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Ready to sip your way into summer? Aperolis causing a new orange wave to sweep over the world as they unveil their global campaign, "L’unico. Per tutti," which is set to splash across over 30 countries in 2025.
This campaign celebrates Aperol's iconic status as the heart and soul of the perfect Aperol Spritz, the drink that has captured the world’s imagination and become synonymous with summer bliss.
As the number one cocktail in Italy, the Aperol Spritz has long been the drink of choice for sun-soaked afternoons and relaxed evenings with friends.
Courtesy of Aperol
Now, Aperol is inviting everyone to experience the true spirit of Italian Aperitivo culture, setting the campaign video against the sun-drenched backdrop of a piazza in Italy’s Ascoli Piceno.
“At the heart of this campaign is a celebration of Aperol's unique place in global culture. Aperol has helped a beloved Italian ritual become a global tradition, and today, when people think of a spritz, Aperol comes to mind. With 'L'unico. Per tutti,' we're celebrating the vibrant orange wave that accompanies the connections of friends and communities everywhere,” stated Andrea Neri, Managing Director at House of Aperitifs – Campari Group.
Created with DDB Paris, the campaign's hero film captures a moment that feels as fresh and sparkling as an Aperol Spritz itself. Stay tuned, as the campaign will roll out across TV, social media, YouTube, OOH, and more, bringing the Aperol magic to your screens and feeds.
For a taste of the campaign and more, head over to Aperol’s website or follow them on Instagram.
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Castel Châteaux & Grands Crus has officially launched the Best Young Sommelier Competition – Asia Edition 2025, highlighting aspiring sommelier talents from across 10 regions in Asia. This landmark event was designed to cultivate and celebrate the next generation of sommelier talent across Asia.
The competition aims to provide the next generation of sommeliers with a platform to showcase their skills and prepare them for future success on both local and international stages. Vietnam will host this year’s competition, welcoming wine talents from China, Hong Kong, Japan, South Korea, Taiwan, Indonesia, Malaysia, Singapore, Thailand, and Vietnam.
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The semi-final and final rounds are scheduled for May 20 to 21, 2025, at the Mai House Hotel in Ho Chi Minh City, Vietnam. On the 20th, semi-finalists will undergo rigorous assessments, featuring a thorough written examination and educational workshops to assess and elevate their knowledge and skills. The top three will then proceed to the public final on the 21st.
The final round will feature a dynamic public showcase where finalists will demonstrate their prowess through live performances judged on wine region knowledge, sensory analysis, food pairing, and service technique.
Courtesy of Castel Châteaux & Grands Crus
The winner of the competition will receive a special prize package: a five-day immersive experience in Bordeaux, exploring the prestigious Castel Châteaux & Grands Crus estates, a Châteaux Montalbert gift box, and a bottle of Châteaux Beychevelle.
“We are thrilled to host the Best Young Sommelier Competition – Asia Edition 2025, bringing together talented young sommeliers from across the region,” said Mrs. Stephanie Voy, APAC Senior Marketing Manager at Castel Châteaux & Grands Crus. “This initiative underscores our commitment to fostering strong connections within the Asian sommelier community and empowering the next generation of wine professionals.”
Castel Châteaux & Grands Crus also stated that they aim to provide an enriching and unforgettable experience to the candidates, complete with valuable knowledge, insights into Bordeaux wines, and exceptional networking opportunities.
For more information, you may visit Castel Châteaux & Grands Crus’ website here or follow their Instagram page.
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Sip in style with exclusive glassware and cocktail collections this World Cocktail Months from MGallery Hotel Collection, Maison Sarah Lavoine, and Citadelle Gin.
Starting May 13, boutique hotel collection MGallery is partnering with French lifestyle brand Maison Sarah Lavoine to launch an exclusive glassware set. Born out of a collective ethos dedicated to character, curiosity, and creativity, MGallery and Maison Sarah Lavoine have come together to expertly infuse emotion and memories into their designs.
The three stunning cocktail glasses have been paired with a trio of limited-edition cocktail creations from Citadelle Gin, the world’s first craft gin, that guests can sip and enjoy in MGallery bars around the world or recreate at home, turning every sip into a work of art.
Courtesy of MGallery Hotel Collection and Maison Sarah Lavoine
MGallery and Maison Sarah Lavoine’s personalities come together in this glassware collection. Inspired by MGallery’s one-of-a-kind designs and Maison Sarah Lavoine’s distinctive, bold, and playful colors, elegant lines, and timeless designs, this exclusive glassware collection includes a tumbler and two refined coupes, each with matching coasters.
Blown and tinted to perfection, the glassware combines the essence of each brand, featuring MGallery’s distinctive diagonal geometric pattern, set against MaisonSarah Lavoine’s exclusive Pantone colors, including Sarah Blue.
A Daring and Delightful Cocktail Trio
Courtesy of MGallery Hotel Collection and Maison Sarah Lavoine
MGallery has partnered with Citadelle Gin to create three bold new cocktails designed specifically to match the glassware. Guests can indulge in rich and delightful recipes made with 100% natural ingredients.
These one-of-a-kind cocktails are:
The Crystal Diva: featuring Citadelle Gin Original, this drink has floral and herbal notes, fino sherry, jasmine and lemongrass cordial, and orange blossom. Stirred and poured effortlessly in the Maison Sarah Lavoine Nick & Nora coupe, it is garnished with a white chocolate shard and a touch of jasmine and lemongrass, much like a gimlet cocktail.
The Timeless Negroni: A contemporary twist to the classic Negroni featuring Citadelle Gin Original, it infuses sandalwood, red vermouth, and Italian bitters infused with pineapple and pandan, oozing something more earthy and rich. It is served in the Maison Sarah Lavoine Old Fashioned tumbler with a 5 cm oval ice cube, and is topped with pineapple and pandan leather.
The Honey 75: This salty, zesty twist on a French 75 features Citadelle Gin Original, fat-washed with local olive oil, verjus, salted local honey, orange, and cardamom syrup. Topped with Pommery Champagne, this cocktail is served in the Maison Sarah Lavoine Coupe, evoking a local anchorage that grounds its sparkling profile in timeless elegance.
The three limited-edition cocktails will be launched alongside five brand-new MGallery cocktail creations with a variety of flavors to transport guests around the world. The creations, available in both alcoholic and non-alcoholic cocktails, will be added to the MGallery cocktail menu and include a refreshing Sage Highball, a citrusy Spring Sour, a modern and fruity Guava Adonis, a silky lemon Bee’s Heat, and a tropical Paolo Verde.
The Citadelle Gin cocktails will be available to sample and will be served in their perfectly paired Maison Sarah Lavoine cocktail glass in MGallery bars around the world from May 13 until Aug. 31, 2025.
The limited-edition Maison Sarah Lavoine glassware collection is also exclusively available for purchase at MGallery Boutique.
Follow MGallery Hotel Collection on Facebook and Instagram for more information. You may check out their website here.
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Spring season in Asia brings in an array of seasonal delights that celebrate renewal and fresh, delicate flavors. As nature shakes off the last bits of the bitter cold, markets start to fill up with tender greens, young bamboo shoots, and fragrant herbs incorporated in dishes that truly capture the essence of the season.
From Sakura-themed desserts in Japan and fresh salads in Thailand to the seasonal banchan in South Korea and the light and savory dishes from China, here are some of our favorite spring dishes across Asia that reflect the region’s deep connection to nature and the ever-changing seasons.
Chinese Spring Pancakes
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Also known as Chun Bing, Peking Duck Pancakes, or Mandarin Pancakes, these light and soft pancakes are traditional food for celebrating the beginning of spring and are an essential element of the classic Peking duck meal.
It’s usually eaten with savory mains such as duck, bean sprout stir-fry, and Moo Shu Pork, alongside vegetable side dishes like cucumbers and spring onions folded inside them. They are made from wheat flower and water and are cooked in a steamer or a pan. These pancakes aren’t sweet like the Western stacks we know and love, but they sure make a fantastic base for our savory favorites!
Som Tum
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Spring brings in fresh produce, and salads are the best way to enjoy them is at their most fresh form, so we just have to include one of our favorites!
Originally from Thailand, Som Tum can be enjoyed all year round, but it can be particularly refreshing during the spring months. Also known as Green Papaya salad, Som Tum is made of shredded papaya salad, tomatoes, green beans, and peanuts tossed in a tangy lime dressing consisting of lime juice, tamarind paste, fish sauce, and palm sugar. It’s bursting with sweet and sour flavors, a signature of Thai cuisine, and definitely a great appetizer or a meal on its own!
This salad recipe also has variations, such as the Som Tum Mamuang, which is made from strips of green mango instead of papaya. It’s equally delicious and offers a tart and slightly crunchy base.
Laksa Nyonya
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This dish is popular in Malaysian cuisine, described as the perfect blend of Malay and Chinese cuisine, creating something new and unique.
Laksa Nyonya is basically a rice noodle dish made with a broth of coconut milk and spices, hard-boiled eggs, bean sprouts, tofu puffs, and a variety of seafood — usually shrimp or blood cockles. If you want a little kick, just a little chili paste on top would do the trick!
The Peranakan people, who are the descendants of the first Chinese immigrants in Malaysia, introduced many traditional flavors to Malay cuisine, which gave birth to this dish. “Nyonya” is the term for Peranakan women and Peranakan cuisine. If you think about it, the name fits considering women are symbols of light and life — and so is spring!
Nyonya is available all over Malaysia, with origins in Melaka. There, it’s merely dubbed as Melaka Laksa.
Fresh Vietnamese Spring Rolls
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These traditional spring rolls are well-loved across the region and packed with fresh veggies, herbs, and slices of pork or shrimp. The dish’s contents often vary, with some having only vegetables or having thin rice noodles folded into thin rice paper, but one thing they all have in common is that it’s a refreshing meal perfect for the season!
The spring rolls are traditionally served with a sweet and savory peanut or hoisin sauce, but it all comes down to preference. There are a variety of sauces to choose from, such as nuoc cham, which is a Vietnamese fish sauce vinaigrette made from a combination of lime juice, fish sauce, garlic, sugar, and chili peppers. And speaking of chili, spicy lovers can also try dipping it in sweet and spicy chili sauce.
Spring Namul
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Banchan is an essential part of a Korean meal. If you don’t know what banchan is, these are the small side dishes served alongside the mains. Namul is a traditional vegetable dish in South Korea that refers to a variety of green side dishes. These edible vegetables are served raw, blanched, fried, sautéed, or dried and are often seasoned with various condiments such as soy sauce, sesame oil, sesame seeds, vinegar, garlic, and gochujang (Korean spicy chili paste).The main point of namul, however, is for it to be seasoned lightly and allow the raw, fresh flavor of the vegetables to shine through.
It's a great side dish for barbecues, serving as a palate cleanser that adds a bit of freshness to oily dishes like samgyupsal. Some of the most popular namul dishes include Sukju Namul (seasoned mung bean sprout dish), Sigeumchi Namul (Spinach side dish), Musaengchae (spicy radish dish), and Hobak Namul (Zucchini side dish).
Sakura Mochi
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Spring is more than just fresh vegetables and savory pancakes, and we couldn’t miss the chance to add a sweet treat to this list.
Mochi is a Japanese sweet rice cake and is popularly known in its ice cream and donut forms, which feature a variety of flavors and colors. In Japan, the arrival of spring is welcomed with a splash of pink as the delicate Sakura blooms (Cherry Blossoms) cover the cities in pink and white confetti-like petals. It’s a sight to behold, for sure, and to add to the excitement of the season, several merchants in Japan release Sakura-themed souvenirs and treats, including Sakura Mochi!
This traditional spring treat features a sweet glutinous rice cake filled with red bean paste wrapped in an edible pickled cherry blossom leaf. The Sakura scent mixes with the chewy and soft rice dessert (which is also light pink, btw!) and is the epitome of spring in every bite!
You can find them in most convenience stores and supermarkets in Japan, and they are perfect to bring along your hanami (flower-viewing) picnics! There are also specialty stores that sell them, such as Chomeiji, a centuries-old confectionary founded by the father of Sakura mochi in 1717.
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On Mar. 25, 2025, S.Pellegrino brought the future of gastronomy to the table with an exclusive luncheon at the Michelin-starred JungsikSeoul, ahead of the S.Pellegrino Young Chef Academy (SPYCA) 2024-25 Grand Finale.
The event gathered top culinary talent — including young chefs, mentors, and judges — for a multi-course dining experience created by ten renowned chefs, and a lively panel discussion on how Asia is transforming into a global culinary powerhouse.
Now in its sixth edition, SPYCA’s journey began with 15 regional finals held between September 2024 and January 2025. The winners will head to Milan this October to compete for the title of the World’s Best Young Chef.
The luncheon celebrated not only their talent but also the collaborative spirit of the academy. The meal kicked off with multiple rounds of amuse-bouche by six senior chefs who previously served as SPYCA mentors and judges.
Singapore’s Junior Sous Chef William Yee of Labyrinth, winner of the Acqua Panna Connection in Gastronomy Award, followed with a refined first course. Korea’s Jaeho Kim of Andaz Seoul Gangnam presented a soulful hot starter inspired by his family’s heritage.
The spotlight then turned to Hong Kong’s ArdyFerguson, who won the title Asia regional winner for his twist on the Indonesian dishes ‘Nasi Tumpeng’and ‘Sate Padang,’ with Hong Kong-style duck.Guests at the luncheon were treated to an adaptation of this winning dish, Archipelago Celebration — which pays homage to his Indonesian roots while highlighting Hong Kong’s rich culinary landscape.
The meal ended on a sweet note with a dessert by host chef and SPYCA Juror alumnus Jungsik Yim.
Courtesy of S. Pellegrino
Reflecting on the young chefs’ creativity, SPYCA Asia Regional JudgeChefRichieLin noted, “It won’t be long before they rise as global ambassadors of Asian cuisine.”
For more information on the grand finale, visit SPYCA on their official website, or Instagram and Facebook.
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All is fair in love and fine dining. Asia’s Top 50 Best Restaurants 2025 has finally been revealed, and Bangkok’s Gaggan reigns supreme in the region.
Sponsored by S.Pellegrino & Acqua Panna,the prestigious ceremony was held in collaboration with host destination partners Ministry of Agriculture, Food and Rural Affairs (MAFRA) and the Seoul Metropolitan Government for the second consecutive year. The esteemed ranking showcases remarkable dining establishments from 16 cities across the region and is curated from votes by the Asia’s 50 Best Restaurants Academy made up of food writers and critics, chefs, restaurateurs, and regional culinary experts.
Chef GagganAnand’s eponymous restaurant in Bangkok rose two spots from last year, now claiming the top position as The Best Restaurant in Asia.
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After multiple iterations of his Bangkok restaurant, the celebrated chef unveiled a reimagined version of his culinary concept in a new location in late 2019. Four years later, the restaurant returned to the prestigious Asia’s 50 Best Restaurants list and has steadily risen to the top, reaffirming Chef Gaggan’s reputation for creative excellence and boundary-pushing gastronomy.
Gaggan features a blend of progressive Indian cuisine with influences from Japan, France, and Thailand. It’s signature 20+ course menu is a masterful interplay of taste, texture and technique, and are presented with immersive, interactive elements that unfold like a theatrical performance enhanced by natural and biodynamic wine pairings, pyrotechnics, and even a playlist. Chef Gaggan’s 14-seat counter overlooks an open kitchen, which places guests at the heart of the creative process, ultimately transforming communal dining into an unforgettable experience.
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Bangkok and Tokyo lead the list with nine entries. Gaggan (No.1) is followed by Nusura, which retains its position at No. 6 as Chef Thitid ‘Ton’ Tassanakajohn pays homage to his heritage by putting a creative spin on ancient family recipes. Meanwhile, Potong ranks at No. 13 with its progressive Thai-Chinese cuisine from Chef-Owner Pichaya ‘Pam’ Soontornyanakij — winner of Asia’s Best Female Chef Award in 2024.
Other notable entries from Bangkok are Sorn (No.16), Le Du (No. 20), and newbie Gaggan at Louis Vuitton (No. 31),which isa collaboration between Chef Gaggan’s creativity and the luxury high fashion brand. The restaurant’s Pastry Chef Dej Kewkacha was also awarded Asia’s Best Pastry Chef, sponsored by Valrhona, for his exquisite modern twist on classic desserts. There’s also Baan Tepa atNo. 44 with ChefChudaree ‘Tam’ Debhakamearning the title Asia’s Best Female Chef 2025.Lastly, educational restaurant Samrub Samrub Thai rounds up the list at No. 47.
Hong Kong takes seven spots this year, led by The Chairman at No. 2, which continues to redefine contemporary Cantonese cuisine. It’s followed by Wing at No. 3, with Chef-Owner Vicky Cheng securing the peer-voted Inedit Damm Chefs' Choice Award.
Also standing for Hong Kong is Caprice (No. 18) which rose fourteen spots, while the Neighborhood ranks at No. 21. Mono secures a spot at No. 24 and Estro debuts at No. 32 where Naples-born Chef Antimo Maria Merone breathes new life into classic Neapolitan cuisine with a diverse wine cellar stocked with Italian selections. Completing the city’s representation on the list is Ando (No. 41), which offers a Spanish-Japanese fusion cuisine.
Photo from Instagram/@theworlds50bestPhoto from Instagram/@theworlds50best
Singapore also boasts seven entries on the list this year with Odette (No .7) clinching the title as The Best Restaurant in Singapore. The French fine dining by Chef Julien Royer has consistently ranked in the top 10 since 2017.Following closely is Les Amis at No. 28, Labyrinth (No. 37) with its modernized classic Singaporean dishes, Burnt Ends (No. 38), Meta (No. 39), Seroja (No. 40), and Euphoria (No. 48).
A notable rising star on the list is Macau’s Chef Tam's Seasons, which rose a remarkable 40 spots to No. 9 this year, winning the Highest Climber Award, sponsored by Lee Kum Kee. The restaurant in Wynn Palace showcases refined Cantonese cuisine with the finest seasonal produce amid opulent surroundings.
The ceremony also awarded the late Margarita Forés, a celebrated culinary figure from the Philippines, with the Woodford Reserve Icon Award 2025.
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“This year’s ranking presents a remarkable tapestry of dining establishments across 16 cities, with seven new entries showcasing the exceptional talent and innovative spirit that define Asia’s culinary landscape,” said William Drew, Director of Content at Asia’s 50 Best Restaurants.
“Heartfelt congratulations to all the featured restaurants, particularly Chef Gaggan Anand and his team at Gaggan, who have impressively secured the title of The Best Restaurant in Asia once again. Their commitment to culinary excellence and boundary-pushing gastronomy has firmly established them as a premier dining destination in the region.”
To see the complete list and individual awardees, click here.
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National Cocktail Day on March 24 is the perfect excuse to gather your friends to sip on some tipples and have a good time. Celebrate the day with perfectly crafted drinks from some of Asia's top bars.
Asia's vibrant bar scene offers some of the best cocktail experiences in the world. From Hong Kong's innovative mixology hubs to Bangkok's world-class speakeasies and Manila's hidden gems, there's no shortage of places across the continent to choose from.
Continue reading as we highlight some of the top spots across the region for you!
001 Bar, Hong Kong
001 / @001.hk
Tucked away behind an unmarked door in Tai Kwun, 001 is a hidden surprise in Hong Kong's cocktail scene. This intimate bar is known for its old-school décor and innovative cocktail menu.
With a focus on quality ingredients and craftsmanship, this speakeasy continuously draws in cocktail lovers and connoisseurs. Some of its signature drinks include the iconic Earl Grey Marteani and seasonal drinks that are not always on their menu, such as the LAPHROAIG PROJECT- a smoky whisky-based cocktail.
Follow 001 Bar's Instagram for their latest updates.
Sugarhall, Singapore
Sugarhall
Transport yourself to a tropical sunny beach at Sugarhall, a cocktail bar and restaurant in Singapore dedicated to showcasing the versatility of rum. The bar reopened in 2022 after a four year hiatus under the Jigger & Pony Group.
Their Cocktail Getaway menu features a mix of classic rum-based cocktails and creative house creations, highlighting the Passion Fruit Daiquiri with 4 YO aged Bacardí rum and green tea and Iced Mojito with Diplomático Planas rum and sugarcane ice.
Having awarded The Best Bar in the Philippines and No. 33 of Asia's 50 Best Bars in 2024 is The Curator, a highly regarded speciality coffee and cocktail bar in Manila.
By day, The Curator runs as a coffee shop. By night, the bar transforms into a world-class cocktail bar crafting fun, high-quality cocktails. The cocktail menu focuses on premium ingredients and precise mixology techniques, featuring creative infusions and interesting flavor pairings.
By bringing its Filippino hospitality and commitment to craftsmanship, The Curator is one of the bars you should not miss if you are stopping by Manila.
Located on the top floor of Rosewood Bangkok, Lennon's is a vinyl-inspired speakeasy-style bar. The bar features over 6,000 vinyl records, allowing guests to browse and request to play music of their choice.
Lennon's elevates its cocktail program with its signature "Vinyl Menu," a nostalgic collection inspired by the defining sounds of the 1980s and 1990s. It features 12 signature cocktails where each drink is inspired by a legendary song, such as You Are The Sunshine of My Life by Stevie Wonder and Say My Name by Destiny's Child.
If you love bold, experimental drinks, Spiffy Dapper is the place for you. Located on River Valley Road in Singapore, the bar incorporates house-infused spirits, exotic ingredients, and unexpected flavor combinations.
Some of their must-try cocktails are Vesper- a pandan-based drink with dill oil and pickled cucumber and Dew Dropper- a plum-infused gin cocktail with lemongrass and shiso leaf. The Smash Burger by Wicked Goods Singapore are not to be missed as well!
Other than their cocktails, The Spiffy Dapper is also recognized for its gin collection. They also offer a Gin & Tonic workshop for those who want to perfect their G&T craft!
Visit Spiffy Dapper's website and Instagram for more information.
Dio Cafe Bar, Hong Kong
Dio Cafe Bar / @dio.cafebar
Dio Cafe Bar is a cozy, stylish cocktail bar in Central and West Kowloon of Hong Kong, known for its Cantonese-inspired drinks. Staying true to its name, Dio operates as a cafe during the day and a speakeasy-style bar at night.
Signature cocktails at Dio highlight unique flavor pairings and Asian-inspired ingredients, which often also complements the seasonality of the year. Some highlights include Yellow Wine Crab Sour- a cocktail created based on the famous Chinese Shaoxing wine and Typhoon Shelter-style Shrimp cocktail, inspired by the iconic Typhoon Shelter stir-fry seasoning.
Connect with Dio Cafe Bar's Instagram for more details.
Wing Lei Bar, Macau
Wing Lei Bar
Wing Lei Bar at Wynn Palace Hotel in Macau has recently undergone a transformation, redefining the hotel bar experience with a refreshed look and cocktail program, spearheaded by Head Mixologist Mark Lloyd.
Debuted on March 12, the bar's cocktail menu showcases 12 reimagined classics on four classic cocktail styles (sours, stirred, classics, and alternatini) using handcrafted infusions and repurposed ingredients from the hotel. For those looking for something specific, a bespoke experienceis also available through the mixologist's uniquefour-question approach.
Hidden within Shangri-La The Fort, The Back Room is a 1920s-inspired speakeasy in Manila, decorated in sophisticated, Prohibition-era aesthetics. This bar specializes in gin-basedcocktails and also features an extensive collection of spirits, including its in-house distilled Bee's Knees gin that is made out of five key ingredients native to the Philippines such as dalandan, malunggay, manzanilla, sampaguita, and luyang dilaw.
The Back Room's menu highlights reimagined classics and seasonal innovations, including The Vault- a cocktail made with their Bee's Knees gin with tamarind and green mango reduction and Mezcales 1619 that is crafted with Mezcal, kimchi, and lemon sherbet.
Learn more about The Back Room through their website and Instagram.
Penrose, Kuala Lumpur
Penrose
Opened in 2022, Penrose is a cocktail bar that quickly become a favorite amongst locals and expats both as they were awarded No. 8 of Asia's 50 Best Bars in 2024, while earning the Nikka Highest Climber Award for its rise in rankings.
The bar's philosophy centers on five different principles: alcohol, flavour, taste, body and dilution, resulting in a mneu that is both elevated and thoughtful. Some of their signature cocktails include Ume Fuji- a Japanese highball and Rum Musa- a rum-based sour.
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