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Following closure for 11 months linked to the global pandemic, Mozaic Restaurant Gastronomique reopens on 15 December 2022. The enforced year-long lay-offallowed in-depth reflections examining past achievements, including the many laurels won by founder and head-chef Chris Salans and the Mozaic Team at a restaurant widely considered Bali's best fine-dining venue for the past two decades.

Mozaic's reopening celebrates past achievements while simultaneously seeking to redefine the true meaning of "culinary excellence." As it was in the beginning, so is it again at the restaurant's reopening and during the process of redeveloping its vision forward. In the words of Chef Salans: "l couldn'tjust reopen Mozaic. It wouldn't make sense. I had to rethink Mozaic for it to last another twenty years. So, I decided to partner with an ex-associate chef at Mozaic, Blake Thornley, who's 20 years younger than me. Working as a team, we will deliver a revamped, fresh Mozaic experience.”



Nature and life converge with feelings and flavors that will be fresh.
"As my uncle used to say, 'Fresh is best!"' said Chef Blake.

Mozaic has been a pioneer of fine dining in Ball for over 20 years and helped to establish the Island as a leading Asian culinary destination. Mozaic is the only restaurant in Indonesia that is a member of Les Grandes Tables du Monde (Best Restaurants of the World) - an association composed wholly of 2 and 3 Michelin-starred restaurants.

Mozaic has built a solid reputation for showcasing Indonesian spices, produce, and seasonal products prepared and presented following the uncompromising dictates of modern French cuisine. The newly reopened Mozaic Restaurant remains passionately committed to using select local ingredients, artfully presented, and catered with professional passion.

The re-christened Mozaic Restaurant will see award-winning Chef Chris Salans partnering up again with Chef Blake Thornley. Blake worked as an Executive Chef at Mozaic from 2010 - 2015. Later, in 2017, Chef Thornley opened several restaurants in Shanghai, China, winning several awards, including "Best Restaurant in Shanghai,"

With the reopening, many veteran team members are returning to Mozaic. This includes Balinese Cok Senajaya, Mozaic's highly-regarded restaurant and wine director, who returns to the restaurant he helped open two decades ago. Also, many of the original opening team members have returned to recapture the proud culinary legacy that has become synonymous with Mozaic.

With the reopening of the Bali culinary landmark, Chris Salans and Blake Thornley are combining their decades of global fine-dining expertise to bring new excitement to Ubud's restaurant scene by modernizing the feel of Mozaic in ways that are both contemporary and inviting. Chef Blake, drawing from his love of natural flavors and colors, has overhauled the interior design, emphasizing green colors and natural wood finishes. The dining room is air-conditioned and furnished with contemporary seating.

The most obvious change at Mozaic is in the menu. Food offerings now bring delectable moments of surprise and discovery never seen before in Bali. Nature and life converge with feelings and flavors that will be fresh. ”As my uncle used to say, 'Fresh is best!"' said Chef Blake.

Newcomers and returning guests will encounter the same "Mozaic Experience" of unparalleled visual food presentations and tasteful discoveries that have successfully delighted diners over the past two decades. Today, Mozaic remains a sensory experience beyond compare — feasting and satiating in equal measure both the eye and palate.

Seating is limited at Mozaic Restaurant Gastronomique, with reservations now available for dining starting from 15 December 2022.

Bookings can be made online via the Mozaic

lnstagram @mozaicrestaurantubud
WhatsApp at +6282147235550
[email protected]

#bali #ubud #mozaik #food

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AB Concept designs Noi, the new restaurant of the Four Seasons Hong Kong led by Michelin-Starred Chef Paulo Airaudo

Italian Silhouette, the dining room at Noi within the Four Seasons Hong Kong designed by AB Concept. Image credit: AB Concept

Hong Kong, 14 November 2022 – Four Seasons Hong Kong is considered a landmark at the edge of Victoria Harbour combining culinary stature with wellness. In 2021, sixteen years after it first opened its doors, the hotel revealed a new welcome experience designed by international interior design studio AB Concept. As part of an extensive refurbishment, AB Concept designed the hotel’s arrival porte cochere and entrance facade, lobby and the Lobby Lounge Gallery, as well as the new award-winning destination cocktail bar, ARGO. This autumn, AB Concept unveils its design for Noi, the new restaurant lounge led by Argentinian-born Michelin-starred chef, Paulo Airaudo.

Following a design brief set by Airaudo himself, AB Concept has divided the new restaurant into two key zones: an Italian style dining room named Italian Silhouette with a capacity of 22 covers, and Doodle Garden which is a more casual breakout lounge featuring a wine bar kiosk and panoramic views over Hong Kong.

The overall design concept is a representation of an Italian silhouette with Japanese infill – as a reference to the food served – and pays homage to Chef Airaudo’s Italian-Argentinian heritage by intertwining Italian architecture and contemporary furniture, as well as a statement wine cellar. Noi, which means “we” or “us” in Italian, offers guests a fun and authentic fine-dining experience and portrayal of Chef Airaudo’s life – from the food he grew up eating, a curated playlist of his favourite 80s and 90s hits, to playful decor inspired by his travels, best-loved films and video games, as well as his many tattoos.

Doodle Garden at Noi designed by AB Concept. Image credit: AB Concept

Noi offers a bespoke experience in each area. It is a fusion of art and cuisine with pattern playing a key part throughout the restaurant as artistic elements adorn the carpets, walls and ceilings, and pop art motifs make their way into the two private dining rooms. Although inspired by pop art elements through the use of colour, the private dining areas are entwined with contemporary interpretation of Italian renaissance moulding and guests can find comfort in AB Concept’s Viola chairs, a collaboration with renowned Italian furniture maker Poltrona Frau. A VIP experience is also offered through concealed door access to the second private dining suite and both rooms have access to the curated wine cellar which separates the two.

Diners are welcomed to Noi through a foyer which features a navy colour scheme complemented by seasonal lighting and graphic projections on the carpet. These illustrative elements resemble Chef Airaudo’s vintage tattoos and continue through to the ceiling of the Doodle Garden lounge – which is where its name derives – via integrated LEDs. Here, guests can enjoy a glass of wine from the wine kiosk whilst waiting to be seated in the restaurant area.

Italian Silhouette is the main dining room inspired by traditional Italian motifs and boasting a rich materials and colour palette of deep blues, bronze, dark timbers, leather, rippled glass, and silver travertine. Guests can find comfort in the curved banquette seating which overlooks an open kitchen backed with Japanese tiles, and bamboo screens create layers of atmosphere, separating this space from the Doodle Garden beyond. The level of details throughout Noi shapes the overall experience with the intention of leaving guests feeling inspired.

Italian Silhouette and Doodle Garden - details of the ceiling. Image credit: AB Concept

“Our vision for Noi was to create a fun fine-dining experience that suits the vibrant city scene and celebrates Chef Paulo Airaudo’s philosophy. We are taking diners on an adventure that is both unique and authentic by sharing playful experiences of the chef and his heritage. The concept is contemporary Italian so guests can expect to see a palette of the finest materials, quality bespoke furniture and carpentry throughout to reflect this,” says Ed Ng, co-founder of AB Concept.


AB Concept is a design studio founded in Hong Kong in 1999 by architect Terence Ngan and interior designer Ed Ng. Over twenty years they have built a global portfolio of commercial and residential places, bringing the values of their clients to life in physical space with soul. Working as a creative partner with many of the world’s leading hospitality brands – such as Rosewood, Four Seasons, Marriott and Waldorf Astoria - they create compelling environments that make people feel present in the moment. In addition to spaces, AB Concept also designs furniture, lighting and textiles founded on the power of good design to enhance our quality of life. Combining rigour with warmth, AB Concept goes beyond providing solutions to design emotional journeys within their projects, taking care that rational responses are always combined with attention to feeling, alongside function and form; they describe their mission as “translating intangible emotions into tangible realities, designing for experience and memory together.”



Having trained in some of the world’s best restaurants, Chef Paulo’s cuisine speaks for itself: both his first restaurant, La Bottega in Geneva, and his daughter’s namesake restaurant, Amelia, were awarded a Michelin star less than six months after opening. He made history with Amelia in 2021, becoming the first foreign chef to be awarded two Michelin stars in the Basque gastronomic region, and he was recognised for his role in evolving modern European cuisine with the Jeunes Restaurateurs Innovation Award in 2019. He does not rest on his laurels, however, and is currently operating a total of ten dining concepts around the world in San Sebastián, Hong Kong, and Colombia.


As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 118 properties in 48 countries. Open since 2005, Four Seasons Hotel Hong Kong provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include quadruple stars from Forbes Travel Guide and eight Michelin stars under one roof.

Portion A
Podium L-5 Four Seasons Hotel
8 Finance Street
Central Hong Kong
Instagram: @fshongkong

For more information on AB Concept, please contact CatchOn, a Finn Partners Company

[email protected]

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Top European Culinary Experiences in Asian Hotels

Foodies have long traveled the world to eat spicy Thai curry, fragrant Vietnamese noodle soup or freshly caught Japanese sushi in the places where these dishes were born. In recent years, however, culinary options in Asia have vastly expanded and today the region is increasingly home to world-class and award-winning French, Italian, and Mediterranean fine dining, often with Michelin-starred restaurants leading the way. Here’s a look at some of the best European culinary experiences on offer in luxury Asian hotels and resorts:

Michelin-Starred Italian Fine Dining in Saigon

Da Vittorio, the world-renowned Italian fine dining group with eight Michelin stars to its name globally, is reshaping Vietnam’s high-end culinary landscape with the recent debut of a new two-story restaurant at The Reverie Saigon. Blending classic Italian gastronomy with sophisticated contemporary design and warm hospitality, Da Vittorio Saigon, which officially launched in June, follows the much-lauded Da Vittorio Shanghai (already awarded two Michelin stars since opening in 2019) in the storied Cerea family’s first restaurant expansion outside of Europe. The menu at Da Vittorio Saigon faithfully adheres to the culinary program at Da Vittorio’s flagship three-Michelin-star restaurant in Brusaporto, Italy.

Embrace French Flavors and Local Produce in Michelin-Starred Tokyo Restaurant

After its debut just before the pandemic hit, the French fine dining restaurant, Esterre, is now basking in the glow of its Michelin star and lighting the way for post-pandemic diners. Esterre – (literally ‘mother earth’ ) – embraces the natural flavors of the terroir (land and sea) of southwest France by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations incorporate, for example, chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts turn to the natural sweetness of fruits rather than refined sugar. Another core pillar of the restaurant, which operates in partnership with Ducasse Paris, is local sourcing. In line with chef Alain Ducasse’s philosophy of first uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre serves up the best produce from throughout Japan.

Modern French Gastronomy – and History – in Vietnam’s Capital

Le Beaulieu, the award-winning modern French fine dining restaurant at Sofitel Legend Metropole Hanoi, and its refined al fresco extension La Terrasse have celebrated their reopening following an extensive seven-month refurbishment and are now open for lunch and dinner. With an elegant and sophisticated new design, alongside renowned French gastronomy and a wide selection of wines, the signature restaurant at Metropole Hanoi ties together the hotel’s 120-year-old storied past with a contemporary new look. Operating in its current space since 1901, Le Beaulieu is believed to be the oldest continually operating restaurant in Vietnam. And now, after this renovation, the newest.

Restaurant Adds Mediterranean Flavor to Chiang Mai’s Culinary Scene

However Thai the name of Laan Na Kitchen at Meliá Chiang Mai, the restaurant’s cuisine adds a dash of Mediterranean flavor to Chiang Mai’s culinary landscape. Drawing on Meliá’s Spanish origins and celebrating Spain’s famed gastronomy, Laan Na Kitchen specialises in authentic Mediterranean cuisine, serving the likes of ‘Salmorejo con tomate triturado’ to ‘Fideuá de marisco’ in a vibrant marketplace setting. In addition to its indoor and patio areas, Laan Na Kitchen features four private dining rooms. The restaurant’s design pays tribute to Chiang Mai’s culture in contemporary ways; the ‘curving and flowing’ design of the cooking stations and seating areas, for example, is inspired by northern Thailand’s terraced rice fields, making for a geometrical sight to behold.

Trattoria Offers Italian Fine Dining on Cam Ranh Peninsula

Serving evening meals in true Tuscan style direct from its open kitchen to its interior and patio bathed in soft lighting, Alma’s Italian trattoria La Casa makes for a sophisticated dining setting on Vietnam’s emerging Cam Ranh peninsula. The restaurant’s talented Italian head chef and his team combine authentic Italian ingredients with organic products to create a wide selection of classic Italian dishes including delectable antipasti, fresh handmade pasta and bread made in the open kitchen, and pizza served with a remarkable list of wines, cocktails and spirits. To add to the ambiance, Alma’s resident pianist and singer perform a medley of popular tunes on Wednesday, Thursday, Friday and Saturday evenings.

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Celebrity chef Will Meyrick introduces speakeasy Honey & Smoke to Ubud.

An immersive celebration of cooking with fire arrives in a Wes Anderson-inspired venue.

Ubud’s dining scene continues to flourish, with its most recent arrival speakeasy Honey & Smoke, the latest creation of lauded restaurateur Will Meyrick. This fire-focused eatery is a celebration of the chargrill, and is housed in a suavely styled space reminiscent of traditional train carriages.

For celebrity chef Will, this wood-fired bistro is based around Modern Australian dining, a result of his recent time spent based in Australia. “We just came back to Bali after living in Australia for 2.5 years,” he explains. “It gave me the opportunity to work with a lot of Western ingredients, and combine them with our style of cooking.” He refers to cooking over fire, a concept which has been embraced at Will’s Perth outpost Will St. He’s again embraced it at Honey and Smoke where the chargrill is the hero. “Cooking with charcoal or wood fire just creates a much better flavour. As we’ve been using it as Will St, it’s a really natural thing for us to install here in Ubud.”

While fire is the kitchen’s focus, that’s not to say that Honey & Smoke is a steak restaurant. Dishes are varied with guests invited to tuck into the likes of Grilled Scallops topped with chilli butter, dried mint yoghurt, and sumac, joined by Charred Corn with honeycomb, smoked yoghurt and whipped feta. Mains extend into Wood-Fired Aged Snapper served alongside pennyworth, kacang lima, charred kale, and miso beurre blanc, and an 8 hour Slow-Roasted Lamb Neck joined by mint sauce. Special mention also goes to the ample wood-fired sides available - think Baby Gem lettuce topped with charred corn and crispy coppa, and Charred Broccolini and Asparagus with a smoked oyster sauce.

The interiors themselves are just as note-worthy as the fare. Inspired by the famously stylistic films of director Wes Anderson, Honey & Smoke is a vibrantly dressed venue which was dreamt up by Will himself, in collaboration with Mirah Group. “We really wanted to create an experience,” says Will, “so we decided to build a 1920s-style train carriage with an outside staircase which goes all the way up to the second floor. It feels like you’re on a journey, a culinary journey. Hence why there are so many connotations of trains and travel, like luggage racks filled with actual luggage.” Antique accents, like teak flooring and rustic doorways help to complete the scene and amplify the speakeasy atmosphere of the Ubud venue.

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MICHELIN-starred Hakkasan Dubai is your ultimate destination for an exceptional evening of contemporary Cantonese cuisine and innovative cocktails.


Bringing together the creative talent of two of the greatest Asian gastronomes, VEA's Chef Vicky Cheng and Hakkasan Dubai’s Chef Andy Toh will join forces to present an exclusive Four Hands Menu.

​​​​​​Friday 21 & Saturday 22 October
8-course tasting menu, AED 998


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Chef Alvin Leung Returns to Singapore for a Limited-Time Four-Hands Dinner at 15 Stamford by Alvin Leung

Chef Alvin will work in unison with 15 Stamford’s Chef De Cuisine, Jay Siaw, to create a compelling eight-course menu

Singapore, 4 October 2022 - Celebrity chef Alvin Leung, of two Michelin-starred Bo Innovation and one Michelin-starred Bo London, returns to Singapore this October to headline a limited-time ‘four-hands dinner’ at his namesake restaurant, 15 Stamford by Alvin Leung.

From 18 to 23 October 2022, the four-hands dinner brings together the ingenious artistry of Chef Alvin Leung with the beef-oriented culinary chops of 15 Stamford’s Chef De Cuisine, Jay Siaw. A Hong Kong-Canadian, Chef Alvin Leung is often found breaking culinary rules and playing with complex flavours. Matching Chef Alvin Leung’s originality is Singapore-born chef Jay Siew, a master of European and scratch-cooking techniques. Chef Jay began his career aged 20 at Swissotel, under Chef Otto Weibel's tutelage, and became the Head Chef of Weibel's famous steakhouse Black Marble.

For six evenings, the brilliant chefs will crossover their expertise to craft a compelling menu, with Chef Alvin Leung synchronising his “X-treme Chinese cuisine” philosophy with Chef Jay’s penchant for playing with fire, smoke and beef. Guests can certainly look forward to an experimental dinner that will surprise the palate.

The dinner begins with an intriguing Beef Chocolate & Foie Gras Parfait that incorporates haw snow, an ingredient inspired by Singapore’s nostalgic children's snack hawthorn flakes. Each course elevates the former, from the tempting Truffle Wagyu Beef Cheek Dumpling to the Frozen Dong Ding Oolong Tea with beef creamespuma. Dessert is a first-of-its-kind Beef Tallow Chocolate Sponge, featuring frozen beef consommé, red wine cherry, roasted rice cracker and strawberry mint.

The premium eight-course dinner is priced at $220++ per person with limited
seating. You may view the full menu here.

Chef Alvin Leung x Chef Jay Siaw Four-Hands Dinner is open for reservations until 23
October 2022. For enquiries, please contact +65 6715 6871 or email
[email protected]

About The Capitol Kempinski Hotel Singapore
Located in Singapore’s charming Civic and Cultural District, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. The discovery continues, as the hotel is a part of the luxury lifestyle integrated development, Capitol Singapore – which comprises a premium retail mall and an exclusive Eden Residences Capitol. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Timeless yet contemporary, the hotel features 155 guestrooms and suites, a lobby lounge, an outdoor saltwater relaxation pool, a fitness centre and Spa, and an exclusive event space, as well as a bespoke bar and a signature restaurant helmed by a Michelinstarred chef.

About 15 Stamford by Alvin Leung

15 Stamford by Alvin Leung is The Capitol Kempinski Hotel Singapore's signature Asian bistro and grill restaurant. Canadian chef Alvin Leung, known as the Demon Chef, is not your typical Michelin-starred chef. Sporting his iconic blue hairstyle and tattoos, this maverick culinary craftsman found fame with the launch of his Hong Kong restaurant Bo Innovation.

The menu at 15 Stamford by Alvin Leung reveals the more subtle aspects of Michelinstarred chef Alvin’s epicurious genius. It showcases a fascinating array of his favourite Asian recipes inspired by his travels around Asia, particularly the cuisines of Korea, the Philippines, Thailand, Malaysia, Hong Kong and Singapore. Chef Alvin’s creative twists on well-known Asian classics breathe new life into old, familiar recipes and inspire a fresh appreciation for the flavours and ingredients you always thought you knew. The centrepiece of the restaurant’s open kitchen is the hot coal grill. Serving up a selection of mouth-watering meats and seafood chargrilled to perfection throughout the week, the Demon Grill is the star attraction of the restaurant.

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Cliff at Canna Presents Scenic and Unique High-end Experience in Nusa Dua.

Since opening for the public in July 2022, Canna Bali has solidified itself as one of the leading lifestyle destinations in the picturesque resort area of Nusa Dua. At Canna Bali, guests can find a handful of venues that cater to their needs and moods, including Cliff at Canna, an exquisitely designed fine dining restaurant offering a wide range of top-tier culinary delights.

Set to open on October 1, 2022, Cliff at Canna is unlike any other restaurant in Nusa Dua in particular or even in Bali in general. “Our restaurant offers more than just a compact selection of high-quality food and beverages; here, guests can enjoy a romantic and scenic ambiance while taking in the awe-inspiring view of the sand and sea through the floor-to-ceiling windows,” enthuses founder Chef Chandra Yudasswara.

He adds, “Whether it’s at the lounge or the mezzanine, guests can enjoy on our tasty tapas as well as our outstanding wine selection, which I can confidently say is simply the best and most diverse and versatile among restaurants in Bali, while being entertained by acoustic sets, musical ensembles or piano performances that will surely enhance their dining experience.”

Aside from its impressive and highly accommodating wine selection, Cliff at Canna’s seasonal approach to its menu is also what makes the restaurant a cut above the rest. “Our menu is designed for three different seasons, which means that we change it up every four months,” explains Chef Chandra. “For the October to December 2022 season, guests can expect a lot of set menus with a contemporary taste palate. Rest assured, whether we serve Asian or Western food, our menu is only made with premium and high-quality ingredients and presented as beautifully as possible.”

This ethos also applies to Cliff at Canna’s rotating roster of guest chefs. “Every month, we welcome guest chefs to keep our menu fresh and appetizing. For the month of October 2022, we will welcome a host of young and talented Indonesian chefs who have cut their teeth in the industry since a very young age and proven their skills and expertise by winning many national and international competitions,” notes Chef Chandra.

Not just settling with offering an outstanding dining experience, Cliff at Canna strives to satisfy its guests’ taste, appetite and senses in every way possible and make their visit to the magical island of Bali all the more memorable and unforgettable.

Cliff at Canna opens from Monday to Sunday from 11 AM to 11 PM. Smart casual dress code is advised. For more information, please visit

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Meliá Chiang Mai Launches Sky-High Mai Restaurant & Bar

CHIANG MAI, Thailand – Chiang Mai’s newest five-star hotel has unveiled an intimate fine-dining restaurant serving contemporary Northern Thai dishes with Mediterranean influences accompanied by spectacular vistas and a compelling design that references the city’s rich culture.

Meliá Chiang Mai, on Charoen Prathet Road in the heart of Chiang Mai, has opened its signature restaurant Mai Restaurant & Bar on the hotel’s 21st floor with panoramic views of the city and famed Doi Suthep Temple on the mountaintop to the west.

Adjacent to the hotel’s executive lounge and tucked under the highest rooftop bar in the city, the 38-seat restaurant is a visual marvel. Diners enter the venue under an arch that pays homage to a nearby temple. In a salute to Chiang Mai's Bo Sang Umbrella Village, large lit installations of umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls, such as those made from antique Chiang Mai textiles. The carpet’s concentric patterns, in the likes of gun-metal gray, periwinkle and soft amber hues, reference umbrella tops in a striking yet subdued way.

“Given there are so many local restaurants in our vicinity that offer a great bowl of food, we knew from the outset that Mai Restaurant & Bar needed to be different with not just an aesthetically pleasing environment and a great view but also with one-of-a-kind dishes,” said the hotel’s general manager Edward E. Snoeks.

“The menu celebrates traditional Lanna cuisine in a contemporary fashion with Mediterranean touches, each dish is so distinctive due to profound combinations of ingredients and textures, and the ‘360° Cuisine’ program promotes healthy and sustainable eating based on ‘farm to plate’ and ‘plate to farm’ processes.”

Under the stewardship of award-winning executive chef Suksant Chutinthratip (Billy) and sous chef Karn Phojun, each dish from the restaurant’s seasonal menu is prepared à la minute from an open kitchen.

The recommended ‘Mai’s Samplers’ (THB 390++/USD 10.80++) comprises tasting size portions of five different delicacies:

● Crisp fried fluffy catfish and pomelo salad scented with rice field crab jus
● Vietnamese sausage and edible flowers salad roll with yellow chili puree
● Grilled green chili relish on crispy salmon skin
● Northern Thai-style pork sausage with grilled ginger and pickled cucumber
● Warm spicy tomato relish in golden-fried tortilla

Main dishes ‘Pappardelle Soi Neur’ (THB 350++/USD 9.70++), featuring fresh homemade pappardelle with creamy khao soi curry sauce and slices of seared Australian sirloin, served with homemade pickled vegetables and chili oil, and ‘Pla Salmon Nham Prik Oung’ (THB 550++/USD 15.20++), a baked salmon fillet with northern Thai-style tomato confit, sautéed gurmar leaves and pickled garlic served upon steamed pandan rice, are also recommended dishes.

Of the 28 vegetarian, vegan, meat and seafood menu options, 12 belong to the hotel’s ‘360° Cuisine’ concept, which has been designed to minimise waste and carbon emissions. Under the program, the chefs craft dishes using produce from the hotel’s nearby organic gourmet farm partnership with ORI9IN, and use every part of each ingredient possible before leftovers are returned to the farm as compost.

With 28 years of hospitality experience, Chef Billy was previously the executive chef at some of Bangkok’s top hotels. Chef Billy began his hospitality career in 1994 as a cook helper and climbed the career ladder at various hotels in Thailand as well at Lotus One in Dubai and Raffles Singapore.

After 19 years as a chef, Chef Karn joined Meliá Chiang Mai late last year from work as a sous chef at Bangkok-based Michelin Guide restaurants Baan Suriyasai Royal Thai Restaurant and Saneh Jaan. Starting out in 1993 as chef de partie at Mahanaga Thai Fusion Restaurant, his career has taken him as far as Switzerland where he was the head chef at Michelin Guide restaurant Patara.

Mai Restaurant & Bar is open for dinner from Wednesday to Sunday from 6pm - 10pm. Dishes are priced from 190 – 850 THB++ (USD 5.25++ – 23.50++). Call +66 52 090 601, email [email protected] or visit

Chiang Mai’s newest five-star hotel Meliá Chiang Mai has unveiled an intimate fine-dining restaurant serving contemporary Northern Thai dishes with Mediterranean influences accompanied by spectacular vistas and a compelling design that references the city’s rich culture.

Situated on Charoen Prathet Road in the heart of Chiang Mai, Meliá Chiang Mai has opened its signature restaurant Mai Restaurant & Bar on its 21st floor with panoramic views of the city and famed Doi Suthep Temple on the mountaintop to the west.

In a salute to Chiang Mai's Bo Sang Umbrella Village, large lit installations of umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls.

‘Mai’s Samplers’ comprises tasting size portions of five different delicacies.

Pla Salmon Nham Prik Oung’ is a baked salmon fillet with northern Thai-style tomato confit, sautéed gurmar leaves and pickled garlic served upon steamed pandan rice.

About Asset World Corp Public Company Limited   

Asset World Corp Public Company Limited is a holding company under TCC Group operating leading integrated lifestyle property development in Thailand. The company has two main businesses consisting of the Hospitality business managed by top hotel executives of world-renowned hotel brands such as Marriott, The Luxury Collection, Okura, Banyan Tree, Hilton, and Sheraton and Retail, Wholesale and Commercial properties whose projects include 1) Retail and Wholesale including lifestyle travel destinations, community shopping malls, community markets, and wholesale business real estate. Popular real estate projects consist of ASIATIQUE the Riverfront Destination, Gateway at Bangsue, AEC Trade Center – Pantip Wholesale Destination, and Tawanna Bangkapi and 2) Commercial buildings including the famous Empire Tower and Athenee Tower located in Bangkok’s central business district.  

About Meliá Hotels & Resorts

Meliá Hotels & Resorts is the best-known international brand in the portfolio of the Meliá Hotels International company; it has more than 100 city and resort hotels in the main leisure and business destinations of Europe, Asia, Africa and America. The brand offers exemplary meetings and events facilities in all important business cities as well as in exotic locations, catering to the ever-expanding conference and incentive travel market. As part of its innovation philosophy and new positioning, Meliá Hotels & Resorts has reinvented itself to cater to every aspect of the guests’ wellbeing. Unique experiences are created for guests and are defined by relaxation, quality time and personalised services. For a balanced lifestyle, Meliá Hotels & Resorts instinctively understands the guests’ needs and lifestyle expectations, which is an integral part of its redefined identity. Follow Meliá Hotels & Resorts on Twitter @MeliaHtlResorts, Facebook @Melia.Hotels and Instagram @meliahtlresorts.

About Meliá Hotels International

Founded in 1956 in Mallorca (Spain), Meliá Hotels International operates more than 380 hotels (portfolio and pipeline) throughout more than 40 countries, under the brands Gran Meliá Hotels & Resorts, Paradisus by Meliá, ME by Meliá, Meliá Hotels & Resorts, The Meliá Collection, INNSiDE by Meliá, Sol by Meliá, and Falcon’s Resorts by Meliá, plus a wide portfolio of affiliated hotels under the “Affiliated by Meliá” network. The Group is one of the leading companies in resort hotels worldwide, while also leveraging its experience to consolidate the growing segment of the leisure-inspired urban market. Its commitment to responsible tourism has led the Group to become the most sustainable hotel company in Spain and Europe, according to the last S&P Global Corporate Sustainability Assessment (Silver Class). It also has ranked seventh in the Wall Street Journal's list of the 100 most sustainably managed companies in the world (and the leading travel company) and is the only Spanish travel company included in the list of “Europe’s Climate Leaders 2021” by Financial Times. Meliá Hotels International is also included in the IBEX 35 Spanish stock market. For more information, visit

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La Résidence Phou Vao Launches Restaurant Tam Nan

Executive Chef Larisa Vesterbacka leads Tam Nan Restaurant and the revival of Lao’s traditional slow cooking methods

30 September 2022, Luang Prabang - Belmond has announced the launch of Tam Nan, the flagship restaurant of La Résidence Phou Vao, A Belmond Hotel, Luang Prabang, located in the spectacular mountain region of Laos.

Meaning “Legendary” or “Legend” in Laotian language, Tam Nan pays homage to the region’s traditional cooking techniques that honour heritage and authenticity, while bringing to life the culinary vision of Executive Chef Larisa Vesterbacka and a ‘Heart to Table’ concept that is rooted in genuine Laotian hospitality.


The culinary experience at Tam Nan is designed to feel timeless, offering flavours that are evocative of Laotian legends and the old-world charm of Luang Prabang. In Tam Nan’s tasting menu, Chef Larisa was inspired to create dishes using traditional slow cooking methods to extract rich Laotian flavours, such as cooking bamboo, banana leaves and fresh coconut over a charcoal grill or stewing soup in a clay pot.

Highlighted dishes include Pha Sa Ngua, which are dumplings stuffed with Laotian Sheatfish and crispy fish roe, charcoal-grilled in banana leaf with stir fried bok choy, syrups and bitters. Tam Nan also offers an interpretation of Orlam, a famous Luang Prabang dish that is meticulously prepared with a slow cooked broth in a clay pot for 24 hours, with the base of buffalo meat first marinated, salted and sun dried for 3 to 4 days.

Rice will also be prominent in the menu, harvested from wetland or dryland farming in Laos and created in a variety of sticky and steamed rice options recommended for various accompaniments to soups, vegetables, Laap and meats. Chef Larisa will source most of her ingredients locally, honouring Laotian customs and traditions, and celebrating the community.


Spearheading Tam Nan, Chef Larisa channels her distinguished background and specialty in Asian cooking techniques throughout the restaurant’s menu. With 15 years of experience in Asian cuisine including in China, Thailand, and Cambodia, Larisa’s instinctive approach renders exquisite dishes with creative presentation and attention to detail. Growing up in Russia, Chef Larisa’s family garden flourished with fruits and vegetables that her relatives used to marinate, dry and boil using a lot of seasonings to make pickles and jams for the winter. It was Chef Larisa’s later encounter with Asian cuisine that established her lifelong passion for its electrifying spice, flavours and interesting textures, and she has since spent her career experimenting with creative combinations.

Chef Larisa comments, “At Tam Nan, we have built an entire collection of dishes and tastes of Luang Prabang and Laos as a whole, carefully selecting the best that can be found in the country. Laotian cuisine can surprise you with its variety, and vegetarians will be delighted to discover the entirety of Laotian flavours through Tam Nan.”

Newly launched as the beating heart of La Résidence Phou Vao, Tam Nan is where special moments can be shared over meaningful stories, highlighting local gastronomic traditions within a timeless setting.

Set on a serene hilltop, the hotel is moments away from the old-town Luang Prabang, where time sits still, offering a breathtaking escape, where guests can surrender to the calm atmosphere, surrounded in endless forest and spectacular mountain vistas.

About Belmond

Belmond has been a pioneer of exceptional luxury travel for over 46 years, building a passion for authentic escapes into a portfolio of one-of-a-kind experiences in some of the world’s most inspiring destinations.

Since the acquisition of the iconic Hotel Cipriani in Venice in 1976, Belmond has continued to perpetuate the legendary art of travel, taking discerning global travelers on breathtaking journeys. Its portfolio extends across 24 countries with 50 remarkable properties that include the illustrious Venice Simplon-Orient-Express train, remote beach retreats like Cap Juluca in Anguilla, Italian hideaways such as Splendido in Portofino, or unrivaled gateways to world natural wonders such as Hotel das Cataratas inside Brazil’s Iguassu National Park. From trains to river barges, safari lodges to hotels, each unique property offers an incomparable experience with its own story to tell. The essence of the Belmond brand is built upon its heritage, craftsmanship and genuine, authentic service. Belmond sees its role as custodians of timeless heritage, dedicated to preserving its assets through sensitive ongoing restoration plans. Belmond is part of the world’s leading luxury group LVMH Moët Hennessy Louis Vuitton.

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Try celebrity chef Nobu Matsuhisa's iconic black cod miso, premium wagyu beef tacos with a Japanese twist, paired with Dubai's best sushi.

Brunch At Nobu

Saturday is the perfect day to enjoy brunch at Nobu and try a selection of our signature dishes, creative cocktails and fine music.

​​​​​​Saturdays, 12:00pm - 3:00pm
Starting from AED 575 per person


Indulge in our unique Dubai or Nobu’s signature Omakase to try the finest Japanese ingredients paired with Nobu’s innovative touch and expertise.

Dubai Menu: AED 675
Signature Menu: AED 475

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Restaurant Take Over by Chef Luca Ciano
Join us on the journey of Italian Cuisine by Chef Luca Ciano.

Thursday, 29 September 2022

Join us for five chef-curated courses, prepared by Internationally renowned Chef Luca Ciano, perfectly paired with wines from Sababay Winery.
IDR 995k ++ / person

from 30 September until 8 October 2022

Experience an unrivaled culinary journey that brings you to the flavors of authentic Italian dishes.
Enjoy a variety of à la carte menu for a scrumptious lunch and dinner, exclusively cooked by celebrity Chef Luca Ciano.

Saturday, 1 October 2022

Lovingly called, the world's food, Italian is a favorite of nearly all.
Cook with our Celebrity Chef Luca Ciano during our authentic Italian cooking classes and learn the tips & tricks to making these wonderful dishes at the newly-revamped Bella Cucina.

Friday, 7 October 2022

Chef de cuisine of Bella Cucina - Chef Romain Levefre and celebrity Chef Luca Ciano are working together to present a delectable wine dinner to enliven guests’ palates, perfectly paired with Corte Giara Wines.

IDR 1350k ++ / person

Sunday, 2 & 9 October 2022

For more information and reservation, please call
​+62-361-701-888 or email [email protected]

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Miss Thu Restaurant Opens in Fusion Original Saigon Centre

The new contemporary and upscale dining destination officially fired up the stoves on Sept.16

HO CHI MINH CITY (Sept. 21, 2022) - Inspired by the charismatic and daring character of Vietnamese women and with a sophisticated menu and design to match that disposition, the new Miss Thu restaurant at Fusion Original Saigon Centre is the city’s newest dining destination with a story to tell.

The restaurant’s tale pivots around a central character, Miss Thu, a pioneering woman with charm and style. Her presence is felt in the hip, modern decor with a ceiling design that evokes the traditional nón quai thao (a style of Vietnamese hat) and textured windows with a flutter of mandarin hand fans. Contemporary and bold artworks by local artists capture elements of Saigon’s past and its more cosmopolitan present.

“Locals and travelers alike are seeking more from a restaurant these days,” said Alvaro Moreno, general manager of Fusion Original Saigon Centre, “Yes, they want great food, but they also want immersion in a setting with soul and substance. Miss Thu steps up with some of that.”

The menu bridges tradition and innovation with Vietnamese flavors running throughout. Proudly local options like spring rolls stuffed with fresh tiger prawns, fried scallops, and Iberico pork feature on the menu alongside Vietnamese-inspired items like a sweet & sour Norwegian salmon and Argentinian beef tenderloin with Vietnamese chimichurri. Street food favorites are also available, along with sweeter treats like a French Crème Brûlée, with local ingredients of coconut, lemongrass and ginger.

The head chef, Arnaud Daleau, comes from France and draws on French culinary training and hands-on experience in Paris and Sydney, along with three years of local knowledge formed when working in a 5-star international hotel in Saigon, prior to joining the Fusion team. He’s worked in kitchens for more than 10 years.

“With Miss Thu we wanted to create a menu with bold flavors and unique takes on Vietnamese dishes that showcase the vibrant nature of Vietnamese cuisine,” said Daleau. “Miss Thu also comes across in the menu with some personal notes about the dishes as the style icon would experience them.”

The new restaurant is located on the 24th floor of Fusion Original Saigon Centre. The property opened its doors to guests in July and occupies the top ten floors of Saigon Centre, the city’s largest and most fashionable mixed-use development.

Miss Thu is open from 6:00 to 22:00 every day. Main dishes range between VND 320,000 - 875,000 (approximately USD 14 - 37).