Search Results forfood
Alibaba.com debuts AI trade tools at Gulfood 2026
Alibaba.com, a prominent B2B e-commerce platform, has made its inaugural appearance at Gulfood 2026 in the UAE, showcasing its AI-driven trade tools designed to enhance the efficiency of small and medium-sized enterprises (SMEs) in the region. The event, held in Dubai, marks a significant step in Alibaba.com's expansion across the Gulf, offering local businesses the opportunity to engage with global markets more effectively. During the exhibition, Alibaba.com representatives were present at Booth 418, engaging with exporters, importers, traders, wholesalers, and manufacturers. The platform, which connects over 50 million active buyers across more than 200 countries, is increasingly supporting Middle Eastern businesses as demand for regionally sourced and cost-effective supply chains grows. The participation of Alibaba.com at Gulfood comes amid a surge in global B2B trade, projected to grow at a compound annual rate of 14.5%, reaching $3.6 trillion (US$3.6 trillion) by 2026. This growth presents new export opportunities for Gulf Cooperation Council (GCC) businesses. Visitors to the booth had the chance to discuss joining Alibaba.com as GCC-based sellers, increasing buyer engagement, and leveraging AI tools to streamline export operations. The platform's AI technologies help SMEs connect with verified buyers, optimise product listings, and manage enquiries across multiple languages and time zones. Alibaba.com's presence at Gulfood is supported by its partnership with the Dubai Department of Economy and Tourism, aligning with the UAE's trade and SME growth ambitions. The company plans to roll out localised services in the UAE throughout 2026, reinforcing its commitment to the region's business community. ```
Emirates Reinvents Vegan Airplane Food with Whole‑Food Menus and 488 Plant‑Based Recipes
Emirates is shifting its vegan dining strategy away from ultra‑processed meat substitutes and towards whole, minimally processed ingredients, as health‑conscious flyers look for food that is both nutritious and transparent. From 2027, new plant‑forward menus will showcase legumes, grains, nuts, seeds and seasonal vegetables as the stars of the plate, expanding a programme that already serves around half a million vegan meals a year. From Meat Substitutes to Whole‑Food Vegan Menus During Veganuary, Emirates confirmed that its next generation of vegan dishes will celebrate “real, whole, and farm‑to‑fork” plant foods rather than engineered plant‑based meats. Vice President of Food & Beverage Design Doxis Bekris explains that new menus will lean on naturally plant‑forward culinary traditions such as Mediterranean mezze, Levantine grain salads, Asian noodle bowls and African stews, using these cuisines to build rich flavour and texture without replicating meat. The airline links this concept directly to sustainability and passenger trust, arguing that clearly recognisable ingredients better align with customer expectations around health, planet‑friendly choices and label transparency. The new dishes are in development now and are expected to appear onboard in 2027, complementing – and gradually updating – the existing inflight vegan range. 488 Vegan Recipes and 500,000 Meals a Year Emirates now offers 488 vegan recipes on rotation across 140 destinations, a 60 percent increase on 2024 and one of the most extensive plant‑based programmes in the airline industry. The carrier currently serves around half a million vegan meals annually, with demand rising broadly in line with overall passenger numbers. Top routes for vegan meal orders include London, Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore, reflecting both strong local vegan communities and international transit traffic. Emirates notes that many non‑vegan customers also choose the plant‑based option as a lighter, easier‑to‑digest meal when flying long‑haul. Vegan meals can be pre‑ordered up to 24 hours before departure on all flights and in all classes, and on high‑demand routes plant‑based dishes are also featured on the main à‑la‑carte menus. Farm‑to‑Fork: Bustanica Vertical Farm Meets the Sky Supporting its whole‑food philosophy, Emirates sources fresh leafy greens from Bustanica, billed as the world’s largest hydroponic vertical farm and a joint venture with Emirates Flight Catering. The facility, located near Dubai, produces pesticide‑ and chemical‑free lettuce, arugula, salad mixes and spinach year‑round, using significantly less water than traditional agriculture, and delivers directly to Emirates’ catering operations. These greens appear across vegan and non‑vegan menus, reinforcing the carrier’s “farm‑to‑flight‑to‑fork” positioning and reducing reliance on imported produce, which supports both freshness and sustainability goals. What Vegan Dining Looks Like in Every Cabin Emirates now highlights vegan cuisine in all cabin classes, pairing whole‑food ingredients with restaurant‑style presentation and desserts that feel indulgent but remain dairy‑free. Examples from current menus include: Economy Class – pumpkin frittata with sautéed mushrooms and tomato concassé; spinach cannelloni with tomato basil sauce, toasted crumbs and parsley; desserts such as vegan chocolate mousse cake or carrot cake finished with coconut cream. Premium Economy – kimchi fried rice served with roasted pumpkin and sautéed oyster mushrooms, followed by coconut cake with pineapple compote and pistachios. Business Class – braised mushrooms with vegetables in five‑spice soy, jasmine rice and pak choi; coconut panna cotta with raspberry mousse and berries; chocolate tofu cheesecake. First Class – pumpkin and barley risotto with rocket, caramelised walnuts, vinaigrette and vegan cheese; quinoa salad with grilled aubergine, courgette, Swiss chard and red pepper coulis; desserts such as strawberry tart with vanilla custard and pistachios or sticky date pudding with salted caramel sauce, vegan cream cheese, candied pecans and almond butter. Across the network, vegan milk and other plant‑based accompaniments are also available, reinforcing the idea that a fully vegan meal experience is possible at any cabin level. Vegan Choices in Emirates’ Dubai Lounges At Dubai International Airport’s Terminal 3, Emirates operates seven lounges – three each for First and Business Class plus a shared Emirates Lounge – all of which feature curated vegan options. Dishes range from Baharat‑ and turmeric‑spiced kofta in coconut gravy at the buffet to à‑la‑carte breakfasts like warm amaranth porridge with compressed green apples, red grapes, raspberries and walnuts in the First Class Lounge. The Emirates Green Burger, a soy‑ and flax‑seed patty served with signature sauce and pickled cucumbers, has become the lounges’ most in‑demand vegan dish and a hero item in the brand’s plant‑based story. Together with fresh salads and warm bowls, these lounge offerings bridge the gap between airport snacking and a considered, whole‑food meal before or between flights. For travellers planning future trips, this pivot means that from 2027 onward Emirates flights are likely to offer even more globally inspired, whole‑food vegan menus, without sacrificing flavour, comfort or choice at 35,000 feet.
Emirates Flight Catering expands at Gulfood 2026
Emirates Flight Catering (EKFC) and Bustanica are set to make their joint debut at Gulfood 2026, unveiling an expanded portfolio of food service solutions aimed at retail, hospitality, and catering partners. This marks EKFC's first standalone presence at the world's largest annual food and beverage sourcing event, signalling a strategic shift beyond its traditional airline catering operations. The event, taking place from 26 to 30 January at the Dubai World Trade Centre and Dubai Exhibition Centre, will feature a range of products developed for high-volume, high-complexity environments. These include cold cuts and sausages crafted by a German master butcher, as well as omelettes, soups, sauces, pasta, and handcrafted beef Wellingtons and roulades. All products are made with natural ingredients and are locally manufactured across three state-of-the-art facilities, ready for export and approved by the Saudi Food and Drug Authority (SFDA). Bustanica will introduce new product lines catering to modern, on-the-go lifestyles. Offerings include ready-to-eat salads with separated ingredients for freshness, sandwiches with signature crunchy lettuces, three soups, and six retail juice varieties. Additionally, Bustanica's Top Line strawberries, known for their sweetness and texture, will be featured in a limited edition. The world's largest vertical farm will also promote its root-to-stem philosophy with cold-pressed juices and popsicles infused with edible flowers. Visitors can enjoy live product showcases, tastings, a virtual reality tour of the Bustanica facility, and a live microfarm display. This expanded presence at Gulfood 2026 underscores EKFC's commitment to diversifying its offerings and reaching new markets. ```
Qatar International Food Festival celebrates 15 years
The Qatar International Food Festival (QIFF) has returned for its 15th edition, officially inaugurated at the 974 Stadium Precinct. The event, one of Qatar's longest-running cultural festivals, was attended by Sheikha Al Mayassa bint Hamad bin Khalifa Al Thani, Chairperson of Qatar Museums, alongside senior officials and guests. The opening day included a Qatari Fajri performance, Mexican and Canadian cultural showcases, and concluded with fireworks and a drone display. Eng. Abdulaziz Ali Al Mawlawi, CEO of Visit Qatar, highlighted the festival's evolution over 15 years, stating, “This edition builds on a strong legacy of success, bringing together international flavours and local heritage.” The festival emphasises Canadian and Mexican cultures through a partnership with Qatar Museums and the Years of Culture initiative. QIFF 2026 offers an expanded programme with local and international vendors, live culinary showcases, and family-friendly attractions. New features include the QIFF Museum, Concept Store, and the Open Fire Food Festival curated by Steve Harvey. Signature experiences like QIFF Ring, QIFF Juniors, and Dinner in the Sky also return. Running until 24 January, the festival is open from 16:00 to 23:00 on weekdays and 15:00 to 01:00 on weekends. Entry is free, with access via the Doha Metro Gold Line, taxis, rideshares, and public parking. For more details, visit VisitQatar.com or follow @qiff.qa on social media. ```
World Food Travel Association launches Taste of Place
The World Food Travel Association (WFTA) has unveiled the Taste of Place Movement, a global initiative designed to protect culinary culture, promote local food producers, and connect people with authentic food experiences. Announced on 9 December 2025, the movement seeks to address the challenges faced by traditional foodways, which are under threat from economic pressures, rural decline, climate change, and the loss of intergenerational knowledge. Taste of Place arrives at a crucial time for the food, hospitality, and tourism sectors. Many culinary artisans and small producers lack the visibility and digital infrastructure needed to reach new audiences. Erik Wolf, Executive Director of the WFTA, stated, “Food connects us all, yet the people who protect culinary traditions often remain unseen. We’re building Taste of Place, which is different from mainstream food and travel platforms because our focus is authenticity, cultural integrity, and a genuine social mission.” The initiative invites individuals, organisations, and cultural advocates to support its development. Contributions will help fund a global directory of food experiences, a digital encyclopaedia of culinary culture, a global magazine, and a community hub for content contribution. Supporters will enjoy privileges such as nominating culinary heritage guardians and featuring their own content. Wolf emphasised, “Taste of Place is more than a platform. It is a movement to honour the flavours, skills, and stories that make every place unique.” The WFTA, founded in 2001, is the leading authority on food and beverage tourism, providing education and strategic guidance to showcase unique culinary cultures. ```
Travelers are willing to spend nearly $2K for their ‘foodcation’: Talker Research
Representative Image Forty-four percent of Gen Zers and 31% of millennials surveyed have taken a “foodcation,” compared to 21% of Gen Xers and just one in 10 (11%) baby boomers. Commissioned by Visit Anaheim and conducted by Talker Research, the survey revealed that, regardless of age, the average respondent traversed 484 miles and spent $910 on their most recent “foodcation.” But those surveyed would be willing to spend $1,929 — if it meant they could eat something that’s been on their list of foods to try (for example, sushi in Tokyo, curry in Mumbai, etc). The survey also revealed that respondents believe one visit isn’t enough to “fully experience” the food in a city: This requires five trips to the location. This might be due in part to many people expanding their palates while traveling: Two-thirds (67%) of travelers said they’re a more adventurous eater when away from home. Younger generations were more likely to become adventurous eaters — over three-quarters (76% of Gen Z and 78% of millennials), compared to 67% of Gen X and 59% of baby boomers. Regardless of whether respondents are trying new things or sticking to their food routines, three-quarters of respondents will research places to eat in advance of a trip — spending, on average, two-and-a-half hours doing so. For those who research, they’ll read an average of three articles, watch about seven videos, reach out to three friends and go to four different websites. “Just as you’d research and plan the attractions you want to see while on vacation, it can be just as fun to map out your meals,” said Scott Oklin, Chief Marketing Officer at Visit Anaheim. “From iconic dishes to hidden gems, a little advanced research and tips from locals when you arrive in a destination can turn dining into one of the highlights of your trip.” Respondents prefer to find “hole-in-the-wall” places when they’re traveling (41%) instead of “big-name” restaurants (14%) — but 45% admitted they like a mix of both. The data also revealed the top locations that Americans would travel to, specifically to experience the food. Topping the list was Philadelphia, Pennsylvania, for a Philly cheesesteak. That was closely followed by New York City, New York, for a New York–style pizza — and Missouri and Kansas for Kansas City BBQ. Rounding out the top five was Chicago, Illinois, for a deep-dish pizza and Central Texas for Texas BBQ. When asked what state they believe has the best food, New York came out as No. 1 (14%) — but California was a close second (12%), with Texas also not far behind (10%). “Planning a trip with local cuisine in mind is one of the best ways to experience a destination, with Anaheim and nearby Garden Grove being perfect examples,” added Oklin. “From big-name restaurants to pho in Little Saigon or churros at the Disneyland Resort, dining here connects visitors more deeply to the local community.” “New York, California and Texas each have rich, diverse food cultures,” said Oklin. “In California, you’ll find everything from California-style pizza to authentic Mexican food in Anaheim, Vietnamese cuisine in Garden Grove and wine in Napa Valley. With so much variety across the state, it’s no surprise California ranks among the states with the best food.” TOP “FOODCATIONS” THAT AMERICANS WOULD LIKE TO EXPERIENCE . . . Philadelphia, Pennsylvania; Philly cheesesteak — 27% New York City, New York; New York–style pizza — 27% Missouri and Kansas; Kansas City BBQ — 26% Chicago, Illinois; deep-dish pizza — 25% Central Texas; Texas BBQ — 24% Memphis, Tennessee; Memphis BBQ — 23% Alaska; King crab — 20% Boston, Massachusetts; lobster roll (warm with butter) — 19% Louisiana; gumbo — 17% Southeast; biscuits and gravy — 17% Maine; lobster roll (cold with mayonnaise) — 16% California; In-N-Out Burger — 16% Maryland; Chesapeake Bay crab — 16% California; California-style pizza — 16% New York City, New York; pastrami on rye — 15% Chicago, Illinois; Italian beef sandwich — 15% Oklahoma; chicken-fried steak — 15% Arizona and New Mexico; Navajo tacos and fry bread — 14% Napa Valley, California; wine — 14% San Antonio, Texas; Tex-Mex — 14%
Wagh Bakri revamps food menu at its tea lounges, blends tradition and hip vibes
Wagh Bakri Tea Group, one of India’s most trusted tea brands, has unveiled its new ‘Rock & Roll’ food menu, bringing modern comfort dishes to the timeless ritual of chai. The refreshed offering introduces elevated Indian favourites designed to complement and enhance the tea-drinking experience, marking a step forward in the brand’s café evolution. The new menu celebrates India’s enduring comfort pairing of chai and paratha, re-interpreted for today’s café generation. The updated menu features a mix of traditional and fusion dishes, ranging from the classic Aloo Pyaaz and Paneer Parathas to a contemporary Chilly Cheese variant. Joining them are Shawarma Rolls, Schezwan Rolls and Kulchozzz, which fuse Indian flavours with global influences for a “desi meets modern” experience. The standout offering is the Apple Pie Paratha served with ice cream, a dessert that turns a home-style staple into an Instagram-ready indulgence. Designed for today’s café-loving generation, the ‘Rock & Roll’ menu blends the warmth of Indian home flavours with global café sensibilities, turning everyday favourites like parathas, rolls and kulchas into modern, indulgent plates made for sharing, pairing and savouring. The new menu and the new look of the Wagh Bakri Tea Lounge were unveiled in the presence of culinary legend and one of India’s most celebrated chefs, Chef Manjit Singh Gill. The launch marks a significant step in Wagh Bakri’s evolution as it strengthens its café footprint and deepens its connect with younger, experience-driven consumers seeking modern Indian dining concepts rooted in authenticity. Speaking on the occasion, Sanjay Singal, CEO of Wagh Bakri Tea Group, said, "With ‘Rock & Roll’, we are bringing together legacy and youthful energy. The menu aims to make our tea lounges a bridge between nostalgia and novelty, appealing equally to long-time tea drinkers and younger consumers seeking café culture with local roots." He further added, "The livelier ambience makes our tea lounges even more inviting for guests to enjoy their favourite snacks along with a hot cup of tea, while the refreshed menu, featuring parathas and more, brings added convenience for those who prefer to savour the same delights from the comfort of their homes or offices. As lifestyles evolve and food delivery continues to grow in popularity, we aim to strike a perfect 50-50 balance between dining and delivery, ensuring guests can enjoy modern flavours without losing the warmth of shared tea moments." Chef Manjit Singh Gill, who is also President of the Indian Federation of Culinary Associations and the founding member of the Indian Culinary Forum, said, “I have always believed chai is where conversations begin. At Wagh Bakri Tea Lounge, I am delighted to endorse the new parathas, rolls and Kulchozzz, everyday favourites re-imagined for today. They take a beloved staple from our local gullies into a QSR format that suits the new generation: quick, consistent and full of character. Most importantly, the taste delivers homestyle comfort with a café-style twist with crisp edges, generous fillings and bold yet balanced flavours that pair beautifully with chai. It is energetic, expressive and endlessly creative, while staying true to the traditions we cherish.” Founded in 1892, Wagh Bakri Tea Group remains one of India’s leading tea brands, known for pairing quality blends with a sense of togetherness. Its chain of tea lounges serves as the group’s contemporary expression, where tradition meets trend and every cup tells a story.
Beyond the Beach: How Valencia is becoming Mediterranean’s most sustainable, food-led getaway
On the sidelines of WTM London 2025, Travel Daily Media sat down with Marián Cano, Regional Minister for Tourism of the Region of Valencia, to discuss what she calls a new era of “sustained and sustainable growth.” With visitor spending up 58%, international arrivals up 25%, and North American travellers rising an unprecedented 59% since 2019, Valencia isn’t simply recovering — it is redefining what a Mediterranean success story looks like. Below are edited excerpts from our conversation. Travel Daily Media (TDM): The Region of Valencia has seen remarkable post-pandemic growth, particularly from long-haul markets. What is driving this momentum? Marián Cano (MC): Hospitality is part of our identity — what we call the Mediterranean attitude — and visitors feel welcome instantly. But strong results come from strategy. We have increased international arrivals by 25% and spending by 58%, with exceptional North American growth and loyal confidence from our UK market. Connectivity has been key, with nearly 12 million passengers a year, as has our certified sustainability strategy and the quality of our offer: more than 500 km of coast, over 140 Blue Flag beaches, 16 UNESCO recognitions, and exceptional gastronomy, including 32 Michelin stars. We are not only growing — we are growing with intention. TDM: Valencia is the only destination in Spain with a certified tourism sustainability strategy. What does that mean in practice? MC: Our sustainability model is independently audited by AENOR and aligned with the UN SDGs. We renewed certification again in 2025, ensuring accountability and trust. We have invested more than €150 million in climate-resilient tourism infrastructure and services. This commitment is already recognised internationally — Valencia was European Green Capital 2024, and Benidorm was named European Green Pioneer of Smart Tourism. Our goal is clear: tourism must support quality of life and long-term resilience, not only in the places visitors see first, but across the entire territory. TDM: Much of your strategy focuses on spreading tourism beyond the capital. How are you expanding into inland and rural regions? MC: Our ambition is to ensure the entire territory benefits from tourism, all year round. Through our CreaTurisme programme, more than 1,000 companies are developing high-value experiences across the region. Wine tourism is a major growth driver, with more than 200 curated experiences launched across Castellón, Valencia and Alicante. We are also seeing strong momentum in nature-based experiences such as hiking and birdwatching. Importantly, tourism is helping revitalise small villages at risk of depopulation by supporting local businesses, heritage and culture. Inclusive growth is central to our mission. TDM: Digital intelligence is becoming essential to destination management. How are you using technology? MC: We operate a Tourism Intelligence System that integrates real-time data from public and private sources. This supports informed decision-making and a better visitor experience. Our Smart Tourist Destinations Network — now more than a decade in development — means destinations across Valencia apply innovation, accessibility and sustainability standards guided by data. Technology strengthens governance and reinforces our commitment to responsible tourism. TDM: What are your priorities at WTM London this year? MC: The UK is our most strategic international market, representing 25% of our arrivals — nearly three million visitors. WTM is the ideal platform to reinforce airline and trade partnerships. We are spotlighting sustainability, gastronomy, active tourism and nature-led experiences, and promoting Valencia as a year-round destination. With its mild climate, rich culture, and strong connectivity, the region is perfectly placed for shorter, more frequent leisure trips, as well as longer cultural stays. TDM: What travel trends will define the Mediterranean moving forward? MC: Travellers are prioritising authenticity, sustainability and meaningful, experience-driven travel. We expect to see more frequent trips across the year, with a rise in nature, sports, wellness and cultural tourism. Valencia is ready for this evolution: climate, connectivity, diversity and a high-quality offering position us not just to adapt, but to lead.
CAMFOOD & CAMHOTEL 2025 open in Phnom Penh
Cambodia's culinary, hospitality, and tourism industries took a major step forward with the grand opening of CAMFOOD & CAMHOTEL 2025 at the Diamond Island Exhibition and Convention Centre (DIECC) today, 22nd October. Hailed as the nation's foremost hospitality and F&B exhibition, the three-day event will run till Friday, 24th October, drawing in more than 250 exhibitors from across the globe as well as over 6,000 trade professionals. With world-class exhibitors, dynamic live competitions, and strategic knowledge-sharing, the event cements Cambodia's status as a rising force in Southeast Asia's culinary and hospitality landscape. The opening ceremony was officiated by Cambodian tourism minister Huot Hak, Cambodia Chamber of Commerce vice-president Oknha Lim Socheat, and Informa Markets’ country general manager for Malaysia and Cambodia Gerard Leeuwenburgh. An inspiring opening Guests were welcomed with inspiring addresses that reflected Cambodia's aspirations for growth, professionalism, and global engagement. In his opening remarks, Huot declared: "Tourism is one of the most dynamic pillars of Cambodia's economy, and its strength depends on the skills, services, and innovation of our hospitality and F&B sectors. CAMFOOD & CAMHOTEL continues its legacy as a vital platform to showcase our capabilities, attract investment, and inspire excellence that aligns with Cambodia's sustainable tourism vision.” Leeuwenburgh added: "CAMFOOD & CAMHOTEL is more than an exhibition – it is a catalyst for growth, cultural exchange, and professional excellence. With strong government backing, this platform connects Cambodia's rich culinary traditions with the global marketplace while supporting the nation's journey towards becoming a premier ASEAN hub for tourism and hospitality.” A pillar of the Cambodian economy Tourism contributed about 9.4 percent of Cambodia's gross domestic product (GDP) in 2024, with international arrivals reaching approximately 6.7 million visitors, a 22.9 percent increase from the previous year. As Cambodia continues to strengthen its position as a rising star in ASEAN tourism, CAMFOOD & CAMHOTEL 2025 plays a crucial role as a key driver of growth and innovation in the sector. From smart point-of-sale systems and energy-efficient kitchen equipment to gourmet innovations, wines, and integrated hospitality solutions, the exhibition provides local enterprises with access to global innovations that can raise service standards and improve competitiveness. As Okhna puts it: "This exhibition highlights the strength and potential of Cambodian enterprises while creating opportunities for international collaboration. It is a testament to the Kingdom's readiness to compete regionally and globally in F&B, hospitality, and tourism.” Raising the bar for local talent At the same time, CAMFOOD & CAMHOTEL 2025 goes beyond just product showcases, to strengthen talent development, promote Khmer's culinary heritage, and create pathways for youth employment. The event features a comprehensive programme of activities including: Seminar Series, an exclusive three-day panel, led by top chefs from Cambodia Chefs Association (CCA). Heritage on a Plate, a cooking demonstration spotlighting Cambodian cuisine to global audiences. Davinci Gourmet Barista Craft Championship 2025, bringing the region's top baristas to serve up their finest brews. Wine Service Competition & Cocktail Demo 2025, a showcase of the elegance of professional wine service The Tourism Career Fair 2025, linking young Cambodians to hospitality careers and industry opportunities
Centara’s Food as Medicine philosophy comes to the fore during Thailand’s Vegetarian Festival
As Thailand is currently celebrating the annual Tesagan Gin Je, or Vegetarian Festival which began yesterday 21st October, and will run till Wednesday, 29th October, Centara Hotels & Resorts embraces the spirit of purity, mindfulness, and compassion through food. At the heart of this celebration stands Suan Bua at Centara Grand at Central Plaza Ladprao Bangkok, a pioneer in authentic Thai dining that is redefining the boundaries of plant-based cuisine with a message deeply rooted in Thai wisdom: every food is medicine. For over four decades, Suan Bua has been a culinary landmark for genuine Thai flavours. Today, under the vision of chef Pairin “Nim” Hahingsa, the restaurant continues its evolution by blending heritage recipes with modern nutritional insight. Guided by the principle of “Food as Medicine”, Suan Bua reinterprets traditional dishes using rare Thai herbs, GI-certified ingredients, and chemical-free produce, proving that food can be both wholesome and indulgent. According to Chef Nim: “Thai cuisine is more than nourishment: it’s heritage and healing. Each ingredient carries a purpose. We carefully select herbs and regional produce not only for taste but for their natural therapeutic benefits. At Suan Bua, good food truly is the best medicine.” An uplifting collaboration In a groundbreaking partnership with the Sireeruckhachati Nature Learning Park under the Faculty of Pharmacy, Mahidol University, Suan Bua gains access to rare medicinal herbs and indigenous plants. These botanicals, such as Kotchula, Kra Chai Dum, and Wankaew, are meticulously integrated into the restaurant’s seasonal vegan menu to enhance wellness naturally. All dishes are prepared à la minute, using no MSG or refined sugar, and sweetened with natural stevia to maintain purity and balance. As a result, this year’s Vegetarian Festival menu reflects the perfect harmony of tradition, taste, and therapeutic value, showcasing vibrant plant-based creations designed to nourish body and soul. Signature dishes include: Tofu Herbal Spring Rolls – Freshly wrapped with Japanese mint, holy basil, and Pak Plaw, each herb chosen for its healing qualities. Kaeng Liang Nop Gao – A royal-inspired vegetable soup with nine seasonal vegetables, symbolising balance and vitality. Thai Green Curry with Organic Vegetables – A delicate reinterpretation of the Thai classic, made with organic produce and GI-certified rice varieties. Stevia Pandan Pearls in Ratchaburi Coconut Milk – A fragrant dessert that replaces refined sugar with stevia for a naturally sweet finish. Celebrating the treasure that is geographical indication-certified produce Suan Bua’s dishes also celebrate the richness of Thailand’s Geographical Indication (GI)-certified produce, supporting local farmers and sustainable agriculture. Ingredients such as Volcanic Jasmine Rice from Buriram and Single Clove Garlic from Sisaket are thoughtfully featured, connecting diners to the land and its unique terroir. That said, the relaunch of Suan Bua marks a milestone in Centara’s journey toward conscious gastronomy: one that values health, heritage, and harmony with nature. Through the careful selection of ingredients, responsible sourcing, and collaboration with Thailand’s leading academic institutions, Centara continues to champion the belief that mindful eating leads to mindful living. Taking the lead What began as a tribute to Phuket’s Tesagan Gin Je has blossomed into a culinary movement across Centara Hotels & Resorts. From Bangkok and Phuket to the Maldives, Osaka, and Dubai, Centara’s chefs reinterpret Thai vegan cuisine for a global audience, honouring wellness, sustainability, and compassion through flavourful, plant-based dining experiences. By focusing on seasonal produce, local sourcing, and plant-based proteins, Centara chefs are lowering environmental impact while keeping flavours rich and authentic. But the journey is far from over: as demand for plant-based dining grows, Centara’s menus continue to evolve in order to ensure that Thai culinary traditions are not only preserved but also carried forward in new and exciting ways.
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