The Luxe Lens

 Suspended high above Bangkok’s emerging On Nut neighbourhood, INNSiDE by Meliá Bangkok Sukhumvit’s awe-inspiring rooftop tapas bar has launched a new menu that pays homage to Spain’s bold regional flavours. Crafted by the hotel’s Spanish chef de cuisine, Madrid-born Juan Ignacio Garcia Racionero, also known as Chef Nacho, who has honed his craft in some of Spain’s leading kitchens, LUZ’s new menu celebrates Spain’s vibrant and diverse gastronomy.  Think San Sebastian-style pintxos and Basque-inspired dishes to Madrid street-food favourites, Andalusian seafood specialities and hearty rice and fideuà dishes synonymous with Spain’s eastern coastal regions. Affording sweeping views of Bangkok’s skyline from the hotel’s 33rd floor, LUZ sits beneath the transparent base of the hotel’s infinity pool, allowing diners to peer into the pool above while dining. Among the standout dishes are Steak tartar y Gilda San Sebastian that pairs Wagyu tenderloin tartare with brown and white ancho...

  If your gin memory is a harsh, piney shot from a student house party, you’ve been judging the whole category on its loudest member. This World Gin Day, here’s why the beer, wine and tequila crowd should give gin another shot, starting from what you already love to drink. Roku Gin, the Japanese premium craft gin from House of Suntory, is a different expression of the category altogether. Roku means “six” in Japanese, a nod to its six native Japanese botanicals: sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea and sansho pepper. Each is harvested at shun - the Japanese principle of peak seasonal harvest, when every botanical is at its most expressive, before being layered over eight traditional gin botanicals. The result is a gin shaped by seasonality and precision, where every layer is deliberately balanced rather than dominant. World Gin Day falls on Saturday 13 June, and the gin lovers don’t need convincing, they’ll be celebrating regardless. This one’s for everyon...

 The Hari Hong Kong will turn Father’s Day into a weekend feast on Saturday June 20 and Sunday June 21, plating up remarkable brunches and set dinners at Lucciola and Zoku, alongside an elegant afternoon tea at The Lounge and The Terrace. Italian restaurant Lucciola’s Father’s Day Brunch kicks off with an authentic Italian selection from the bar table including homemade porchetta roast, followed by dishes such as classic braised veal ossobuco with saffron risotto and desserts from a trolley including the restaurant’s signature tiramisu. Lucciola’s Father’s Day set dinner is priced from HKD 568 per person with options such as USDA prime rib eye steak and roasted barramundi fillet, and desserts including Bonet with gianduja chocolate, amaretti, whipped cream and rum caramel bar. At Zoku, which specialises in contemporary Japanese cuisine, the Father’s Day Brunch includes a premium seasonal sashimi platter, assorted skewers and rolls, and mains such as Spanish mackerel with sake lees ...

 A new chef and specialist in Indian cuisine, Mr Chander Prakash, has joined the culinary team at Banyan Tree Krabi, and he fully intends to spice things up in the kitchen. Chef Chander’s appointment at the Two-Key MICHELIN-listed beachfront resort in Southern Thailand will add a new element of culinary expertise to the hotel’s dining outlet, The Naga Kitchen. “I have been working in top-class kitchens at hotels and restaurants across India and Thailand for more than 10 years, specialising in North Indian cuisine,” said Chef Chander. “For me, cooking is more than just preparing food — it is about creating memorable dining experiences. I always focus on fresh ingredients, balanced flavors, and attention to detail in every dish. I am especially passionate about Indian curries, biryani, kebabs, tandoori specialties, and Arabic cuisine.” Chandler said that his culinary journey began with a passion for traditional spices and the art of tandoor cooking. He modestly claims that his specia...

 Sofitel Legend Metropole Hanoi has been recognised with three honours in the prestigious Tatler Best of Vietnam 2026 awards, including Le Spa du Metropole being named Vietnam’s Best Hotel Spa. The Metropole was also named one of Vietnam’s Top 20 Hotels, while angelina, its bespoke cocktail bar, whisky lounge and restaurant, was recognised as one of the country’s Top 20 Bars. Tatler is one of the world’s leading fashion and luxury lifestyle publications, and its Vietnam edition is highly influential in the region. The accolade for Le Spa du Metropole comes as Sofitel Legend Metropole Hanoi celebrates its 125th anniversary this year. To mark the milestone, the hotel has introduced Sensations Orientales, an exclusive 90-minute ritual inspired by ancestral Oriental rites and the hotel’s timeless elegance. This treatment blends acupressure and refined modelling movements drawn from Eastern and Western traditions, designed to promote deep relaxation and renewal within Le Spa’s tranquil ...

LARK Distilling Co. is strengthening its presence in travel retail with a new activation at Sydney Airport, inviting international travellers to explore its recently launched 700ml Single Malt Collection throughout May and June. The activation marks a significant moment for the Tasmanian whisky producer, not only as a showcase for its evolving portfolio, but also as a statement of intent within the premium travel retail space. Front and centre is a collection of three travel-exclusive Tasmanian single malt expressions — Cinder Forest No.168, Wild Haven No.172 and Ember Eclipse No.294 — presented alongside Devil’s Storm No.183 and Ruby Abyss No.285, which recently received World’s Best Design and Best Range Design at the World Whiskies Awards 2026 in London. For LARK, the airport activation represents more than a point-of-sale campaign. It is an opportunity to position the brand more firmly among both domestic and international whisky audiences, using one of Australia’s busiest tra...