The Reimagined Lobby at Sofitel Bangkok Sukhumvit, Thailand

FOR YEARS, there was one choice along Bangkok’s buzzing Sukhumvit strip for those looking for a contemporary luxury homebase. Sofitel Bangkok Sukhumvit had it all: great location, French sophistication, a rooftop bar with all the views yet none of the faff, a verdant lazy-days photo-worthy pool, and the sumptuous rooms and suites we’d come to rely on from this storied brand including the famous Sofitel MyBed. 

Sensing that not just the hotel but also the neighborhood needed some exciting new life, Sofitel Bangkok Sukhumvit underwent a massive renovation that maintained all the elements we always loved but supercharged them. Rooms and suites are brighter and softer, there are two exciting new restaurant and bar concepts off the stunningly soaring lobby upping the F&B game, and there’s a new skybridge offering direct walking access to the BTS and the heart of the city. The hotel has reemerged as the neighborhood grande dame it used to be, version 2.0: an anchor, a hub and a nurturing cocoon. You might say the same about the Sofitel brand overall, these days. And for that, much credit is due to Maud Bailly, who took over as CEO of Sofitel, MGallery and Emblems brands worldwide in January 2023, just as Accor solidified a strategic reshuffle. 

Quick primer for you hotel nerds: Accor is now divided into two empowered divisions supported by corporate functions and a shared platform. First, the Premium, Mid-scale & Economic Division, whose properties are organized by region. Second, the Luxury & Lifestyle Division, organized by brand, in which the former is represented by Orient Express, Raffles, Fairmont, Sofitel/Sofitel Legend, MGallery and Emblems, and the latter includes Ennismore.  

Sofitel, MGallery and Emblems find themselves in the same umbrella under Bailly because, despite having different styles, they each offer guests collections of unique places to find luxury that incorporate local soul while affirming their French roots. We asked Bailly, featured on the cover of Forbes France this July as one of 40 influential women shaping France, to share her vision of the Sofitel and MGallery brands (which comprise 240 hotels in 58 countries), what exciting evolutions lie ahead for them in Asia (there are 10 properties in Thailand alone!), and some packing tips because we can never get enough travel advice from women always on the go. 

Travel+Leisure Southeast Asia: What’s your interpretation of the Sofitel DNA? What was exciting about the brand when it launched 60 years ago? Why does it matter now? And where is it going? 

Maud Bailly: Sofitel is the only French global brand, the second-largest brand in the luxury hospitality industry with 123 hotels, about 31,000 rooms, and 49 countries by the end of 2023. We have a large diversity of top locations, from urban historic centers like Sofitel Barcelona Skipper, to airport locations, to mind-blowing romantic resorts, and six gems of Sofitel Legend hotels like the one we opened this year Sofitel Casco Viejo in Panama.  

In a luxury world with very similar codes, we believe Sofitel brand can differentiate itself by a specific positioning on quiet and committed luxury, reconciling quality and discretion, with a very recognizable signature: “the French zest for life” that is based on four brand markers that we are deploying across our entire network:   

The Sofitel promise also stands in its logo, the symbol of cultural link: two interlocking rings, reflecting the encounter of the French and the local culture of each hotel. All Sofitel hotels embody this union of two cultures, proving that they are also, and maybe first, places meant for their local communities.  

And finally, the last and the most important brand marker: Sofitel is meant to be heartful, it should lead the way in sustainable luxury, with a strong CSR commitment​. 

T+L SEA: What CSR activities are you most passionate about? 

Maud Bailly :  

1. Promoting diversity and inclusion 

2. Giving back to local communities by strengthening local anchorage and solidarity 

3. Fighting against food waste especially by leveraging AI 

To change the perception of a sector that can sometimes be perceived as a predator we developed a demanding CSR roadmap. Our ambition is to demonstrate that our brands can be sustainable places and can have a positive impact on the local communities, that we can combine beauty, experience and eco-responsibility. 

Our 7-pillar roadmap is: 

1. Get rid of any single-use plastic items for our guests in our hotels, with 100% elimination, as well as identification of alternative options to be used in the extended supply perimeter 
2. Get certified: Implement new certifications to reach 40% of hotels certified (for example, Sofitel Bangkok Sukhumvit is Green Key certified) 
3. Go for net-zero: Support hotels with energy efficiency/green energy action plans to reduce CO₂ emissions by 25% by 2025 
4. Change our food habits: At least 50% of hotels should be measuring their food waste production. And all should be shifting to more sustainable culinary options with a target of 25% of menus made up of plant-based alternatives 
5. Support diversity and inclusion, through RiiSE, Accor’s network of diversity, KPIs (in all executive committee and Accor executives’ bonuses). By 2025, 45% of general managers and leadership roles at headquarters should be filled by women, with 40% of leadership roles globally hitting at least 40% women.  
6. Strengthen local anchors and solidarity by developing substantial links to give back to communities in which we are based 
7. Train train train: 100% holding and GMs trained by the end of the year 

I’m convinced that the power of a brand, no matter how fascinating it is, is no longer enough. We decided to stand for a committed luxury, inclusive, diversity-promoting, luxury that gives back to our local communities and serves something bigger than ourselves. 

It has to be rooted in a genuine purpose, a value system and a positive societal impact. For me, this is the most powerful lever of attraction and retention. 

T+L SEA: Glad you brought up RiiSE. The hospitality industry has long been dominated by men, but more and more women are becoming luxury GMs and taking on other important leadership roles. How is Accor/Sofitel working on gender parity?  

Maud Bailly: The group has been a pioneer on the diversity and inclusion subject, long before Rixain French law appeared in 2021. With 300,000 people working all around the world, diversity is obviously at the heart of our DNA. Diversity of cultures, backgrounds, educations, skills, jobs—there are 138 different kinds of jobs in hotels, where you can find up to 25 different nationalities, and this is a real gift. And we value diversity as an immense lever of collective intelligence, with strong KPIs to monitor it, notably through our RiiSE diversity network, with 20,000 members all around the world.  

I am against quotas, but for quotas until we don’t need them anymore. I believe the sum of individualities is greater than collective individualities.  

When I started this new role on the first of January, we were counting 26% of women as general managers in our hotels; they are now 29.5% and we hope to reach 32% by the end of the year. 

With RiiSE we are also fighting against all forms of violence and are very involved with several NGOs to help women victim of violence: finding them a place to stay with their children, conducting webinars with testimonies, and even training our teammates within Accor to detect early indicators of violence. 

Finally, I am very involved in mentorship to help women both within and outside of Accor. I am trying to help every woman to embrace their sensitivity as a form of freedom and truth towards others. As Gustave Flaubert said, “I am endowed with an absurd sensitivity; what scratches others tears me apart.” Being a woman in this industry and more globally is finding the right balance between intellectual and emotional quotients, which is a combination for success. 

T+L SEA: Wellness is huge right now. What new, interesting things are Sofitel and MGallery in Asia doing to meet guest needs in spa, health and wellbeing? 

Maud Bailly: We are always listening to our guests, and studies have shown that 80% wish to focus on their wellbeing. Guests are now seeking more personalization, as well as a reconnection to oneself and others. Desires for nature intertwine with a strong attraction to new technologies, and, hence, to sustainable results. This is how our new holistic wellness concept The Purist Retreat & Spa was born. An innovative offering centered around four pillars of wellbeing: care, sleep, nutrition, and movement. It provides a means to live better, find balance, and establish new lifestyle habits. 

The very first The Purist Retreat & Spa is opening its doors in December 2023 within the MGallery in Trouville, Normandy, in France, an ideal destination for its fresh air and seawater. Here, the offering is reinvented, modernized, and tailored to a guest seeking a holistic experience. The treatment menu has been enriched with exclusive novelties and complemented by a 360° wellness offering.  

The Purist Retreat & Spa is intended to be deployed worldwide, in each case emphasizing the expert hands of our teams and strong CSR commitments. In our spaces, guests regain control of their health, learn to understand themselves (better), and take daily self-care. 

Globally, all Sofitel hotels have a dedicated luxury spa. We are also dedicated to the Art of Sleep, from jet-lag kits, to our pioneering Sofitel MyBed, to sleep rituals.  

Our MGallery hotels offer signature treatments and local know-how in the wellness space, using local products inspired by the destination and ancestral techniques (for example, the farm within the hotel serving all organic ingredients at the restaurant in Legacy Yen Tu, herbs from the garden used in the spa treatments, etc). And we highlight outdoor experiences, from sunrise in Sapa at Hotel de la Couple, to mountain hiking at Veranda Chiang Mai, to personal wellness gurus at V Villas Phuket. 

T+L SEA: What innovations should we be looking out for in Sofitel and MGallery food and beverage in Asia? 

Maud Bailly: The French zest in all our hotels starts at breakfast! Sofitel will soon introduce a project around the art of the croissant—a century-old true symbol of the French breakfast around the world. From mastering the traditional pur beurre croissant to perfection following the French pastry guidelines, to creating a cultural link in styling the croissant, Sofitel Croissants will let the guests taste the essence of different places, celebrating the diversity of global cuisine where unique flavors come together, ultimately linking the French culture with other cultures around the world. 

At MGallery we aim to turn our hotels into lively destination places for locals with one of the brand pillars being Memorable. “Memorable” stands for memorable moments, design and mixology. We are creating a signature cocktail to tell the story of each hotel, its creativity, savoir-faire and local anchorage. 

T+L SEA: What’s your favorite destination in Asia-Pacific? 

Maud Bailly: Vietnam. 

T+L SEA: How often per month do you travel? And can we get your most important packing tips, please?  

I am traveling three to six times a month! My life could be summarized this way: “from checked bag to carry-on,” I became a worldwide expert of under 100ml beauty products. 

Travel tips: drink a lot of water, no alcohol, sleep as much as you can each time you can, don’t eat too much on a plane, take some high hydration masks, and never forget your flight socks! 

T+L SEA: What did you want to be when you grew up? 

Maud Bailly: A hand surgeon! 

T+L SEA: Haha! We’d say we’re surprised but actually you came to this job from operations in a totally different industry. How does running the Paris Metro Montparnasse station equip you to run one of the world’s most prestigious luxury hotel brands? 

Maud Bailly: A principle has always driven me: to fully embrace each experience, whether it’s spending six months on the field at SNCF learning to couple TGV carriages, overseeing missions for NGOs in inspection, envisioning tomorrow’s solutions within Manuel Valls’s economic and digital cell at Matignon, or over the past six years at Accor, alongside my wonderful teams. 

Throughout all my experiences, I have remained true to who I am, my values, my drive to build powerful teams through diversity, my desire to empower those around me, and my commitment to the cause of women.  

The expectations of the new generations have evolved significantly in their approach to work, that is why we are very focused on the purpose—how we are serving something bigger than ourselves. I am deeply involved in the transformation of the hotel industry to make it more environmentally friendly by eliminating plastic usage, making our buildings cleaner, thereby reducing their greenhouse gas emissions, and minimizing food waste. 

I am always guided by René Char’s quote: “There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle.” 

The general manager of Sofitel Bangkok Sukhumvit, Oliver Schnatz, introduces us to his newly spruced-up grande dame

“The renovation of the hotel did not only cover all of our 345 guest rooms and suites, but we also have a put a very strong focus on enhancing all the public spaces in the hotel. This includes the bridge that was built to connect the Sofitel Bangkok Sukhumvit directly with the Asok BTS station, the Sukhumvit MRT station, and Terminal 21 shopping mall.

“When we conceptualized the new food and beverage outlets for the hotel one of the key objectives was to create venues that would appeal to the community as much as they would appeal to our in-house guest. Judging by the number of local residents we are now welcoming on a daily basis, it seems that we were able to achieve this and become a meeting spot for the community.

“Our soul is in providing exceptional and personalized service.

“There are indeed many new hotels coming into the market on a regular basis and with our renovated product we can definitely compete with them. But ultimately it is the service culture in a hotel that creates these memories that make you want to return. I truly believe that we have a very caring and passionate team and they are the ones creating the opportunities to set us apart from many other luxury hotels.”

To find out more about the lovely new look and feel at Sofitel Bangkok Sukhumvit, read here. 

Article Sponsored by Sofitel Bangkok Sukhumvit.
Images courtesy of Sofitel, unless otherwise noted.

ASIDE FROM A FEW PRESTIGIOUS annual international awards ceremonies, it’s not often you get a critical mass of the world’s best chefs together in the same room, but for Gallery by Chele, all the stars aligned in Manila for a festive weekend celebrating the evolution of the restaurant’s 10 year anniversary and many years of friendships made across the food industry.  

Gallery by Chele, which was just named one of the best restaurants in the Philippines in our T+L Tastemakers awards, is itself a celebration of Philippine ingredients that ties into modern times while also adapting to the head chef’s Spanish background. Since its inception, the restaurant has set out to prove that they could create a dining hotspot with true substance, and have traveled across the Philippines learning the traditional cooking methods of locals and documenting their findings. With knowledge and respect, chef-partner Chele Gonzalez and executive sous chef Carlos Villaflor strive to elevate Filipino cuisine, bringing a refined yet diverse approach to their menus.

The star-studded ‘Gallery by Chele: A Decade’ was an exclusive affair reminiscing on the restaurant’s most memorable dishes and showcasing first-of-their-kind collaborations with seven of the coolest chefs cooking in the world today. Flying in were international culinary talents Virgilio Martínez from the No. 1 restaurant on the World’s 50 Best 2023 list, Central in Peru; Andoni Aduriz of Mugaritz in San Sebastien, Spain, who recently was awarded the 2023 Icon award from World’s 50 Best in addition to ranking No. 31; Julien Royer from Michelin-three-starred Odette in Singapore who scored No.1 on Asia’s Best Restaurants in 2019 and 2020; and Spanish icon, Josean Alija from Nerua Guggenheim in Bilbao, a one-Michelin star establishment in the Guggenheim museum.

Together, they joined the heart and soul of the Philippine restaurant industry, with the likes of Jordy Navarra of Toyo Eatery, a progressive Filipino hotspot that is globally known for its modern take on traditional dishes who also recently received the Flor de Caña Sustainable Restaurant Award 2023 from World’s 50 for its honorable practices with the local community. Also present: icon Margarita Forés (Cibo di Marghi/Grace Park/Lusso), commonly recognized for introducing Italian cuisine to the Philippines while eventually integrating it with local cuisine, who was in 2016 named Asia’s Best Female chef and has been knighted by the Italian government. And, she was joined by the awesome Bruce Ricketts of perennially acclaimed Mecha Uma, an “absurdly delicious” creative Japanese omakase that will soon shut its doors after nine years with a new dining adventure to come.   

“This event goes beyond just celebrating our 10th anniversary. It’s our way to say thank you to our close friends who’ve had a hand in shaping what Gallery by Chele is today,” said chef-partner Chele Gonzalez. Originally hailing from Torrelavega Spain, Chele built his resume by working in Spain’s best kitchens like El Bulli, El Celler de Can Roca–and for Andoni at  Mugaritz, which Chele says has been one of the “greatest culinary impacts.” He relocated to Manila for a chef’s gig at the Sofitel Manila. After the restaurant shuttered from a hurricane, Chele met with architect Carlo Calma and they decided to open Gallery Vask, which at the time was a new kind of restaurant that incorporated Chele’s love of modernity in food and his Basque background with Filipino cuisine.

The menu in this artsy, fine-casual space started as tasting-only, and hit No. 35 on Asia’s 50 Best List in 2018. They rebranded to Galley by Chele, and then after covid and its damaging effects on the F&B industry, introduced a la carte options. Many signature dishes like Pearls (Scallops) and Sweet Corn Tamales remain, however Chele and Carlos were seeking a more approachable space that felt welcoming and warm, and still . Yet, though the dining options might have changed, the heart and core of the restaurant has never wavered and is still promoting Filipino culture to the world. You’ll now find Gallery By Chele on Asia’s Best Discovery list.

Back to the event, we were dazzled with an 11-course menu featuring Chele and Carlos’s signature dishes like the 500, a silky soup with red snapper based on a 500-year-old recipe from Mindanao, as well as their Tiradito, a ceviche-like dish that pays homage to the Filipino kinilaw.  The visiting chefs pulled their weight, chipping in such dishes as Royer’s famous Kampot pepper-crusted pigeon, and zurrukutuna, a Basque bread soup by Aduriz. After the party was the after-party: snap-happy media, long-time Gallery customers, and chefs drinking, lechon-grazing and dancing the night away, thanks to Chele’s impressive DJ skills. “At the heart of our celebrations is a belief that our friendships, both here and abroad, are what make Gallery by Chele a better restaurant,” Carlos said as we headed the next day to Shake Shack for a Filipino-inflected pop-up by Navarra of Toyo Eatery, further punctuating the notion of a supportive culinary network.

What’s next? Calma, the acclaimed Filipino architect and visual artist who brought Chele’s restaurant dreams and visions to life, is teaming up with him again for a secret project set to open in 2024. T+L had the first sneak peek that began with an exciting helicopter ride across Manila to a stunning outdoor space that will be home to a new Spanish restaurant concept in a building that could easily be considered a work of art. There’s a lot more going on that will be shared by the team in due time and T+L is sure to be there early, so watch this space!  

www.gallerybychele.com; 5/F Clipp Center, 11th Ave corner 39th Street, Bonifacio Global City, Taguig City, Metro Manila, Philippines; six-course dinner Php 4,400, 10-course dinner Php 5,500.

Images courtesy of Gallery by Chele.

Everyone comes to Asia to eat. Yes, heritage, nature, beautiful traditions and inventive modernity – but, c’mon, really to eat. And the outstanding F&B culture here encompasses all of those facets in delicious spades. It’s one of the top reasons our readers say they country-hop around our region: food quests, hard-to-book restaurants, chefs and bartenders they’ve seen on TV or are hoping to discover. What’s cooking, Asia? Everything! And what better guide to it than your on-the-ground source for insider intel for the past 15 years? That’s T+L, and we can only do it with our amazing network of tuned-in friends and contributors… and this year, our Tastemakers 2023 panelists.

We asked trusted food writers, enthusiastic foodies and merry drinkers for their picks of the best restaurants and bars around the region, and after months of extensive research and deliberation, we nailed a solid inaugural list to guide your foodie travels in Southeast Asia.

Since this ranking is founded on personal encounters, please do not think of it as absolute; nevertheless, we consider it a respectable and exciting overview of present culinary preferences and a reliable gauge of the finest dining and drinking establishments throughout our oh-so-happening region.

Here are our T+L Tastemakers 2023 panelists who gave us their top recommendations for not only where to eat and drink in their home countries, but also the places that have stood out during their travels.

Kee Foong

Freelance writer, traveler and polyglutton who has joyfully eaten his way around the world without necessarily knowing the language of a place. Just as happy with street food and hole-in-the-wall joints as Michelin and World’s 50 Best Restaurants. When in doubt, point and try. @keepicks

Agnes Chee

Agnes Chee is a food columnist residing in Hong Kong. She writes a weekly food column published in Hong Kong Economic Journal and frequently contributes to other publications in China. @yanwei525

Chris Dwyer

I’m a British freelance food and travel writer who has been lucky to enjoy wayyyy too many good meals, from roadside stalls to Michelin-starred temples. @chrismdwyer

Elaine Wong

Elaine is CMO of Tasting Kitchen (TK), Asia’s premier epicurean lifestyle media group. A seasoned brand curator, food and beverage enthusiast and travel connoisseur, Elaine enjoys life as a digital nomad, discovering extraordinary experiences while connecting to cultures and communities around the world in the pursuit of meaning and happiness. She’s mostly in Macau / Hong Kong but is always on the go and ready for spicy noodles or Champagne. @e_for_eat

Jed Doble

After a long stint in banking, Jed transitioned to publishing and is now a highly regarded food writer and publishing professional in Jakarta. Founder of Foodies Media in 2016, Indonesia’s top F&B outlet, he’s dedicated to sharing the pursuit of deliciousness. Jed collaborates with esteemed titles such as Condé Nast Traveler, Time Out Jakarta, SilverKris by Singapore Airlines, and Time Out Singapore. A true food enthusiast, he comfortably enjoys meals at roadside warungs or Michelin-starred establishments. @jed.doble

Aja Ng

From writing menus and reviews to being chef on a private yacht, developing recipes and making content for food networks, to consulting in kitchens and working with restaurants on public relations and marketing, Aja spends much of her work and leisure time researching, planning, analyzing and obsessing over food. Good food equates to pleasure, and she is blessed to be constantly surrounded with nature’s bounty. @aja_ng

Nik Michael Imran

Chef Nik Michael Imran is of Australian-Malaysian heritage and is based in Kuala Lumpur. He grew up under the cooking influence of his chef dad before competing in MasterChef Malaysia in 2011, which ignited a burgeoning career from terrestrial television to regional food channels. Nowadays, he travels the region as a Culinary Advisor for Emborg or cooking at home with his wife and daughter. @nik9_

Monica Tindall

Monica Tindall is the founder and editor of The Yum List, a luxury gourmet travel website based in Malaysia and covering the world. With well over a decade on the job, she has penned more than 5,000 gourmet travel articles, consults internationally for the F&B industry, and is a judge on several industry panels. @theyumlist

Aaron Khor Ching

My passion for food, especially local cuisine, blossomed during family dinners in my modern Peranakan upbringing. Raised in a household blending traditions, my father’s cooking of traditional Peranakan dishes for occasions like Chinese New Year and Christmas was a cornerstone. We embraced diverse culinary cultures at our table, not necessarily fusion but a respectful coexistence of traditional styles. This inclusivity is what I adore about food—it transcends boundaries. I pursued a culinary career at KDU University College in Malaysia, worked at Restaurant Locavore and Dewakan, and now own Fifty Tales, where I celebrate our rich local culture through food. Living in a culturally diverse country fuels my culinary exploration, connecting the past with exciting new tastes. @aarondotk

Alison Christ

Christ, Certified Sommelier with the Court of Master Sommeliers, hails from New York with a long stint in Washington, D.C. After leaving America in 2012, Christ spent five years in Hong Kong working as a natural wine spokesperson, sommelier and consultant. In 2017, she relocated to Malaysia where she continues her passion for organic wine. Alison curates innovative, fun and inspiring experiences and blind tastings. In 2022, Alison founded Cheong Somm Wine Bar in Penang. @christthesomm

Jin Perez-Go

Jin Perez-Go is food and travel content creator and is behind one of Manila’s most followed social media accounts, Jin Loves to Eat, where she documents her meals and travels around the globe. She loves exploring new cities, discovering new flavors, and is constantly seeking the next gastronomic adventure. She has been a constant figure in the Philippine dining scene for over a decade. A respected foodie among peers, Jin keeps her followers satiated with her honest reviews, recommendations, and food advice. @jinlovestoeat

Grace Ma

I’ve been covering the latest trends and interviewing trailblazers in the lifestyle, travel and dining arenas for more than 15 years. While discovering the most exciting dining spots around the world and picking the most brilliant culinary minds on their inspirations are my motivation, what comforts my stomach and soul is a piping hot bowl of minced pork noodles slathered in vinegar and chili. @littlehappyideas

Daniel Goh

Daniel Goh is editor of SpiritedSingapore.com, an online publication covering the drinks and dining scene in Singapore. Daniel is a Certified Specialist of Wine, a French Wine Scholar, and a Whisky Ambassador. @danielgoh

Nimmi Malhotra

I am a wine writer and judge based in Singapore. I also specialize in bar culture, gastronomy, and travel and work with a number of magazines and online platforms including Channel News Asia Luxury, The Peak, and the Drinks Business. I hold a WSET Diploma and a master’s in marketing from Monash University, Australia. @nimmimalhotra.wine

Sarah Huang Benjamin

Sarah is a culinary creative and chef based in Singapore and KL. Her recipes and content showcase modern, approachable ways to recreate flavors from across Asia. With a background in sociology and heritage research, Sarah believes that food is a vehicle for storytelling, and that beyond just delicious food, eating and cooking are ways of understanding other people and cultures. Sarah has previously hosted cooking shows on the Asian Food Network and elsewhere. @sarahhuangbenjamin

Christian Barker

During two decades as a journalist and editor, Christian Barker has covered style, culture, entertainment, travel, business and luxury for publications including the FT, SCMP, GQ, Forbes, Esquire, CNBC, and Travel+Leisure, among others. He also established luxury website BLLNR.com, and was founding editor-in-chief of classic menswear bible, The Rake magazine. Passionate about sharp tailoring, tasty tipples and good food (from authentic hawker fare to the fanciest fine dining), Sydney-bred Barker has lived in Singapore for 18 years. @christianbbarker

Litti Kewkacha

A food enthusiast turned F&B entrepreneur, I’ve spent the past 25 years traveling the world, particularly indulging in fine dining. Starting as a Tastemaker (social media ambassador) for 50 Best, I now proudly serve as the Chairperson for the Southeast Asia region. @litsfree

Nalina Suranakarin

Nalina, a prominent luxury marketing and branding specialist in Thailand, is a lifestyle connoisseur with a deep passion for gastronomy. In the past year, she has explored the finest hotels, upscale dining venues, and local gems across Asia and Europe. Known for impeccable taste, meticulous attention to detail, and a love for luxury brands, storytelling, and craftsmanship, Nalina is set to share her insider’s knowledge on the crème de la crème of international luxury experiences. @nalinalifestyle

Mapeng Phongsila Commak

As a food activist and avid traveler, I’ve dedicated the latter half of my life to savoring the culinary delights of northern Thailand. While some associate good food with luxury, I believe it’s a reflection of place and people. It involves reacting and harmonizing local ingredients, promoting the health and welfare of the community. Recognizing and respecting this philosophy is the essence of my travels. @phongsilacommak

Mario Tolentino

Chef Mario Tolentino, founder of Point of View Hospitality, is a culinary veteran with more than two decades of global experience. With a portfolio spanning NYC, Miami, LA, San Francisco, Hong Kong and most recently Bangkok. Mario has successfully created and rebranded numerous hospitality concepts. His journey, beginning at the California Culinary Academy, includes winning appearances on “Chopped” and “Recipe for Deception.” With his “cool, calm, and creative” mantra and a keen eye for emerging trends, Mario’s leadership and adaptability continue to redefine the evolving dining landscape. @chefmariotolentino

Vincent Vichit-Vadakan

I write about food because I am endlessly curious about what we eat and what it says about us and our outlook on life. People who are passionate about making and sharing food are almost always generous souls with good stories to tell. In addition to writing about food, I am a versatile cook, whether at home or in professional kitchen. Chances are that I am thinking about my next meal. I’d love it if you could join me. @vincentinparis

Megan Leon

For the last decade, I’ve been surrounded by the F&B industry through culinary school, working as a cook and currently as a writer. The love of food through culture has long been ingrained in my roots thanks to my mom who also comes from the industry and has taught me everything I know. This quote resonates always: “good food is the common ground shared by all and immigration is fundamental to good food.” @lagringabkk

Daniel Hoai Nguyen

Daniel Nguyen is the founder of Song Cai Distillery, a Vietnam distillery and winery. He has nearly a decade of experience working in agriculture in Vietnam, encompassing highland forestry to lowland fisheries. His work spans fermentation, the documentation and conservation of heirloom species, as well as the production of world-class spirits and wines. He is the Vietnam country host of Roads and Kingdoms, founded by Anthony Bourdain, specializing in immersive culinary and cultural experiences. @rhizome7

Nhi Nhan

Nhi Nhan is a food blogger and writer, sharing her passion for culinary exploration through captivating storytelling. With a keen eye for detail and a discerning palate, she crafts engaging articles for a leading food magazine. Her unique blend of creativity and expertise shines through her delectable tastes and insightful reviews. Nhi has cultivated a loyal following who eagerly anticipate her next mouthwatering discovery. Through her work, she continues to inspire and delight food enthusiasts worldwide. @anotherfoodaddict

Jovel Chan

For the past 2.5 years, Jovel has tracked Vietnam’s dining scene, featured on platforms like TODAY, Our Grandfather Story, and Epicure. Beyond writing, she’s an industry speaker (Meet the Experts 2022) and F&B judge (Diageo World Class Finals Vietnam, Vietnam Whiskey and Cocktail Festival). In 2023, the Singapore Tourism Board appointed Jovel ‘Vietnam F&B Consultant,’ leading chef collaborations. As an F&B consultant, she offers invaluable insights to Golden Gate Group, PepsiCo, and Kantar. Lastly, she founded SAIGON SOCIAL, organizing food and drink experiences, including #SaigonSupperClub. @jovel.chan

MEET FIVE OF OUR FAVORITE CHEFS across Southeast Asia—who happen to be female. All their restaurants are worth traveling for, and if you want to supplement your trips with their must-visit restaurant, bar and hotel recs around the region

RENATTA MOELOEK

By Kathryn Romeyn

“WHEN I FOUND cooking I just [realized]: This is my jam,” says Indonesian chef Renatta Moeloek, a judge on Masterchef Indonesia and the talent behind Jakarta’s new Glou Wine & Bistro (instagram/glou.jakarta)—a collaboration with her friends from VIN+ Wine & Beyond—and the private dining and event space Ruma Dining. As a young teen, Moeloek began experimenting in the kitchen, cooking meals as “a ritual between me and my friends.” After stage-ing (from the French word stagiere, which means intern) at two Jakarta restaurants during high school, she decided to pursue culinary school, and the now-29-year-old’s compelling, native produce–informed cooking has evolved ever since.  

More than a particular style of cooking, Moeloek savors the discovery of new-to-her ingredients, which are seemingly limitless in Indonesia. The eastern Maluku Islands, for example, which she visited for a YouTube documentary on street cuisines and very old-school tribal food. “It was beautiful, pristine,” she says. “The eating culture is different, I find it almost Scandinavian how everything is fresh, not heavy, full of spices and fat. I don’t think I’ve ever seen them fry anything—it’s very clean and aromatic. 

She milks candlenuts, typically only featured in spice paste, and prefers citrusy green peppercorns to dried ones, but is currently most jazzed about super-rare red kulat pelawan mushrooms from the Bungka Belitung islands that only grow under pelawan trees during heavy rains once a year. “The flavor is very, very special and strong—in between chanterelles and morels,” says Moeloek, who cooks with them at Glou, which she describes as “a melting pot where you want to hang out and ask your friends to do pop-ups.” At the casual “eating house” everything is meant to be shared.  

The concept makes sense considering she started out cooking for those she loved. “I think the philosophy around food changes over time,” Moeloek reflects. “Back in the day I was so into refined food—there’s a bit of your ego that [makes] you want to show what you can do. It was more of a performance.” But, she says, “As I get older, when I cook it’s for others.” The chef strives for a middle ground between what makes her happy and what makes diners even happier. “That’s the rewarding part,” she says.  

Moeloek favorite spots:  

Maluku Islands, Indonesia

I have a documentary on YouTube where we go around Indonesia to check out street cuisines and very old-school tribal food. We went to the most eastern Maluku Islands and it was beautiful, pristine. The eating culture is different, I find it almost Scandinavian how everything is fresh, not heavy, full of spices and fat. I don’t think I’ve ever seen them fry anything—it’s very clean and aromatic. 

Thailand

I really enjoy Thai food and every time I visit Thailand I’m amazed how everything, even in the smallest corner street stall, is somehow perfectly cooked. 

Jakarta & Bali

I go back and forth between Jakarta and Bali, and in Bali the community between chefs is very strong: we go to restaurants to hang out and for nightcaps.  

Sangsaka
For a very chill, relaxed, modern Indonesian place to drink, I really like Sangsaka. They change their menu quite often and it’s a go-to place when I have foreigner friends who want to try Indonesian flavors. They never disappoint. sangsakabali.com

Riung Rasa  is an outdoor backyard barbecue in a garden—very familial with good food and good people always. It feels like home. instagram/riungrasa

Lulu Bistrot  
In Canggu, I really like Lulu Bistrot for French cuisine lulubistrot.com

SKOOL Kitchen  
I enjoy dining at SKOOL Kitchen for great food kissed by fire with a nice bar facing the beach. skoolkitchen.co

7.AM Bakers Club
I get my bread, pastries and best sandwiches at 7.AM Bakers Club. instagram/7am.bakers

Glou Wine & Bistro
In Jakarta I’m always at Glou, but when I crave Japanese food. instagram/glou.jakarta

Kaihomaru
I go to Kaihomaru  in Little Tokyo in Blok M, then hop into izakaya bars around the area for highballs. instagram/kaihomaru_melawai

Carbón
I love the Latin American cuisine at Carbón instagram/carbon.jkt

Acta Brasserie
The ambience is serene at Acta Brasserie, where they serve simple, tasty food next to a golf course.  biko-group.com/acta

PICHAYA ‘PAM’ UTHARNTHARM

By Megan Leon 

BANGKOK-BASED Pichaya ‘Pam’ Utharntharm belongs on the multi-tasking leaderboard. Perhaps you’ve heard of her good-luck-getting-a-reservation restaurant Potong, where her already famous smoked duck is worth the wait. Here, she creative-directs your whole dining journey by way of video menu supplements, eclectic drinks pairings that always start with kombucha and perhaps take in a stop at Opium bar on the roof, a ride in a micro-elevator that’s more like a dumbwaiter, and effusive championing of her local suppliers. But she also has a pair (so far) of Texas barbecue restaurants, has launched a private catering company, she’s a judge on a TV series in search of the next generation of leading Thai chefs, travels the world to share her knowledge and skills, and is the mom of a preschooler.  

Pam took over the narrow, ancient building that housed her family’s traditional Chinese herbal medicine shop in Bangkok’s Chinatown and turned it into one of the most sought-after restaurants in the country. After only two years Potong boasts a Michelin Star and ranks No. 35 on the Asia’s 50 Best list—in the name, she says, of paying homage to her ancestry. 

Thai-Chinese food has been around since Chinese immigrants first settled the riverfront area in Thailand’s nascent capital at least 150 years ago. But her edgy innovation brings it into modern times. Her culinary principle of ‘The 5 Elements’ intertwines her philosophy on heritage and cuisine with the senses of sight, sound, smell, taste and touch, and five elements—salt, acid, spice, maillard reaction, texture. “Each of the elements are meant to formulate a memory that can only happen when the senses are initiated simultaneously,” she says. 

The fragments of this thought process started to take shape earlier on in her career, while cutting her teeth at Jean Georges in New York. She ventured into private dining, and started grill-and-fire-focused Smoked because she’s actually a trained American barbecue pit master. Now she has a catering company called The X Project. Her universe is constantly evolving, but she’s committed to staying grounded. “My favorite comfort food place in Chinatown is Lao Tang Braised Goose (467/1 Yaowarat Rd.), where they serve stewed goose that reminds me of my childhood,” she says. “At the moment I’m traveling constantly post-covid, but I’m trying to minimize travel as much as I can to be close to Potong and my kid.”  

Pam’s Favorite Spots 

Bangkok 

Lao Tang Braised Goose 
My favorite comfort food place in Chinatown is Lao Tang Braised Goose, where they serve stewed goose that reminds me of my childhood. This joint has been around for over 30 years and serves simple dishes, but for Pam, it is very heartwarming and one of the best in the city.  (467/1 Yaowarat Rd,, Bangkok 10100) 

The Four Seasons Hotel Bangkok at Chao Phraya 
My favorite hotel in Bangkok is the luxurious The Four Seasons Hotel Bangkok at Chao Phraya River. fourseasons.com

The Siam Hotel Bangkok
I’m also fond of The Siam Hotel Bangkok. thesiamhotel.com

Siam Paragon 
For shopping fashion finds I recommend Siam Paragon. siamparagon.co.th

 EmQuartier
The EmQuartier is another favourite of mine. emquartier.co.th

JJ Market
And for local handmade or artisanal products there’s nowhere better than JJ Market also known as the Chatuchak Weekend Market. 

Opium Bar
For drinks I recommend Opium Bar Because it’s my bar! opiumbarbangkok.com

Mahaniyom Bar
I love it for their use of locally-driven ingredients. instagram/mahaniyom.cocktailbar

Nuss Bar
This place boasts of gorgeous temple views. intstagram/nussbarbkk

Bangok Social Club
Pop by here for drinks and soak in the luxurious hotel experience. fourseasons.com

ARCHAN CHAN 

By Ron Gluckman 

ARCHAN CHAN MAY be among the more diminutive chefs in Hong Kong, but she’s had a huge impact since leaving Australia after 13 years in some of the top kitchens there, returning home to helm the delightfully kitschy Ho Lee Fook. 

The quirky modern Cantonese diner has been the rage in so-hip Soho since its opening in 2014, and a 2021 renovation has made it even livelier. Chan added her imprint as one of a few female chefs helming top Cantonese kitchens in the food-crazed city. 

Chan’s resume Down Under reads like a where-to-eat guide: stages at Attica, Acme, Automata, Quay and Six Penny. Having impressed legendary chef Andrew McConnell, Chan took over the bar menu at his two-hatted Cutler & Co. in Melbourne’s trendy Fitzroy suburb, was sous chef at his now-closed Asian-fusion spot Golden Fields in St. Kilda, and then moved to Supernormal—everyone’s favorite always-buzzy, Tokyo-, Shanghai-, Seoul- and Hong Kong-inspired hotspot in the CBD. 

This was a perfect launchpad for her move to Ho Lee Fook, Hong Kong’s lair of lucky cats and hip hop. She added more connections to traditional dishes and flavors she grew up with, when she spent time with her grandmother in the kitchen in Sham Shui Po and learned about nurturing through food. We’re particularly glad of her razor clams. Another of her girlhood favorites was pigeon: she loved the juicy roasted version, but also fried with crispy skin. Instead of choosing, Chan combined both. “It took a bit of research and development, but we created a master-stock crispy skin pigeon.” 

Chan believes that the best contemporary chefs needn’t untether from the past, rather, find less-known angles to probe. For example, Grand Majestic Sichuan in Hong Kong, where “talented chef Theign breaks the stigma of Sichuan only being spicy and shows what the cuisine is all about,” Chan effuses. “Usually, I start with champagne or a cocktail at The Majestic Garden, enjoying the view. They offer a glass of Champagne every time you visit the restroom!” 

A lover of the wok, Chan says that tool is actually a big reason it’s tough to “modernize” Cantonese food—thus doing so is less her goal than exploring and working hard to build a supremely tasty menu. “People recognize that Ho Lee Fook is serious Cantonese food,” she says, “in a playful setting.” Ho Lee Fook still connects with international visitors and local expats, but she is particularly proud to see more Hong Kongers like herself there sharing meals, and memories, with parents and grandparents.  

Chan’s favorite spots: 

Grand Majestic Sichuan, HK
Talented Chef Theign breaks the stigma of Sichuan cuisine only being spicy and shows what the cuisine is all about. Usually, I start with champagne or a cocktail at The Majestic Garden, enjoying the view. They offer a glass of Champagne every time you visit the restroom! grandmajesticsichaun.com

Ju Xing Home, HK
I came across this place by chance. My parents live across the street. The comfort and hearty dishes served here have become my go-to whenever I host overseas chefs.  

This place, I chanced upon – my parents live across the street! Comfort and hearty dishes — it has become my go-to whenever I host overseas chefs. juxinghome.com

Yong Fu, HK
I do not know if I can call it a hidden gem, now that it is on the Asia’s 50 Best list. Ning Bo cuisine is new to me. Dishes here are well-balanced, yet flavorful.  yongfu.hk.com

Jeow Melbourne
Chef Thi is one of the most respected chefs in Melbourne, very driven, full of curiosity and integrity. I have learnt so much from her and how she respects and treats her produce. jeow.net.au

JOHANNE SIY

By Kissa Castañeda

THERE WAS NO LIGHTBULB moment that fueled chef Johanne Siy’s decision to leave her safe, corporate career in Procter & Gamble and start afresh in the hospitality industry. “There was always this compulsion in me to do something I’m passionate about and share that with others,” says the Singapore-based Filipina chef who was named Asia’s 50 Best Female Chef 2023. 

Siy, the head chef of Lolla, had always loved making food but didn’t think of it as a career. But experiences along the way showcased the power of food and convinced her that it was her ultimate calling.  

When she tutored struggling peers in university, she says, “I cannot forget the way their eyes lit up and how they became more attentive whenever I brought them food.” When she moved to Singapore 20 years ago, it wasn’t long before her apartment became the default weekend hangout because she cooked for her colleagues. Food was always the glue that held things together. Knowing this philosophy, it’s immediately obvious why Siy is drawn to multi-generational eateries like Keng Eng Kee for their pork liver claypot rice and moonlight horfun. “Paul, Wayne and the entire family have taken zi char dining to a whole new level with their personalized service. This is something unheard of and a definite game-changer in this category of restaurants.” 

When she made the leap to cooking full-time, first studying at the Culinary Institute of America in New York then into the kitchens of Le Bernardin, Restaurant Andre and Noma, she discovered that it wasn’t an easy environment, especially for a woman. “In the past, I’ve seen how women, including myself, were treated as second-class citizens in kitchens because we were regarded as physically weaker and emotional. You join a brigade and the chefs think they will have to do a lot of the heavy lifting for you. People subconsciously judge you just because of your gender,” she says. 

Siy notes, however, that the world has changed thanks to extraordinary women who have fought against the existing biases and put women on equal footing. “Leaders have started to talk about how to make the workplace a more welcoming place for women. The kitchen is evolving, and it is for the better,” Siy stresses. 

As a flag carrier of the Philippines in Singapore, Siy is ecstatic to share Filipino flavors through her modern dishes at Lolla to a broad set of international diners most of whom are unfamiliar with Filipino cuisine. “While I don’t cook Filipino food per se, I draw a lot of inspiration from it and I am proud to tell the stories from my childhood,” she adds.  

When she has the rare downtime, Siy loves to travel and her trips are unsurprisingly built around food. “I make the restaurant bookings and food itinerary first and then everything else is planned around that. I eat on the streets, in the markets, in fancy restaurants, in convenience stores, and if I’m lucky, in people’s homes which always turn out to be some of the best and most insightful meals.” 

Siy’s favorite spots: 

Sweden 

Fäviken
“This restaurant by Chef Magnus Nilsson was in the middle of nowhere surrounded by nature. It’s a very unique experience anchored by cuisine that is mindful, grounded, has a sense of place and above all delicious. I don’t think there is anything like it today and it’s unfortunate that it is not around anymore. That was a magical place.” Do we want to include this? 

Spain 

Disfrutar Barcelona
Disfrutar in Barcelona makes you feel like a child again—you begin to look at everything with a sense of wonder. www.disfrutarbarcelona.com; C. de Villarroel, 163, 08036 Barcelona, Spain; tasting menu a EU275 per person 

Quique Dacosta, Alicante
Quique wows by distilling the essence of the region on a plate. While you’re there, make sure you also go to Asador Etxebarri – it’s a restaurant that has long been on my list but have not had the chance to visit. en.quiquedacosta.es; Carrer Rascassa, 1, 03700 Dénia, Alicante, Spain; Tasting menu a EU275 per person 

Hong Kong 

Wing Restaurant
I highly recommend this place because of chef Vicky Cheng’s visionary approach to Chinese cuisine. I still dream about their fantastic sugarcane baby pigeon. wingrestaurant.hk; 29 F, The Wellington, 198 Wellington Street, Central, Hong Kong; HKD$1,980 ++ per person  

Japan 

I recently had the good fortune of eating at a number of superb restaurants in Japan. Japan is unique in that there are so many restaurants that are not accessible to the general public. My recommendations consist of restaurants that are democratic in that the only thing you need to book them is advanced planning. I love Sezanne, Florilège and La Cime (not in any order). Chef Daniel Calvert, Chef Hiroyasu Kawate and Chef Yusuke Takada are all doing outstanding things. Their flavor combinations are unique, with their DNA running strongly through the dishes. All elegant, exquisite meals using top-notch ingredients.  

Sezanne
Tokyo, Japan
www.sezanne.tokyo; 1 Chome-11-1 Marunouchi, Chiyoda City, Tokyo; the menu du jour a JPY22,000 (lunch only) 

Florilège
Tokyo, Japan
www.aoyama-florilege.jp/en.html; 2F Garden Plaza D Azabudai Hills, 5-10-7, Toranomon, Minato-ku, Tokyo; the lunch menu starts at JPY 10,000 

La Cime
Osaka, Japan
www.la-cime.com; 3-2-15 1F Kawaramachi, Chuo-ku, Osaka; lunch and dinner JPY 28,000 

Shishi-Iwa House
Karuizawa, Japan
I must mention that I also had a remarkable stay at a design-driven property in Karuizawa called Shishi-Iwa House. It’s a beautiful and inspiring property surrounded by nature and a lot of good local eateries, passionate artisans and natural wonders.” www.shishiiwahouse.jp; 2147-768 Nagakura Kitasaku District, Karuizawa, Nagano; Price: Rooms start at $270 per night. 

Singapore 

Keng Eng Kee
I love casual favorites like Keng Eng Kee for their pork liver claypot rice and moonlight horfun. Paul, Wayne and the entire family have taken zi char dining to a whole new level with their personalized service. This is something unheard of and a definite game-changer in this category of restaurants. www.kek.com.sg; 124 Bukit Merah Lane 1, #01-136, Singapore; around SGD $15 per person or SGD $68 for a set meal for four 

Rotanak Ros 

By Marissa Carruthers 

CHEF ROTANAK ROS, also known as Chef Nak, is championing Cambodian cuisine’s comeback. Her passion for cooking was fueled from a young age when her parents were involved in a traffic accident, and she had to cook for her family of seven. “As time passed, my connection to cooking deepened,” she recalls.  

At 19, the self-taught chef started working at Cambodian Living Arts (CLA), a non-profit dedicated to reviving the arts. During the horror of the Khmer Rouge regime, swathes of the country’s knowledge was destroyed, including recipes that had been passed down orally for generations. Nak realized these recipes needed reviving, akin to what CLA does with the arts. 

She took on the mammoth task of visiting villages countrywide to document the recipes that surviving elders remember from their childhood and ensure they are preserved for future generations in cookbooks. “Reviving our lost recipes is very important because it helps preserve our cultural heritage, our identity, who we are, and how we cook,” she said.  

This is why she appreciates Kravanh Restaurant in Phnom Penh, where many of the recipes came from home kitchens. “It offers a relaxed dining experience and serves traditional dishes, creating a nice blend of ambience and authentic flavors.” 

In 2017, she launched her business, Nak, with a focus on private high-end dining from a charming traditional wooden house on the outskirts of Phnom Penh. Since then, Chef Nak has authored two cookbooks. Her latest debuted in May, Saoy: Royal Cambodian Home Cuisine is a four-year project drawn on the recipes of Princess Norodom Rasmi Sobhana from the 1950s and 1960s.  

Nak is also the inspiration behind the menu that reimagines royal Khmer cuisine at Rosewood Phnom Penh’s Brasserie Louis. And, she most recently opened Chef Nak Culinary Art Center in Phnom Penh. The dynamic hub hosts cooking classes, luxury home dining experiences, homestays, a dedicated studio for cooking shows, and a food and ingredient laboratory.  

“Rooted in history and rich in cross-cultural resonances, my approach is testament to the diverse narratives of my homeland,” Nak said. “I craft harmonious flavor profiles that evoke memories and offer a unique gourmet experience, elevating traditional Cambodian cuisine while staying true to its authentic roots.” 

Nak’s favorite spots: 

Phnom Penh 

Rosewood Phnom Penh
It’s the top choice for indulging in high-end Khmer dishes while enjoying a breathtaking city view. It stands out with its diverse menu, showcasing a commitment to the support and promotion of Khmer cuisine. rosewoodhotels.com 

Kravanh Restaurant
It offers a relaxed dining experience and serves a selection of traditional dishes, creating a nice blend of ambience and authentic flavors. kravanhrestaurant.com 

Central Market
Though not really a restaurant, it’s the go-to spot for the finest street food in town. People can relish delectable treats like grilled squid, steamed crabs, and fried rice noodles that capture the essence of local culinary delights.

‘World of Frozen’ is finally open at Hong Kong Disneyland! Visitors are now able to explore Arendelle, Elsa and Anna’s hometown. Even more exciting is the fact that it is the world’s first and only Frozen-themed attraction.

Inspired by the hit movies Frozen and Frozen 2, the attraction consists of Elsa’s Ice Palace and Arendelle Castle. With this new themed land, the Hong Kong theme park has the most castles among all Disney parks! What are you waiting for? It’s time to visit the Town Square and forest area that were seen in the Oscar-winning animated film.

World of Frozen in Hong Kong Disneyland: What you need to know

There are two new rides in the area, one of which is a revamped version of the Frozen Ever After ride at Walt Disney Resort in Orlando. On this ride, visitors can visit Elsa’s Ice Palace during Summer Snow Day. The other is a family-friendly roller coaster, Wandering Oaken’s Sliding Sleighs, which takes riders through a scenic journey around the mountains. It is powered by Olaf and Sven!

Meanwhile, Playhouse in the Woods serves as Anna and Elsa’s childhood playhouse. Visitors can have a unique playing experience here in celebration of Summer Snow Day. Golden Crocus Inn is the go-to place for dining while Tick Tock Toys & Collectibles will be selling keepsakes and merchandise.

Tokyo DisneySea will open its own version next spring while Disneyland Paris will follow in 2025.

The park is now open for more days a week

Hong Kong Disneyland is now operating six days a week. Previously, it was only open for five days due to the pandemic. With this expanded opening and a new attraction, there is hope that more tourists and locals will visit.

This year, Walt Disney also celebrates its 100th anniversary as well as the Hong Kong park’s 18th year. As such, beloved characters from various Disney stores appeared in a series of events during the centenary festivities. The Walt Disney and Mickey House statue Dream Makers was recently unveiled on October 16.

This story first appeared here.

Related: The Best Times To Visit Disneyland For Fewer Crowds, Gorgeous Weather, And Lower Prices

With the festive season in full swing, India is decking up in lights, sparkles and divinity. The end of the nine-day Navratri celebrations and Dussehra makes way for the eagerly awaited Diwali, or Deepawali, which falls on November 12, 2023. 

The Hindu festival is celebrated by millions worldwide across a series of occasions, signifying good over evil, prosperity and the triumph of light over all our dark desires. 

Diwali, which derives its name from the Sanskrit word ‘Deepa,’ meaning clay lamps, and ‘āvali,’ meaning a row or continuous line, also goes by the names of Jain Diwali, Bandi Chhor Diwas, Tihar, Sowanti, Sohrai, Bandna and so on.

The festival occurs in the Hindu months of Ashwin and Kartik (coinciding with mid-October to mid-November of the Gregorian calendar). The celebrations, spanning five days, include Dhanteras, Chhoti Diwali, Diwali (the main festival falls on the third day), Govardhan Puja and Bhai Dooj, each carrying its own significance. 

According to ancient texts, although Diwali started as a harvest festival, it has transcended to incorporate themes like removing spiritual darkness, embracing one’s inner light, the triumph of good over evil and ushering in prosperity and wisdom over centuries. 

Know more about the significance of Diwali, how it is celebrated and what does it mean

Diwali celebrations in different parts of India

Though Diwali is celebrated across the country, each region holds distinct connotations and rituals, all rooted in the rich mythology of ancient India. 

Northern India celebrates the return of Lord Rama to Ayodhya after 14 years in exile, during which he defeated the demon king Ravana. People decorate their houses with lights, diyas (earthen lamps) and flowers, just the way the people of Ayodhya had welcomed their king, as described in the ancient texts. They worship Goddess Lakshmi for wealth and prosperity and Lord Ganesha for wisdom.

On the other hand, South India celebrates the Festival of Lights to commemorate Lord Krishna’s victory over the demon Narakasura. In the western part of the country, Diwali marks the day when Lord Vishnu sent the demon Bali as the king of the nether world, while Goddess Kali is worshipped in eastern states like Bengal.

Whatever the significance is, the threads of togetherness, cleaning the house to remove dark shadows and welcome the deity, buying traditional clothes, exchanging gifts and enjoying a time of fun and frolic unite everyone during Deepawali.

Diwali celebrations: Traditions, rituals and lores

Lighting lamps, making colourful rangolis (decorative designs made with ground rice and colours), arranging flowers on doors and windows, exchanging sweets and dressing up in bright traditional clothes are some of the essentials of celebrating Deepawali. Every Indian household starts prepping for the festival by sprucing up their abode and decorating it with lights and flowers. Many also opt for renovating their homes and buying new appliances and decor items.

The five-day festival starts with Dhanteras (November 10, 2023), where ‘dhan’ and ‘teras’ mean wealth and number 13, respectively. The occasion falls on the thirteenth day of Krishna Paksha during the month of Ashwin in the Hindu calendar. It is considered auspicious to buy utensils, gold jewellery and home appliances on this day.

On Dhanteras, there is a custom of lighting up the house with 13 used diyas from the previous year’s celebrations. Each of these diyas has its own significance in Hindu tradition. For instance, the first one is lit in the southern corner on the outer side of the house to ward off death, while the second one is lit with ghee and kept at the altar inside the house. The third is placed at the goddess Lakshmi’s idol for prosperity and good fortune.

The day before Diwali 2023, the second day of the festivities, is fondly known as Choti Diwali (November 11, 2023) and serves as a grand rehearsal for the main event. Also known as Naraka Chaturdashi, it falls on the 14th day of the Hindu calendar month of Ashwin or Kartik. It marks the day Krishna defeated Narakasura (the lord of hell). Homes are decked up with rangoli, flowers and earthen lamps. Final touches are given to decorations, and last-minute errands are taken care of. 

In the eastern regions of the country, a custom similar to the lighting of 13 lamps on Dhanteras is part of the various rituals performed on Choti Diwali. Bengalis usually light 14 diyas on this day. Known as ‘chothyo prodeep‘, the diyas are lit to pay respects to ancestors, and a meal called ‘chothyo saag’ is prepared with 14 varieties of green leafy vegetables and is served with rice. 

Goddess Kali is the worshipped deity. Legend has it she was born to save the earth and heaven from the clutches of notorious demons. However, after defeating them, goddess Kali lost control over her fury and started a slaughtering spree, not sparing anything that came her way. Lord Shiva had to intervene and lay on her path. When the goddess stepped on him, her tongue came out in shame, and she finally calmed down.

Family members get together to prepare ‘bhog’ (food offered to deities) for the devi and later distribute it among the devotees.

With the arrival of Diwali (November 12, 2023), the festive spirit is at an all-time high as people adorn themselves in their finest attire. The homes come alive with decorative lights, welcoming the gods and goddesses. As the sun sets, deities Ganesha and Lakshmi are worshipped. 

Although some do burst crackers with their friends and family, many have become aware of their impact on the already depreciating air quality in India. Along with worsening air pollution, the loud noise caused by fireworks affects everyone, including animals. 

Some people also play cards and gamble as a mark of inviting wealth and good fortune, followed by a Diwali bash. And, how can there be any party without delicious food? Sweets, snacks, dry fruits and a whole lot of other delectable fare make the occasion scrumptious.

The fourth day is Govardhan Puja (November 14, 2023), or Annakut Puja or Balipratipada, which marks the victory of Lord Krishna over Lord Indra. Food items like wheat, rice, curry made of gram flour and leafy vegetables are prepared to offer Lord Krishna.

Customs on this day differ in various regions. In North India, people dedicate their mornings to worshipping the tools of work, businessmen worship their ledgers and artists express their gratitude towards their brushes and colour palettes.

The fifth and final day of Deepawali celebrations is celebrated as Bhai Dooj (15 November 2023). Also known as Bhau Beej, Bhai Tilak or Bhai Phonta, the day is much like Raksha Bandhan and sisters put a coloured dot (called tilak in Hindi) on their brother’s forehead as a mark of love and respect. They exchange gifts, and while brothers promise to protect their sisters, sisters pray for their well-being.

Deepawali and other religions

In the diverse Indian culture, Deepawali celebrations also have varied significance for different religions and faiths. For the Jain community, Diwali is the period of enlightenment of Mahavira, the Jain Tirthankara (leader), to attain moksha or liberation.

For the Sikh community, the festival period is the time of Guru Hargobind’s return to Amritsar from captivity in Gwalior. This 18th-century tale resonates with the spirit of Lord Rama’s return to Ayodhya.

Deepawali may not be a significant occasion for the Buddhist community, but it marks the day when Emperor Ashoka converted to Buddhism in the third century BCE. Vajrayana Buddhists celebrate by lighting lamps and decorating monasteries. 

What do people wear on Diwali

The festival of lights is all about brightness and sparkle. People wear traditional clothes like ornate sarees, lehenga and choli, salwar suits and dresses. Traditional jewellery and flower garlands to adorn the hair are also part of the significance of Deepawali. Men, on the other hand, opt for kurtas and sherwani suits to usher in the festive joy. 

Deepawali delicacies 

Diwali is a time to gorge on mouth-watering snacks, seasonal dishes and loads of sweets. 

From savoury snacks like samosas (a triangular savoury pastry fried in oil, containing spiced vegetables, especially potato) and aloo tikki (fried potato patties) to farsan (Gujarati snack made of gram flour) and dhokla (Gujarati snack made of rice and split chickpeas), the Festival of Lights is also a festival for foodies. Daal (lentil curry), naan (an Indian bread), chole bhature (spicy chickpea curry with fried bread), nankhatai (flaky slated biscuit) and chai are some of the most awaited foods of the season. 

However, desserts undoubtedly steal the show.

People love to treat themselves with ladoos (fried and sweetened gram flour balls), gulab jamuns (flour balls deep fried and served in a sugar syrup flavoured with roses), jalebis (spiral-shaped sweets made of flour and sugar syrup) and barfis (milk-based fudgy blocks of sweets). Halwa (semolina boiled with milk, almonds, sugar, butter and cardamom) and kheer (rice pudding) are also relished by many.

This story first appeared here. 

(Hero image credit: Sash Sriganesh/ @sashwathi/ Unsplash; Feature image credit: Joshuva Daniel /@joshuvadaniel/ Unsplash)

Related: Is This the Most Luxurious Wellness Festival in Asia?

Frequently Asked Questions (FAQs)

-What is the significance of the Diwali festival? 
The festival of lights is a celebration of light over darkness, good over evil and represents wealth and prosperity. The Hindu festival represents the spiritual victory of all things dark, gloomy and evil and ushers in prosperity.

-What are the five days of Diwali? 
The five days of Diwali are Dhanteras, Choti Diwali, Diwali, Govardhan Puja and Bhai Dooj.

-Why is Diwali important to us?
Diwali is celebrated to pray for happiness, prosperity and fortune. People light lamps to eradicate darkness and evil spirits and usher in light and sparkle.

-What is the meaning of Diwali? 
Diwali or Deepawali is derived from the Sanskrit word ‘deepa’, meaning lamp and ‘avali’, meaning rows or series.

Raise your glasses to Stellenbosch, an adorable 350-year-old town in the Cape Winelands — the birthplace of winemaking in South Africa that’s just 50 kilometers from Cape Town.

IF YOU’RE THINKING OF visiting ‘wine country’ in a great wine country, I have two words for you: South Africa. My family and I recently took an Adventures By Disney vacation that included awe-inspiring days on safari, but also gifted us with great opportunities to see other parts of the country and, importantly, drink well! Stellenbosch, located just 50 kilometers outside of Cape Town, is the capital of what’s known as the Cape Winelands, with some of the best vineyards South Africa has to offer. Yet visiting Stellenbosch offers so much more than wonderful wineries; there are also interesting museums, fabulous art galleries, and a variety of delightful coffee shops. 

Getting to Stellenbosch, the second oldest town in South Africa dating back to 1679, was an easy hour’s drive despite the rain and gray sky. From the moment we arrived I knew this was a place where you could spend an entire day and still have more to see. Unfortunately, the morning greeted us with a cold rainstorm that was not ideal for walking around. We quickly decided that we were not dressed appropriately for the weather–providing a lovely excuse to shop. We wandered into a number of stores where we found stylish, made-in-South-Africa clothing that was also functional.

As we wandered through the town, we encountered beautiful works of art on display inside and outside of galleries. It felt like we were in an immersive museum experience. Part of the charm of Stellenbosch is rooted in the wonderful displays of history and art depicting and rooted in everyday life. A highlight was seeing a display of Nelson Mandela’s tennis shoes that he wore when he walked out of prison. But this was not in a museum – rather in a store selling that brand of shoe. One of the government buildings has an exquisite map sculpture in its courtyard depicting Mandela’s face.

The chill and dampness of the air was also a wonderful excuse to try one of the many coffee shops available in town. We treated ourselves to steaming hot teas and lattes. Our barista eagerly gave us an elaborate demonstration of his artistic expertise. We excitedly sampled a hot rooibos tea latte. Rooibos tea is such a staple in South Africa that if you ask for simply tea, rooibos is what you’re likely to get. I found it absolutely delicious.

After a few wholesome cuppas, we realized that it’s always five o’clock somewhere and it was time to really take advantage of being in the Cape Winelands. This region of rolling vineyards was the birthplace of the South African winemaking industry, and has some of the oldest wineries in the country, including our destination, Spier Wine Farm. We eagerly walked up the gravel road to the main entrance of the Spier Estate, and, climbing the steps to the manor, we knew we were going to be treated to an elegant experience. The ambience provided a beautiful aesthetic and picturesque backdrop. We began with a lavish buffet lunch featuring several South African dishes. The wine tasting included six wines at each place setting: three red and three white. South Africa is known for its own blend of wine, the Pinotage, and this turned out to be a clear fan favorite. We left Spier with cheerful smiles as we headed back to Cape Town from Stellenbosch. 

It felt like we had spent the day deep in the countryside when in actuality we were right outside of Cape Town. For a few hours we were whisked away to a part of South Africa that is a perfect complement to both the stunning city of Cape Town and the serenity of the bush on safari. And my whole family cheers to that.

Lede image by Merten Snijders/The Image Bank/Getty Images.

Kaikoura, on the northeast of the South Island of New Zealand, is one of the world’s best spots for seeing sea life and eating seafood, and it’s just a quick roadtrip from Christchurch. Come take the dolphin-, bird- and whale-watching journey with us in pictures.

New Zealand certainly has no shortage of natural attractions, but South Island’s Kaikoura peninsula seems to have it in extremes. Credit that to its unique geography that includes both towering mountains and deep undersea canyons. Bordering from the west, the 2,608-metre-high Kaikoura range forms a majestic backdrop of misty snow-capped peaks. To the east, a 60-kilometers-long trench plummets 1,200 metres below the waves. Down there, warm and cold currents converge to push nutrient-rich water up to the surface, thereby sustaining a rich food chain that features the ocean’s biggest creatures.

The stars of Kaikoura’s marine wilderness are its resident sperm whales, which live in these waters and are easily seen all year. There are also other leviathans that may be spotted if you’re lucky enough—migrating blue whales and humpback whales, for instance, or a pod of visiting orcas. Closer to shore there are more animals to behold, like giant wandering albatrosses, playful dusky dolphins and adorable fur seals. On the other hand, those who like their nature trips on terra firma can check out the many scenic walks inland and along the coast. You’d think a place with such a well-preserved environment would be somewhere remote, but it’s not.

Kaikoura is just a leisurely 2.5-hours’ drive north of Christchurch via 180 beautiful kilometers on State Highway 1. Have a look at photographic evidence of the awesomeness this town full of natural wonders has to offer.

01 – Hemmed in by snow-capped mountains on one side and the open sea on the other, the town of Kaikoura in South Island, New Zealand, hosts picture-perfect views and a pristine marine environment.

02 – The waters off Kaikoura are a feeding area for sperm whales, a fact that made it a bountiful whaling site from the 1800s to the 1960s. Since then, the town has remade itself a major ecotourism destination, and is now known for its popular whale watching expeditions (whalewatch.co.nz).

03 – A sperm whale’s distinctive tail fin above the water signals the start of a deep dive into the undersea canyon below. Kaikoura is the best place in New Zealand—and probably the world—to see these amazing creatures up close.

04 – The Gibson’s wandering albatross, one of the largest seabirds in the world, is the main attraction of the Albatross Encounter wildlife tour. This outfit operates small group birdwatching tours on a 13-seater motorboat.

05 – Dusky dolphins often accompany boats cruising the waters off Kaikoura. These curious animals like to show off with playful jumps and underwater acrobatics. Not surprisingly the tourists love them!

06 – Kaikoura’s wild residents include a few thousand fur seals who live in colonies all along the coast. This one decided to leave its protected area and take a stroll along the nearby parking lot.

07 – Still going strong after four decades, this humble roadside shack serves up fresh seafood caught from the seashore behind it. Nins Bin found its spot along the coastal highway in 1977, and has since then become one of Kaikoura’s famous pit stops.

08 – If you eat only one local meal in Kaikoura, make it this: paua shelfish and crayfish fritters, served with a dash of lemon juice over wheat bread. The Kaikoura Seafood BBQ kiosk on Fyffe Quay cooks it fresh, hot and fast.

09 – Cetacean bones at the Fyffe House bear witness to its history as a whaler’s home during the 1840’s. Now a museum, its preserved interiors and artifacts gives a glimpse of life in a bygone era.

10 – Set amidst a 500-acre deer farm, the picture-perfect Hapuku Lodge + Tree Houses offers sustainable luxury to complement Kaikoura’s natural attractions. The hotel boasts 12 gorgeously designed rooms, a full-service spa and a restaurant that serves entrees created from locally-sourced ingredients.

11 – A resident seal takes in the stunning views and the fresh air from the comfort of its breeding grounds. Kaikoura’s unfettered natural charms—and its breezy road connection to  Christchurch—make it an ideal spot for a quick and easy outdoor adventure.

Photographs by Lester V. Ledesma, lede image by Kyle Mulinder/Courtesy of New Zealand Tourism, and unless otherwise noted.

If you haven’t been to Unzen Onsen, near Nagasaki, you’re missing out on one of the hottest under-the-radar towns in Japan. Come with us to this little spot in Kyushu, where the bubbles blurb, the ancient pines tower, and the tomatoes are served singularly and cold. It’s primal healing through hot lava.

IT’S 7 A.M. IN Unzen Amakusa National Park, about 50 kilometers from Nagasaki on Kyushu, the southernmost of Japan’s four main islands. I’m half asleep still but somehow power-walking with a group of tracksuit-wearing Japanese strangers over a volcanic landscape that’s burping gaseous steam and bubbling gray mud. Our guide’s morning enthusiasm is high—and borderline criminal. 

This wasn’t just basic power walking. It was Jigoku style—Hell Power Walking! Fitting, since the network of snakelike boardwalk trails was the only thing separating me and my powerwalk posse from scalding hot steam vents and hissing fumaroles fed from a lava lair deep below us. One snoozy misstep and it’s sayonara. 

In Japan, these volcanic areas are aplenty and often called “Jigoku” (hell). What made Unzen’s so different was its almost electric-green lushness and, as I would later learn, its dedication to nature, with sign-posted trails listing local flora and fauna. 

To be honest, 7 a.m. power walking isn’t my normal jam. I’m more of a last call for breakfast kind of guy. But I’d been on the road in Japan for a few weeks overindulging nightly on marbled yakiniku, sake, and 7-Eleven snacks, which I began referring to as “R&D,” and it was turning me soft and plump. So I was grateful for the chance to burn off some fat and partake in some onsen and wellness, which Unzen is all about. 

The sleepy microtown itself is home to about a dozen restaurants, thankfully none of them like the smokey sake dens I’d been hanging out in. I walked up and down the town’s main drag in about 10 minutes and wondered what I would do there for two nights. A few shops sold onsen eggs, local yuzu koshu paste and numerous salts and lotions. There were refreshingly no tourist buses or groups anywhere in sight, an increasingly hard find in Japan. 

Earlier, I’d checked in at the Hoshino Kai Unzen (from JPY13,000 per person per night), a 51-room hotel that opened in November of 2022 and is decorated with stained-glass art, a reminder of the region’s Christian heritage. It overlooks the spectacular volcanic landscape. The hotel’s acid sulfuric onsen water, rich in acidic hydrogen sulfide, was a highlight. I disrobed and stepped into my private balcony onsen, where I soaked before dinner while watching the steam puffs rise and evaporate into the sky like ghosts. Later at their public onsen, a basalt pool surrounded by ferns and trees, I watched the lanterns reflected in the rippling water and listened to melodic and piercing bird calls echo from the surrounding forests. I could feel myself sinking into a state of deep relaxation— the kind of state you don’t realize you need to be in until you’re in it. 

There’s something magical and healing about these volcanic areas. I felt it on Etna, in Iceland, and on Hawaii. Knowing that a tsunami of orange molten lava could cascade into town any minute adds an excitement to the drudgery of the everyday, but also makes you appreciate the delicacy of life. 

It also makes food taste amazing. The restaurant choices in Unzen are limited, but what I had was outstanding. At Kai, I feasted on lobster and beef shabu shabu made with a daishi of flying fish broth and daidai, a bittersweet local citrus that burst with flavor thanks to the lava. Simmered whelk, a pot of spongy pumpkin tofu, and a slab of dense foie gras with dried persimmon rounded out the meal. Visits to local joints were also rewarding. At Kinugasa Cafeteria I ordered hiyayakko, a cold block of mineraly tofu garnished with black soy, fresh ginger, katsuobushi flakes, and spring onions. I also ordered a single cold tomato, which turned out to be a highlight—lightly salted, bursting with tomato flavor, and carved ornamentally into a rose. 

Best of all were my hikes in the area, home to several trails including one starting at Manmyoji Temple, dating back to 700 AD. Along the trail were 88 moss-encrusted statues and three needled pine trees, rumored to have been first planted here by famed monk Kobodaishi, who brought Buddhism to Japan in the 9th century AD. Another brought me around aquamarine Oshidorino Pond, where Daikokuten Magaibutsu (a stone carved Buddha with mysterious and allegedly ancient origins) is etched into a giant rock. I walked the sun-dappled trail for a few hours one quiet spring afternoon and enjoyed it all to myself.  There was nothing hellish about this Jikogu. But maybe sometimes you need to go to hell to truly reach heaven. 

Lede image by pnphotos/Getty Images.

While many may assume that dollhouses are only made for children, these expensive dollhouses in their most original forms require high attention to detail and come at a staggering price.

Barbie houses are not what you will see here. The original dollhouses came into existence in the 1500s, used as representations of royal courts, palaces, and manors. They’re built and decorated with valuable materials and precise design. Far from being just toys for children, these most expensive dollhouses are representative pieces of wealth.

Some of the Most Expensive Dollhouses in the World

Japanese Dollhouse

Huguette Clark, daughter of an American senator and industrialist William A. Clark, commissioned craftsmen for this expensive dollhouse in the early 1900s. Among the valuable toys and dolls she owned; this special Japanese dollhouse had to gain permission from the Japanese government to use the imperial-building-grade cedar in this model.

Price: USD 80,000 (HKD 626,720)

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English Gothic House

Peter Riches, owner of a construction company, took 15 years to complete this Victorian-style mansion. After years of delicate building, piece by piece, the artwork was finally completed with 23 rooms, a servant quarter, a game room, a grand piano, a pool table, and a library room. The house was later sold to a Canadian dollhouse enthusiast.

Price: USD 82,000 (HKD 642,388)

Titania’s Palace

It is said that Sir Nevile Wilkinson designed Titania’s Palace for his daughter, Guendolen, who wanted to give fairies a home. The dollhouse is more like a palace, comprising 18 rooms and over 3,000 miniature works. It was bought by Legoland in Denmark in 1978 and is now placed at Egeskov Castle.

Price: USD 256,500 (HKD 20,09,422)

Chicago’s Fairy Castle

Chicago’s Fairy Castle is an iconic dollhouse that took seven years and over 700 craftsmen to complete. One of the participants was Walt Disney, who took part in painting the murals on the wall. Antique Chinese royal jade and quartz, as well as gold and diamond chandeliers, decorate the house. There are paintings of fairy tale scenes from Cinderella and Snow White & the Dwarfs all around. These days, Chicago’s Fairy Castle is on show at the Museum of Science and Industry in Chicago.

Price: USD 500,000 (HKD 39,17,002)

The Stettheimer Dollhouse

The Stettheimer Dollhouse was created by one of the Stettheimer sisters, Carrie, over the course of 25 years. The sisters were friends with some of the well-known artists in the Jazz Age, like Louis Bouché, Gaston Lachaise, and William Zorach, who contributed by adding small details to the house. It was a reflection of the Stettheimers’ fashionable apartment, now on show at the Museum of the City of New York.

Price: USD 1 Million (HKD 78,34,005)

The Astolat Dollhouse

The Astolat Dollhouse is considered by some as the most expensive dollhouse in the world. It was built by Elaine Diehl between 1974-1987, consisting of over 100,000 handcrafted pieces. The dollhouse has a very realistic look, given that the artist used a 1:1 scale. Inside, it is filled with gold chandeliers, oil paintings, a library, a wine cellar, a fireplace, and a lighting system to light up the whole house. The house is now owned by Dr Michael Freeman and his wife Lois, now on show at Nassau County Museum of Art in Long Island, New York.

Price: USD 1.1 Million (HKD 86,17,405) 

Queen Mary’s Dollhouse

Princess Marie Louise and Sir Edwin Lutyens gifted this dollhouse to Queen Mary for her dedication to World War I. It was a portrayal of what the aristocratic homes must have been like at that time. The details include copies from famous companies, like Coleman’s Mustard, Cadbury chocolates, a Cartier clock, Rolls-Royce cars, a bottle of Chateau Lafitte 1875, famous paintings, and more. The dollhouse is now on show at Windsor Castle in England.

Price: invaluable

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This story first appeared here.

[Hero and feature image credit: The Astolat Dollhouse]

Related: Pretty In Pink:15 Places Around The World To Live Out Your Real-Life Barbie Fantasy

Frequently Asked Questions (FAQ):

What is Barbie Dreamhouse made of?
Cardboard

What is an original Barbie Dreamhouse worth?
Around USD 100-200 (HKD 783-1,566)

When were Barbie Dream Houses made?
In 1962

Which dollhouse is the most expensive?
Astolat Dollhouse Castle