The Luxe Lens

 Luxury beachfront resort The Anam Mui Ne has unveiled ‘Champa Journey’, a new collection of four spa rituals inspired by Mui Ne’s ties to the ancient Champa Kingdom and Vietnam’s herbal healing traditions. A Hindu-Buddhist civilisation that flourished along Vietnam’s central and southern coastline for more than a millennium, the Champa Kingdom remains an enduring part of the region’s cultural history. Contemporary in approach, The Anam Mui Ne’s new wellness collection draws inspiration from this legacy through native botanicals and therapies focused on calming the mind and body, and supporting circulation and natural energy flow. Many of the ingredients used in these 120-minute rituals — such as perilla leaves, lemongrass, pandan leaves, aloe vera, turmeric, pomelo leaves and sea salt — have long been used in traditional Vietnamese remedies. Perilla leaves are valued in Vietnamese herbal medicine for their warming and restorative qualities. Sea salt pays homage to Mui Ne’s littora...

 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, ...

 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...

 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 ...