Celebrate the Season with Summer-Inspired Mediterranean Flavors, Sunday Indulgences, and World-Class Mixology at The St. Regis Bangkok May highlights featuring a new afternoon tea, Signature Sunday Brunch, cocktail collaborations, and exclusive wine dinner experiences.

The St. Regis Bangkok welcomes the month of May with exquisite dining experiences that bring together seasonal flavors, global collaborations, and the vibrant spirit of the city. From a Mediterranean summer afternoon tea theme to indulgent Sunday brunches, alongside immersive bar and wine events, guests are invited to gather and discover new expressions of taste.

La Riviera Afternoon Tea at The Drawing Room

Afternoon tea set with tea and sparkling wine

Experience the debut Afternoon Tea of Executive Pastry Chef Nina Sandra Win. Inspired by the summer time in Europe, La Riviera Afternoon Tea transports guests to the Mediterranean coast with delicate summer notes of lemon, peach, apricot, and fig are lifted by herbs including thyme, lavender and rosemary, featured in sweets such as Lemon Ice Tea Granita, Dark Chocolate & Lavender Mousse, Pistachio & Fig Choux, and Peach & Thyme Tart, complemented by fresh savories including Himalayan Trout Tartare, Smoked Duck Breast, and Romanesco Tartlet.

Date: May 1-July 30, 2026
Time: 2:30-4:00 PM
Venue: The Drawing Room, Level 12
Price: THB 2,800++ per set for two persons, including a selection of tea or coffee.
THB 1,800++ per set for one person, including a selection of tea or coffee.
Add THB 1,400++ for two glasses of Ruinart Champagne
Add THB 400++ for two signature mocktails.

Online Booking: https://stregisbangkok.co/LaRivieraAFT26

Signature Sunday Brunch featuring Westholme Wagyu Beef at VIU

At VIU’s Signature Sunday Brunch, this month’s edition highlights the exceptional Westholme Wagyu Beef, a world-renowned Australian producer celebrated by global chefs for its complex flavor, remarkable tenderness, and beautifully balanced marbling. This premium Australian beef is showcased in dishes such as Beef Topside with Thai Rotational Sauces, Beef Tenderloin Carpaccio, Arugula and Grana Padano, Homemade Tagliatelle Bolognese Style Ragout, and Beef Shank Risotto, Saffron and Gremolata. Beyond the specialty beef dishes, guests can explore an abundant spread featuring a brimming seafood tower, premium cold cuts, pass-around pizzas, Foie Gras Crostini, a roaming caviar cart, and rotating main courses, all coming together in a vibrant, leisurely dining experience.

Date: Every Sunday, May 3-31, 2026
Time: 12:30-3:00 PM
Venue: VIU, Level 12
Price: THB 3,800++ per person, including non-alcoholic beverages
Add THB 2,000++ per person for free-flow wine
Add THB 3,700++ per person  free-flow Champagne

Online Booking: https://stregisbangkok.co/SundayBrunchMay26

Minuty Wine Dinner at VIU

Minuty Vineyard

On Friday, May 15, wine enthusiasts may also look forward to Minuty Wine Dinner at an elegant evening inspired by Italian aperitivo culture at VIU, featuring a five-course menu paired with premium rosé selections from Château Minuty in Côtes de Provence a region world-renowned for its rosé wines. Each Italian Mediterranean–influenced course is thoughtfully paired, beginning with M Minuty, followed by Minuty Prestige, then Minuty Prestige Rosé 2024 alongside ROSE et OR, and culminating with Château Minuty 281 for the main course before concluding with dessert, offering a balanced and refined dining experience.

Date: May 15, 2026
Time: 6:30-10:30 PM
Venue: VIU, Level 12
Price: THB 4,999 net per person, including a 5-course menu with wine pairing.

Online Booking: https://stregisbangkok.co/MinutyWineDinner26

Cocktails, Tapas, & Friends: May Edition at The St. Regis Bar

Cocktails, Tapas & Friends returns to The St. Regis Bar this month, celebrating innovation, collaboration, and the dynamic spirit of Asia’s bar community. The May Edition brings together leading talents from across the region, including founders Agung Prabowo and Laura Prabowo from Penicillin Hong Kong, alongside Kiki Moka of The Cocktail Club Jakarta, named Indonesia’s Best Bar 2024 by Asia’s 50 Best Bars and Brian Gonzalez, Beverage Manager of The St. Regis Bar Bangkok. Complementing the cocktail experience, Wildfire Singapore joins forces with Executive Chef Matteo Fontana to present a refined selection of tapas, alongside a live DJ set and expertly crafted cocktails featuring Orientalist Spirits.

Date: May 24, 2026
Time: 1:00-4:00 PM
Venue: The St. Regis Bar, Level 12
Price: THB 1,999 net per person, including free-flow cocktails, wine, beer, soft drinks, and tapas

Early bird: THB 1,699 net before May 17, 2026

THB 4,199 net per person, including free-flow Champagne, cocktails, wine, beer, soft drinks, and tapas. An à la carte menu is also available.

Online Booking: https://stregisbangkok.co/CTFMay26

For reservations and further information, guests can call +66 2207 7777, email fb.bangkok@stregis.com, or visit www.stregisbangkok.com.

Michelin-Starred Chef Manuel Alonso Joins LUZ Bangkok for Rooftop Takeover

A chef whose family restaurant in Spain has defined Mediterranean cooking for decades will join forces with one of Bangkok’s leading tapas kitchens for a one-night-only collaboration this month.

INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar will welcome Chef Manuel Alonso on April 25 for “Taste of Tapas: Touch the Sky”, a four-hour rooftop takeover held in partnership with the Spanish-Thai Chamber of Commerce, along with LUZ’s Head Chef Juan Ignacio “Nacho” García Racionero.

Chef Alonso has spent more than four decades at the helm of Casa Manolo, the family-run restaurant founded by his grandparents in Valencia. Under his direction, the restaurant has earned a Michelin star and multiple Sol Repsol distinctions, building a reputation for cuisine steeped in the region’s coastal traditions.

Drawing on ingredients from both land and sea, he combines locally sourced produce with techniques refined over years in some of Spain’s most influential kitchens. At LUZ, he will work with Chef Nacho to craft a tapas menu designed for sharing.

Dishes will include a seafood paella from Chef Manuel Alonso, paying homage to his Valencian roots where the dish originates, alongside ajo blanco, a chilled almond and garlic soup served with smoked sardine.

The event is priced at THB 1,290++ per person and will be held from 5pm to 9pm. Guests will enjoy a selection of Spanish tapas accompanied by one drink, with DJ entertainment throughout the evening. A welcome sangria will be offered on arrival for Spanish-Thai Chamber of Commerce members, with the event designed as a relaxed, open-air setting for dining and networking.

Set across the uppermost levels of INNSiDE by Meliá Bangkok Sukhumvit, LUZ Bangkok Tapas Bar spans the 33rd and 34th floors, where an indoor-outdoor layout opens onto uninterrupted skyline views. In a spectacle unlike any other in Bangkok, diners on the 33rd floor can look up into the base of the pool above.

“Chef Alonso’s cooking comes from decades of consistency and a very clear point of view,” said INNSiDE by Meliá Bangkok Sukhumvit’s general manager Tarek Beheiry. “Spanish food is meant to be shared, and this social way of dining sits at the heart of how both chefs approach food; made even more special by our spectacular vistas of Bangkok’s skyline.”

Seats are limited for the April 25 event and bookings are required in advance. Guests can reserve via +66 2 340 5498 or email luz@innsidebangkok.com.

The Oriental Wellness Club Welcomes ASMI by Oberoi for a Limited -TimeI Collaboration in Celebration of 150 Years
A wellness journey rooted in ancient Indian wisdom and modern science,  available from 15 to 30 April 2026

As part of its 150th anniversary celebrations, Mandarin Oriental, Bangkok invites guests to discover a wellness collaboration at The Oriental Wellness Club in partnership with ASMI by Oberoi, a personalised wellness philosophy.

Available from 15 to 30 April 2026, the collaboration brings ASMI to The Oriental Wellness Club through a limited-time programme of movement, breathwork, bodywork and mindfulness. The bespoke ASMI journey will be presented by three Masters from ASMI, who will be in residence at The Oriental Wellness Club throughout the programme.

Derived from the Sanskrit phrase meaning ‘I am’, ASMI blends ancient Indian wisdom, including Ayurveda, yoga and mindfulness, with modern science-backed practices. The ASMI approach is rooted in the ancient concept of Pancha Kosha, the five interconnected layers of human existence. Informed by contemporary wellbeing science, the programme is designed to restore equilibrium across five pillars of wellbeing, guiding guests through a journey that awakens vitality, deepens awareness and nurtures balance from within.

The collaboration offers experiences across movement, breathwork, bodywork and mindfulness, with complimentary daily sessions available for in-house guests alongside a series of paid rituals.

Each morning begins with ‘My Mindful Morning Movements’, a complimentary session held daily at 8 am at the Yoga House. The session combines warm-up movements, sun salutations, guided breathing and relaxation to enhance clarity and wellbeing.

In the evening, guests may continue the journey with ‘My Mindful Evening Awareness’, a complimentary daily breathwork session at 6 pm. Through guided breathing techniques, the experience helps restore balance to mind and body, quietens internal noise and encourages a sense of stillness.

For deeper restoration, the bodywork experiences include ‘Restore My Tranquillity’, a two-hour treatment priced at THB 8,000, featuring guided breathing, healing gemstones, Himalayan salt-infused warm poultices and Shirodhara, as well as ‘Dissolve My Aches’, a 90-minute therapy priced at THB 5,800, focused on releasing muscular tension through flowing massage techniques and heat-infused basalt stones.

The programme also includes ‘Lull Me to Sleep’, a 90-minute ritual priced at THB 5,800, designed to promote restful sleep through the use of sound bath, aromatherapy oils, and subtle lighting techniques, alongside ‘Feel My Heart’, a 90-minute experience priced at THB 5,800, inspired by the Sanskrit concept of Sneha, meaning love, centred on connection and emotional balance.

Complementing these experiences is ‘Resonate Me into Harmony’, a 60-minute mindfulness ritual using sound therapy and harmonic vibrations to guide guests into a state of calm and alignment, available at THB 4,000 for an individual session and THB 8,000 for groups of two or more.

This limited-time collaboration forms part of Mandarin Oriental, Bangkok’s 150th anniversary programme, a year-long celebration of heritage, craft and meaningful experiences that continue to shape the hotel’s legacy along the Chao Phraya River.

For reservations or enquiries
Tel: +66 (0) 2 659 9000
Email: mobkk-spa@mohg.com
Full menu: https://bit.ly/MOBKKxASMI-OBEROI

Nobu Bangkok Hosts an Exclusive Two-Night Omakase Experience with Chef Hervé Courtot of Nobu Hospitality, 29–30 April 2026

Nobu Bangkok, the world’s highest Nobu restaurant, perched across the 57^th and 58^th floors and rooftop of The Empire in the heart of Bangkok, invites guests to an exclusive two-night culinary experience with Hervé Courtot, Corporate Chef of Nobu Hospitality, presenting his signature creations inspired by Nobu’s iconic Japanese-Peruvian philosophy.

Originally from France, Chef Hervé Courtot was classically trained and developed his craft under renowned chefs including Pierre Gagnaire and Alain Ducasse. His journey with Nobu began prior to the opening of Nobu Paris, leading to a distinguished international career. Following his role in the opening of Nobu Dubai, he now oversees culinary operations across Europe, Africa, the Middle East, and Asia as Corporate Chef for Nobu Hospitality, bringing a global perspective shaped by precision, innovation, and consistency.

For this limited engagement, Chef Hervé brings a refined selection of dishes that reflect his global culinary perspective, interpreted through the bold flavors and clean, rooted in the timeless philosophy of Nobu Matsuhisa. Available as both a curated omakase and an à la carte offering, the experience allows guests to discover with each creation in their own rhythm.

The menu brings together a dynamic interplay of flavor and finesse, showcasing premium ingredients and precise craftsmanship. Dishes such as Oyster and Scallop with Yuzu Soy (THB 400++) and Botan Ebi Carpaccio with Caviar (THB 1,900++) present a delicate interplay of freshness and depth, while King Crab with Strawberry Amazu Ponzu & Yuzu Kosho Salsa (THB 2,000++) introduces a vibrant contrast of sweet and citrus notes. A refined Sushi Selection (THB 1,500++), including chutoro, sayori, kinmedai, salmon, and unagi sushi cup, captures the essence of Nobu’s signature style. Warm, composed dishes such as Smoked Halibut with Black Pepper Chili Garlic Sauce (THB 1,250++) and Grilled Beef Tenderloin with Cauliflower and Portobello (THB1,500) bring richness and structure, before concluding with Chocolate Ichigo & Yuzu (THB 400++), a harmonious balance of sweetness and brightness.

Spanning three distinctive levels atop EA Rooftop at The Empire, Nobu Bangkok offers panoramic views of the city skyline, creating a striking setting for this exclusive dining experience. Chef Hervé’s visit marks a rare opportunity to engage with one of Nobu’s leading culinary figures, an experience defined by craftsmanship, creativity, and the unmistakable Nobu style.

Available for two nights only at Nobu Bangkok, set against a breathtaking Bangkok skyline, from 29–30 April 2026, guests are invited to experience a curated omakase menu at THB 4,900++ per person, offering a seamless progression through Chef Hervé’s culinary vision, or explore the menu à la carte for a more personalized journey. The experience is available for dinner only, from 17.00–22.30 hrs. For reservations, please visit https://tinyurl.com/NBBKK7XPR
Telephone: +66 (0) 2 407 1654
Email: ea-reservations@marriotthotels.com

About Nobu Bangkok  

Nobu Bangkok is the highest Nobu restaurant in the world, spanning three floors, including the rooftop of The Empire. It offers an extraordinary dining experience that blends traditional Japanese culinary arts with Peruvian food influences by the legendary Chef Nobu Matsuhisa. The breathtaking panoramic views of Bangkok, both day and night, add to the upscale dining journey like no others. The exceptional service and unique menu by Chef Nobu showcase his excellence in culinary, complemented by stunning design by the world-renowned Rockwell Group, inspired by both Thai and Japanese aesthetics, to deliver a distinct and unforgettable dining moments.

Banyan Tree Krabi to Host ‘Four-Hands Masterpiece’ Dinner
Saffron introduces a visiting chef and special menu for two nights only

KRABI — “Two heads are better than one,” they say, and so it is at Saffron, Banyan Tree Krabi’s renowned signature restaurant, where on April 23 and 24, Thai Sous Chef Koranat Wiwatthanachot (affectionately known as “Day”) will be joined by visiting Chef Renu Homsombat for two nights of gastronomical flare.

The pair will attempt to woo diners with a sensory culinary journey where local ingredients trace their roots to the land and sea of Thailand.

“We aim to weave a story of Thailand’s heritage with contemporary Thai culinary expression,” said Chef Renu, the Executive Chef at the highly acclaimed Hotel Vereina in Davos, Switzerland.

Chef Renu said that she learned the basics of Thai cuisine at an early age, thanks to her mother who owned a small restaurant in her hometown. Her professional journey in Thailand brought her to Banyan Tree Bangkok in 2023 as Chef de Partie. Her tremendous performance took her to a position of Thai Sous-Chef in 2008, and ultimately to Corporate Saffron Lead Chef.

From there, the world became her oyster and she was invited as a guest chef at several gastronomical fairs and venues, including the 3 MICHELIN star Schwarzwaldstube Restaurant in Germany.

Highlights of the “Four-Hands Masterpiece” set dinner are to include: yum mangkhut khad (crisp Southern mangosteen salad); khao rai hawm huabawn (Krabi upland fragrant rice); and calamansi sorbet infused honey.

The 5-course set dinner starts with an amuse-bouche created by both chefs, then a starter of steamed rice dumplings with aromatic crab curry. The ever-popular tom kha yum goong (coconut soup with prawn) is followed by main courses of either grilled red snapper or duck breast in Thai red coconut curry. Sorbets and a choice of dessert complete the evening’s gastronomic extravaganza.

Chef Renu said that the philosophy behind her cuisine is to keep the authenticity of the unique Thai flavours while presenting it in a modern way.

This special evening at Saffron, on 23 and 24 April 2026 from 6pm, is priced at 2,900 THB per person or 4,900 THB with wine pairings, showcasing varieties from Thailand’s very own Monsoon Valley.

The Resort

Banyan Tree Krabi offers 72 pool suites and villas, among them seven two-bedroom options, one three-bedroom villa, and a majestic seven-bedroom beachfront Presidential Villa. Each of the rooms faces the sea and the sunset as the property tiers into the hillside.

Facilities include two restaurants and a beach bar, a kids’ club, a fitness centre, meeting rooms, and — in harmony with Banyan Tree’s wellbeing branding — a tropical spa with Rainforest hydrotherapy facility.

Banyan Tree Krabi was awarded Two MICHELIN stars by the MICHELIN Guide in 2024 and 2025, and lauded by Fodor’s Travel 2026 as the only hotel in Thailand listed in The 100 Most Incredible Hotels in the World.

For more information or reservations, contact saffron-krabi@banyantree.com or tel: +66 75 811 888.

K by Vicky Cheng Welcomes Chef Vicky Cheng Back to Bangkok
for an Exclusive Two-Day Culinary Showcase

K by Vicky Cheng, the MICHELIN Selected modern Cantonese restaurant perched on the 56th floor of EA Rooftop at The Empire, welcomes the return of its visionary founder, Chef Vicky Cheng, for an exclusive two-day culinary showcase on 23–24 April 2026.

Marking a special homecoming, Chef Vicky Cheng returns to Bangkok following the recent recognition of his Hong Kong restaurant Wing, ranked No. 2 on Asia’s 50 Best Restaurants 2026. For this limited engagement, he presents a curated selection of his signature dishes, bringing the essence of Hong Kong’s culinary heritage to the heart of the city. His cuisine reflects a contemporary Chinese philosophy, where tradition is expressed with precision, restraint, and modern elegance.

At the heart of this showcase is Chef Vicky Cheng’s iconic Peking Duck, prepared in his distinctive style and thoughtfully reimagined as a three-course progression. The experience begins with tender, succulent meat and crisp skin, carved tableside and served with delicate homemade pancakes, accompanied by both a house-made Peking Duck sauce and a Thai-inspired sauce that adds a subtle brightness. A touch of seedless Thai tamarind offers a gentle palate cleanse, lifting the richness with its natural acidity. The journey continues with a roasted duck leg, showcasing deep, savory complexity and a refined balance of richness and natural sweetness. For the full expression, the experience concludes with stir-fried duck Kaprao, an elegant interpretation of a Thai classic, where fragrant holy basil and chili create an aromatic, nuanced finish. The Peking Duck is available as a two-serving experience (THB 1,680++) or as a complete three-serving journey (THB 1,960++). Available in limited quantities of only five ducks per day and requiring a minimum 24-hour pre-order, the dish reflects both craftsmanship and exclusivity.

Alongside these highlights, the menu features a selection of signature dishes that reflect the restaurant’s distinct identity, including Chiu Chow Style Raw Ama Ebi (starting from THB 480++), Black Pepper Dried Abalone Puff (THB 480++), K’s Signature Mud Crab with Chinese Olive Leaf and Garlic (THB 2,880++), and Char Siu Barbeque Iberico Pork (starting from THB 480++). Rooted in Cantonese tradition and shaped by Hong Kong influences, each dish is thoughtfully crafted using a refined selection of locally sourced and premium imported ingredients. The experience is further complemented by a curated offering of Chinese teas and prized dried delicacies such as abalone and fish maw, adding depth and nuance to the cuisine.

Internationally acclaimed for his modern interpretation of Chinese cuisine, Chef Vicky Cheng continues to shape the genre with clarity and finesse. His return to Bangkok offers a rare opportunity to experience his signature creations firsthand, set against the panoramic skyline of the city, where cuisine, design, and atmosphere come together in a setting defined by precision and quiet elegance.

Experience Chef Vicky Cheng’s signature creations firsthand at K by Vicky Cheng on 23 April 2026 for lunch (11.30 – 14.30 hrs.) and dinner (17.30 – 22.30 hrs.), and on 24 April 2026 for lunch service.

Located on the 56^th floor of EA Rooftop at The Empire, K by Vicky Cheng is easily accessible via Chong Nonsi BTS Station (Exit 5). For reservations, please visit https://tinyurl.com/KBV7XPR
Telephone: +66 (0) 2 407 1654
Email: ea-reservations@marriotthotels.com

About K by Vicky Cheng  

Savor the exquisite flavors of contemporary French-style Chinese cuisine by Michelin-starred Chef Vicky Cheng at “K by Vicky Cheng.” Chef Vicky’s first overseas restaurant offers an unparalleled contemporary Chinese dining experience, blending traditional flavors with French culinary techniques. Inspired by the ancient wisdom of the 24 solar terms of the Chinese calendar, the menu reflects seasonal changes and highlights the best ingredients each season has to offer. The restaurant’s interior features a distinctive design with deep burgundy hues and Chinese art, paying homage to the legacy of the past while embracing the modernity of the present. The qilin motif, symbolizing longevity and prosperity, adds a unique touch to the elegant setting.

About EA Rooftop at The Empire

EA Rooftop at The Empire stuns as a new phenomenon, offering a diverse selection of world-class restaurants, cafes and bars with stunning 360-degree views of Bangkok’s skyline, both day and night, under the concept of “Celebrating The World’s Newest Horizon

Spring Seafood Sensations at Fireplace Grill and Bar

Award-winning restaurant Fireplace Grill and Bar, which has been delighting visitors to InterContinental Bangkok with quality European cuisine since 1966, is serving a special seafood menu this Spring that will delight diners seeking fresh and sophisticated tastes of the deep.

On the menu throughout May and June 2026 are appetisers such as Akami tuna tartare with dashi custard, wasabi, soy jelly and popped pork crackling; a golden king crab salad with refreshing melon, calamansi and saffron; and plump grilled Hokkaido scallops with corn purée, pickled red onions and Iberico ham.

These fantastic openers are the perfect preludes to main course offerings that encompass char-grilled scampi with sudachi, shiso and blood orange caramel; exquisite pan-seared John Dory served with heirloom carrots and vadouvan; and brilliant baked toothfish in an aromatic Asian herb crust enjoyed with sautéed spinach, morel mushrooms and .

The Spring Seafood menu is available at Fireplace Grill and Bar from 1 May to 30 June 2026 for lunch from 12.00 to 14.30 hours and dinner from 18.00 to 23.00 hours. Prices from THB 750++ per dish.

For reservations and inquiries, please contact InterContinental Bangkok at dining.bkkhb@ihg.com or by calling +66 (0) 2 656 0444.

Prices are in Thai Baht and subject to 10% service charge and applicable government taxes.

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.