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Four Hands Cantonese Chef’s Collaboration from Hong Kong to Bangkok

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Four Hands Cantonese Chef's Collaboration from Hong Kong to Bangkok - TOP25RESTAURANTS.comBangkok, Thailand, March 12, 2024 / TOP25RESTAURANTS / Banyan Tree Bangkok is pleased to announce an exciting collaboration with Hotel ICON, a unique teaching and research hotel in Hong Kong, where the focus will be on influential culinary delights and cultural exchange through tasting menu and promotion. This gastronomic event will include chef’s collaboration dinner at Banyan Tree Bangkok’s Bai Yun, and Thai cuisine showcase at Hotel ICON’s The Market.

The collaboration program will commence with a Thai Food Influence Festival, featuring collaboration between Thai Sous Chef Renu from Banyan Tree Bangkok and Hotel ICON’s Executive Chef Danny Ho at Hotel ICON. The festival will bring forth a delightful array of authentic Northern Thai delicacies to the renowned buffet restaurant, The Market from March 12 to April 30, 2024, at Hotel ICON Hong Kong.

From March 21–22, 2024, Bai Yun will present “4-Hand Symphony of Cantonese Flavours,” a unique culinary collaboration between Executive Chinese Chef Chi Ki Wong from Hotel ICON, Hong Kong, and our Cantonese resident Chef Simon Kin Man Kwok. The two master chefs will join forces to craft an exquisite eight-course culinary journey that blends traditional Cantonese cuisines with local influences.

Chef Simon and Chef Chi Ki Wong will then travel to Phuket for an exquisite 3-day event starting March 26 – 28 ,2024, where they will present their masterful Cantonese creations to Phuketians at Veya restaurant that celebrates vibrant Asian fare with an emphasis on sustainability and ingredient provenance.

Hailing from Hong Kong, Chef Wong has been appointed as the Executive Chinese Chef of Above & Beyond since 2019. Located on the 28th floor of Hotel ICON, the Michelin-recommended Above & Beyond commands gorgeous views of Victoria Harbour, it brings together a space that is at once elegantly sleek and invitingly down-to-earth with food that stays true to Cantonese tradition while embracing constant evolution. With more than two decades of experience, Chef Wong has acquired profound expertise in curating refined Cantonese dishes with innovative techniques.

At Banyan Tree Bangkok, Chef Simon brings with him his wealth of experience in authentic Cantonese dining and has helmed Bai Yun since 2021. Having been exposed to the culinary world since childhood, Chef Simon is a passionate cook and has mastered a handful of signature specialties. With exquisite menu selections and stunning views from the 59th floor, Bai Yun is renowned for its exceptional dining experience.

The four-hand collaboration at Bai Yun will showcase the culmination of culinary expertise that has been honed for decades, perfected with modern techniques, and laced with epicurean flair of local premium ingredients. Diner can expect eight-course palatable dishes such as a trilogy appetizer highlighting jelly fish, crispy pork, and bird nest; Hong Kong-style sautéed Phuket lobster; classic steamed grouper in lotus leaf with a modern twist; and abalone steak with egg noodles.

Available exclusively for two days only from March 21-22, the 4-Hand Symphony of Cantonese Flavours will astound discerning diners with an unforgettable culinary experience.

Eight-course journey is priced at THB 3,888 per person.

For more information and reservations please contact 0 2679 1200

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First published at TravelNewsHub.com – Global Travel News

IGCAT Top Websites for Foodie Travelers

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Lappeeranta, Finland, February 5, 2024 / TRAVELINDEX / Hungry for an exceptionally tasty adventure across borders? IGCAT has just announced the Top 10 Websites for Foodie Travelers 2024 so that you can be tempted to embark on a unique journey and discover fascinating food cultures!

Unveiled at a gala event held on 2 February in Lappeeranta (Saimaa, European Region of Gastronomy 2024, Finland), IGCAT’s Top 10 Websites for Foodie Travelers 2024 offer unique, creative, cultural and gastronomic experiences from across the globe. Food and wine tastings, farm or factory visits, cookery classes, craft-related experience, food and/or wine routes, food and/or wine markets or fairs, museums or heritage sites related to food etc. These are only some of the experiences that can be found on the awarded websites that strive to promote local gastronomy, producers and distinctive food cultures.

President of IGCAT, Diane Dodd PhD reported that “the Jury applauded all participating websites for their commitment to nurturing more meaningful relationships between locals and international visitors, by giving international visibility to niche food and culture experiences and moreover, supporting micro-businesses – especially in rural areas where the economic impact can make a real difference. Their contribution to sustainable territorial development is just part of their appeal but the creativity of food experiences never ceases to amaze us.”

In the presence of international guests and local stakeholders involved in Saimaa’s title year, the top 10 websites selected from global submissions were announced, providing a most tantalising list. The jury noted that nine of the ten submissions selected come from World and European Regions of Gastronomy and justified this, as these websites stood apart for their exceptional values related to supporting circular economies and their creativity. The winning websites are:

  • NJOY Catalonia from Catalonia, World Region of Gastronomy awarded 2025;
  • Äksyt Ämmät from Saimaa, European Region of Gastronomy awarded 2024;
  • RhodeTrip from South Aegean, European Region of Gastronomy awarded 2019;
  • Slovenia.info from Slovenia, European Region of Gastronomy awarded 2021;
  • Sawa Taste of Tunisia from Tunisia;
  • Winery Tasting Sicily from Sicily, European Region of Gastronomy awarded 2025;
  • Kos Locally Grown from South Aegean, European Region of Gastronomy awarded 2019;
  • Norway Food Region from Trondheim-Trøndelag, European Region of Gastronomy awarded 2022;
  • D.O. Saimaa from Saimaa, European Region of Gastronomy awarded 2024;
  • Cómete Menorca from Menorca, European Region of Gastronomy awarded 2022.

IGCAT’s international jury and criteria

The websites submitted to the 3rd edition of the Top Websites for Foodie Travelers competition were evaluated by an international jury of experts from IGCAT who assessed them according to a series of criteria such as usability, sustainability and creativity of the experiences offered, as well as their connection with the regions they promote.

The jury included: Dr. Edith M. Szivas (Switzerland/UK), Vice-President of IGCAT and expert in sustainable tourism; Levan Kharatishvili (Georgia), CEO and founder of the Creative Strategies Lab, and expert in cultural strategies, cultural heritage, and creative industries; Dr. Lidia Varbanova (Bulgaria/Canada), senior consultant, lecturer and researcher in arts, culture and the creative industries; Prof. Dezső Kovács (Hungary), expert and researcher in rural development, tourism development in rural areas, world heritage, wine tourism and beekeeping; Marina Simião (Brazil), Chief of Staff at Emater-Minas Gerais and expert in creative tourism; and Jorge Bernárdez (Spain), lecturer at EU Business School and expert in business, arts and tourism management, food and gastronomic networks.

A gala night to crown the winning websites

Attended by representatives of candidate and awarded World and European Regions of Gastronomy and local stakeholders, the gala event was hosted as part of the celebrations of Saimaa, European Region of Gastronomy 2024 that officially kicked-off their title year with an opening weekend full of events and surprises (2-4-February).

Held at Kehruuhuone restaurant in the Lappeenranta fortress, the Top Websites for Foodie Travelers 2024 award ceremony was moderated by Saimi Hoyer, Ambassador of Saimaa, European Region of Gastronomy 2024, and counted with the presence of Regional Mayor of South Karelia, Satu Sikanen; Director of Tourism and Marketing at the City of Lappeenranta, Mirka Rahman; Director for goSaimaa, Regional tourism development and marketing company, Katja Vehviläinen; and President of IGCAT, Diane Dodd PhD.

The ceremony culminated with a Taste Saimaa dinner specially designed for the occasion and hosted by CEO of goSaimaa, Katja Vehviläinen and Taste Saimaa Ambassador, Ulla Liukkonen, inspired by the local producers and nature.

Earlier in the day, a seminar was held with national and international speakers on the significance of the European Region of Gastronomy 2024 title for Saimaa and opportunities for international cooperation with other regions holding the award. Alongside, a food market was organised with producers from the Taste Saimaa Partner network exhibiting their products.

About IGCAT’s Top Websites for Foodie Travelers

By publishing an annual list of Top Websites for Foodie Travelers, IGCAT aims to: increase international visitors access to quality food and cultural experiences; give international visibility to niche food and culture experiences; and reward portals and apps that support micro-businesses and contribute to sustainable territorial development.

In doing so, IGCAT hopes to encourage the development of new and unique food experiences initiatives or start-ups, and provide inspiration to build innovative, creative and positive food experiences.

The Top 10 Websites for Foodie Travelers 2024 will be given international visibility and will be permanently promoted on IGCAT’s website and social media.

About the World/European Regions of Gastronomy
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.

IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the international Food Film Menu.

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First published at TravelNewsHub.com – Global Travel News

Wynn Invites Impressive Line-Up of Guest Chefs to Macau

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Wynn Invites Impressive Line-Up of Guest Chefs to Macau - TOP25RESTAURANTS.comMacau, Macao SAR, January 5, 2024 / TRAVELINDEX / Wynn is starting the New Year by inviting an incredible line-up of five culinary artists for the “Celebrity Chef Pop-Up Kitchen at Wynn Macau” and Four-hand Collaboration dinners in January. 2020 MasterChef UK Finalist Sandy Tang will be the first to proudly present her own culinary heritage of Macau with British flair; Executive Head Chef Nilas Corneliussen of Villa Frantzén will showcase his native Nordic dishes with a Thai twist; and Head Chef Wang Xiaofeng of Guan Yan Liu Jin in Hangzhou will craft delicacies from his hometown of Chaoshan. Two resident chefs at Wynn Palace and Wynn Macau will also partner with two guest chefs to host Four-hand Collaboration dinners. Executive Chef Helder Sequeira Amaral of the Forbes Five- Star SW Steakhouse at Wynn Palace will partner with Chef-owner Eric Räty of the 2-MICHELIN- star Arbor, while Executive Chef Hironori Maeda of the 2-MICHELIN-star Mizumi at Wynn Macau will work with Executive Chef Mitsuru Konishi of the MICHELIN-starred ZEST by Konishi. These high quality, monthly dining events at Wynn aim to bring exceptional culinary talent to Macau, continue raising the bar in gastronomy and promote Macau as a “Creative City of Gastronomy”.

At the age of 24, Chef Sandy Tang entered the 2020 MasterChef UK competition just to see how far she could go, and she made it all the way to the finals! Originally from Macau, she moved to the UK when she was just 13 and grew up surrounded by a unique fusion of cultures. Having spent half her life in Asia and half in the UK, she embraces the ideas and techniques of both East and West when working in the kitchen, producing innovative fusion concepts that are still grounded in tradition. From January 4 to 6, Chef Tang will create a variety of special delicacies at Wynn Macau including: Salted Cod and Scallop served with Tomato Consommé Granita and Grouper Broth, a Lotus Pastry filled with Hawthorn Berries Paste served with 24 Herbs Ice Cream and Crumble, and much more.

Originally from Sweden, Executive Head Chef Nilas Corneliussen of Villa Frantzén in Bangkok has always been fascinated by Thailand. He initially pursued Thai boxing before discovering his true

calling in culinary. He worked his way up from all sections of Stockholm’s trattoria to the MICHELIN- starred Esperanto, while simultaneously winning silver for the Swedish team in the Bocuse d’Or finals, not just once, but twice! Geeky about Thai cooking and fluent in Thai, Chef Nilas seamlessly blends the Frantzén Nordics, pan-Asian influences and Siam flavors, and elevates them to an entirely new level. From January 12 to 14, he will showcase his creative culinary talents at Wynn Macau through these innovative dishes: Oyster 63.4C with gooseberries and Kavring bread; Scallop and caviar; Cured Norwegian salmon and beer poached king crab and more.

Portuguese native Chef Helder Sequeira Amaral has worked for many renowned restaurants in his home of Portugal and many other countries before moving to Macau more than a decade ago. Chef Helder has successfully attained the Forbes Five-Star award for SW Steakhouse at Wynn Palace, where he will join Chef-owner Eric Räty from the 2-MICHELIN-star Arbor, in a four-hand dinner collaboration from January 18 to 20. Chef Eric honed his skills in culinary while in Europe working for the 2-MICHELIN-star Chez Dominique and the 3-MICHELIN-star Restaurant Aqua at The Ritz- Carlton, Wolfsburg. Craving for new challenges, he headed to Hong Kong. Now, as chef-owner at Arbor, Chef Eric uses his extraordinary talent to create refined Nordic-Japanese cuisine. During their time together in Macau, Chef Helder and Chef Eric will combine their culinary skills to prepare American classic steaks and Nordic-Japanese dishes such as: Bresse Chicken Ravioli, Japanese Wagyu Cross Breed B3, and more at SW Steakhouse.

Originally from Chaoshan, Head Chef Wang Xiaofeng is now at the helm of Guan Yan Liu Jin. Throughout his culinary career, he has worked alongside and trained under many famous chefs, gaining a deep understanding and true appreciation for the authentic flavors of Chaozhou cuisine. At Guan Yan Liu Jin, he selects just the right Chaozhou ingredients and prepares them with the traditional and extremely meticulous cooking techniques of Chaoshan. He prepares each one of his dishes with such perfection, his refined delicacies at Guan Yan Liu Jin have garnered a mention in the inaugural edition of The MICHELIN Guide Hangzhou in 2023. During his time at Wynn Macau from January 19 to 21, he will introduce the gastronomy of his hometown, by capturing the original flavors, colors, and aromas of Chaoshan cuisine.

For dining reservations and enquiries at Wynn Macau, please call: (853) 8986 3663.

About Wynn Macau
Wynn Macau is a luxury hotel and casino resort in the Macau Special Administrative Region of the People’s Republic of China with two iconic towers featuring a total of 1,010 spacious rooms and suites, approximately 294,000 square feet of casino space, over 64,300 square feet of retail space, 14 food and beverage outlets, two spas, a salon and a pool. The resort proudly boasts three distinct entertainment experiences, including Macau’s only choreographed Performance Lake, blending lofty plumes of water, gracefully choreographed music from Broadway tunes to renowned Chinese songs, powerful LED lights and fire effects.

Wynn Macau is operated by international resort developer Wynn Resort s , recipient of more Forbes Travel Guide Five Star Awards than any other independent hotel company in the world. Wynn Macau continues to hold the distinct honor of being the only resort in the world with 8 Forbes Five-Star Awards for seven consecutive years. Wynn Macau opened on September 6, 2006 and its second tower – Encore opened on April 21, 2010.

About Wynn Palace
Wynn Palace is the second luxury integrated resort from international resort developer Wynn Resorts in the Macau Special Administrative Region of the People’s Republic of China, following the launch of Wynn Macau. Located in the Cotai area, it features a 28-storey hotel with 1,706 exquisitely furnished rooms, suites and villas, versatile meeting facilities, approximately 107,000 square feet of renowned luxury retail, 14 food and beverage outlets, Macau’s largest spa, a salon, a pool and approximately 468,000 square feet of casino space. The resort also features a variety of entertainment experiences, including the dazzling 8-acre Performance Lake that mesmerizes guests with a choreographed display of water, music and light, the unique SkyCab, spectacular, large-scale floral displays and an extensive collection of art works by some of the world’s leading artists.

Wynn Resorts is the recipient of more Forbes Travel Guide Five Star Awards than any other independent hotel company in the world. Wynn Palace is the first and only resort in the world with more than one thousand rooms to receive Forbes Travel Guide Five Star Awards. Wynn Palace opened on August 22, 2016.

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First published at TravelNewsHub.com – Global Travel News

Hungry Hub Expands Global Reach with Supply Partners

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Hungry Hub Expands Global Reach with Supply Partners - TOP25RESTAURANTS.comBangkok, Thailand, December 27, 2023 / TRAVELINDEX / Hungry Hub announces a landmark achievement at the “Hungry Hub’s Red Table Award 2023”, The Best Restaurant Award from 3 million customers. This marks a significant leap towards global expansion, with partnerships spanning 1,400 top-tier restaurants and hotels worldwide – Leveraging innovative booking platforms, Hungry Hub aims to capture both Thai and international tourist markets, broadening its partnership horizons – With user rates projected to double in 2024 and GMV target at 1.5 billion baht, Hungry Hub is set to redefine the dining experience on a global scale.

Hungry Hub, Thailand’s leading dining offer platform, is proud to announce its supply partnership and integration with renowned industry leaders in restaurant-hotel booking platform worldwide to reinforce Hungry Hub: Reserve with Google, OpenRice, KKDay, GoKoo, GetYourGuide, Klook, GlobalTix, Pelago, MyRealTrip, xplORe, and TagThai. This collaboration is expected to complete on first quarter of 2024, positioning it as a top dining destination for both Thai and foreign tourists. Hungry Hub is well-prepared to flip restaurant and hotel dining businesses into the Online Travel Agency (OTA) world, reflecting from demand of foreign tourists that are expected to step forward to Thailand more 35 million people in upcoming year. Hungry Hub is eager to participate as the one of positive factors to propel tourism industry and promote Thai economy continuously.

Mr. Surasit Sachdev, CEO of Hungry Hub, announced this collaboration in ‘Hungry Hub’s Red Table Award 2023’ that “This collaboration is the critical point for Hungry Hub and Thailand’s restaurant industry as tourist segment has always been challenging to tap into, previously limited to a few prestigious award-winning restaurants, dinner cruises, or renowned street food outlets. With this collaboration, it delivers more choices of quality restaurant in varied segments from street food to luxury dining that is loved by our local customers and reviewed over 250,000 times. Also, the exclusive benefit factor from Hungry Hub is what helps entice the tourist to make that final decision.”

“Our mission is to ensure every meal is a memorable experience. This collaboration accelerates us to one more step ahead to transform Hungry Hub into go-to platform for tourists seeking to deliver exclusive culinary experience endlessly.” Mr. Surasit said.

Currently, Hungry Hub partners with 1,400 restaurants across Thailand and have been booked by over 3 million customers. The average spending per customer is more than 1,000 baht. Hungry Hub has generated over 700 million baht this year for its partner restaurants and hotels, supported by nearly 1 million monthly active users. The Top Customer in 2023 has booked more than 100 times via Hungry Hub, spending over 300,000 baht. One of the principal objectives of Hungry Hub in 2024 is adding a new segment of user base – the tourist segment which currently accounts for 10% to be 50% by end of 2024. The key tourist markets for Hungry Hub’s focus will include China, Hong Kong, Taiwan, Singapore, and South Korea.

“Moreover, Hungry Hub is highlighting its branding as the ultimate dining companion in restaurant and hotel scene for foreigners who travel to Thailand. The platform functionality is similar to an OTA and this collaboration with worldwide leading service providers, Hungry Hub is strengthened and all set to grant the magical experience for tourist to be engulfed with choices ranging from Buffets, Afternoon Tea, Rooftops, Riverside outlets and local favorites to cover their whole trip. On the other hand, Hungry Hub generally helps restaurants uplift their revenue by 20-30% compared to before joining Hungry Hub. This benefit for partners stems from the extensive user base of Hungry Hub, Critical Strategy as best companion with our partners, 360-degree of marketing for Thai and foreigner’s demand, acting as connector between entrepreneurs, restaurant and hotel exchanging knowledge among in the industry, contribution to make sustain revenue in Thai restaurant and hotel industries, and presenting worth and brand-new promotion for customers continually.” Mr. Surasit added.

Hungry Hub’s Red Table Award 2023 celebrates the success for the best alliance restaurants promoting with Hungry Hub: Stand-alone restaurant, Chain restaurant, Hotel restaurants, and Rooftop restaurant. The accolade is bestowed upon carefully chosen establishments, chosen through a rigorous selection process, taking into account feedback from millions of Hungry Hub users over the past year. These distinguished restaurants are recognized across 23 award categories by outstanding venues such as Copper Beyond Buffet, Great Harbour International Buffet, Baiyoke Sky Hotel, Audrey Cafe, and Rain Tree Cafe at The Athenee Hotel. Additionally, noteworthy recognition goes to exceptional bloggers contributing to the gastronomic scene.

About Hungry Hub
Hungry Hub is a leading online platform that connects diners with exclusive promotions and offers from a wide range of restaurants and hotels. With a mission to enhance the dining and hospitality experience, Hungry Hub provides a convenient and user-friendly platform for users to discover and book promotions at their favorite establishments. Hungry Hub currently works with 1,400 restaurant and hotel partners and has seated over 3 million diners to date sourcing over 2 billion baht to its partners.

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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

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 8th Gastronomy Tourism Forum Strengthens the Sector Foundation

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UNWTO 8th Gastronomy Tourism Forum Strengthens the Sector Foundation - TOP25RESTAURANTS.comSan Sebastian, Spain, October 20, 2023 / TRAVELINDEX / The 8th UNWTO World Forum on Gastronomy Tourism was held Oct. 5-7 in Donostia–San Sebastian, Spain. The event was organized by UNWTO and its Affiliate Member, the Basque Culinary Center (BCC), with the support of the Basque Government, the Provincial Council of Guipuzkoa, the City Council of Donostia-San Sebastian, and the Ministry of Industry, Trade and Tourism of Spain. More than 300 delegates from 50 countries attended, with 1500 connections on the UNWTO YouTube channel.

Forum Theme: Back to the Roots

With this theme, the topics of promotion and preservation of local products, the contribution of tourism to sustainable development, innovation, and food waste all took center stage. The two-day dialogues with over 40 international speakers discussed many key areas.

Opening the Forum, UNWTO Secretary-General Zurab Pololikashvili stated, “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.”

Joxe Mari Aizega, General Manager of BCC added, “This edition of the Forum celebrates the deep-rooted connection between tourism, gastronomy, and producers, highlighting the essential role they play in promoting the well-being of local communities. It also fosters a deeper understanding of the interrelationship between gastronomy and tourism, the diverse range of producers, and the challenges and opportunities that arise from these synergies.”

The Forum put the spotlight on gastronomy tourism’s role in preserving local territories and promoting sustainable practices. Tourism ministers of Bulgaria, Puerto Rico, and Zimbabwe discussed the policy framework for the development and promotion of gastronomy tourism that can only bring benefits to destinations and local communities.

Jointly presented by representatives of UNWTO and BCC on stage, the Forum concluded Ten Key Takeaways, which included: reducing food waste; offering more experiential services; building a gastronomy tourism roadmap for Africa; advancing agritourism; stronger alliances to bring producers and chefs together; preserving traditions and heritage with academic support; education to improve the food chain; responsible storytelling, etc.

UNWTO Sustainable Tourism Ambassadors Appointed

Three chefs were designated UNWTO Sustainable Tourism Ambassadors, i.e., Chef Fatmata Binta of Ghana, a dedicated contributor to promoting African gastronomy and community development; Chef Martín Berasategui, a native San Sebastian with the most Michelin stars in Spain (12 stars); and Michelin star Chef Pedro Subijana, a visionary, author, and co-founder of the New Basque Cuisine movement. Chefs Berasategui and Subijana are both trustees of BCC, underscoring their commitment to culinary excellence and education. The appointments recognized the chefs’ outstanding work in gastronomy and the enhancement of local produce and community development.

Elevated and encouraged, Chef Binta stated, “We have teamed up to ensure that both gastronomy and agritourism deliver on their potential to provide opportunities for women, youth, and all. We are leaving no one behind.”

Africa: A Land of Opportunity

With gastronomy tourism being one of the pillars of the UNWTO Agenda for Africa: Tourism for inclusive growth, the Forum explored the sector’s potential as a source of inclusive growth across the continent.

The First Lady of Zimbabwe, Her Excellency Dr. Auxillia Mnangagwa, was recognized by Secretary-General Zurab Pololikashvili for championing gastronomy tourism in Zimbabwe. The First Lady addressed the audience: “Gastronomy Tourism globally has become an effective tool for attracting tourists, particularly those who are cognizant 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 healthy living and the socio-economic development of our nations. This is in line with our heritage-based philosophy for promoting tourism.”

UNWTO awarded Zimbabwe 100 scholarships from IE University in recognition of Zimbabwe’s strengthening of high-quality tourism education. A group of Zimbabwean university students also attended the Forum and experienced culinary education in San Sebastian.

Two African countries, Botswana and Zimbabwe, organized onsite stands. Botswana flew in meats and all supplies and cooked the Botswana official national dish, Beef Seswaa, and other delicacies, while Zimbabwe showcased traditional instruments like Mbira, along with various Zimbabwean snacks and Mapfura Wine, a modified version of Mukumbi Beer. The African demonstration brought African cuisine to life and grabbed attention.

In May 2023, Zimbabwe hosted the first Southern African Development Community regional gastronomy tourism competition. It created a platform for African countries to work together. Zimbabwe intends to expand the program further on the African continent. In his speech, Secretary-General Zurab Pololikashvili stated that Africa deserves a large-scale event to help boost its gastronomy tourism sector.

Stay Relevant to Industry Needs

Two moderators jointly led an interactive session, Sharing Is Caring. Through the Mentimeter app, moderators polled nine questions for the audience’s feedback, including definitions, challenges, strategies, priorities, etc. The topics for the next Forum also emerged clearly as education, sustainability, marketing, and storytelling.

The Forum offered a series of technical sessions, field trips, and tastings, providing an immersive gastronomic experience. Practical topics included reducing food waste, creating value for visitors and producers, overcoming legal obstacles faced by producers, utilizing digital tools, etc., all of which served the needs of businesses, large or small.

The Forum dedicated a session for five selected finalists from previous UNWTO Startup Competitions on Gastronomy to pitch their ideas. Oh Les Chefs of France took the winning title for its plans to introduce a locally crafted, quality food delivery app. The winning prize included access to a workspace within the LABe-Digital Gastronomy Lab for six months, engaging in the program Culinary Action!, which is BCC’s gastronomy entrepreneurship program, and a six-month membership in the GOe Digital Community.

The Forum attracted a broad range of grass-roots professionals: a marketing manager from an Indian village up in the Himalayas was seeking ideas to expand gastronomy tourism in his village and beyond; a Rwanda coffee marketing coalition manager was figuring out how his exportation could leverage the international gastronomy tourism trend; and a tour agent on an Irish island was looking for inspiration to best support the islander suppliers. The networking opportunities added further to attendees’ takeaway bundles.

Donostia-San Sebastian Under Spotlight

The Forum was held at Tabakalera, a facility conveniently located by the River Urumea. Tabakalera used to be a tobacco factory, and today it’s a large cultural center equipped for hosting exhibitions and conferences.

BCC is an internationally renowned culinary institute, offering accredited degrees. It’s responsible for helping bring the Forum to the region eight years ago, which takes place in Donostia-San Sebastian every second year. Joxe Mari Aizega of BCC commented, “Hosting this Forum means a series of significant benefits for our city and the region. BCC is honored to help present this important Forum on the international stage, which will continue to strengthen the deep-rooted connections between tourism, gastronomy, and producers globally.”

BCC held two consecutive dinner events for the Forum. The Chefs of Mahaia Kolektiboa, a group of chefs committed to the evolution of Basque cuisine, prepared the first dinner, with the entire supply proudly coming from local producers, setting an excellent example of local sourcing.

Donostia-San Sebastian is accessible by five airports as well as trains and buses. It is a city made for walking. Several Forum official hotels were in the historic Old Town, which is known for having the highest concentration of bars in the world, providing the attendees with easy access for a night out.

The Forum organized Technical Visits with five different excursions for attendees to experience and savor regional gastronomy. The itineraries covered Rioja, the internationally popular wine region, with top-ranked wines from critics and connoisseurs.

The 9th UNWTO Gastronomy Tourism Forum will be held in Bahrain in 2024—the first time for the Forum to take the stage in the Middle East. Following the announcement, Bahrain hosted the final dinner at BCC to welcome international visitors.

Haybina Hao reporting for Travelindex on travel, agritourism, adventure travel, destinations.

Haybina is an international travel industry journalist and reports in both Chinese and English. Linkedin

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First published at TravelNewsHub.com – Global Travel News

Phuket’s TOP25 Restaurants Awards 2023 to be Announced in September

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Phuket's Top 25 Restaurants Awards 2023 to be Announced in September - TRAVELINDEXPhuket, Thailand, August 31, 2023 / TRAVELINDEX / On 11th September 2023, Travelindex will announce the winners of its 2023 TOP25 Restaurants Phuket Awards, highlighting the favorite restaurants that illustrate why the Thai island is a favorite dining destination for gourmets and gourmands.

The 2023 Awards Certificate Ceremony event will be held at the prestigious InterContinental Resort & Spa Phuket. It’ll also be the first in-person awards in Phuket, as the previous top 25 restaurants in Phuket were revealed by digital announcements only. Expect the announcements to also appear on the Instagram page, Threads, and X feeds.

We are eager to share the 2023 Award Winners in Phuket, said Bernard Metzger, founder of the TOP25 Restaurants Guide series. Phuket’s finest restaurants continue to impress patrons with the outstanding and delectable food being served on the island. We are excited to celebrate their accomplishments and can’t wait to reveal some new discoveries.”

On the day, we’ll find out who the TOP25 Restaurants in Phuket, as well as who the Chefs behind this fabulous recognition. The list of the award winners, as well as all nominated and recognized restaurants, will then be available online.

Since 2018, the annual list and awards are AI-powered and based on the Travelindex-owned and patented “Restaurant Rating Index“. The multi-tier rating combines the power of crowd wisdom (social media and review sites) with artificial intelligence (AI) behavioral algorithms enhanced with guidance and expertise from on-the-ground experts, making it a true and objective curation and measuring standard.

The Restaurant Rating Index is a recognized benchmark for rating quality restaurants, and chefs strive to be listed in the TOP25 Restaurants because it increases the restaurant’s reputation and draws in more customers. The restaurants listed always provide an unforgettable dining experience.

To view all Phuket Restaurants Nominees, please go to the Phuket website here

About TOP25 Restaurants by Travelindex
Travelindex is 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 tourists. The TOP25 Restaurants guides leverage the world’s first independent rating system based on artificial intelligence combined with human expertise to curate a premium selection of restaurants and dining choices, wherever you are. We bring together the best of all cuisines, with every establishment chosen first and foremost for the quality of food and service. The annual TOP25 Awards showcase the most outstanding restaurants and the ultimate collection of dining venues. In addition to Bangkok, Travelindex also publishes TOP25 Restaurant Guides in the following destinations: Phuket, Singapore, Hong Kong, Shanghai, and Delhi. www.top25restaurants.com

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

Discover the Elegance of Chinese Modern Chic Yue Restaurant Phuket

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Discover the Elegance of Chinese Modern Chic Yue Restaurant Phuket - TRAVELINDEX - TOP25RESTAURANTS.comPhuket, Thailand, September 1, 2023 / TRAVELINDEX / Courtyard by Marriott Phuket Town is thrilled to announce the grand opening of Yue Restaurant & Bar, a captivating Chinese culinary destination. Join us as we celebrate the fusion of timeless Cantonese flavors with modern chic design, inspired by both Chinese culture and Phuket’s industrial heritage.

Phuket’s historical landscape reflects its rich Chinese influence, dating back to the 16th century when Chinese settlers arrived, shaping the island’s architecture, temples, and cuisine. Yue, which means “happiness” in Chinese, pays homage to this legacy by bringing authentic Chinese dining to the heart of Phuket’s old town.

Culinary Delights Open for breakfast, lunch and dinner, Yue Restaurant & Bar promises an authentic culinary journey through Cantonese cuisine. Our talented chefs specialize in creating handcrafted dim sum and serving premium teas, ensuring an unforgettable gastronomic experience.

Led by Head Chef Kenny Chang, who has helmed the Chinese Kitchen for over 10 years, we proudly present signature items such as Yue Andaman Sea King, Yue Sichuan Lobster, Yue Roasted Duck, and Golden Peach Gum Longan Jelly.

Dragon-Inspired Design The dragon, a symbol of fortune in Chinese folklore, takes center stage in Yue’s design. Inspired by the dynamic dragon dance seen at Phuket’s festivals, the restaurant’s interiors feature captivating elements, including striking round seating that winds through the restaurant and an artistically designed ceiling. The decoration also pays homage to Phuket’s industrial heritage, incorporating elements made from rock and tin.

Elegant Dining Options Choose from a variety of seating arrangements, from intimate tables to social booth-style settings, all harmonizing with Yue’s ambiance and aesthetics. For special occasions, three private dining rooms offer an exclusive experience, reflecting the island’s unique history and contemporary Cantonese sophistication.

A Culinary Journey Awaits Yue Restaurant & Bar is the latest addition to Courtyard by Marriott Phuket Town, a hotel that celebrates Phuket’s diverse culture. Experience a vibrant culinary marketplace at Krua Talad Yai, enjoy a coffee shop by day and a bar by night at Talung Lounge, and savor light bites and refreshing beverages at Kolae Pool Bar while overlooking the pool and Phuket Town.

Join Us at Yue Restaurant & Bar Located on the 2nd floor of Courtyard by Marriott Phuket Town, Yue Restaurant & Bar invites both hotel guests and local residents to embark on a culinary adventure in a stunning setting.

Operating Hours
Breakfast: 07.00 – 10.30 HRS.
(The restaurant will start to operate during breakfast from 1st October 2023 onwards)
Lunch: 11.00 – 14.30 HRS.
Dinner: 18.30 – 22.30 HRS.

About Courtyard by Marriott Phuket Town
Set in the heart of Phuket’s old town, surrounded by markets, museums and temples, Courtyard by Marriott Phuket Town provides the perfect place to stay and discover the rich local culture. The hotel features 248 rooms and suites with a contemporary design concept that pays homage to the heritage of Phuket. Facilities include a fitness center, outdoor pool, kids’ club and four dining options: Krua Talad Yai, Yue Restaurant & Bar, Talung Lounge and Kolae Pool Bar. The 660-square-meter Grand Ballroom and several flexible function spaces make this an exceptional venue for meetings, events and weddings. Phuket International Airport is just 33km away. Learn more at www.marriott.com/en-us/hotels/hktct-courtyard-phuket-town

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First published at TravelNewsHub.com – Global Travel News

TAAN Introducing Luxurious Dinner Under the AYUTTHAYA Concept

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TAAN Introducing Luxurious Dinner Under the AYUTTHAYA Concept - TOP25RESTAURANTS.comBangkok, Thailand, August 29, 2023 / TOP25RESTAURANTS / TAAN by Pranai Phornprapha, Managing director of Siam@Siam Design Hotel Bangkok and Chef Monthep Kamolsilp, TAAN Executive Chef invite you to experience new seasonal menu, “Ayutthaya” inspired by the ancient city of Ayutthaya, this menu pays homage to the diverse influences that have contributed to Thailand’s culinary heritage. With the honor from Natapohn Tameeruks, Peranee Kongthai, Nittha Kuhapremkit, Jongkol Palarit, Veekrit Palarit, Janesuda Parnto, and Paul Sirisant at TAAN 25th Fl. Siam@Siam Design Hotel Bangkok.

TAAN’s creative Thai cuisine celebrates the country’s food artisans and their unique ingredients. Chef and his kitchen team pride themselves on working closely with independent local farmers, whose high-quality, seasonal ingredients provide the inspiration for an ever-changing menu.

Every dish here has a story to tell. The name TAAN itself comes from the Thai word meaning “to have a meal” and it is also a play on pra-taan, which means leader or head of a group. In this respect, TAAN serves farmer-led food. Familiar flavor profiles meet with unexpected combinations and timeless techniques for curries, grilled dishes and soups that are new but unmistakably Thai.

Going beyond a mere culinary experience, the menu aims to connect diners with the cultural heritage and culinary journey that have shaped Thai cuisine. Each course tells a story of tradition, innovation, and enduring flavors that have been passed down through generations, celebrating the past, present, and future of Thai cooking. Immersed in the atmosphere of Ayutthaya through the decorations from Bad Burger, representatives of a group of undergraduate art students from various regions across Thailand come together to present contemporary art, completing the ambiance for the perfect dinner.

Perched on the 25th floor of Siam@Siam Design Hotel Bangkok, TAAN welcomes diners with sweeping 180-degree views of the inner city. To one side is the charming Old Town with its low-rise buildings stretching to the Chao Phraya River; to the other, the vibrant Siam neighborhood with its gleaming malls and sport stadiums.

You are inviting to experience new seasonal menu, “Ayutthaya” at TAAN THB 3,190 ++

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First published at TravelNewsHub.com – Global Travel News