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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.
Food Japan 2025 Returns for its 13th Edition from 16 – 18 October at the Suntec Convention and Exhibition Centre in Singapore
Food Japan 2025, ASEAN's premier exhibition for Japanese food and beverage (F&B) products, technology, and services, to open for its 13th edition. The event continues to serve as a vital platform for celebrating Japan's culinary heritage, spotlighting cutting-edge innovations, and fostering business partnerships across the region. This year, 153 exhibitors from 35 prefectures and Singapore are participating, with special pavilions featuring Aomori, All-Japan Soy Sauce pavilion, Chiba, Fukuoka, Himeji, Kanagawa, Shimane (Sakai Port Pavilion), Saitama, Sake & Spirits , Tokyo. Visitors can discover a wide spectrum of offerings from halal-certified and gluten-free products to health-conscious, plant-based options and eco-friendly packaging reflecting global trends in sustainability and consumer wellness. Beyond product showcases, the exhibition offers interactive tastings, live demonstrations, and B2B business meetings with exhibitors, while masterclasses will also be conducted at the specially designated J-Studio inside the venue. Highlights include a shochu masterclass tailored for industry professionals, as well as a consumer-focused session on Japanese alcoholic beverages on the final day, providing valuable insights for professionals in retail, wholesale, food service, and hospitality sectors. "We are proud to present an expanded range of new-to-market products, innovative freezing and refrigeration technologies, and curated products and workshops that capture Japan's evolving culinary landscape," said Masanao Nishida, Director of OJ Events Pte Ltd. "Food Japan 2025 is a unique opportunity to experience the diversity of Japan's regional cultures while building meaningful business connections." Food Japan 2025 is made possible with the support of the Japan Council of Local Authorities for International Relations (CLAIR), Embassy of Japan in Singapore, Japan External Trade Organization (JETRO), and the Ministry of Agriculture, Forestry and Fisheries (MAFF). The organisers also extend special gratitude to the Singapore Tourism Board (STB). We sincerely appreciate your unwavering support since the planning stage. Marking its 13th successful edition, Food Japan 2025 promises an immersive experience that blends Japan's rich culinary traditions with forward-looking innovations, offering attendees fresh perspectives on the future of the F&B industry. Opening Hours: Trade: 16 - 17 October, 10.00am–5.00pm Trade & General Public: 18 October, 11.00am – 4.30pm Address: Suntec Convention and Exhibition Centre, Level 4, Hall 405, 1 Raffles Boulevard, Suntec City, Singapore
Riyadh Air signs partnerships with Milaf Global Food Company and Saudi Coffee Company
Riyadh Air, the new national carrier for the Kingdom of Saudi Arabia, has signed two strategic Memorandums of Understanding (MoUs) with Saudi Coffee Company and Milaf Global Food Company. Through these partnerships, Riyadh Air will bring the Kingdom’s celebrated coffee and date traditions to its guest offering and experience a taste of Saudi heritage onboard every flight, in the premium lounge and throughout the airline’s operational headquarter. These agreements are built on a shared commitment to showcasing Saudi Arabia’s vibrant culture while elevating the guest journey. Riyadh Air guests will enjoy a thoughtfully curated selection of Saudi coffee blends sourced from farms in the southern regions of Jazan, Abha, and Al Baha areas renowned for coffee cultivation at altitudes of over 1,000 meters, ensuring every cup reflects the Kingdom’s rich coffee legacy. Guests will savor a tempting variety of premium date selections grown across the Kingdom, handpicked with care from some of the Kingdom’s 34 million palm trees, Milaf Global Food Company selects only the top 5-7% of the harvest to offer the most exquisite dates, including Ajwa, Sukari and Segai varieties. Adding to this authentic experience, Milaf Global Food Company introduces its innovative Cola, crafted from natural date extract, which will be served on board Riyadh Air flights. Together, these offerings invite guests to experience the flavors that have welcomed travelers for generations symbols of hospitality deeply rooted in Saudi tradition. By partnering with the Saudi Coffee Company and Milaf Global Food Company, Riyadh Air opens new doors for cultural exchange and authentic local experiences, while supporting the Kingdom’s Vision 2030 ambitions for hospitality and tourism. Adam Boukaidia, Chief Financial Officer of Riyadh Air, shared: “Bringing together Saudi Coffee Company and Milaf Global Food Company with Riyadh Air unites three brands driven by a passion for excellence and a desire to share the best of Saudi Arabia with the world. These partnerships enrich our guest experience with genuine cultural touches and create lasting value through collaboration with PIF companies. By weaving premium Saudi coffee and date-based products into every stage of the Riyadh Air journey, we are proud to offer guest a warm welcome that is uniquely Saudi.” Bander Alqahtani, Chief Executive Officer of Milaf Global Food Company was quoted, “The partnership with Riyadh Air is a step toward making Milaf an integral part of the modern Saudi travel experience, and a new gateway to the world with a local vision and global ambition”. Khalid AbuTheeb, Chief Executive Officer of Saudi Coffee Company, added: “Our collaboration with Riyadh Air marks a strategic step towards enhancing the travel experience by offering premium Saudi coffee in distinguished travel environments. At Saudi Coffee Company, we believe that what we offer goes beyond just a product, it is a cultural heritage that reflects the Kingdom’s authenticity and showcases its excellence in the world of hospitality.” With these partnerships, every Riyadh Air’s journey becomes an invitation to discover Saudi Arabia’s timeless traditions and warm hospitality. Whether you’re savoring a cup of aromatic Saudi coffee in the sky or enjoying a selection of dates in the premium lounges, guests will experience the Kingdom’s spirit in every detail.
Hong Kong’s 35th Food Expo to open on 14th August
The Hong Kong Trade Development Council (HKTDC)’s 35th annual Food Expo is scheduled to open on 14th August, and will run until 18th August at the Hong Kong Convention and Exhibition Centre (HKCEC) in Wan Chai. The event will be held concurrently with the ninth Beauty & Wellness Expo and the 11th Home Delights Expo. This year’s Food Expo also includes the trade-centric third Food Expo PRO as well as the 16th Hong Kong International Tea Fair which runs from 14th to 16th August. Collectively, these events will feature around 1,890 exhibitors, showcasing a diverse global gourmet foods and wines, teas, health and beauty products, and innovative home appliances, providing a one-stop sourcing and shopping experience for trade buyers and the public. At the same time, the International Conference of the Modernization of Chinese Medicine and Health Products (ICMCM), co-organised by the HKTDC, the Modernized Chinese Medicine International Association (MCMIA), and ten research institutions from across China, will be held on 14th and 15th August, offering industry professionals the latest insights into Chinese medicine. A highlight of the Hong Kong MICE calendar At the pre-event press conference held earlier today, 7th August, HKTDC deputy executive director Sophia Chong stated: “The 35th Hong Kong Food Expo and its concurrent events are key highlights in Hong Kong’s event calendar. There are five curated theme days across the fairs, each delivering diverse experiences for visitors seeking gourmet delights, wellness, and elevated lifestyles. This year, exhibitors will present a comprehensive line up of products and special deals, complemented by interactive activities and special celebrations for the 35th Food Expo, including lucky draws and engaging games with prizes. These initiatives aim to create a memorable experience for visitors and stimulate local consumption.” The five fairs bring together exhibitors from 35 countries and regions, including first-time participants such as Brazil, Mongolia and Zimbabwe, and representatives from nine ASEAN countries highlighting diverse culinary cultures. Featuring 45 regional pavilions, the events showcase an extensive international presence, featuring provinces from Mainland China, as well as Macao, Japan, Kenya, Korea, Thailand, the Philippines, Poland, Sri Lanka, and Vietnam. Made for professionals The third Food Expo PRO opens exclusively to trade buyers for the first two days, with both public and buyers welcome on the final day on 16th August. Global exhibitors present premium food products, services, and technologies, highlighted by the new “Coffee Zone”, featuring coffee products, accessories, and machines from various countries and regions. Mainland China’s leading coffee bean producer, Yunnan Province, presents enterprises from Pu’er City showcasing Kunlu Mountain and Jinpaoshan roasted beans, alongside other specialty products. On 16th August, the Hong Kong Specialty Coffee Association is set to host a coffee cupping competition, challenging professional baristas’ taste and smell, fostering exchange among coffee enthusiasts. Meanwhile, the Food Science and Technology zone will highlight health-focused and future foods tailored for the silver economy, featuring innovative products like soft-textured mooncakes and cognitive health supplements developed by local exhibitors. The Food Technology Seminar will explore the development of additive-free foods in Hong Kong and advocate for a “Clean Label” standard. More than just another cup of tea Also, the 16th Hong Kong International Tea Fair welcomes trade buyers and the public over three days, promoting tea culture through health-focused tea and tea-related activities. Visitors can sample premium teas, including Bai Hao Yin Zhen (Silver Needle Tea), mild-acidity German fruit teas, cherry blossom black tea made from Yunnan’s century-old tea trees, raw Pu-erh tea from 1,500-meter-high ancient trees, award-winning Bai Yun Chun Hao tea, Iranian black and herbal teas, Kenyan orthodox tea, antioxidant-rich Sri Lankan purple tea, paired with exquisite teaware from various regions. The fair also features innovative tea beverages, such as Hong Kong-style Yuan Yang Tea capsules, herbal wellness tea capsules, sparkling tea, kombucha champagne tea, non-alcoholic ice wine tea, and matcha beverages. The “Friends of Tea” zone offers tea-infused snacks and perfumes, blending traditional and modern tea culture. In collaboration with the Chinese Tea Culture International Exchange Association, the fair hosts the inaugural Guangdong-Hong Kong-Macau Youth International Tea Art Competition 2025, with the theme of “Bridging Eras in Greater Bay Area’s Tea Culture”, fostering cultural exchange among youth in Hong Kong, Macau, and Guangdong. The judging panel for the “Hong Kong International Tea Competition” will select the winners for the “Best Taste” and “Best Aroma” across six categories, with free tastings of the winning teas available to the public on 16th August. Additional event highlights include the “China & Greater Bay Area KamCha Competition 2025 (HK Milk Tea) - Hong Kong Final”, “2025 Hong Kong International Tea Culture Forum and China Tea Tourism City Brand Ceremony”, and the “International Tea Event Space Design Competition 2025.” Muslim-friendly additions Building on the introduction of halal food and beverage brands at last year’s expo, Food Expo PRO and Food Expo will host over 120 exhibitors from Mainland China, Japan, Korea, Thailand, the Philippines, Vietnam and beyond, showcasing premium halal products and strengthening Hong Kong’s position as an international food hub. A seminar on the halal food market will feature Kowloon Shangri-La, the first Hong Kong hotel to earn a Level 5 Muslim-Friendly Accommodation Certification from Crescent Rating, alongside experts discussing opportunities in the halal industry and promoting Hong Kong as a Muslim-friendly destination. In partnership with the Islamic Trust Fund of Hong Kong, the city’s recognised halal certification body, halal certification certificates will be awarded to local restaurants during the event, supporting businesses in tapping into the Islamic market.
72% vote for traditional mithais over international desserts in weddings: Scandalous Foods
According to a new insight-driven report by Scandalous Foods a resounding 72% of wedding guests prefer traditional Indian desserts over international confections. The report, which draws from internal catering observations and wedding service insights, highlights how the emotional connection with mithai—rooted in memory, culture, and celebration—still outweighs the allure of Western treats in high-stakes social gatherings. Jalebi with Rabri emerged as the star dessert, with over 50% of guests going back for second servings, making it the most repeated indulgence on the buffet. Gulab jamun followed closely, while kulfi—a hit across all age groups—was noted for its “pre- and post-meal” appeal. These findings speak volumes about the enduring power of nostalgia on the Indian palate. “Weddings in India are deeply emotional events, and dessert choices reflect that sentiment. People may admire a tiramisu, but they return—again and again—for jalebi with rabri or a kulfi that reminds them of childhood. At Scandalous Foods, we believe that tradition isn’t just surviving—it’s thriving, and we’re here to reimagine it for the modern palate without losing its soul.” said Sanket S., Co-Founder, Scandalous Foods. The report also debunks the idea that weddings are becoming photo ops for food. When asked whether desserts are chosen more for Instagram than actual indulgence, the answer was clear: people eat what they crave, not what’s trending on social media. “In fact,” the spokesperson added, “since people are so well-dressed at weddings, it’s the clothes that dominate the photo ops—not the food.” A trend to watch? Mithai sundaes and shots in dessert glasses, predicted by Scandalous Foods as the next big thing in wedding sweets. These compact, aesthetic servings may bridge the gap between tradition and modern plating, offering nostalgia in a contemporary avatar. With wedding menus evolving faster than ever, Scandalous Foods’ latest data underscores a simple truth—emotional comfort, cultural memory, and repeat value matter more than novelty when it comes to dessert. For brands in the F&B industry, the message is loud and clear: the Indian sweet tooth still beats in traditional rhythms, especially when it comes to the biggest celebration of them all.
Capital A signs partnership with Food Empire Holdings
Travel-centric investment holding firm Capital A Berhad and global instant beverage producer Food Empire Holdings recently entered a strategic partnership to co-develop and launch a new range of ready-to-drink beverages. The collaboration was formalised through a Memorandum of Understanding between their respective subsidiaries Santan Food Services Sdn Bhd and Empire International Sdn Bhd. Capital A chief executive Tony Fernandes remarked: “This partnership reflects our belief in the power of Asean—its culture, its flavours, and its people. By combining Food Empire’s global expertise with Santan’s regional insights, we’re not just launching a drink; we’re creating a product that tells a story of heritage, innovation, and ambition. We want every sip to remind people of what this region can offer the world.” Santan CEO Catherine Goh added: “Santan is passionate about making quality food and beverages accessible to all, whether in the air or on the ground. This partnership with Food Empire allows us to bring a beloved regional favourite, Vietnamese iced coffee, to more people in a way that balances bold taste with modern convenience. We’re excited to co-create a product that celebrates the rich heritage of Vietnamese iced coffee while upholding our shared commitment to quality, authenticity, value and elevating everyday moments with exceptional taste.” For his part, Food Empire’s executive chair Tan Wang Cheow pointed out that the collaboration with Santan aligns with their company’s strategy to cater to consumer trends and bring an authentic CaféPHỐ Vietnamese coffee experience on AirAsia flights. Tan declared: “We are excited to bring our global manufacturing expertise and market insights into a partnership that celebrates the flavours and aspirations of the ASEAN region.” Empire International director Pradeep Chauhan added: “Teaming up with Santan unlocks new growth opportunities by combining Food Empire’s strong product development expertise with Capital A’s distribution strength. We look forward to bringing the taste of authentic, high-quality Vietnamese coffee directly to consumers, whether they are flying or shopping." A taste of Vietnam in flight This partnership kicks off with a Vietnamese iced coffee product which will be sold aboard AirAsia flights and through retail channels across the region. With evolving consumer preferences in mind, both parties aim to deliver authentic and great-tasting Vietnamese iced coffee products that cater to modern lifestyle trends, including healthier options with less sugar. Likewise, the collaboration paves the way for Santan and Food Empire to explore further co-branded and private label initiatives across a wider range of beverages and snack products. The initial product rollout will span both in-flight and on-ground touchpoints: Inflight: Passengers flying with AirAsia can look forward to a co-branded Vietnamese iced coffee experience onboard, combining regional authenticity with convenience and quality; and On-ground FMCG: The same product line will also be made available at selected retail outlets under the Santan brand, offering a consistent and accessible consumer experience beyond AirAsia flights.
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Maximum Occupancy Melbourne – 11th November 2025
Maximum Occupancy Melbourne 11th November 2025 Maximum Occupancy stands as APAC’s foremost hotel conference, tailored by industry leaders for
Phuket’s New Wellness Trends for Hotels, Tourism, and Real Estate
The C9 Sessions : Learn the latest insights and trends in Asia’s most dynamic resort destination, Phuket with series of conversations.
December 2024 – GXT 2024, Guest Xperience Tech Summit & Expo
The program for the Guest Experience Tech Summit & Expo explores how technology transforms customer experiences across sectors. Through keynote sessions, panels, and workshops, attendees discover topics such as AI, automation, sustainability, and analytics. From reshaping guest interactions with AI and IoT to driving operational efficiency and sustainability, participants gain actionable insights to innovate in guest experiences.
Phuket Hotels for Islands Sustaining Tourism (PHIST 5)
PHIST (Phuket Hotels for Islands Sustaining Tourism) 2022 is an innovative event rallying the hotel industry and its stakeholders to discuss both environmental sustainability and social impact and governance.
Marriott Bonvoy Inaugural Southern Thailand Charity Golf Day
Marriott Bonvoy invites you to join the Inaugural Southern Thailand Charity Golf Day this October.
Can we tempt you with a 2 day getaway at Centara Grand Hua Hin??
In partnership with TD, Centara Grand Hua Hin is giving viewers the chance to win a 2 night stay including breakfast in a Premium Deluxe room simply by answering a simple question
March: Fitz Club’s Popular Annual Tennis Tournament Returns on 27-29 March 2020
Mark your calendars! Royal Cliff Hotels Group will be staging its popular 12th Fitz Club Tennis Tournament from 27 – 29 March 2020. This year’s category is 35+ Men Singles & ladies Open for tennis players of all skill levels.
How does a night of luxury including breakfast for 2 sound??
In conjunction with Westin Grande Sukhumvit, TD is giving you the opportunity to experience a night of luxury just by answering this one simple question
3 nights of heaven in Surabaya? It’s not just a dream, but a reality!
In conjunction with Oakwood Hotel & Residence Surabaya, TD was giving you the opportunity to experience 3 nights of tranquility and luxury just by simply answering 1 question
3 nights in Koh Samui and 2 nights in Pattaya catch your interest?? Centara and Cosi Hotels have you covered!
In conjunction with Centara Hotels & Resorts, Cosi Samui Chaweng Beach and Cosi Pattaya Naklua Beach was giving you the opportunity to experience 5 nights total of pure luxury across 2 amazing cities! Just by simply answering a simple question
Experience a once in a lifetime dining extravaganza at Vertigo for 2 persons with 4 Courses Set Dinner!
In partnership with TD, Banyan Tree Bangkok was giving you the opportunity to win a lifetime dining experience at Vertigo for 2 persons with 4 Courses Set Dinner!
Is a dream trip to the south of Pearl Island – Phu Quoc calling to you?
In partnership with Travel Daily, Premier Village Phu Quoc was giving you the opportunity to win a dream trip to the south of Pearl Island, Phu Quoc and stay in a Pool Villa that sleeps up to 5 people at Premier Village Phu Quoc Resort in just 3 easy steps
Did you win 2 nights of pure luxury at Phuket Marriott Resort and Spa, Nai Yang Beach!
Immerse yourself in the luxury and serenity of the Phuket Marriott Resort and Spa, Nai Yang Beach. Whether you're here for a romantic getaway or a family vacation, you'll be delighted with our elegant accommodations and welcoming amenities. Just moments away from Phuket International Airport, our hotel retains an air of quiet seclusion that feels a world a way from everyday life. Relax and unwind in our beautifully appointed rooms and Beachfront Pool Villas, which offer both traditional Thai design and modern technology. Cool off at our sparkling outdoor pool, which winds through the resort, or ease sore muscles with a massage at the luxury spa. Big Fish Grill, located right on the beach, features flavorful seafood and impeccable service; we also offer classic Thai cuisine at Andaman Kitchen. If you're planning an event, our hotel offers stylish indoor/outdoor venues, as well as first-rate catering. We're dedicated to making your visit memorable at the Phuket Marriott Resort and Spa, Nai Yang Beach.