Taste the First Breath of Spring
A New Culinary Narrative at Elements, inspired by Ciel Bleu

Where the sophisticated artistry of French technique meets the ephemeral beauty of the Japanese spring, Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok unveils its latest Guestronomic chapter, a sensory odyssey of craftsmanship and renewal.  Available from 20 March 2026, this new “Spring Guestronomic Journey” offers a masterclass in precision, where the refined principles of French cuisine are seamlessly infused with a Japanese soul.

This seasonal narrative serves as a tribute to the awakening of the earth, focusing on a curated selection of ingredients at their absolute peak. Handled with the signature craftsmanship, each dish translates the vibrancy of the spring harvest into a masterclass of technical precision and innate respect for the source.

The narrative of the “Spring Guestronomic Journey” is built upon a concept of exceptional products, where every element on the plate serves a deliberate, artistic purpose. This journey unfolds with a series of orchestrated movements that highlight the season’s most delicate treasures. The journey begins with the ‘Baigai Sea Snail and Kohlrabi,’ a composition brought to life by a vibrant green gazpacho and the lift of chimichurri, evoking the verdant landscapes of a spring awakening. This is followed by an elegant dialogue of flavours in the ‘Foie Gras Terrine with Sakura Leaf’ where the richness of the terrine is balanced by the natural sweetness of Amela tomato and the celebrated Amaou strawberry. Each plate acts as a canvas, showcasing the culinary team’s ability to harmonise disparate elements into a singular, polished experience.

The artistry deepens as the journey explores prized global harvests, featuring ‘White Asparagus from Loire Valley,’ paired with the oceanic indulgence of sea urchin and the bright, citrusy fragrance of Kabosu. Technical skill is further displayed in the ‘Hotaru Ika Squid,’ a complex layer of textures featuring Kaluga caviar, Iberico pork feet, and the nuanced sweetness of Awaji onion and corn. The journey reaches a refined peak with the ‘Shiro Amadai,’ where the delicate fish is complemented by the peppery notes of watercress, pickled myoga, and the earthy depth of Imka potato, embodying the restaurant’s commitment to precision and seasonal integrity.

The crescendo of the “Spring Guestronomic Journey” offers guests a choice of terrestrial excellence, featuring either the sophisticated ‘Toledo’s Venison from Torrecaza Farm’ or the opulent ‘Miyazaki Wagyu A4 from Arita Farm.’ These centerpiece dishes are framed by thoughtful accents like black bushukan lemon and egoma mustard, leading into a final act of sweet refinement. With the choice of a textured ‘Koshihikari Riz au Lait’ or the citrus-forward ‘Dekopon Orange’ with fig leaf ice cream, the experience concludes on a note of balanced elegance. From 20 March 2026, Elements, inspired by Ciel Bleu invites guests to partake in this bespoke dining journey, a polished and memorable celebration of spring that lingers in the memory like a classic masterpiece.

Guests are invited to experience this seasonal masterpiece through three distinct tasting journeys. The comprehensive 9-course ‘Mizu’ experience is available for Baht 7,300++ per person, while the 6-course ‘Chikyu’ experience is offered at Baht 4,900++ per person. For a more concise yet equally evocative evening, the 4-course ‘Ku-Ki’ experience is priced at Baht 3,700++ per person.

For those seeking bespoke flexibility, A la Carte options are also available between Wednesday and Friday. For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com

Five Reasons to Visit Kamalaya Now  Legendary wellness sanctuary continues to evolve as it enters its third decade

KOH SAMUI – Following its 20th anniversary year, Kamalaya Wellness Sanctuary enters its third decade with a renewed focus on innovation, longevity, and integrative wellbeing.

Set on the southern coast of Koh Samui, the sanctuary’s natural landscape of granite boulders, lush jungle canopies, and sweeping sea views forms an essential part of the Kamalaya experience, allowing guests to fully immerse in the restorative rhythm of the surroundings. Together, place and practice underpin Kamalaya’s long-standing approach, which brings ancient Eastern healing traditions into dialogue with contemporary Western medical research.

Kamalaya’s personalised wellness programmes are guided by a multidisciplinary team of experts, including naturopaths, Traditional Chinese Medicine practitioners, yoga teachers, fitness trainers, massage therapists, meditation specialists, and Life Enhancement Mentors. This integrated model allows the sanctuary to address both physical health and emotional wellbeing through tailored, results-driven journeys.

Kamalaya has expanded its programming and introduced new offerings designed to enhance modern lifestyles. These build on the sanctuary’s emphasis on preventative care, resilience, and long-term vitality.

With more than 80 international awards to its name, Kamalaya continues to set benchmarks in the wellness sector in 2026. Here are five reasons to visit now.

Cognitive House & Brain Enhancement programme

Launched in 2025, Kamalaya’s Cognitive House marks a decisive expansion into advanced brain health optimisation. Conceived as a sanctuary within a sanctuary, it delivers targeted, results-driven therapies including Neuro-Lymphatic Therapy, Neurofeedback, Neuromodulation and Transcranial Photobiomodulation, all integrated within the sanctuary’s holistic framework.

Building on this foundation, the Brain Enhancement programme offers a structured, personalised pathway to improved cognitive performance. The programme blends cognitive therapies, advanced IV infusions, fitness and movement practices, and holistic activities. Together, the Cognitive House and Brain Enhancement programme position Kamalaya at the forefront of integrative neuroscience-led wellness, supporting sharper focus, mental clarity and long-term brain health.

Sleep Enhancement programme

Kamalaya’s Sleep Enhancement programme reflects the understanding that restorative sleep underpins every aspect of long-term wellbeing. Designed to address both the symptoms and root causes of sleep disruption, the programme integrates sleep-supportive nutrition, herbal therapies, acupuncture, cognitive treatments and mind–body practices, alongside advanced therapies such as gentle brain stimulation and oxygen-based treatments including ozone and hyperbaric oxygen therapy. Together, these approaches calm the nervous system, rebalance brainwave activity, and support cellular repair.

Guests leave not only with improved sleep quality, but with practical tools and sustainable rituals that help maintain emotional balance and restorative rest long after their stay.

Personal Wellness Guardians: Guidance Beyond Your Stay

Kamalaya’s Personal Wellness Guardians are an extension of the global team and provide continuity of care before, during, and long after each stay. Offering personalised support across multiple time zones, these dedicated guides help guests prepare for their journey, navigate their on-site experience, and integrate new practices into daily life for up to a year after departure.

Radiant Bliss for Women’s Health at Every Stage of Life

First introduced in late 2023, Radiant Bliss supports women through key physical, emotional, and hormonal transitions. Grounded in personalised care, the programme begins with measuring essential health markers and integrates Traditional Chinese Medicine, tailored supplementation, somatic practices, and breathwork. It offers a nurturing framework for balance and renewal, supporting women from fertility and motherhood through perimenopause, menopause, and beyond.

Spiritual Practices and Inner Work

Rooted in ancient yogic and Vedic traditions, Kamalaya’s spiritual offerings (see flyer) provide space for reflection, renewal, and inner alignment. Guided by experienced spiritual teachers, guests can engage in practices ranging from private fire ceremonies and mantra chanting to meditation, Kriya Yoga, and traditional cleansing rituals. These one-on-one and small-group experiences support emotional clarity, spiritual grounding, and meaningful transition, offering tools that extend beyond the stay and into daily life.

For reservations and further information, please visit kamalaya.com, email reservations@kamalaya.com or call +66 (0) 77 429 800.

About Kamalaya

Kamalaya Wellness Sanctuary is a multi-award-winning haven nestled on the tranquil southern coast of Koh Samui, Thailand. Since 2005, Kamalaya has provided a nurturing environment for guests to reconnect with balance, vitality, and inner harmony. Integrating the wisdom of Eastern healing traditions with the science of Western medicine, Kamalaya offers personalised wellness programmes that support individual paths to lifelong wellbeing. Programmes include Detoxification, Gut Health, Sleep Enhancement, Movement & Strength, Emotional Resilience, and Longevity.

Namsu Shan Izakaya Officially Relaunches on Soi Sangchai, Bangkok Bangkok’s Late-Night Shan Izakaya Enters a New Neighbourhood for a Bold New Chapter

Namsu has officially unveiled its new home at Soi Sangchai in the Sukhumvit area, marking a significant new chapter for Bangkok’s only dedicated Shan Izakaya concept.

Positioned above Rangoon Tea House on Soi Sangchai, between Sukhumvit 38 and 36, Namsu embraces a more local rhythm within Sukhumvit: a place to gather late in the neighbourhood, to move upstairs for drinks, and to build community around shared plates and conversation as part of Bangkokians’ habitual, ritual drop-bys at their new favourite Shan Izakaya.

More than a relocation, the move to Soi Sangchai places Namsu within Thonglor’s rhythm, a district known for its long-standing izakayas and neighbourhood bars that thrive not on spectacle, but on repetition. Namsu positions itself not as a destination to be discovered once, but as a place to return to frequently, a familiar upstairs stop for dinner that turns into drinks, and drinks that stretch late into the night.

Unlike its sister concept Rangoon Tea House, which carries a defined cultural and daytime identity, Namsu occupies a different emotional space within the group’s portfolio for a looser, more experimental, and deeply rooted in late-night ritual. If Rangoon Tea House is structured and heritage-driven, Namsu allows for play, spontaneity, and expression.

At the heart of the evening was a menu that clearly defined Namsu’s Shan Izakaya identity. A vibrant Naamprik station opened the night, prepared by Culinary Director and Partner Chef Honey Rae Zenang, showcasing seasonal naampriks served with vegetables and tofu crackers, a nod to the freshness and preservation techniques that define Shan cuisine.

Chef Honey, who grew up in Shan State and developed her culinary career within the framework of Japanese drinking culture, brings together the warmth, spice, and fermentation traditions of her heritage with the convivial structure of izakaya dining.

Her menu for the launch featured dishes such as Chicken in Trouble, Pink Peanut Tofu, grilled seabass with Yunnan spices, squid ink pasta layered with Shan herbs and ikura, and a thoughtful onigiri programme including porcini and fermented crab roe variations. The evening concluded with Namsu’s playful Fish Sauce Cheesecake, a dish that captures the restaurant’s boldness.

The beverage programme was equally central to the experience. Hnin Pwint, the creative force behind Namsu’s mixology direction, presented a sequence of signature cocktails crafted for the relaunch, alongside highballs, fruit beers, and non-alcoholic options. Her drinks, including the Honey Please, Blood & Opium cocktails, reinforced the restaurant’s late-night spirit and commitment to a social, drink-forward atmosphere.

With an expanded beverage focus and a flexible shared-plates format, the restaurant caters to post-dinner gatherings, spontaneous visits, and extended nights out.

The late-night emphasis reflects a deliberate shift toward a more social, high-energy dining experience in Bangkok’s evolving evening landscape.

Namsu’s roots trace back to Shan State, a fertile highland region bordering Northern Thailand, Yunnan and Laos, where cuisine is defined by freshness, preservation, and layered acidity. Pickling, fermentation, and ageing are foundational techniques.

The original Namsu first opened in downtown Yangon in 2019. Its creation was serendipitous: founders Htet Myet Oo and Isabella Sway Tin were gifted 1,000 litres of aged Shan vinegar as a wedding present from one of their chefs. Finding it challenging to store the earthen clay pots, they decided to open Namsu. That vinegar, gifted from the heart, became the starting point and spirit of a restaurant built on community and neighbourhood conviviality.

The complete new Namsu menu officially launched in  March, introducing 10–12 new additions that further define the Shan-Izakaya direction. In addition to their extensive sake menu, Namsu also highlights fruit beers, highballs, and signature cocktails.

The relaunch follows recent recognition at BK Top Tables, where Namsu received the Best New Concept Award on February 25, 2026. Namsu was also inducted into the Koktail Magazine 2026 guide, reflecting Namsu’s growing recognition within Bangkok’s competitive dining scene. The recognition arrives at a moment of transition, as Namsu clarifies its identity not only as a culinary concept, but as a neighbourhood bar shaped by community.

As Bangkok’s late-night dining culture continues to evolve beyond formal restaurant experiences, Namsu’s upstairs setting offers an alternative casual, drink-forward, and built for lingering.

LOCATION & CONTACT

Namsu
2nd Floor, Rangoon Tea House
Soi Sangchai, Bangkok
Opening Hours: Open daily 5:00 PM – 1:00 AM
Kitchen last order: 11:30 PM
Last drink order: 12:30 AM
Reservations: https://www.sevenrooms.com/explore/namsushancuisinesakebar/reservations/create/search/
Tel: +66 (0)97-109-4699
Facebook/Instagram: Namsu Shan Izakaya

About Rangoon Tea House Group

Founded in Yangon in 2014 by Htet Myet Oo and Isabella Sway Tin, Rangoon Tea House (RTH) is a modern Burmese tea house concept that celebrates the multicultural heritage of Myanmar’s tea shop culture — a crossroads of Indian, Chinese, Shan, Kachin, Rakhine, and Burmese influences. Its culinary philosophy reimagines what traditional tea shops might serve today if their traditions had evolved over the last 50 years, blending historic recipes with contemporary techniques and presentation.

Over the years, RTH has expanded to landmark locations built with a strong commitment to sustainability and local craftsmanship, collaborating with Myanmar’s finest carpenters and artisans. Today, the group operates a flagship outlet in Yangon’s prestigious Golden Valley with an additional outlet at Junction Square Mall, and in Thailand, Bangkok’s Thonglor outlet stands as the group’s first entry into the international culinary scene with the opening of the  upcoming Rangoon Tea House IconSiam slated in November 2025. Sister concepts include Kominka Sake & Gyu Bar, Namsu Shan Izakaya, and ILA The Bottle Shop.

Internationally recognised by CNN, Forbes, Condé Nast Traveler, Financial Times, and BBC, RTH continues to champion Burmese cuisine and culture while nurturing local talent to create a brand of truly global quality.

Fusion Announces the Opening of Grand Royal Riverside Hue – Fusion Collection in One of  Vietnam’s Leading Heritage Destinations  The wellness-inspired hotel features 161 upscale rooms that reflect the rich heritage of Hue City and the Huong River.

Vietnam – Fusion announces the opening of Grand Royal Riverside Hue – Fusion Collection, a new luxury hotel located in the heart of Hue City in central Vietnam. The opening marks another milestone in Fusion’s successful expansion into some of the region’s most alluring destinations.

Set on the southern bank of the Huong River, adjacent to the iconic Truong Tien Bridge, the hotel, which opens to guests on March 14, boasts a prime riverside location within the UNESCO‑recognized heritage landscape of Vietnam’s former imperial capital.

Blending cultural heritage with contemporary hospitality, Grand Royal Riverside Hue delivers an immersive guest experience rooted in history, place and modern comfort. Hue is internationally recognized for its historic monuments, scenic river landscapes and enduring cultural significance.

Located at No. 02 Hung Vuong Street, the new hotel features two towers comprised of 161 guestrooms. Inspired by the Huong River, a defining symbol of Hue’s culture and history, the property is crafted around the concept “A Tale of Two Times,” blending the elegance of the past with the vibrancy of the present. The river serves as a picturesque backdrop and the unifying narrative thread guiding the hotel’s design and guest journey.

Architecturally inspired by Indochine elegance, the hotel reflects a period of cultural exchange that shaped Hue’s distinctive urban identity. Interiors are layered with natural wood and locally inspired materials, softened by jade-toned hues that evoke calm and balance. The result is a serene and elegant retreat that pays homage to the former imperial capital, where refined design details seamlessly bridge heritage character and contemporary comfort.

The hotel’s Jade & Ginger Restaurant serves a daily breakfast buffet and all-day dining, featuring authentic Vietnamese flavors such as bun bo Hue, pho and banh mi, alongside signature Hue specialties and selected European dishes and other cuisines.

Complementing the dining experience, The Amber Lounge is the hotel’s elegant lobby lounge and social hub. By day, it offers artisanal teas, freshly brewed coffee and light refreshments in a tranquil setting. In the evening, the space transitions into a refined bar presenting curated wines, signature cocktails and premium spirits.

In keeping with Fusion’s strong brand emphasis on health and wellness, the new hotel features Sả Spa (lemongrass) & Wellness with four modern treatment rooms staffed by experienced therapists who use locally sourced herbs and natural essential oils in treatments. The spa also integrates a fitness center, steam room and skincare and rejuvenation services, delivering a holistic relaxation experience.

In addition, the hotel includes meeting and event facilities suitable for corporate functions and MICE activities, with a capacity of up to 370 guests. A variety of flexible spaces, including co-working areas, lounges, reception spaces and elevated venues cater to the diverse needs of leisure travelers, business guests and event organizers.

Ms. Ha Tran, General Manager of the hotel, said: “In recent years, Hue has continued to strengthen its position as one of Vietnam’s most meaningful heritage destinations. With Grand Royal Riverside Hue – Fusion Collection, we are proud to introduce a riverside retreat that honors the city’s cultural legacy while embracing Fusion’s wellness-led hospitality. From design inspired by the Huong River to Sả Spa & Wellness and thoughtfully curated dining experiences, our goal is to offer guests a refined stay that feels unmistakably Hue, calm, restorative and deeply connected to place.”

Mr. Christopher Hur, Chief Executive Officer of Fusion Hotel Group, said: “Hue is one of those rare cities where history isn’t backdrop — it’s the whole point. Opening here is a deliberate move: it rounds out our Vietnam portfolio in a destination that demands authenticity. We’re not just adding keys; we’re planting a flag at a moment when travelers are increasingly seeking meaning alongside comfort — and we believe Fusion is uniquely positioned to deliver just that. Grand Royal Riverside Hue embodies everything that makes the Fusion Collection distinctive — a strong sense of place, wellness at its core, and experiences that couldn’t exist anywhere else.”

Room rates start from USD $130 per night, inclusive of breakfast for two guests. Celebrate our grand opening with 25% off stays until May 31, 2026. Book directly at https://fusion-collection.com/grandroyalriversidehue/ to enjoy this special offer.

Guests are invited to enhance their experience with the Fusionlife loyalty program, including extra benefits for spa, dining, rooms and more. Please visit: https://fusionhotelgroup.com/fusionlife/.

WORLD CHAMPION PASTRY CHEF MASANORI HATA PRESENTS AFTERNOON TEA AT THE AUTHORS’ LOUNGE
A limited-time residency at Mandarin Oriental, Bangkok from 26 March to 25 April 2026 brings Chef Masanori Hata’s pastry artistry to the historic setting of The Authors’ Lounge.

Mandarin Oriental, Bangkok welcomes World Champion Pastry Chef Masanori Hata, winner of the Coupe du Monde de la Pâtisserie, for a limited-time residency at The Authors’ Lounge, presenting an afternoon tea that showcases his signature artistry and delicate balance of flavour.

Available from 26 March to 25 April 2026, this special collaboration introduces guests to Chef Hata’s pastry creations through a selection of savouries, warm scones and desserts. Recognised internationally for his disciplined technique and thoughtful approach, Chef Hata brings his distinctive style to one of Bangkok’s most celebrated afternoon tea settings.

The experience begins with a sorbet course featuring Floating Island with Bourbon vanilla ice cream and sea-salted caramel, offering a gentle introduction to the afternoon tea that follows.

Guests may then enjoy a selection of tea sandwiches, including Boston lobster with tartare sauce, beef pastrami with potatoes and sour cream, yellow curry bread sandwich with celery heart and egg salad, smoked salmon with horseradish and cucumber, and coronation chicken salad with black olives.

The afternoon tea continues with warm plain and raisin scones, served with seasonal house-made jams and a choice of Devonshire clotted cream, mascarpone or butter.

Chef Hata’s pastry selection includes Lemon Mint Pie, Hazelnut Milk Chocolate Cake, Pistachio Griotte Cake, Apricot and Pistachio Macaron, Hazelnut Praline and Caramel Petit-Beurre Dulcey, and a Brioche Roll with Pear Compote and Jasmine Cream.

Served within the historic surroundings of The Authors’ Lounge, the experience reflects Mandarin Oriental, Bangkok’s long-standing connection with visiting culinary talents and the traditions of afternoon tea that have been part of the hotel’s story for generations. As Mandarin Oriental, Bangkok celebrates 150 years, the collaboration with Chef Masanori Hata continues the hotel’s tradition of welcoming distinguished guest chefs.

Afternoon tea is priced at THB 1,980++ per person, or THB 2,680++ per person including a glass of Champagne.

Afternoon Tea by World Champion Pastry Chef Masanori Hata will be available from 26 March to 25 April 2026 at The Authors’ Lounge, Mandarin Oriental, Bangkok.

For reservations or enquiries, please call +66 (0) 2 659 9000 or email restaurants-mobkk@mohg.com. For more information, visit mandarinoriental.com/Bangkok.

Les Morainières in Jongieux (Savoie) bestowed with Three Stars in the new selection of the MICHELIN Guide France & Monaco 2026 

• Les Morainières rises to the pinnacle and joins the ranks of Three Star restaurants
• The new roster highlights 7 new Two Star eateries
• 54 new One Star establishments testify to a vibrant culinary scene

Michelin proudly presents the restaurant selection in the 2026 MICHELIN Guide France & Monaco. Unveiled in the heart of the Principality of Monaco at a ceremony held at the Grimaldi Forum, the new cohort honors 1 new Three Star restaurant, 7 new Two Star eateries, 54 new One Star establishments and 14 locales championing an ethical approach to gastronomy.

In total, the selection of restaurants in the MICHELIN Guide France & Monaco 2026 recommends 668 Michelin starred establishments: 31 Three Stars, 84 Two Stars and 553 One Star, located all over the country.

The new selection highlights the remarkable vitality of the French and Monegasque gastronomic scene. Our inspectors were particularly surprised by the spirit of audacity of this new generation of chefs, who are opening deeply personal establishments all over France and Monaco. Often helmed by husband-and-wife teams, with refined pairings of sweet and savory flavors, and a great interplay between the kitchen and front-of-house, these personal ventures attest to the entrepreneurial momentum and local rooting that define gastronomy today. Restaurants that celebrate the local terroir while serving contemporary and international cuisine; this diversity underscores how restaurants are, now more than ever, essential hubs of openness, connection and togetherness”, hails Gwendal Poullennec, MICHELIN Guide international Director.

Les Morainières in Jongieux (Savoie) joins the family of Three MICHELIN Star establishments 

Since 2005, when Michaël Arnoult and his wife Ingrid opened Les Morainières, their restaurant has continually asserted itself as one of the finest gastronomic expressions in the Savoie foothills. Set at the heart of an unspoiled landscape and perched high in the hills, the establishment is now home to the couple’s Three Star locale. Ingrid, with the grace of a seasoned host, ensures a harmonious experience, while the chef serves dishes that are intrinsically linked to the region.

A graduate of Montargis Hotel School, Michaël Arnoult has forged a solid track record both in France and overseas, particularly in England and at Les Flocons de Sel in Megève, where he worked as Sous-Chef to Emmanuel Renaut. This decisive moment cultivated his appreciation of the mountains and guided him towards a culinary expression engineered as an ode to the products and to those who nurture them each day. Determined by the seasons, his dishes bear witness to a deep attachment to Savoie and its artisanal producers.

To elevate the experience, the guest house, set within a former farm house in Saint‑Pierre‑de‑Curtille, boasts six inviting bedrooms. An ideal setting for fully embracing the spirit of the area and the peace and quiet of the surrounding mountains.

In total, the MICHELIN Guide France & Monaco recommends 31 Three Star restaurants.

7 new Two Star establishments 

This year, seven restaurants are honored with a second MICHELIN Star. Each reflect a strong local connection, with regional products taking pride of place in their dishes. They feature a modern approach, where technique is harnessed to produce a cuisine that is both clear and precise.

In Charolles, personifying 21^st century hospitality, Frédéric Doucet is an instinctive chef with deep local roots who is deeply bound to his Burgundy homeland. Trained in the most prestigious establishments (Bocuse, Pierre Orsi, Troisgros) he returned to the family-run hotel in the late ‘90s and took over definitively in 2007. He transformed the former Hôtel de la Poste into a warm and contemporary address with a gastronomic restaurant and an authentic regional bistro located just opposite. With his 50^th birthday later this year, Chef Doucet crafts modern Burgundian cuisine with his two menus: “Exploring Charolais Beef”, which pays a vibrant tribute to the iconic regional breed, while “The Burgundian Experience” is dedicated to the region as a whole.

After its first Star, awarded in 2025, Bulle d’Osier in Langres reaches a new milestone: the restaurant helmed by Valentin Loison and his young team, has already obtained its second Star. Their cuisine stands out for its imagination and profound regional rooting: a rigorous selection of local products, Saone River-caught fish and contemporary takes on regional traditions. This signature is made even more exceptional thanks to the kitchen garden and greenhouse, which serve as the team’s creative engines. In front-of-house, Sommelier Anaïs Bercegeay offers an outstanding experience with exacting pairings, both with and without alcohol.

In Paris, Hakuba, which opened in March 2024 within the Cheval Blanc, has clinched a second MICHELIN Star this year. The restaurant brings together three chefs with complementary expertise: Takuya Watanabe, hailing from Hokkaido, masters the art of nigiris and traditional Japanese techniques; Arnaud Donckele lends his technical precision to sauces and hot dishes – the signature of his cuisine, while Maxime Frédéric, Chef Arnaud Donckele’s faithful collaborator, mirrors this rigor in his deeply personal sweet score. Together, they present a six-handed Omakase collaboration that combines Japanese tradition with contemporary inflections.

In Reims, Arbane earns its second MICHELIN Star in just two years; a meteoric rise for this locale that opened in 2024 headed by Philippe Mille. The cuisine proposed is rooted in the heritage of the Champagne region and draws on the classical techniques that have defined the career of this Meilleur Ouvrier de France Chef. It showcases formidable precision and a particular gift for elevating seafood. This year, the restaurant also receives the Passion Dessert distinction for the work of Arnaud Beck, whose creations express all of his technical command, coupled with a minimalist style.

In Paris, Virtus, helmed by Frédéric Lorimier, serves sublimely delicate contemporary cuisine, where each dish reveals impeccable technical mastery acquired in particular during the many years he spent working alongside Arnaud Donckele at La Vague d’Or – Cheval Blanc St-Tropez. The young team showcases exceptional produce that is crafted with razor-sharp precision. Camille Gouyer, who received the MICHELIN Service Award accolade in 2026, provides attentive and polished service.

Alliance in Paris, a discreet Parisian locale with only seven tables, continues its vertical trajectory under the leadership of Japanese Chef Toshitaka Omiya, who crafts modern and flawlessly executed cuisine combining French classics with Japanese touches, while Shawn Joyeux’s exemplary service rounds off the experience.

In Ville-d’Avray, Le Corot shines a light on ingredients from the Île-de-France region through the modern cuisine of Rémi Chambard, who has been at the helm since 2012. He proposes set tasting menus, served in several courses, which place an onus on the diversity of local flavors. This year, the restaurant was also presented with the Passion Dessert Award, thanks to the tireless work of Pastry Chef Baptiste Vial, who recently launched Teatime at the Étangs de Corot, an ode to the region’s treasures.

In total, 84 restaurants are recommended with Two MICHELIN Stars in the 2026 selection of the MICHELIN Guide France & Monaco.

54 restaurants, located throughout France, earned their first MICHELIN Star, including 30 establishments who made an immediate entry into the selection. 

The stellar selection of One Star restaurants in the MICHELIN Guide attests to the extensive groundwork carried out by the team of inspectors, who travel the length and breadth of the country looking for restaurants deserving of particular attention. Of the 54 newly distinguished eateries, 30 are entering the Guide for the first time with an inaugural MICHELIN Star. This vibrancy can be seen France-wide, although some regions are witnessing particular dynamism, such as ProvenceAlpesCôte d’Azur, AuvergneRhôneAlpes, the Grand Est and ÎledeFrance.

Through these discoveries, certain patterns are taking shape: new stories are being written, a focus on celebrating local regions is growing even stronger and the rebirth of iconic restaurants continues to shape the gastronomic landscape in both France and Monaco.

At Chalet Flachaire, in Abondance, Chef Thomas Flachaire guides diners through an intentional narrative progression: purposefully enigmatic dish titles including, “Blossoming Féra” and “Zesty Beef” punctuate the multi-course voyage, in which textures, flavors and technique are in constant dialogue.

At Mandibule, in the Drôme Department, each day Maxime Szczepaniak composes a mystery menu which is determined by ultralocal sourcing within a 12-mile radius, ensuring each meal has an almost visceral coherence with its immediate natural environment. In Lyon, Bastian Ruga, who helms Circle, embraces a culinary style where North African, Asian and Lyonnaise influences blend in a surprise menu which evolves with the seasons.

In Paris, Irwin Durand, the chef-owner of Irwin, crafts a mystery menu with remarkable clarity, based on rigorous classical techniques, while HANADA, in Paris’ 7^th district, presents a flawless Omakase experience guided by Chef Masayoshi Hanada, in which every cut and seasoning are governed with ceremonial precision.

Metz is not to be outdone with Timilìa, which offers a thematic voyage showcasing artisanal pasta, led by Olivier Parise. He whisks diners away on a tasting itinerary that unfolds as a progressive discovery of shapes and textures.

At the heart of each of these restaurants, the sense of surprise is expertly balanced: the chefs offer a glimpse of a guiding thread through a storytelling approach and highly personal cuisine.

In this new cohort honored with One Star, the local region becomes a true culinary framework, influencing both the tempo of the culinary offering and its pairings. Throughout the selection, these establishments champion a cuisine that is seasonally-driven, where products take price of place and where local roots set the tone.

At Garrigue in Ansouis, Chef Nicolas Seibold draws inspiration from the abundance of the Provençal landscape (vegetables, flowers, oil and local meat) to compose a menu with a structure naturally defined by the seasons. In Le Lavandou, L’Oursin, within Hotel Les Roches, nurtures a strong coastal identity under the aegis of Chef Antoine Gras, who elevates coastal fish, citrus fruits and Mediterranean herbs.

In Marseille, Auffo places the sea at the heart of its culinary expression. Chef Coline Faulquier works directly with Vallon des Auffes fishermen, crafting a cuisine where the freshness of the daily catch rubs shoulders with subtle botanical notes. After eight years spent working alongside his mentor, Marcel Ravin, with whom he went from Commis to Sous-Chef, Chef Selim M’Nasri is working at Épicentre in Nice to develop a cuisine that brings local plants and seafood to the fore. Spices take center stage: lending momentum to the dishes while never masking the central ingredient.

Further north in the Dauphiné area, Maltacina, cofounded by Kevin Mangione, Lunis Chaïb and Théo Doumecq, champions a well-defined mountain identity; serving vegetables, cheeses and plants from the surrounding area to create a modern menu that reflects the local landscape. In Colomiers, Maison Pellestor Veyrier, helmed by Chef Quentin Pellestor-Veyrier, who was also honored this year with the MICHELIN Young Chef Award, expresses his appreciation of the Occitan region, highlighting local culinary specialties and the great diversity of exceptional products meticulously sourced throughout the region.

In Toulouse, Agapes proposes the fresh and expressive cuisine of Chef Arnaud Darbas, with his partner Virginie Béziaud in front-of-house. Inspired each day by local produce and regional markets, Agapes, which opened in 2023 and which is the couple’s first venture, is already asserting a clear and generous identity.

Finally in the Jura, La Table du Grapiot, led by Chef Vivien Sonzogni and with Noémie Paris in front-of-house, offers numerous homages to its local region (wines, cheeses and vegetables from the plains) in a menu brimming with sincerity.

This year again, the French culinary landscape is witnessing a series of revivals, where storied establishments are enjoying a renewed lease of life and a new identity, spearheaded by committed chefs.

In Dijon’s Antiques district, La Maison des Cariatides, set within a 17^th century edifice, is experiencing a rebirth. Taken over in 2024 by Vincent and MarieCécile Gomis, the establishment now presents a four-handed menu that is elegant, modern and defined by skillful flavor pairings.

In Lyon, Les Loges has reopened within the Hotel La Cour des Loges after thirty months of renovation works. Chef Anthony Bonnet, a mainstay for over two decades, offers a unique, multi-course menu. Gourmets will enjoy delectable cuisine with botanical notes that showcases regional produce in a spectacular Florentine courtyard beneath a glass canopy.

In Paris, Maison Ruggieri Palais Royal, led by Martino Ruggieri, is revitalizing the former Palais Royal Restaurant with masterfully executed cuisine. Expertly crafted sauces offer pairings that will surprise diners and offer a moment of sheer enjoyment. In Toulouse, L’Écorce with Bertrand Millar, has breathed fresh life into a former bistro with pared-back seasonal menus, while in Monaco, Robuchon Monaco honors the Master’s memory in redesigned surroundings.

Together, these establishments point to the same desire to preserve a venue’s heritage without trapping it in time, rekindling locales that are deeply rooted in the French gastronomic legacy.

In total, the MICHELIN Guide France & Monaco recommends 553 One Star establishments.

14 new establishments reflect the future of gastronomy.

Fourteen new restaurants are helping to define a new approach to gastronomy.

Through their choices – selection of products, respect for seasonality and partnerships with producers – these restaurants are providing a glimpse into a different way of cooking and approaching dining. Together, they personify an ever-changing gastronomy: authentic and offering alternative models for the industry.

Over 100 establishments are now commended for these responsible practices.

Mandibule – Alixan – Drôme

La Table de Christophe Hay et Loïs Bée – Ardon – Loiret

Ressources – Bordeaux – Gironde

NYD – 48° Nord – Breitenbach – Bas-Rhin

Origines – Le Broc – Puy-de-Dôme

CIBO – Dijon – Côte-d’Or

Chez Jeannette – Flassans-sur-Issole – Var

Le Jour du Poisson – Île d’Oléron / Saint-Denis-d’Oléron – Charente-Maritime

Bulle d’Osier – Langres – Haute-Marne

Datil – Paris 3^rd district – Paris

La Borie – Paris 15^th district – Paris

Rolland – Plourhan – Côtes-d’Armor

GAIA - Manoir de la Mortière – Les Sables d’Olonne – Vendée

Maltacina – Saint-Théoffrey – Isère

4 Special Awards were presented and 10 new establishments were added to the Passion Dessert selection 

The MICHELIN Sommelier and Service Awards pay tribute to talented individuals who refine dining experiences that remain etched in the memory. The MICHELIN Young Chef and Mentor Chef Awards meanwhile, celebrate the blossoming of new talents while honoring those who are passing on their expertise.

The MICHELIN Sommelier Award 2026, presented by Nude Glass, distinguished two Sommeliers with a remarkable track record. Hailing from an Alsatian wine-growing family, Anne Humbrecht, the head Sommelier at La Table du Gourmet in Riquewihr, trained at the heart of the region’s most prized terroir. In a departure from the norm, on her wine list, vintages are categorized based on soil type. Her in-depth knowledge and technical mastery were praised by our inspectors. Anne Humbrecht also offers an outstanding choice of wines by the glass, served in several sequences to ensure an ideal tasting temperature – a testament to the focus she places on the finer details.

Edmond Gasser, Sommelier at restaurant Pic in Valence since 2021, honed his craft at iconic establishments such as Le Beau-Rivage Palace in Lausanne and George V in Paris. At Pic, he builds his menu around timeless classics such as Burgundy crus, while proposing hidden gems from lesser-known producers. Moreover, he has created alcohol-free food and wine pairings that particularly impressed our inspectors, showcasing botanical infusions and clarified extracts (fruits, vegetables and herbs), creating a veritable sensory and flavor-driven experience that is perfectly aligned with the chef’s cuisine.

The MICHELIN Service Prize 2026 was presented by San Pellegrino to Camille Gouyer, who manages the Michelin starred restaurant Virtus in Paris. Camille embodies warm and refined hospitality which defines the identity of this secluded address. Prior to joining Virtus in 2021 with her partner, Chef Frédéric Lorimier, Camille honed her eye for detail at exceptional establishments including La Vague d’Or – Cheval Blanc St-Tropez, where the duo worked alongside Chef Arnaud Donckele – a pivotal experience for their shared vision of service. In this retrochic setting, Camille manages her team with grace and sincerity, offering considerate service imbued with authenticity. She skillfully showcases her partner’s cuisine. Her elegance and understated manner particularly appealed to our inspectors.

The MICHELIN Guide shines a light on Marco Tognon, Manager of the restaurant Les Ambassadeurs by Christophe Cussac within the Hotel Metropole MonteCarlo. Marco personifies meticulous, elegant and deeply human service. With an international career shaped by tenures in prestigious establishments in Paris, London and Rome, Marco Tognon has made a name for himself as a professional shaped by rigorous standards and a keen eye for detail.

The MICHELIN Young Chef Award was presented by METRO to Quentin Pellestor-Veyrier (Maison Pellestor Veyrier in Colomiers), who perfectly embodies the new generation of chefs who combine technical skill, a commitment to local roots and an entrepreneurial outlook. Having honed his craft in iconic establishments, Quentin built an uninhibited culinary identity that is deeply rooted in the heritage of Occitanie. From his auspicious beginnings to opening his own restaurant, his career exemplifies deliberate progression, guided by transmission, respect for local produce and a constant quest for emotion in every dish. Aged 32, he is solidifying his own style and is bridging the gap between regional heritage and contemporary gastronomy.

The MICHELIN Mentor Chef Award presented by Président Professionnel, paid tribute to Chef Pierre Gagnaire for his illustrious career characterized by audacity, exacting standards and a resolutely personal vision of gastronomy. Now approaching his 76^th year, (April 8, 2026), Pierre Gagnaire is still a visionary and a model of generosity and open-mindedness for a number of chefs. His hallmark is flavor pairings that are sometimes unconventional but always carefully considered. His “satellite” dishes turn each meal into a celebration.

First distinguished with Three Stars in 1993, he has helmed iconic restaurants worldwide from Paris to Shanghai, London and Dubai. His poetic and emotional cuisine transcends cultural and culinary borders.

But Pierre Gagnaire is also a visionary mentor, teaching a generation of chefs to think beyond convention. For him, cuisine is a living art, where learning and transmission are essential. He imparts technical mastery while allowing students room for expression, showing them the importance of being able to feel, interpret and reimagine. He teaches them to transform failure into a creation in their own likeness, with a focus on product integrity, innovation and audacity. A prolific number of renowned chefs have passed through his kitchens.

This year, ten new establishments joined the Passion Dessert selection, supported by Valrhona since 2019. Composed by the MICHELIN Guide inspectors, this selection shines a light on establishments that place desserts at the heart of the gastronomic experience, recalling their key role in producing a memorable meal.

In Paris, Coline Doussin, Pastry Chef at Bellefeuille – Saint James Paris, proposes a deeply elegant dessert menu, combining finesse and precision. Of her signature creations, the Comice pear stands out in particular, elevated with a cascara cream, pain perdu brioche and pear sorbet; a combination that immediately won the inspectors over.

In a different vein, Tessa Ponzo, Pastry Chef at Irwin, unfolds a unique sensibility, forged through her experience in prestigious establishments such as Pic, La Vague d’Or – Cheval Blanc St-Tropez and Marsan. In particular, her subtle play on vanilla and miso attests to her capacity to blend tradition with boldness.

At La Table de Pavie in Saint-Émilion, Tom Berger pays tribute to strawberries. He presents the emblematic fruit in a variation that combines fresh strawberries with a version cooked in Pineau des Charentes, served with a red wine granita, offering an experience as fresh as it is flavorful.

Finally in Reims, Arnaud Beck, present since the opening of Arbane in 2024, fuses classicism and mystery in his creations. His dessert, Les Fraises de Vertus, featuring a Breton shortbread with strawberry confit, conceals beneath its surface a slowly confit strawberry tartare, offering a flavor explosion to captivate and delight the palate.

The 6 other new Passion Dessert establishments are:

Maison Pellestor Veyrier (Colomiers), William Frachot (Dijon), La Chabotterie (Montréverd), Maison Rostang (Paris 17), Maison Decoret (Vichy) and Le Corot (Ville-d’Avray).

Practical information: 

All of the recommendations in the MICHELIN Guide France & Monaco are available now on the MICHELIN Guide website and mobile app. The print edition will be available in all good French bookstores from March 20, priced at €35.

The MICHELIN Guide France & Monaco 2026 at a glance:

More than 3,000 restaurants recommended, including

– 31 Three MICHELIN Star restaurants, of which 1 new addition;

– 84 Two MICHELIN Star restaurants, of which 7 new additions;

– 553 One MICHELIN Star restaurants, of which 54 new additions;

– 430 Bib Gourmand restaurants, of which 75 new additions.

THE REUNION RETURNS
1-Michelin Star Signature Bangkok and Executive Chef Thierry Drapeau welcome Michelin chef friends for the fourth edition of THE REUNION. This year’s 3-night event features four renowned Michelin chefs, a collaborative 8-course menu with wine, and spectacularly fusion of flavours from France, Mexico, Singapore and Thailand 

1-Michelin Star Signature Bangkok Restaurant is thrilled to announce the return of The Reunion, taking place on 2-4 April, 2026 at Signature Bangkok. The Reunion 4.0 is the fourth edition of The Reunion, an annual gastronomy experience which brings together top Michelin starred chefs from different backgrounds to create a unique tasting menu.

Headlining this year’s event are Chef Thierry Drapeau from France and Thailand; Chef Naatali Jean Baptiste from France;  Chef Enrique Casarrubias from France and Mexico; and, Chef Laurence Tan from Singapore. Together, the chefs represent French, Mexican, and pan Asian cuisine—three distinct culinary traditions. Each chef will contribute two courses to an 8-course menu, creating a tapestry of bold, innovative flavours over three evenings of incredible gastronomy.

The Reunion 4.0 will be held at 1-Michelin Star Signature Bangkok, situated on the 11th floor of VIE Hotel Bangkok – MGallery Collection with stunning city skyline views. The 8-course menu with mini wine pairings is offered at THB 6,800++, and limited seats available. Guests are encouraged to book early via  https://shorturl.at/uT9jW

REUNITING MICHELIN FRIENDS & GLOBAL FLAVOURS

Signature Bangkok Executive Chef Thierry Drapeau founded The Reunion series in 2022 to gather his chef friends and colleagues for a collaborative, concept-driven gastronomy experience. The series has been a resounding success and is one of Bangkok’s most anticipated culinary events.

The Reunion 4.0 celebrates the ‘multinational universe’. Each chef will contribute courses to the menu, infusing the experience with their unique local and global perspectives. For this year’s edition, Chef Thierry invited chefs representing France, Mexico, and Asia. Although each chef is from a distinct culinary background, they are long-term friends and colleagues. They are excited to reunite at Signature Bangkok and participate in this first-ever collaboration.

MEET THE CHEFS of THE REUNION 4.0

On three consecutive nights, from 2-4 April, The Reunion 4.0 will feature an 8-course menu with mini wine pairings. Each chef will oversee two courses, bringing to the table their unique flavours and stories.

Chef Thierry Drapeau — France & Thailand

Chef Thierry leads the culinary vision at 1-Michelin star Signature Bangkok, where he continues to shape and evolve his innovative modern French and floral cuisine. Chef Thierry’s “cuisine of the soil” approach emphasises terroir, premium, story-driven ingredients, and stunning presentations. Chef Thierry’s first restaurant Logis de la Chabotterie, in Saint-Sulpice-le-Verdon, Loire Valley, held on to its 2-Michelin star status for nine consecutive years. Always keen to develop his skills and collaborate with others, Chef Thierry began the Reunion gastronomy series in 2022.

Chef Jean-Baptiste Natali — France

A distinguished French chef renowned for his innovative approach and commitment to sustainability, Chef Jean-Baptiste is one of Chef Thierry’s oldest friends. At 27 years of age, he became the youngest chef in France to earn a Michelin star—an accolade he has proudly maintained for 23 years. Chef Natali’s cuisine style is rooted in authentic French culinary techniques, characterized by meticulous attention to detail and a deep respect for ingredients. With over three decades of international experiences, Chef Natali brings a broad range of global influences, creating a unique and innovative dining experience.

Chef Laurence Tan — Singapore 

Chef Laurence is the Executive Chef at 1-Michelin Star JAG, a contemporary French restaurant in Singapore. Chef Laurence’s style of cuisine marries classic French techniques with an innovative approach to flavour and presentation. At JAG, Chef Laurence approached the restaurant’s vegetable-centric approach by enhancing French techniques, highlighting bolder flavors, and adding subtle local influences. Chef Laurence’s pioneering work on plant-based cuisine deeply impressed Chef Thierry, who immediately invited the Singapore-based chef to be part of The Reunion 4.0. This is Chef Laurence’s first time participating in a culinary event in Thailand.

Chef Enrique Casarrubias — México

Originally from Mexico City, Chef Enrique Casarrubias calls Paris home. He is the founder and head chef of 1-Michelin Star OXTE, which is the first French-Mexican fine dining restaurant to receive a Michelin star. Chef Enrique style of cuisine that merges the warmth of Mexican tradition with French haute cuisine. Childhood flavours of spices, chiles, and herbs are reimagined through the lens of French training, and each plate is an attempt to find harmony between his two worlds. Chef Theirry was first introduced to Chef Enrique through mutual friends, and the two bonded over shared pursuit of depth, complexity, and elegance in the kitchen.

THE REUNION 4.0 | GLOBAL FLAVOURS : THE DETAILS
2, 3, and 4 April 2026
6:00 to 10:00 PM  | THB 6,800++
Early Bird 10% OFF when booking before 15 March.
**Limited Seats Available
Book now > https://shorturl.at/uT9jW
Add us on LINE >https://lin.ee/J9ewZ9z 

A Royal  Summer Tradition  Revisited Khao Chae at  Mandarin  Oriental, Bangkok  Available from 16 March to 15 May 2026
At The Mandarin Oriental Shops – Siam Paragon | Gaysorn Village | The Emporium | Park Silom

As Thailand enters the warm months, Mandarin Oriental, Bangkok marks the season with the return of Khao Chae, one of the Kingdom’s most cherished summertime dishes. Long associated with the Thai summer and the Songkran season, this refreshing dish offers a moment of respite from the heat while celebrating the traditions of Thai cuisine.

Khao Chae traces its origins to the royal courts of Siam, where jasmine rice immersed in chilled floral water was served alongside carefully prepared condiments. The dish became a seasonal ritual, offering refreshment, while the accompanying savoury condiments demonstrated the intricate balance and skill that define Thai cuisine.

At Mandarin Oriental, Bangkok, this tradition continues with careful attention to preparation and presentation. For this year’s edition, Chef Pom Phatchara presents a rendition inspired by recipes passed down through generations.

Jasmine rice chilled in floral water is served with a selection of traditional accompaniments, each prepared to complement the dish’s refreshing character. Hand-carved seasonal vegetables complete the presentation, reflecting the attention and technique that shape this classic Thai dish.

Guests may choose from two presentation formats:

Khao Chae Classic Box
Prepared for one person, suitable as a seasonal treat or thoughtful gift. The celadon-toned box features an illustration inspired by the historic fa?ade of Mandarin Oriental, Bangkok.
THB 1,295 net

Khao Chae Pinto Set
Presented in a traditional tiffin pinto within a carrying case, this set for two offers a sharing experience rooted in Thai custom.
THB 2,890 net

Both sets are available at the following Mandarin Oriental Shops across Bangkok until 15 May 2026:

• The Mandarin Oriental Shop – Siam Paragon
• The Mandarin Oriental Shop – Gaysorn Village
• The Mandarin Oriental Shop – The Emporium
• The Mandarin Oriental Shop – Park Silom

As Mandarin Oriental, Bangkok celebrates 150 years of hospitality, Khao Chae reflects the living traditions that continue to shape the hotel’s culinary identity, where heritage is shared through dishes that remain part of Thailand’s seasonal table.

For more information or to place an order, please contact:
Mandarin Oriental, Bangkok
Tel: +66 (0) 2 659 9000
Email: mobkk-moshop@mohg.c

The St. Regis Bangkok Elevates City Summer with Coastal Flavors, Signature Sweets & Poolside Serenity Discover our new signature cake collection, indulge in the EPIC Dinner,  Signature Sunday Brunch, and find your sanctuary by the pool.

This March, The St. Regis Bangkok invites guests to embark on a journey of refined indulgence. Highlighting the month is the introduction of our new Executive Pastry Chef, Nina Sanda Win, whose MICHELIN-starred expertise brings a fresh, German-French perspective to The Lounge. Complementing this debut is the return of our famed EPIC Dinners at VIU and a crustacean-focused Signature Sunday Brunch, promising a month filled with gastronomic excellence and sophisticated relaxation.

A New Exquisite Sweet Collection by Executive Pastry Chef Nina Sanda Win

Introducing an exquisite new collection by German-Burmese Executive Pastry Chef Nina Sanda Win, who brings a distinguished MICHELIN-starred background to our kitchen. Drawing from her mastery of French technique and inspired by seasonal ingredients, Chef Nina translates her culinary memories into seven signature cakes. Each creation showcases a meticulous balance of flavors, transforming ingredients such as Raspberry, Coconut, Pomelo, Yuzu, and Quince into a variety of captivating textures. Indulge in her signature Raspberry White Chocolate, featuring a vibrant raspberry compote and silky crémeux designed to elevate the fruit’s natural acidity, perfectly balanced with a delicate white chocolate mousse. Other highlights include the Coconut Passionfruit Choux, Pistachio Quince Cake, Yuzu Meringue Tart, and the rich Chocolate Buckwheat Entremet.

Price: Starting from THB 180++
Time: 7:00 AM – 9:00 PM
Venue: The Lounge, Level 1

EPIC Dinner

Enhance your weekend with an intimate Saturday night dinner at VIU. Enjoy a curated menu of à la minute dishes prepared at our live stations overlooking the Bangkok skyline, accompanied by attentive service from our dedicated team. Highlights include a premium Seafood Tower, Wagyu Beef Picanha, and seasonal pastas like Homemade Beef Cannelloni and Roasted Pumpkin Orzotto. Guests can choose from a range of freshly prepared mains, including one whole Grilled Boston Lobster Tail per person and Australian Lamb Rack, followed by a grand finale of Homemade Crepes and a decadent Chocolate Fountain.

Date: March 1-31, 2026
Time: 6:00 – 10:00 PM
Venue: VIU, Level 12
Price: THB 3,200++ per person
Add free-flow wine for THB 2,000++ per person
Add free-flow champagne for THB 3,700++ per person
Online Booking: https://stregisbangkok.co/EpicDinner26

Signature Sunday Brunch featuring Crustaceans

Experience the ‘Sweetness of the Sea’ this March at VIU’s Signature Sunday Brunch. Our new menu explores the versatile flavors of Shrimp, Crab, and Lobster through a unique Thai-Western lens. From Homemade Lobster Tortellini, Avocado, Yuzu and Crab Salad, and River Prawn Risotto to our signature Shrimp Pad Thai, every dish is crafted to perfection. Alongside an all-you-can-eat selection of Grilled Boston Lobster Tail, Wagyu Beef Striploin, and Australian Lamb Rack, guests can enjoy a Sturia French Caviar Trolley, Foie Gras Crostini, and freshly made pizza. End your journey on a sweet note with our tableside Tiramisu and our assorted dessert station.

Date: March 1-31, 2026
Time: 12:30 – 3:30 PM
Venue: VIU, Level 12
Price: THB 3,800++ per person, Including non-alcoholic beverages
Add free-flow wine for THB 2,000++ per person
Add free-flow champagne for THB 3,700++ per person
Online Booking: https://stregisbangkok.co/SundayBrunchMarch26

Pool Day Pass

Leave the city behind and ascend to a tranquil 15th-floor sanctuary at The St. Regis Bangkok, framed by sweeping views of the Royal Bangkok Sports Club golf course. Unwind poolside at your own pace, take a refreshing dip, settle into a sunlit lounger, and enjoy a perfectly chilled drink as the day slows down. With dining credit included and additional savings on poolside bites, it’s an effortless escape designed for pure relaxation.

Date: Now – August 15, 2026
Time: 7:00 AM – 9:00 PM (Pool Bar: 11 AM – 8:00 PM)
Venue: Swimming Pool, Level 15
Price: THB 1,200++ per person for one-day pool access
Includes: THB 800++ dining credit and 20% off additional poolside dining.
Online Booking: https://stregisbangkok.co/PoolDayPass

Cocktails, Tapas, and Friends
March Edition

The March edition of Cocktails, Tapas, and Friends turns up the energy with a bold celebration of collaboration across Asia’s bar scene, bringing Hong Kong’s most exciting talents to The St. Regis Bar Bangkok for an elevated Sunday takeover of cocktails, tapas, and music. We welcome Quinary (No. 91, Asia’s 50 Best Bars 2025) and Tell Camellia (No. 97, Asia’s 50 Best Bars 2024), with Sovit Gurung, Bar Manager of Tell Camellia, alongside Kai Ng, Bar Manager of Quinary. In the kitchen, Chef Andrew Martin of Fatboy Izakaya joins forces with our culinary team to create refined tapas designed to complement every pour, while DJ Decantes sets the mood with a vibrant, sophisticated soundtrack. An à la carte menu will also be available for guests who prefer to order individually with cocktails.

Date: Sunday, March 29, 2026
Time: 1:00 – 4:00PM
Venue: The St. Regis Bar, Level 12
Price: THB 1,999 net per person, includes free-flow cocktails, wine, beer, soft drinks, and tapas
Early Bird: THB 1,699 net per person for bookings made before March 22
THB 4,199 net per person, includes free-flow Champagne, cocktails, wine, beer, soft drinks, and tapas
Online Booking: https://stregisbangkok.co/CTFMarch26 

For reservations and further information, guests can call +66 2207 7777, email fb.bangkok@stregis.com, visit www.marriott.com/en-us/hotels/bkkxr-the-st-regis-bangkok/dining/

Sun-Soaked Beach Club with Distinct Ibiza Mood Celebrates First Anniversary

PATTAYA – LAY Beach Club, which has already established a reputation as “the place to be” on Pattaya’s shoreline, is gearing up to celebrate its first anniversary with Spanish flair and fare.

Situated on Beach Road on the Gulf of Thailand’s east coast, the vibrant venue will host “Sabores del Mar “(Flavours of the Sea”) on Saturday, March 14, from 6-10pm.

The club will welcome chefs William Stringfellow, Juan Ignacio “Nacho” García Racionero and Lluis Cantons from Meliá Pattaya Hotel, INNSiDE by Meliá Bangkok Sukhumvit and Meliá Koh Samui respectively to showcase Spanish tapas and Mediterranean dishes at an array of live stations during the event.

Following sunset sangria and canapes, the chefs will serve the likes of patatas bravas (spicy potatoes), paella de Marisco (seafood paella), gambas al ajillo (Spanish garlic shrimp), and fideua capellini (Spanish angel hair pasta) paired with Spanish bubbles, white, and red wines.

The evening’s entertainment will be underscored by a 20-minute fire show packed with high-impact tricks and choreography. The celebration’s dress code is “blue and white sunset chic”.

“Overlooking Pattaya’s strand, LAY Beach Club is a fitting venue for Sabores del Mar, a tribute to Spain’s unique way of life, where we celebrate spectacular sunsets, delectable Spanish cuisine, and chilled out entertainment,” said LAY Beach Club’s manager Ruszel Gadiano.

Local hospitality leaders and members of the Spanish Chamber of Commerce will join the beach club’s regular diners and guests staying at Meliá Pattaya Hotel to celebrate the occasion. The event is open to the public and priced at THB 999 per person including the buffet food stations and free-flow beverages. Tres Monos, IWS Independent Wine and Spirit, Blackbird, B-delicious and Italasia will support the beverage list.

The beach club’s ‘la flor y nata” is the “hydro bar”, an elegant cocktail pool where the water’s surface appears to seamlessly merge with the ocean. Dotted with submerged loungers, the hydro bar is surrounded by a white-sand area and deck featuring circle sofas and cabanas.

Also exuding a Mediterranean feel, the lounge and bar area anchoring the beach club caters to almost 250 people. The space is crowned by a chic rooftop lounge, with a capacity for more than 100 guests seated or 300 guests for cocktail events, affording panoramic views of the Gulf of Thailand.

Open daily from 11am until midnight, Lay Beach Club also caters to an array of events.

For reservations and more information about LAY Beach Club, please call +66 33 168 599.