The Luxe Lens

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Alexander Lopez Takes Charge of Meliá Pattaya Hotel

Alexander Lopez, a seasoned professional with substantial hospitality experience in Europe and Asia, has been appointed general manager of Meliá Pattaya Hotel. The 234-room hotel opened in February last year in the heart of vibrant Pattaya, a short commute from Bangkok. Mr Lopez, of Swedish and Spanish heritage, joins Meliá Pattaya Hotel after serving as general manager of W Koh Samui in Thailand for more than two years. Prior to his appointment at W Koh Samui, Mr Lopez served as Interim General Manager at W Maldives after joining the property as resort manager. After studying hotel and hospitality management at Les Roches International School of Hotel Management, his hospitality career began in Sweden at the Sheraton Stockholm Hotel in 2009 before moving into senior roles in Spain, Switzerland, China, Maldives and Thailand. His experience in Thailand spans more than a decade and includes senior leadership roles at W Koh Samui, Vana Belle, a Luxury Collection Resort in Koh Samui, ...

Anotherland Arrives in Kuala Lumpur: Hendrick’s Unveils Another Hendrick’s

Hendrick’s Gin invites curious imbibers to discover another wondrous side of the gin brand with the release of Another Hendrick’s - the first new permanent addition to the portfolio in nearly a decade. This new expression introduces a bright layer of orange blossom and silky-smooth cacao, revealing a flavour profile that is at once familiar and intriguingly different. Another Hendrick’s celebrates the duality that has always defined the brand, classic yet unexpected. Inspired by her love for chocolate and flowers, Hendrick’s Master Distiller Lesley Gracie set out to solve the creative conundrum of creating a gin containing cacao, which so few do. With the imagination to look beyond the obvious and make the improbable possible, Lesley used her penchant for chocolate and inspiration from the hothouses at the Hendrick’s Gin Palace to create Another’s Hendrick’s, enhancing the characteristic Hendrick’s flavour with velvety rich notes of cacao and bright citrus elements for...

Bangkok Rooftop Tapas Bar LUZ Unveils Remarkable New Menu

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...

The Gin Story for People Who Don't Drink Gin

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...

Porchetta, Wagyu and Chocolate Stout: The Hari Hong Kong Celebrates Father’s Day

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 ...

Banyan Tree Krabi Adds Indian Cuisine Specialist to the Mix

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...