Capella Hanoi Debuts in the City’s Historic District
By Lifestyle+Travel
In Hanoi’s charming Hoan Kiem district, Bill Bensley-designed Capella Hanoi has officially opened its door to pamper you with boutique elegance throughout your stay, bringing you back to the beautiful bygone era. Situated in the French-influenced Old Quarter and in a close proximity to the iconic Hanoi Opera House and quaint Hoan Kiem Lake, exploring the compelling area of Vietnam’s capital is more than convenient.
Fashioned by world-renowned architect Bill Bensley, all 47 guest rooms and suites are individually styled with French-Vietnamese senses. The hotel’s signature restaurant, Backstage, presents a dramatic backdrop of theatrical costumes and vintage tableware, as talented chefs craft exceptional cuisine, including vegan dishes and northern Vietnamese-inspired specialties. Diva’s Lounge pays tribute to the leading ladies of the 1920s with bohemian cocktails and Opera Punches, accompanied by Diva’s Bar bites. You can discover more of northern Vietnam through expert-led “Capella Moments” programme at The Living Room or ask Capella Culturists to help you uncover the city’s heritage.
To celebrate its opening, Capella Hanoi offers your chance to “Dream Now, Travel Later” with special perks for your future stays of up to 14 nights, with 30% off the best available rate and myriad amenities and activities including welcome Opera Cake, Champagne breakfast, Capella Moments, and more.
For more information, visit www.capellahotels.com/hanoi. To stay up-to-date on latest news, please follow Capella Hanoi on Instagram and Facebook.
By Lifestyle+Travel
Khao Chae Round-Up 2026: Where to beat the heat this summer
When the hot season in Thailand ceases to be a mere conversation starter and becomes a daily survival challenge, the people’s collective palate shifts toward its most sophisticated, traditional cooling mechanism: Khao Chae. Originally a humble New Year’s tradition brought to Thailand by the Mon people, the dish was famously adopted and “upscaled” by the royal palace during the reign of King Rama V, transforming it into an elaborate display of culinary masterpieces. This summertime treat manages to be both incredibly light and remarkably complex. Every grain of rice is parboiled, polished by hand, and soaked in the floral-infused water, and every classic condiment is a balance of salt, sugar, and smoke, meticulously prepared with time-honoured techniques. How to Eat Khao Chae To truly appreciate Khao Chae, there is a specific, almost meditative etiquette to the meal that ensures the delicate floral water stays pristine. Start by taking a small bite-sized piece of a side dish, follow it with a spoonful of the chilled rice and a sip of the scented water, and then finish with a piece of fresh vegetable, such as a slice of fingerroot, cucumber, or green mango. This ritual ensures that each flavour remains distinct and the fragrant rice water is untainted by grease. With the ritual mastered, explore our curated selection of this year’s finest offerings, where Bangkok and Chiang Mai’s top chefs prove that while the weather may be relentless, the tradition of keeping cool is an art form in itself. Khum Hom, Mövenpick BDMS Wellness Resort Bangkok Experience Chef Ian Kittichai’s interpretation of the quintessential Thai summer delicacy that has graced family tables for generations. The Khao Chae experience Khum Hom is a masterclass in culinary precision and diligence—premium jasmine rice is parboiled, polished, and bathed in chilled, candle-scented water, served with 10 savoury-sweet, meticulously hand-crafted side dishes, including Look Kapi(Deep-fried caramelised shrimp paste), Prik Yuak Yud Sai (green peppers filled with minced pork and shrimp), Pla Yee-Son Wan (sweetened shredder sun-dried ray fish), and Khai Deng Kem Tod (fried salted egg yolk). The meal concludes on a bright final note: seasonal fruits and kaffir lime suspended in a light, scented syrup—a refreshing palate cleanser that acts as an immediate sensory pick-me-up against the midday heat. Pricing and Packages: Dine-in: 990++ baht per person (All Accor+ Explorer enjoying 10% off) Takeaway Set: 1,790++ baht per 2 persons and served in a woven basket with a 10% discount for online orders and self-pickup Period: 15 March – 30 April (Lunchtime only) T: +66 (0) 2 666 3311 | W:www.khumhomrestaurant.com Bodhi Terrace, Anantara Chiangmai Resort As the northern heat settles over the Mae Ping River, Anantara Chiang Mai Resort unveils its seasonal remedy: a curated collection of summer treats that celebrate the intersection of royal tradition and seasonal contemporary flair—the cooling ritual of Khao Chae and the fleeting, sweet-and-tart vibrancy of the Mayongchid (Marian Plum). What sets the Anantara rendition apart is the precision of its accompaniments. Each bite offers a calibrated balance of textures and flavours, while the Mayongchid is undoubtedly the golden star. The
By Lifestyle+Travel
Chatrium Grand X Trip.Best Oyster Month
In a significant move for luxury hospitality and culinary tourism, Trip.com, a leading global travel service provider, has announced an exclusive collaboration with Chatrium Grand Bangkok. Leveraging its curated ranking platform, Trip.Best, the partnership presents "Chatrium Grand X Trip.Best Oyster Month," a prestigious culinary festival running from 1-30 November, 2025. This month-long event promises an extraordinary display of gastronomic excellence, gathering Michelin-starred chefs, international champions, and master mixologists to celebrate oysters, caviar, and Champagne, marking a new chapter in elevated travel experiences. This collaboration is a sophisticated fusion of expertise, uniting Trip.com's global reach, powered by the trusted recommendations of Trip.Best, with Chatrium Grand Bangkok's celebrated culinary artistry. As Chatrium Grand Bangkok holds the distinguished No. 2 position on Trip.Best’s ranking of the Best Gourmet Hotels in Bangkok—a testament to its exceptional standards—this alliance aims to reinforce Bangkok’s standing as a world-class culinary tourism destination, appealing directly to discerning travelers seeking truly memorable dining adventures. Highlighting the spirit of global discovery, the partnership introduces the "Trip.Best: The Voyager's Pearl," an exclusive signature oyster creation crafted by the hotel's culinary team. This bespoke dish, available throughout November, symbolizes Trip.Best’s mission to guide travelers to the world's finest experiences. It features a European oyster harmoniously topped with diverse ingredients—Thai shrimp, North American salmon roe, and Japanese ebiko—each element representing a culture united on a single plate. For reservations and more information, please visit: W: https://www.chatrium.com/grandbangkok/oysterevent T: +66 (0) 2126 7999 E: savio.cgb@chatrium.com
By Lifestyle+Travel
A WEEK OF CULINARY STARDOM AT ROSSINI’S: Chef Manuel Pisu
Get ready, Bangkok foodies! The renowned Chef Manuel Pisu, Executive Chef of Moscow's ultra-luxury Stella di Mosca Hotel, is bringing his extraordinary culinary artistry to Rossini’s at Sheraton Grande Sukhumvit. From July 21st to 27th, 2025, Rossini's will host an exclusive week-long residency, showcasing Chef Pisu's acclaimed blend of refined Italian tradition and haute French technique in a symphony of flavors that promises to be both elegant and unforgettable. From July 21st to 27th, embark on your gastronomic journey with Chef Pisu’s À La Carte Signature Menu for dinner throughout the week.This curated selection of dishes tells the story of his culinary journey, from his Sardinian roots to his Parisian discipline. Expect exquisite creations, including: Vitello Tonnato – Tender veal, draped in a satin-smooth tuna and caper emulsion, reimagined with French restraint and Mediterranean charm. Branzino e Vongole – Pan-seared Sea bass in a crisp golden skin, adorned with sweet clams and a whisper of parsley oil—the sea, refined. Pancetta di Maiale Croccante – A dramatic contrast of textures and flavor: crispy pork belly with mustard hollandaise and charred endive—rustic meets regal. Torta della Nonna – A warm lemon custard tart, kissed with confit and fresh raspberries. Familiar, comforting, and delicately modern. The true highlight, however, is a singular, unmissable event: “A Night of Stellar Indulgence” on Friday, July 25th, starting from 6:00 PM. For one unforgettable evening, Rossini’s will transform into a celestial dining salon, as Chef Pisu personally presents an eight-course tasting menu that embodies his finest culinary expressions—elegant, daring, and soul-stirring. Featured courses include: Guancia di Manzo Brasata al Rosso di Montalcino – 12-hour braised Wagyu cheek in Tuscan red wine, velvety, bold, transcendent. Triglia in Crosta di Pane – Red mullet in a golden crust with cauliflower purée and the whisper of caviar—a dish that balances land, sea, and light. Amaretto Tiramisu – A final aria of texture and aroma. Feather-light, fragrant with almond liqueur, finished like the last note of an Italian opera. This exclusive dinner is priced at THB 5,300++ with curated pairings or THB 3,800++ for cuisine only. 📌 For reservation and enquiries, contact Rossini’s – Sheraton Grande Sukhumvit, A Luxury Collection Hotel T: 02 649 8888 E: BKKLC-Dining@marriott.com W: https://sheratongrandesukhumvit.info/Rossinis-ANightofStellarIndulgence