Hyatt Regency Phnom Penh Partners Up with ecoSPIRITS for Sustainable Cocktails
By Lifestyle+Travel
In partnership with ecoSPIRIT, the pioneer of the world’s first low-carbon of packaging and distribution for high-end spirits, Hyatt Regency Phnom Penh crafts drinkable joy with less impact to the Planet Earth. The hotel’s signature bar, The Attic, will serve up its popular cocktails in which all ingredients have zero wastage.
ecoSPIRITS is a closed-loop distribution system which uses a low-waste, low-carbon spirits distribution technology, thereby minimising packaging waste and transport cost, to reduce carbon footprint emissions in the spirits supply chain. By partnering with ecoSPIRITS, Hyatt Regency Phnom Penh aims to reduce 40% of its transport and packaging carbon emissions, including single-use glass wastage.
This partnership with ecoSPIRITS is one of green food initiatives that Hyatt Regency Phnom Penh has rolled out since its opening in early 2021, in addition to partnerships with Eggscellent, a cage-free chicken farm in Siem Reap, Ocean Gems, a sustainable seafood company, Beyond Meat, a plant-based, vegan meat company, as well as Moo Moo Farms, a domestic dairy farm.
For more information about the hotel, visit hyattregencyphnompenh.com
Photo by Hyatt Regency Phnom Penh
By LIFESTYLE+TRAVEL
The World of Flavours Awaits
Bangkok’s premier culinary showcase returns to Anantara Siam, promising an extraordinary week of Michelin-starred talent, global collaborations, and a brand-new award celebrating emerging chefs. The celebrated World Gourmet Festival is making its highly anticipated return to the Anantara Siam Bangkok Hotel from 29 September to 4 October. Inviting food connoisseurs and epicureans from around the globe to embark on an extraordinary culinary journey, this year’s festival centers around a vibrant and timely theme: “The World of Flavours.” Renowned as one of Asia’s premier gastronomic events, the festival follows a triumphant 25th edition that redefined the capital’s dining scene by bringing together nearly 30 Michelin stars. This year’s program promises to elevate that momentum, uniting a spectacular collective of internationally acclaimed chefs, regional visionaries, and leading local culinary figures. Together with Anantara Siam’s own master chefs, they will curate an array of exclusive experiences highlighting unique techniques and rich cultural influences. Guests can look forward to a meticulously designed calendar featuring exclusive solo dining events, multi-chef collaborative tasting menus, and interactive live culinary showcases. The festivities will also include elegant afternoon teas, dynamic bar takeovers, and thought-provoking panel discussions led by industry pioneers, all culminating in an indulgent weekend brunch closing ceremony. In an exciting first for the festival, this edition introduces the Young Chef’s Award. This brand-new competition is dedicated to fostering local talent, providing emerging chefs a prestigious stage to present their creativity and vision to a distinguished panel of local and international judges. Save the date for Bangkok’s ultimate celebration of global gastronomy. For more information www.anantara.com/en/siam-bangkok
By LIFESTYLE+TRAVEL
BULL & BEAR CELEBRATES “THE ART OF DRY AGING” WITH EXCLUSIVE, LIMITED-TIME MENU
Bull & Bear at Waldorf Astoria Bangkok invites guests to discover a new expression of “The Art of Dry Aging” through an exclusive menu, pushing the boundaries of premium steak dining with the combination of traditional dry-aging methods with contemporary flavour infusions. Whiskey Butter Aged, the first signature technique showcased in this exclusive menu, features Australian Black Angus and Wagyu MB7 slow-aged for 35 days in butter infused with Michter’s Kentucky Straight Rye, yielding cuts of buttery tenderness with warm notes of spice, toasted oak, and a lingering bourbon-like sweet aftertaste. Highlights include Australian Black Angus NY Strip Steak (300g) priced at THB 3,300++, Australian Wagyu Tenderloin MB7 (200g) at THB 3,500++, and Full Blood Wagyu Tomahawk MB9 at THB 12,800++ per kilogram. The second, Chipotle Onion & Beef Tallow Aging, takes a deeper, smokier direction as True North Black Onyx and Japanese Hokkaido Wagyu are aged in rendered beef tallow infused with roasted onion and chipotle, enhancing the beef’s natural sweetness and the delicate, smoky warmth that plays beautifully against the meat's natural A4 marbling. Recommended selections include Australian Black Angus Ribeye MB4 (350g) at THB 3,600++, Hokkaido Wagyu Ribeye A4 (400g) at THB 4,900++, and Saga Wagyu Striploin A4 (250g) at THB 4,800++. To complete the experience, pair it with The Kombu Butter Fettuccine (THB 750++), which deepens the savoury profile of the beef with hijiki seaweed and cured egg yolk, or the Grilled Bone Marrow (THB 650++) served with Barolo Jus to balance the richness of the Wagyu with acidity rather than compete. Period: 15 – 30 June 2026, for lunch from 12:00 pm – 3:00 pm and dinner from 5:30 pm – 10:30 pm For reservations and further information T: 66 (0)2 846 8888 LINE: @WaldorfAstoriaBKK E: bkkwa.fb@waldorfastoria.com W: www.waldorfbangkok.waldorfastoria.com
By Lifestyle+Travel
Flamboyant Feast at EBBE
A Nordic vision takes root in Bangkok’s heart at EBBE. BKK There’s a particular hush that descends when something exceptional is about to unfold. At EBBE.BKK, tucked away on the lower ground floor of Erawan Bangkok, on Ploenchit Road, this silence feels almost ceremonial. Sixteen counter seats face an open kitchen where Chef Ebbe Vollmer and his team moved with the precision of watchmakers, each gesture deliberate, each plate a study in restraint. The location couldn’t be more convenient for those navigating Bangkok’s perpetual chaos. Erawan Bangkok sits at the intersection of the city’s commercial and cultural heart, accessible by BTS, and surrounded by familiar landmarks from luxury hotels to premium shopping. Yet step into EBBE.BKK’s warm, Scandinavian-inspired interior, and the frenetic energy of the neighbourhood dissolves entirely. The space breathes with a different rhythm: calm, focused, intentional. Chef Ebbe’s journey to Bangkok is the sort that builds culinary legends. Beginning in his grandmother’s hostelry in Hörby, Sweden, he moved to London at sixteen to train under Marco Pierre White and Gordon Ramsay — names that need no embellishment. His CV reads like a greatest hit of modern gastronomy: leading JAAN in Singapore to a spot on the World’s 50 Best Restaurants list, co-founding the two-Michelin-starred Vollmers, and most recently, earning a star for EBBE – Chef’s Counter in Florida within a year of opening. Now, he’s brought his philosophy of purity and expressive minimalism to Bangkok, and the result feels both groundbreaking and inevitable. The Prestige Menu—a tasting journey that evolves with seasonal ingredients—kickstarted with Cucumber, Lemon, Salmon. It was a deceptively simple trilogy that marked the evening’s intentions. The essence of each component was brought into perfect harmony through Nordic culinary techniques applied to ingredients that speak of Thai terroir, and the flavours were beyond brilliance. I could not wait for the next course to arrive. What followed was a masterclass in this philosophy, I would say. Spinach, Rygost, Apple Cider met in a composition that balanced earth and brightness. An éclair (yes, an éclair!) was reimagined with ceps and Mimolette, transforming the familiar into something entirely new whilst respecting its essential character. Garden peas were elevated with lemon and horseradish, the latter’s heat tempered to allow the sweetness of the peas their moment. The Crabe des Neiges, Cucumber, Finger Lime course demonstrated Chef Ebbe’s deft hand with luxurious ingredients. Paired with cucumber and finger lime, the sweet crab needed little intervention. The citrus notes cut through without overwhelming, whilst the cucumber provided a cool counterpoint. It was the dish that made me slow down, pay attention and taste each element separately before experiencing them as a whole. White Tuna, Green Apple, Elderflower continued this theme of clarity. There was a floral hint here that could veer into perfume, but didn’t. Instead, it lingered just long enough to make the dish memorable before yielding to the next course: Beetroot, Blackcurrant, Black Lemon. This was where Chef Ebbe’s Swedish roots showed most clearly — the earthy, sweet beetroots given Nordic treatment and a new complexity through