Bangkok is a city that never sleeps, at least in the food and beverage department. Blink and you’ll miss another new restaurant opening, a drink launch, or a new nightclub. Guru By Bangkok Post is making sure that even if you blink, you don’t miss out on the new taste tinglers that are worth mentioning in Bangkok and beyond.
Yu Ting Yuan
Yu Ting Yuan at the Four Seasons Hotel Bangkok at Chao Phraya River enters a new chapter with the arrival of dim sum chef Zhao Yan.
Yu Ting Yuan introduces a refined dim sum lunch alongside an expanded à la carte dim sum lunch selection. The new offerings move effortlessly between business lunches, family gatherings and leisurely afternoons with friends. "Dim sum has always been about bringing people together," says executive Chinese chef Tommy Cheung. "Whether it's a family meal, a weekend gathering or a quick lunch with colleagues, these are dishes that create moments of connection around the table. Chef Zhao brings a deep respect for this tradition, along with the precision and care that define exceptional dim sum.”
Originally from Shanxi Province in northern China, chef Yan has dedicated much of his culinary career to mastering the intricate art of Cantonese dim sum. Each dish has been personally selected to showcase the artistry that defines Cantonese dim sum. Seasonal creations featuring premium ingredients, such as matsutake mushrooms, highlight a thoughtful interplay of texture, flavour, and technique. Every element reflects the care and precision that lie at the heart of the dim sum tradition.
Beyond the set lunch experience, the expanded à la carte menu reflects the city's dynamic dining culture. Chef Yan’s new dim sum set lunch is available from Monday to Friday, inclusive of free-flow tea. Additionally, Yu Ting Yuan's Signature Dim Sum Lunch has also been enhanced by chef Yan and remains available daily.
Hom
Hom at the InterContinental Phuket Resort has entered a new culinary chapter with the arrival of head chef Marcelo Baruch in April. He is joined by R&D chef Guillem Aran, continuing the restaurant's focus on local Thai ingredients, wild fermentation and fire.
Born in Brazil, chef Baruch's latest nine-course menu brings together local ingredients, global influences, and thoughtful storytelling through dishes that surprise and delight. “I want the food to be complex, but not complicated. I don’t believe that I am happy when my guests eat the food and they say ‘this is interesting’. I like my guests to always say ‘this was good, this was delicious’, and second to that, we come and we introduce more complication. When the guest already likes the food, then I can explain all the layers and showcase our research. But my objective is to make something good and easy to understand, and then go into the complex”, says Chef Baruch.
The menu unfolds through a series of evocative dishes designed to surprise and engage the senses. Highlights include Mushroom and beef, showcasing rich umami complexity through fermentation, and Duck Naem Khao. Additional creations such as Tofu, caviar and white chocolate, Crab and rice, and Corn, kombu and caviar further demonstrate the kitchen’s ability to blur boundaries between tradition and modernity while maintaining elegance and restraint.
Fermentation is still key, though under the umbrella of preservation, there’s a lot more happening. Just like the chef said, start simple and then get into the complexity of the food, and you’re not going to be disappointed. Hom also offers beverage pairings, including unique fermentation-inspired non-alcoholic creations designed to deepen the narrative of each course. Think Jackfruit amazake… need I say more?!
JW Marriott Khao Lak x Duc de Praslin
JW Marriott Khao Lak Resort & Spa has opened Duc de Praslin Chocolaterie Boutique and Atelier, Southern Thailand’s first on-site bean-to-bar chocolate factory and boutique, dedicated to the journey of locally grown Phang Nga cacao, from pod to praline, right at the resort.
Cacao is indigenous to the inland hills of Phang Nga, one of Thailand’s most promising cacao-growing regions, and the new on-site factory and boutique were developed in partnership with Duc de Praslin, a Thai chocolatier founded and helmed by Belgian chocolate-makers.
The new on-site factory, boutique and atelier invites guests to explore the craftsmanship behind every bar through year-round workshops, tastings and chocolate-themed menus designed for families and chocolate lovers alike, spotlighting the Phang Nga farmers. The concept pairs Belgian chocolate-making expertise with cacao grown in the inland hills of Phang Nga. At least 85% of the cacao used at the resort’s on-site Duc de Praslin bean-to-bar factory is sourced from Phang Nga through standing monthly orders with local farmer cooperatives at fixed prices, with 1.6 tonnes of locally-sourced cacao purchased to date. Plans are underway to grow that volume and extend sourcing to other Thai regions.
The resort's whole-ingredient approach extends into the kitchen, with cacao husks, nibs and pulp put to use rather than discarded, while garden trimmings are composted. At the atelier, signature experiences include interactive Pod-to-Bar workshops, where guests trace the origins of Thai cacao through taste, touch and aroma before crafting and personalising their own chocolate bars to take home. Looking ahead, the boutique will expand with family-friendly chocolate-making classes, tastings and seasonal chocolate-themed menus across the resort’s restaurants, alongside cacao tree-plantings and harvest activities in the resort’s 27-acre JW Garden, where herbs, edible flowers and fruits are cultivated alongside newly-planted cacao trees to inspire the culinary offerings across the resort.
Beyond the boutique, the JW Garden anchors a wider calendar of guest experiences, from guided garden walks and herb-picking sessions to farm-to-table dining and seasonal harvest activities, reflecting the resort’s belief that memorable dining begins with a meaningful connection to nature.
Le Bistro at Le Manoir Botanica
In the high valleys of Mae Rim, where morning mist settles between the treetops before the mountain sun burns it away, a century-old Lanna manor opens its gates.
Le Manoir Botanica is where French cuisine, northern Thai heritage, landscapes and museum-quality art gather under soaring teak roofs, Beginning with Le Bistro at LMB, the most relaxed expression of the estate, serves lunch and dinner, under the direction of culinary director chef Olivier Elzer.
The estate is housed within a meticulously restored, century old traditional Lanna manor. Its 19th century spirit is preserved in soaring ceilings, aged teak beams and open courtyards that follow the rhythm of the surrounding forest. Every material has been chosen to age gracefully: hand-carved stone, traditional celadon ceramics and rich teak timbers. The design language draws from the mountains themselves featuring a signature "Botanical Yellow" palette born of the estate's founding image: a "garden in the clouds" floating above the morning mist.
Within the manor, on display are more than 20 rare paintings by Charoon Boonsuan one of the pioneers of Impressionism in Thailand. His works transform Le Manoir Botanica into a living gallery where art and daily life share the same rooms. "For me, art is a part of what makes humans happy. I paint to make people happy." Charoon Boonsuan.
At the heart of Le Manoir Botanica lies its "Terroir to Table" philosophy the vision of a self-contained gastronomic ecosystem. Ingredients are sourced from partner farms, highland producers and forest foragers across northern Thailand. Indigenous herbs, wild botanicals, organic produce and Arabica coffee grown above 1,600 metres are treated as a document of their place, read through the rigorous grammar of French cuisine. Chef Elzer's kitchen brings to these ingredients the precision of a career spent at the highest level of French gastronomy: sauces built over days, classical techniques applied with restraint and a conviction that luxury lies in exactness.
"French cuisine gives us discipline and precision, while northern Thailand gives us soul and inspiration. We are not here simply to recreate French cuisine in Chiang Mai. We are here to create an experience that truly reflects this place, interpreting local ingredients through the craftsmanship and elegance of French haute cuisine so that every dish tells the story of its land, its people, and its culture," says chef Elzer.
The à la carte menu highlights include Escargots à la Bourguignonne, Steak tartare, Onion soup gratinée, Mussels marinière and Duck leg confit. Plates à Partager have Pork rillettes, Artisanal charcuterie and Fine cheeses, while the Rotisserie's signature is Farm chicken à la broche, carved tableside for two. Desserts are classic offerings of a Tarte tatin with passion fruit sorbet, Pain perdu and Crème brûlée.
Blue Bottle Coffee
Blue Bottle Coffee makes its Thai debut with cafes in Bangkok at Dusit Central Park and EmQuartier.
Founded in 2002 in Oakland, California, Blue Bottle Coffee has grown into a global community of cafes across the United States and Asia, with a presence in Japan, Korea, China, Hong Kong and Singapore. Blue Bottle Coffee's Thailand debut at Dusit Central Park introduces an open-format concept designed for everyday coffee rituals, remaining rooted in Blue Bottle's core philosophy of serving crafted coffee.
The Blue Bottle Coffee at EmQuartier is designed as a place to settle in, with hand-brewed pour-overs and seasonal offerings alongside the brand's signature beverages. As Blue Bottle Coffee's flagship craft-led destination in Thailand, EmQuartier represents the fullest expression of the brand's approach to hospitality and coffee culture.
Nimitr Restaurant
A familiar meal enjoyed in Thai homes for generations, rice porridge takes centrestage at the Monsoon Porridge Table at Nimitr Restaurant, 137 Pillars Suites & Residences Bangkok.
Designed for sharing, the experience captures the comforting feeling of gathering around the table. Crafted by executive chef Korawit Rungchat, the seasonal menu transforms the humble bowl of rice porridge into a refined dining journey. Guests begin with the Assorted Thai appetiser platter, featuring Sweet pork floss, Spicy salted egg salad, Crab meat stir-fried with preserved radish and egg, and Herb-roasted peanuts.
The menu continues with an array of carefully curated dishes designed to accompany the porridge, including Stir-fried morning glory with prawn and shrimp paste sauce, Spicy scallop salad with onsen egg and Thai herbs, and Snow fish and Thai herb salad with ikura caviar. Savour premium Braised abalone in superior brown sauce with broccoli and black mushrooms, Deep-fried sun-dried striploin beef and Braised sweet pork belly with coriander and black pepper. Available daily for dinner.
Paii
Paii, the Thai seafood restaurant at The House On Sathorn, recently announced the appointment of Sarocha "Bua" Rajatanawin as head chef, alongside the launch of a refreshed menu.
Chef Bua has been trained in Thai cuisine through a French culinary education at Le Cordon Bleu Australia. Her cooking is driven by curiosity, craftsmanship and a deep respect for ingredients, resulting in a style that bridges tradition and technique while remaining Thai in soul and confidently her own. She will oversee Paii and Bar Sathorn.
At Paii, chef Bua’s signature dishes include Kombujime-cured hamachi in Thai galangal and coconut dressing to Slow-baked snow fish and organic brown rice in claypot, as well as Southern-style five-spice glazed BBQ pork ribs.
Park Hyatt Bangkok
Park Hyatt Bangkok has announced the appointment of chef Tomoya Sugizaki as chef de cuisine at Penthouse Grill.
Chef Sugizaki introduces a menu that combines classic grill traditions with Japanese precision and carefully-sourced ingredients. Highlights include King crab Waldorf salad, Hokkaido scallop ceviche and Foie gras terrine served with grilled brioche, sour cherry compote and apple confiture.
Bringing Japanese influences to the main-course selection, highlights include the 600-gramme Westholme Wagyu L-Bone and 400-gramme aged Bluefin tuna. The menu also features Miso-glazed Sloane’s pork chop and Grass-fed lamb chops served with fresh lemon, mint chimichurri and harissa. “Bangkok is a dynamic dining destination, and I am delighted to join the team at Park Hyatt Bangkok,” said Chef Tomoya. “I look forward to bringing my experience to Penthouse Grill, working with exceptional ingredients and creating dishes that guests will want to return to.”
IHG Hotels and Resorts
IHG Hotels and Resorts becomes the first hospitality brand to debut its own Line Mini App in the Thailand and Taiwan markets.
Building on last year’s launch in Japan, where the IHG Line Mini App has attracted more than 4 million followers, the app embeds its portfolio of more than 7,000 hotels, IHG One Rewards access and exclusive offers directly into Line, one of the most popular and widely used communication platforms in Asia. Through the app, users can book IHG hotels directly: search, discover and book stays at over 7,000 IHG hotels globally; join IHG One Rewards: Register for a free membership and sign in with just a single click using their existing Line credentials on the platform; manage membership: check status, track points, redeem rewards, and access IHG One Rewards member perks, including dining privileges in Thailand.
To mark the debut, IHG One Rewards is rolling out a suite of engaging initiatives such as points check, hotel browsing and booking, users can enjoy gamified experiences, earn Line Points through targeted promotions and participate in exclusive member-only activities. A series of limited-edition, travel-inspired Line stickers, created by popular illustrator duo Sundae Kids, will also be launched for Thai users.
Phist 2026
Phist 2026 will bring to bring global tourism leaders to Angsana Laguna Phuket to explore the future of sustainable hospitality at Southeast Asia’s biggest sustainability event on Sept 7.
More than 1,300 tourism and hospitality professionals are expected to come together for Phist 2026, a fast-paced full-day event co-organised by the Phuket Hotels Association, C9 Hotelworks and Greenview. Staged at Angsana Laguna Phuket on Sept 7, this is a dynamic platform for knowledge-sharing, solution-building and action-taking. More than 25 expert-led sessions, panel discussions, workshops and fireside chats will examine the key issues shaping the industry’s future, from decarbonisation, ESG reporting and responsible supply chains to biodiversity, food systems, technology, destination stewardship and more.
Kamalaya Wellness Sanctuary
Kamalaya Wellness Sanctuary is marking its 21st anniversary with the launch of "Sacred Renewal", a new immersive programme inspired by ancient wisdom and the rhythms of the lunar cycle.
The programme draws on the full lunar cycle, encompassing Śukla Pakṣa, the waxing moon associated with clarity and expansion, and Kṛṣṇa Pakṣa, the waning moon associated with release, purification and inward reflection. Sacred Renewal brings together spiritual practices, therapies and contemplative experiences aligned with the moon’s shifting qualities.
At the heart of the programme are cleansing rituals, ancient healing practices, intuitive guidance and elemental work are designed to help restore harmony across body, mind and subtle energy. One-on-one sessions include mindful movement, breath awareness, mantra, reflection and meditation, complemented by therapeutic modalities intended to clear stagnation, nourish vitality and cultivate inner balance.
Sacred Renewal also draws on the philosophy of the Pancha Mahābhūtas, the five elemental forces believed to govern the natural world and human experience. The methodology is inspired by the Gurukula tradition, an ancient residential approach to spiritual learning in which seekers were prepared through purification, disciplined practice and energetic alignment for deeper states of awareness. The Sacred Renewal programme will be available from Oct 1 and is offered as an eight, 11 or 15-night programme.
Keen x Madhappy
Keen has launched an exclusive collaboration with Madhappy, the Los Angeles-based fashion and lifestyle brand, as part of its Autumn Classics collection.
The collaboration reimagines the iconic Malibu silhouette from the Keen Archive, originally introduced in 2006, through Madhappy’s contemporary design perspective — bringing together Keen’s outdoor heritage with the effortless spirit of 90s retro fashion. Keen x Madhappy takes the original Malibu concept and reinterprets it as an All-Terrain Mary Jane, designed to move seamlessly between everyday city life and the outdoors.
The silhouette features two-tone plaid nylon ripstop paired with premium suede, creating a distinctive contrast of texture and adding depth to the design. Inside, a breathable mesh lining provides enhanced airflow and all-day comfort, while reflective webbing at the upper strap introduces a subtle technical detail with reflective visibility in low-light conditions.
Underfoot, the collaboration is finished with wasatch crest tooling, a design element drawn from the Keen archive and brought back for this special release. Built for durability and dependable traction across varied surfaces, the tooling preserves the functional foundation that defines Keen while complementing the fashion-forward aesthetic of the collaboration. The Madhappy x Keen Malibu arrives in two colourways: Zephyr/Rhododendron (Pink), a fresh combination of pink and white, and Cardamom Seed/Citron (Green), an earthy green palette inspired by the relaxed, nostalgic atmosphere of a picnic mood.
Available at Siwilai Store, followed by Keen Garage and Lay Bangkok from Sept 1.
The World's 50 Best Vineyards 2026
The World's 50 Best Vineyards (formerly the World's Best Vineyards) will make its debut in Santiago de Chile on Nov 16.
The event will bring the global wine tourism community to one of the continent's most fascinating wine destinations, which boasts more than 40 vineyards open to tourists in the region. The annual ranking is created by 50 Best, the organisation behind a portfolio of leading restaurant, bar and hotel awards.
The 2026 list of the world's most exceptional vineyard experiences will be unveiled at a special awards ceremony during the week, recognising the destinations that continue to set the benchmark for wine, hospitality and visitor experiences worldwide. The ceremony will form the culmination of a multi-day event programme across the city of Santiago, offering guests the opportunity to discover Chile's rich cultural heritage, gastronomy and stunning landscapes.
Regent Seven Seas Cruises
Regent Seven Seas Cruises has unveiled 56 new shore excursions and five new multi-day pre- and post-cruise land programmes to mark the 2026 Holiday season.
The 56 new and immersive shore excursions can be found on select cruises onboard the Seven Seas Navigator, Seven Seas Voyager and Seven Seas Prestige’s maiden voyage. Guests will enjoy a festive deep dive into the seasonal customs of the Mediterranean, from strolling wondrously adorned streets in France and Malta to indulging in sweet treats in Spain and Greece. Several shore excursions are included as part of the all-inclusive Regent voyage fare.
Guests seeking an even more immersive holiday experience can extend their voyage with five new pre- and post-cruise land programmes available exclusively on Seven Seas Navigator itineraries as part of Regent’s first full winter season in the Mediterranean. The seasonally-themed land programmes visit festive markets in Barcelona, Rome, Tuscany and beyond.
Norwegian Cruise Line
Norwegian Cruise Line (NCL) has launched the "Great Tides Waterpark" on its private island in the Bahamas, Great Stirrup Cay, ahead of the official grand opening celebration on Sept 4.
The waterpark experience will be NCL’s biggest and boldest splash yet, sitting at nearly 2.4 hectares and bringing together exhilarating thrills and family fun. Set on NCL’s expansive 270-acre private island, guests visiting Great Tides Waterpark can float through the industry’s first immersive tunnel at The Wandering River; race down The Great Slide, the Caribbean’s only four-person body slide, and enjoy new dining options that further transform the island’s offerings. Destined to be guest favourites are Splash Cay, the family-friendly splash zone; Tidal Tower, featuring the Breakwater Blasters, the industry-first duelling Master Blaster slides in the Caribbean which propel inner-tubes uphill and through steep drops and twists with high-pressure water jets; and Cliffside Cove, home to the industry’s first and the Caribbean’s tallest cliff jumps.
Great Tides Waterpark will debut a dynamic line-up of island-inspired flavours from barbecue favourites to seafood fare and refreshing sweet treats. Low Tide Smoke will serve slow-smoked barbecue dishes featuring bold flavours and comforting classics; Catch Of The Cay will offer premium cold-water seafood; and Tidal Treats will serve handcrafted desserts. Complimentary buffet style options will also be available within Great Tides Waterpark.
Pasihan
Saka Museum at Ayana Bali recently premiered Pasihan, a new 13-minute documentary that enriches the visitor experience of its acclaimed exhibition "Subak: The Ancient Order Of Bali". Developed in collaboration with Niskala Studio, the film traces the flow of water from Pura Ulun Danu Batur to the rice terraces of Subak Pulagan, revealing the communities and sacred traditions that connect Bali’s agricultural landscapes.
While the interactive exhibition introduces visitors of all ages to the centuries-old Subak system, a network of self-governing Balinese farming communities that collectively manages irrigation and rice cultivation, Pasihan brings its spiritual and social dimensions into focus. The documentary reveals how ritual, agriculture, governance, and community come together within a system recognised by Unesco as a World Heritage cultural landscape for its sophisticated approach to water management and enduring ecological wisdom.
The title Pasihan derives from the Balinese word "sih", meaning love and dedication. It refers to the network of Subak communities whose agricultural lands are blessed by Dewi Danu, the Goddess of the Lake, with water and fertile land. Connected through Pura Ulun Danu Batur and a cycle of shared rituals, these upstream and downstream communities share a lifelong responsibility to care for this sacred gift, sustaining its flow through ceremony, cooperation, and collective stewardship.
Popolare Systems
In an international collaboration, Lorenzo Antinori, owner of Bar Leone in Hong Kong; SpeedX Hospitality, founded by Anirudh Singhal, India’s leading specialist in professional bar design, engineering and manufacturing; and The Dram Attic, founded by Priyanka Blah, one of the global hospitality industry’s strategic advisors, have announced the launch of Popolare Systems.
Popolare Systems is a new platform dedicated to designing and manufacturing premium professional bar systems for the global hospitality industry. Each partner covers a different piece of the build. Antinori brings the workflow and design thinking that comes from running one of the world’s most talked-about cocktail bars. SpeedX brings two decades of engineering and manufacturing bars across India. The Dram Attic brings the relationships that connect hospitality brands, bartenders, venues and beverage companies. What they want to build is bar equipment that works hard, lasts and looks the part, made in India for the rest of the world.
Popolare Systems has been set up as a long-term platform for premium bar equipment, not a one-off product. The first collection introduces two flagship systems: Leone - The Signature Station, which is a refined take on the modern cocktail station, built around the way bartenders actually move behind a bar; and Apollo - The Grand Station, is the island-style flagship, made for the most ambitious projects on the board. Wider workspaces, integrated functionality and a more theatrical guest-facing profile suit venues where craftsmanship and performance are as visible as the drinks. Together, Leone and Apollo will establish the design language that will define future products within Popolare Systems.
Aman Group (no pic)
Shinsegae Group, one of South Korea’s largest retail conglomerates, and Oko Group, the international real estate development company led by investor and real estate developer, Vlad Doronin, announced a strategic partnership that will lead and develop luxury hotels and branded residences for Aman Group, including projects for its ultra-luxury brands Aman and Janu in South Korea and internationally, as well as pursue mixed-use commercial real estate development.
