pan-Asian Tapas
  20. Siam Supper Club, Steakhouse
  21. Akoya, Coastal Tapas
  22. Baan Rim Pa, Royal Thai Cuisine
  23. Talung Thai, Modern Thai
  24. Su Va Na, Marine Dining
  25. Big Fish, Seafood

In addition to Phuket, Travelindex also publishes TOP25 Restaurants Guides in the following vibrant dining destinations: Bangkok, Singapore, Hong Kong, Shanghai, and Delhi. Visit www.TOP25restaurants.com to explore these culinary hubs and discover the best dining experiences each city has to offer.

About TOP25 Restaurants International
TOP25Restaurants.com, a division of Travelindex Group, is the world’s first independent rating system based on artificial intelligence combined with human expertise, dedicated to identifying and celebrating the finest dining establishments around the world. Through the Restaurant Rating Index, a pioneering standard in culinary evaluation, we recognize restaurants that consistently deliver exceptional dining experiences. Our mission is to promote culinary excellence and provide discerning diners with valuable insights into the world of fine dining.

With a global presence in vibrant city destinations, including Bangkok, Singapore, Hong Kong, Shanghai, Delhi, and more, we’re dedicated to promoting culinary excellence and offering discerning diners valuable insights into the realm of fine dining. As we continue to expand our culinary horizons, follow us on Instagram @top25restaurants for the latest updates and discoveries. The annual TOP25 Awards shine a spotlight on the most outstanding restaurants, presenting the ultimate collection of dining venues from around the globe.

Visit us online for more information about TOP25 Restaurants and follow us on LinkedIn, Instagram, and Twitter and YouTube.

About Travelindex Group
Travelindex is a content-driven ecosystem for the travel and tourism sectors. The media group operates an open and free digital platform, connecting directly millions of travelers worldwide, providing inspiration and advice for discerning tourists. Travelindex Group is a media partner of the United Nations World Tourism Organization (UNWTO) and a Pacific Asia Travel Association (PATA) Preferred Partner.

Visit us online for more information about Travelindex and follow us on LinkedIn, Instagram, and Twitter and YouTube.

About the InterContinental Resort & Spa Phuket
Inspired by Phuket’s natural landscape, InterContinental® Phuket Resort is a luxury beachfront hideaway featuring 221 elegantly appointed rooms and villas overlooking the Andaman Sea. The resort’s five restaurants and bars offer contemporary Thai fine-dining at Jaras, international gourmet fare at Pinto, poolside favorites and craft cocktails at Pine Beach Bar, Japanese cuisine inspired by the ancient techniques and presentation of Osaka’s cooking masters at Tengoku, and organic coffee, tea, and delicacies at Devas’ Lounge. Resort facilities include Club InterContinental® Lounge, Sati Spa & Wellness®, six swimming pools with breath-taking views, a well-equipped Fitness Centre, tennis court, and the Planet Trekkers Kids Club for multi-generational recreation. Located on the secluded part of Kamala Beach, just a 30-minute drive from Phuket International Airport, the InterContinental Phuket Resort has already garnered international awards such as ‘2019 Readers Choices: The Best Overseas Hotel’ from Travel + Leisure China ‘2019 Best Overseas Hotel’ from Voyage, China, 2022 TripAdvisor Traveler’s Choice Award, and LEED Gold Certification since its official opening in November 2019.

Visit us online for more information about InterContinental Phuket Resort and follow us on LinkedIn, Facebook, Instagram, and Twitter.

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First published at TravelNewsHub.com – Global Travel News