Yes, Chef! Julien Royer, Owner of Michelin-starred French Restaurant Odette

Asia’s cocktail capitals are raising the bar once again — for the fifth year running, the extended 51–100 list from Asia’s 50 Best Bars has just been released for the fifth consecutive year!

Asia's 50 Best, sponsored by Perrier, spans 23 vibrant cities in Asia and welcomes 14 standout newcomers. 

Curated through the discerning palates of over 300 bar industry insiders — from bartenders and bar owners to drinks writers and seasoned cocktail aficionados — the list reflects a true cross-section of Asia’s vibrant bar community. 

The results were unveiled ahead of the much-anticipated awards gala, which takes place at Wynn Resorts Macau on July 15, 2025.

Singapore leads the charge with six bars making the cut, headlined by Side Door, a newcomer entering at an impressive No. 53. The city’s momentum continues with Sago House (No. 56), Origin Bar (No. 60), Night Hawk (No. 77), Employees Only (No. 89), and Fura (No. 95), reinforcing the island’s status as a cocktail powerhouse.

Bangkok boasts three standout venues on this year’s list, led by Mahaniyom Cocktail Bar at No. 71. Firefly, the stylish jazz-accented bar at the Sindhorn Kempinski Hotel, lands at No. 82, while Messenger Service debuts at No. 90 with imaginative concoctions featuring native Thai elements like betel leaf and fermented rice.

Hong Kong claims its own trio of honors. At No. 80, The Opposites — a boundary-blurring ‘mixology playground’ from industry legends Antonio Lai and Samuel Kwok — makes a bold entrance. Also featured are the newly alcohol-free Mostly Harmless at No. 88 and the ever-consistent Quinary at No. 91.

The region’s diversity continues to show with The Curator in Manila (No. 78) and Kuala Lumpur’s beloved Coley (No. 92) both making commendable appearances.

Emma Sleight, Head of Content for Asia’s 50 Best Bars, lauded the lineup for its global resonance and praised the boundary-breaking approaches these venues take, capturing the nuances of Asia’s eclectic drinking cultures.

You can find the Extended 51-100 List here:

With only days remaining until the grand reveal of the top 50, anticipation is rising. The awards will also be livestreamed on 50 Best YouTube channel here, starting at 8 PM Macau time. 

For more information, visit 50 Best Bars on their Instagram, Facebook, and X (Formerly Twitter). 

Food is the gateway to culture and has the power to encapsulate a nation’s identity through flavors. If you want to get to know a certain place, tasting the local fare is a good way to go. 

This is what the culinary collective, Adobros, set out to do when they opened their supper club at the heart of Melbourne, Australia. Established by two renowned Filipino chefs, Chef Michael Francis Pastrana and Chef Morris Danzen, their mission is simple: to promote Filipino cuisine on a global scale. 

Through Adobros, they are able to share their stories, histories, and interpretations of Filipino food, creating an experience unlike any other — all the while pushing Filipino cuisine forward and inspiring new generations of culinary professionals across the globe. 

We caught up with the two chefs to know more about the collective, the signature recipes they serve at Adobros, and what inspired them to start their journey of reimagining iconic Filipino dishes. 

A Passion for Pinoy Food

Chef Michael Francis Pastrana grew up in Catanauan, Quezon, Lucena City, and Marinduque Province. Although he graduated from culinary school in 2020, he was originally an accountant and had managed restaurants back in his home province. Currently, he’s the Executive Chef at Fable Melbourne, focusing on Mediterranean and modern cuisine, and was trained by Michelin-starred Chef Alex Xinis. 

On the other hand, Chef Morris Danzen had been called to the kitchen early in life, as he started cooking out of necessity at 14 years old for his blind dad and brother while his mother and sister worked overseas. He had never dreamt of becoming a chef, but had previously worked at fast food chain restaurants and even as a personal chef in Cambodia for a time. He returned to the Philippines to pursue Multimedia Technology and gained experience as a videographer, photographer, and even a singer when he joined his sister’s band in China. 

It was a few years later, when he moved to Italy with his family, that he found his calling in a professional kitchen when he had to revive the restaurant of his in-laws. 

“From traditional Italian to Filipino and Sicilian cuisine, I called the restaurant ‘La Bottega Fusion Cuisine,’” Chef Morris told The Beat Asia. “I did my Filipino nights in Italy promoting Filipino cuisine, and eventually won a prestigious competition called ‘Gino Cerca Chef’ held in Italy and Manchester, England by Gino D’Acampo and Fred Siriex.”

However, the restaurant closed during the pandemic, which brought Chef Morris to Australia to search for a new culinary adventure. There, he became the chef at an Italian restaurant in Melbourne called Buono. The two chefs met at a Filipino gathering there, where they bonded over their passion for Filipino cuisine and culture. From there, they decided to put up a supper club with the aim of promoting Filipino food by blending traditional flavors with modern techniques and Australian produce.  

“I was inspired by a supper club in Turin, Italy called LoftNovantadue, and I always love to incorporate and showcase our food,” said Chef Morris when asked about the reason they put up the supper club. “When I met Chef Michael, we had the same vision of creating dishes and reimagining Filipino food. Now the supper club gives us the opportunity to be creative and serve our food in our style.”

As for the name, Adobros represents the chefs' common denominator: their Filipino roots and their goal of wanting to introduce Filipino cuisine to the world. “Magkapatid kami sa Adobo (we’re brothers in Adobo),” Chef Michael said, pertaining to the dish considered the face of Philippine home cooking.  

More than a Restaurant

Adobros isn’t just a restaurant, but a complete dining experience built around food, community, and tradition. It offers a kind of laid-back luxury, serving reimagined Filipino recipes that have all the familiar flavors but are presented in such a way that they bring something completely new to the table.     

“We’re serving our food, culture, and our story. Something unfamiliar yet familiar, and creating something out of the box!” Chef Morris expressed. “Doing supper clubs isn’t easy because there’s a different menu every time. We’re inspired by the different regions of the Philippines, and since we still have full-time jobs at Fable and Buono, it really is a passion project. Our mission is to showcase Filipino food in Australia and inspire a new generation of chefs.”

“However, we are not elevating Filipino food,” Chef Michael added. “Because Filipino food is already elevated. Masarap na talaga ang pagkain natin (Our food is already delicious)!”

Both chefs have something unique to contribute, having experience in local kitchens and abroad. When it came to the skills and techniques they’ve mastered, Chef Morris mentioned that despite technique being very important in creating dishes, it is understanding the ingredients and how connected you are to the produce that you’re using that has helped them shape Adobros’ offerings and its overall identity. 

And speaking of offerings, the chefs have quite an innovative and interesting dishes on menu. Although they recommend trying the whole experience where they can walk guests through the story behind every dish, the “Adobo Dessert” is what you shouldn’t miss. The chefs describe it as their out-of-the-box take on Filipino Adobo.

“It is an exercise in flavor balance, meriting a familiar yet unique multisensory experience. This creation successfully blends the caramelized richness of soy, the depth of umami, and the unexpected brightness of vinegar. It has chicken as well as Lakan lambanog for the coconut element. Think adobo sa gata (coconut milk) with saging (banana). We serve it with banana and miso caramel gelato.” 

The chefs also stated that every dish they offer at the supper club is their signature dish, and they are constantly creating new menus. Some of their standout dishes include the “Tapsilog Arancini,” a Sicilian-inspired breakfast dish part of their trio canapés, where the rice is cooked with coconut milk and ginger, grated cured egg yolk, traditional tapa filling, and Adobros kesong puti (Filipino white cheese). 

Another is the “Sinigang Risotto,” which is inspired by their favorite soup. It’s a fusion of Mediterranean and Filipino flavors, served with Moreton Bay Bugs, tamarind and tomato bisque, smoked eggplant tartare, and pickled okra. Other dishes served at their supper club include Crystal Sisig, Ensalada Tart, Laing Scallops, and the Oyster Sarciado.

“Our goal is to always offer something new, but still familiar. At the same time, we’re careful not to alienate non-Filipino diners from the flavors of Filipino food,” stated Chef Michael. The chefs also explained how Filipino ingredients are accessible through Asian stores in Australia. They would also sometimes ask people they know who are coming from the Philippines to bring some ingredients for their supper club. 

Otherwise, they would find seasonal produce, which is also often more cost-effective, that can substitute for that particular ingredient. “We incorporate the Australian seasonal produce to amplify Filipino flavors,” Chef Morris pointed out. “It serves as our way of creating and inventing something new and also playing with Australian flavors.”

More than crafting and offering good food, Adobros is providing a dining experience that is authentically Filipino, which is reflected not only through the dishes and ingredients but also their service and restaurant’s atmosphere from the plates they use, which are sometimes in the form of banana leaves to the music they play that completes the vibe.

“We share the whole Filipino dining experience through hospitality and plate,” explained Chef Michael. “From how we greet them and how we start to eat by saying ‘Kain na (let’s eat),' to telling our own stories. By joining our supper club, they are able to learn a bit about our culture. There is a sense of connection when we host our supper clubs. It’s not just about the food, but our common whys. We share ourselves on a plate. And since it’s an invitation for everyone, guests would have the opportunity to also connect with each other and learn not only from us but also the stories of guests they shared the table with.”

“I cooked for a group of people in Italy and Melbourne, and they were so happy to try our flavors for the first time,” said Chef Morris when asked about his fondest memories of introducing Filipino food to locals. “The best experience was when they started cooking our dishes on their own after that experience. Knowing that they started cooking Filipino food on their own motivated me to do more for our cuisine.”

Chef Michael and Chef Morris are truly stepping up in terms of promoting Filipino cuisine, and what’s amazing about it is that they’re doing it Filipino style: by hosting community gatherings where food and stories are shared over a good meal. 

The chefs are determined to continue their culinary journey with their supper club in Melbourne, all the while pursuing other big projects, all in the name of Filipino food. The chefs participated in the IFEX Philippines, where they got to showcase food the “Adobros’ way,” as well as a bunch of other events by Masterplan Global and Nutribullet Philippines, including collaborations with Guevarra’s by Chef Laudico with Chef Lau and Jac Laudico, Lobby 385 with Chef Kalel Chan, Kwentong Adobo with Mama Sita’s and the Adobo Queen, Nancy Reyes Lumen, and Lumpia Queen, Abi Marquez, who was named FOODPhilippines Advocate par Excellence. 

As we wrapped up the interview, the chefs imparted some words of wisdom for aspiring cooks who share the same goal of sharing Filipino cuisine with the world.

“Remember to be authentic with flavors on how you want to present Filipino food. It doesn’t have to be elevated; we can simply advocate for Filipino food by sharing and being proud of our own. These small details make a difference if we do it all together.”

To know more about Adobros, visit their website or follow them on Facebook and Instagram. For information on events and reservations, contact 0431896069 or email [email protected].

Location: Upstairs, 31 Tattersalls Lane, Melbourne, VIC, Australia

Enjoyed this article? Check out our previous Yes Chef! profiles here.

Last March, the 50 Best Restaurants in Asia were announced, with Bangkok’s Gaggan coming out on top. It also included culinary giants Nusara (Bangkok), The Chairman (Hong Kong), and Odette (Singapore). But are you curious how these venues stack up against other impressive restaurants across the globe?

The best of the best in the culinary scene gathered in Turin, Italy, last June 19 for the unveiling of the World’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna. The 2025 list marked the 23rd edition of the annual ranking and features restaurants from 32 cities in 22 territories, with 10 new entries and four re-entries. 

Topping the list is Lima’s Maido led by Chef Mitsuharu "Micha" Tsumura, who climbs from No. 5 in 2024. Maido has been known to reference ingredients and traditions from the Peruvian Amazon, with courses like the miniature jaune parcel of pork jowl and palm heart, which is a nod to a rainforest staple; snacks of "ham" made from sustainable paiche fish, and yucca served with Amazonian beans.

“Chef Micha and his team deliver an unforgettable dining experience, merging tradition with cutting-edge creativity,” said William Drew, Director of Content for The World's 50 Best Restaurants. “This year’s list celebrates a true breadth of incredible gastronomic talent, underscoring the growing global appreciation for diversity, creativity, and excellence in hospitality.”

Europe’s Best Restaurant of the year, Asador Etxebarri, takes second place, which is described as the ideal destination restaurant, as it’s set in a peaceful Basque village surrounded by mountains and lush greenery. Many food enthusiasts have traveled across the globe to experience the culinary masterpieces of Chef Bittor Arguinzoniz, who is known to transform simple ingredients into extraordinary dishes. 

Chef Jorge Vallejo’s Quintonil, North America’s best restaurant, rounds up the top three, and is followed by Diverxo (No. 4) from Madrid, and Copenhagen’s The Alchemist (No. 5).

Gaggan leads the fourteen Asian entries at No. 6, praised for its menu that boasts a combination of music, colors, and creativity anchored in progressive Indian, with French, Thai, and Japanese influences. Sézanne (No. 7), located in the Four Season Tokyo Marunouchi hotel, is the only other Asian venue that made it to the Top 10. Headed by British Chef Daniel Calvert, Sézanne serves immersive neo-French style dishes infused with tributes to Asian cultures.  

Other representatives in the region include Hong Kong’s Wing (No. 11) and The Chairman (No. 19); Bangkok’s Sorn (No. 17), Sühring (No. 22), and Le Du (No, 30); Singapore’s Odette (No. 25), Seoul’s Mingles (No. 29), and Tokyo’s Florilège (No. 36).

It seems that Thailand’s capital is receiving much recognition for its culinary delights, boasting not one but two new entries on the list. Potong (No. 13), a fine-dining restaurant by Chef Pichaya ‘Pam’ Soontornyanakij located at the heart of Bangkok’s Chinatown, earned the Highest New Entry Award for its innovative Thai-Chinese cuisine. 

Meanwhile, Chef Thitid ‘Ton’ Tassanakajohn’s Nusara (No. 35) earns a spot for its modern Thai cuisine that blends history with innovation, drawing inspiration from the chef’s family recipes and cookbooks from the royal kitchens of King Rama V. 

Tokyo’s Narisawa (No. 21) and La Cime (No. 44) in Osaka also made re-entries to the list, adding to Japan’s culinary highlights. 

Renowned Asian sauce and condiment brand, Lee Kum Kee, also continues its partnership with the prestigious awards ceremony, and showcased experiences and collaborations including a reimagined aperitivo hour with Asian flavors created by Executive Chef Alexander Robles of Azotea and Executive Chef Tam Kwok Fung of Chef Tam’s Seasons — the winner of Asia’s 50 Best Restaurants 2025 Highest Climber Award, sponsored by Lee Kum Kee. The dishes were accompanied by craft culinary cocktails from bartending talents Antonio Lai (Executive Mixologist and Co-Owner, Tastings Group), Matteo Fornaro (Bar Manager & Co-founder, Azotea), Mark Lloyd (Head Mixologist, Wing Lei Bar), and Samuel Kwok (Co-founder, The Opposites).

To see the complete list of awardees, click here. In addition to the Top 50, an extended list featuring the top 51 to 100 has also been revealed, which spans across 37 cities and six continents, compiled from the votes of 1,120 culinary experts, including chefs, food writers, and global gastronomes.  

For updates, follow The World’s 50 Best Restaurants on Facebook, X (Formerly Twitter), and Instagram.

On July 9, 2025, the French Champagne house Maison Krug is gathering 11 of its top Krug Ambassade Chefs for the inaugural Krug Ambassade Regional Summit in Southeast Asia — to be hosted in Singapore. 

This landmark gathering will spotlight Maison Krug’s Single Ingredient, and this year it is the humble carrot – proving that even the most straightforward ingredients can sing in harmony with the world’s most expressive champagnes.

From roasted to puréed, juiced to caramelized, the carrot becomes a muse for the region’s top culinary minds, each interpretation thoughtfully designed to complement the nuance and elegance of Krug champagne. 

Representing Singapore are stars from Krug’s Ambassades: Zén, JAAN by Kirk Westaway, Meta, Shoukouwa, and more, joined by Michelin-acclaimed regional Ambassades including Sühring from Thailand, and Au Jardin and Potager from Malaysia.

The celebration continues on July 10, 2025 with an exclusive six-hands dinner at JAAN by Kirk Westaway, featuring a collaborative menu with the Sühring brothers: Thomas and Mathias Sühring of two MICHELIN-starred Sühring in Bangkok.

Each course of the gastronomic journey will be a creative ode to the carrot, paired with the latest Krug Éditions: Krug Grande Cuvée 173ème Édition, a blend of 150 wines from 13 vintages, and Krug Rosé 29ème Édition, crafted from 29 wines across five years.

From August to December, Singapore’s Krug Ambassades will offer exclusive by-the-glass pairings, inviting diners to explore Krug through vibrant, carrot-inspired cuisine. 

To bring the inspiration home, Krug is also releasing Root for Thought — a beautifully crafted cookbook by global Ambassade chefs celebrating the inventive pairings of carrot and Krug champagne. Guests who buy the special pairings available at participating Krug Ambassades can receive a complimentary copy of the cookbook. 

For more information, visit Maison Krug on their website, Facebook, and Instagram.

After a successful start last year, the Luxury Dining Series returns with a new lineup of experiences by renowned global culinary talents across Marriott properties in the Asia Pacific region. 

Organized by the Luxury Group by Marriott International, the Luxury Dining series is a multi-city gastronomic journey featuring carefully curated culinary experiences prepared by the hotel group’s talented chefs and mixology professionals. 

This year’s campaign will take place from July to September across the Asia Pacific and will be participated by The St. Regis Osaka (Japan), JW Marriott Jeju Resort & Spa (South Korea), JW Marriott Bengaluru Prestige Golfshire Resort & Spa (India), The Ritz-Carlton, Perth (Australia), The St. Regis Singapore (Singapore), The St. Regis Jakarta (Indonesia), and The Ritz-Carlton, Bangkok (Thailand). 

“We are thrilled to unveil the latest edition of the Luxury Dining Series, featuring an expansion of stops with a broader lineup of culinary talents across our global portfolio of luxury hotels,” said Oriol Montal, Regional Vice President, Luxury, Asia Pacific excluding China, Marriott International. “This year's exclusive collaborations and experiences will celebrate ancient ingredients reimagined for the modern palate, reflecting a key theme identified in The Future of Food 2025 report – 'Forgotten Flavors.' Through immersive collaborations and multi-sensory storytelling, we are offering crafted, unforgettable culinary experiences that seamlessly blend craftsmanship, cultural heritage, and innovation.”

Marriott Bonvoy members will have the opportunity to bid on these exceptional dining events using their Marriott Bonvoy Moments loyalty points. 

Looking to rediscover a world of Forgotten Flavors? Here’s a definitive timeline of the series set to begin on July 11, 2025.

July 11 to 13: The St. Regis Osaka (Japan)

The culinary celebrations will kick off at The St. Regis Osaka, promising an exceptional ensemble of gastronomic masters. 

Chef Takato Kitano, Head Chef of Wajo, will join forces with Master Teppan Chef Yuki Oe of The Ritz-Carlton, Tokyo, to pay tribute to the purity and depth of Japanese produce, highlighting pristine seafood, heirloom vegetables, and heritage culinary techniques. 

Chef Agustin Balbi of Hong Kong’s highly-acclaimed Andō, who has been awarded by Michelin and Asia's 50 Best Restaurants list, will be collaborating with Chef Michiaki Yoshida, Head Chef at La Veduta, to deliver an elegant tasting menu that aims to weave timeless Italian flavors with Japanese cuisine. 

For the beverage segment, there will be a dynamic 50 Best Bar Takeover at The St. Regis Bar, Osaka by Hideyuki Saito, the creative mastermind behind Gold Bar at The Tokyo EDITION, Toranomon. The bespoke cocktail menu will reflect his blend of precision, creativity, and global hospitality. 

And reinterpreting the traditional tea ritual is Executive Pastry Chef Alex Chong of The Singapore EDITION. Lastly, the first leg of the series will conclude with a grand dinner at Brasserie RÉGINE, prepared by Chef Takatoki Minagawa and Chef Ryuta Iizuka, who is acclaimed for his two-Michelin-starred restaurant Ryuzu.

July 17 to 20 - JW Marriott Jeju Resort & Spa (South Korea)

The culinary tour makes a stop in South Korea’s Jeju Island next with culinary virtuosos Paul Smart of Citrique at JW Marriott Gold Coast Resort & Spa, Ryan Byrne of Atria at The Ritz-Carlton, Melbourne, and Jayden Kim of The Flying Hog, set to create a Six-Hands dinner comprised of a contemporary tasting menu. 

In The Lounge, Head Pastry Chef Sienna Wang and Chef Shigeru Nojima of the JW Marriott Hotel Tokyo, which is slated to open in Q3 2025, will present an elevated Midsummer High Tea where diners can expect delicate pastries paired with tea-inspired cocktails from award-winning Head Bartender Yosuke Asano of The Ritz-Carlton, Kyoto. 

A curated brunch at Yeoumul will pay tribute to Jeju’s legendary female divers called the Haenyeo, with a selection of dishes that highlight the ocean’s treasures. Chef Jin Lee of Yeoumul and Chef Hirotaka Nakashima of The Ritz-Carlton, Fukuoka, will prepare a menu inspired by Jeju's fresh seafood and local produce, elevated by the elegance and precision of kaiseki techniques. 

Guests can also discover more about Jeju's traditional liquor-making through an exclusive masterclass taught by renowned fermentation artisan, Master Kim, and Yosuke Asano. This experience aims to blend Korean heritage with the finesse of Japanese mixology.

July 31 to Aug. 3: JW Marriott Bengaluru Prestige Golfshire Resort & Spa (India)

In India, guests can experience the grandeur of Daawat-e-Aaleeshan where Chef Riyaz Ahmed will craft a feast of authentic Indian flavors. Another highlight is the enchanting farm-to-table meal by Director of Culinary Neeraj Rawoot at JW Garden, inspired by the whimsical world of “Alice in Wonderland.” 

Don’t miss the Five Elements Dinner prepared by renowned Chefs Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat, which is an immersive and sensory dining experience highlighting different flavor components held in unforgettable spaces across the property. 

There will also be a Lazy Lakeside Brunch at EAST prepared by resident Chef Saiful Agam, who will join hands with Chef Vu Van Thien of Summer Pavilion, The Ritz-Carlton Maldives, to reimagine the restaurant's signature cuisine blend, which draws on Korean BBQ traditions and is elevated with Omakase techniques and Cantonese flavors. 

The Great Getaway Brunch offers a poolside experience comprised of a curated selection of cocktails, a global spread of grilled foods and decadent desserts, coupled with exciting live music set against the backdrop of the Nandi Hills. 

For cocktail enthusiasts, don’t miss the Shaken & Stirred Collaboration with Kuldeep Rawat and Simone Ciambrone from the acclaimed The Bvlgari Bar in Ginza, which is ranked among the World's 50 Best Bars. 

Aug. 15 to 17: The Ritz-Carlton, Perth (Australia)

An East Meets West dinner will offer a seamless fusion of Australian open-fire cooking and Western Australian produce with refined Japanese kaiseki in a traditional multi-course dining masterfully curated by Chef Brian Cole of Hearth and Chef Katsuhito Inoue from Chef's Table at The Ritz-Carlton, Kyoto. The chefs will also be collaborating with local producers for a one-night-only second farm-to-table menu, dubbed Farmers’ Bounty, which pays homage to the land, season, and the hands behind the harvest. 

Hearth's reimagined afternoon tea experience will be presented by Chef Brian Cole and Pastry Chef Jiu Jiang, celebrating Western Australia's diverse landscapes, stories, and flavors, where each artisanal confection showcases the treasures of the region. 

For cocktail fans, an exceptional tasting will be prepared by Marco Barsotti, Beverage & Bars Manager of The Ritz-Carlton, Perth, and award-winning Head Bartender Kentaro Wada from The Bar at The Ritz-Carlton, Tokyo, where their curated menu will be paired with distinctive bites by Executive Sous Chef Stephen Cocks. 

Aug. 29 to 31: The St. Regis Singapore (Singapore)

Staying true to the “Forgotten Flavors” theme, The St. Regis Singapore will feature an authentic Four-Hands Cantonese menu at Yan Ting by Executive Chinese Chef Chan Chung Shing, and Daniel Wong, Michelin-starred Chinese Executive Chef of Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong, with dishes that reintroduce indigenous ingredients in inventive ways. 

Guests can also look forward to an exceptional six-hands menu at The Astor Grill, curated by Chef Vladimir Veiga, Head Chef of one Michelin-starred LAB by Sergi Arola of The Ritz-Carlton, Penha Longa Resort, Executive Chef Fabio Granata of The St. Regis Singapore, and Chef de Cuisine Angelo Sergio of The Astor Grill. 

In celebration of the country’s 60th anniversary, Chef Angela Lai, winner of Asia's Best Pastry Chef in 2021 by Asia's 50 Best Restaurants, joins forces with Executive Pastry Chef Ng Chee Leong to reimagine the island's beloved sweet and savory flavors through a refined lens. 

Meanwhile, Marco Dongi, Bar Manager of Bar Sathorn at W Bangkok from last year's Luxury Dining Series and Paulo Naranjo, Bar and Beverage Manager of The St. Regis Jakarta will be shaking things up at The St. Regis Bar with a menu that shines a spotlight on three of Asia's most compelling cocktail destinations: Singapore, Jakarta, and Bangkok. 

Sept. 11 to 14: The St. Regis Jakarta (Indonesia)

Starting the Indonesian leg of the series is a decadent tasting of fine confections by celebrated Pastry Chef Janice Wong, highlighting Indonesian cacao beans. 

IGNIV Bangkok will also be offering a modern Swiss cuisine with Chef Arne Riehn brings his while a family-style dinner led by Chef Almatino "Tino" Gabriel Ibrata, will have a pre-dinner reception featuring a traditional Wayang performance, blending cultural prelude to an immersive dining experience. 

The St. Regis Afternoon Tea experience will be designed by pastry visionaries Chef Janice Wong and Chef Kevin Lee. There will also be a noteworthy bar takeover by Yasuhiro Kawakubo of Punch Room at The Tokyo EDITION, Ginza, and Giovanni Graziadei of Punch Room at The Singapore EDITION, honoring the origins of punch in Batavia as well as featuring creations from their respective bars. 

Sept. 25 to 28: The Ritz-Carlton, Bangkok (Thailand)

The series concludes in Bangkok at the newly opened The Ritz-Carlton, Bangkok. At Duet by David Toutain, Chef Toutain himself and Chef Valentin Fouache will join hands with Chef Adam Catterall of Hong Kong's Michelin-starred Roganic, the acclaimed outpost of three-Michelin-starred Chef Simon Rogan, to present a six-hands European tasting menu rooted in honoring local terroir. 

The collaborations between these two countries continue with another six-hands meal focused on French tradition and Asian finesse between Duet by David Toutain and Hong Kong’s Louise with Executive Chef Loïc Portalier. 

For a special Friends of Lily's brunch helmed by Chef Pop, guests can further expect an explosion of Middle Eastern, French, and Thai flavors prepared by Chef Tala Bashmi, Chef Loïc Portalier, and Chef Jai of Charmgang. There will also be a private dining experience at Lily's, exclusive to 10 guests, crafted by Chef Tala, where diners can experience Bahraini cuisine.

The Calēo Bar, headed by Bar and Beverage Manager Ewen Ledan, will feature a guest bar takeover by Simone Rossi, celebrated cocktail master from Hong Kong and creator of Ratafia Rossi — a distinctive Italian ratafia cherry liquor, and Angelo Sparvoli, Head Bartender of the legendary American Bar at The Savoy, London. 

Also at Calēo, guests can dive into a multi-sensory chocolate afternoon tea experience, which involves guided tastings and live demonstrations of the craftsmanship of Executive Pastry Chef Sylvain Constans. 

For more information and programming details, click here. Also, follow Marriott International on Facebook, X (Formerly Twitter), and Instagram for more updates on exclusive moments you won’t want to miss. 

If you remember the thrill of spotting your name on a Coke bottle, get excited, because that beloved moment is back! 

After 10 years, Coca-Cola’s iconic Share A Coke campaign is making a major comeback, this time targeting Gen Z, with the reminder of how powerful a simple, personal connection can be in today’s digital world. 

Now, you can find bottles and cans with more than 5000 Gen Z-relevant names and nicknames on shelves in supermarkets and convenience stores across more than 120 countries globally.

The campaign first sparked joy down under in Australia in 2011 and reached Singapore in 2015, replacing the classic Coca-Cola logo with popular names and fun titles. 

In the ASEAN and South Pacific region, it’s already lighting up hearts from Thailand to New Zealand, with Myanmar next in line to join the party. This time, Coca-Cola is inviting fans to jump into the fun via their mobile app and QR codes on packaging. 

These links lead to a digital hub where you can customize your own Coke packaging or dive into the “Share a Coke Memory Maker,” a playful tool that helps you craft personalized videos and memes to celebrate friendship and share special moments.

As Islam ElDessouky, Global VP of Creative at Coca-Cola, puts it, “Share a Coke is back and supercharged, celebrating the pure magic when people connect.”

Keep an eye out for ‘The Magic of Sharing’ film, influencer collaborations, and “Share a Meal” bundles at select McDonald’s locations. 

Click here to get started on customization, whether it's for a gift, a celebration, or just for fun!

For more information, visit Coca-Cola on their website, Instagram, Facebook and X (formerly known as Twitter). 

SEVENTEEN, one of the biggest names in K-Pop, now adds “Korean Food Global Ambassador” to their glowing list of endorsements. 

Announced on May 19, 2025, SEVENTEEN will now be representing Korean food brand bibigo in the global market, marking a major step in bibigo’s efforts to attract Gen Z consumers everywhere.

As the leading K-Food brand, bibigo aims to bring Korean food closer to international audiences by working with SEVENTEEN, whose influence reaches across the globe. 

Their campaign, “Taste What’s Beyond,” will include a wide array of exciting activities such as a Campaign Video Release, Collaborative Product Launches, and Online and Offline Events to promote bibigo’s products and give CARATs more content from SEVENTEEN. 

Through this partnership, CJ aims to share bibigo’s unique stories and flavors of Korean food with a fresh and creative approach. CJ Foods picked SEVENTEEN as their global brand ambassadors because of the group’s bright and positive energy that synergizes well with bibigo’s fun and passionate brand image. 

bibigo has launched a campaign video across all its social media platforms since May 20. These short-form videos feature the SEVENTEEN members enjoying a range of bibigo products, including gimbap, corn dogs, and tteokbokki. Fans can also view the video on a dedicated SEVENTEEN microsite, which is now live! 

In the second half of the year, bibigo will be rolling out collab products with SEVENTEEN in global markets. Fans and consumers can look forward to a series of online and offline events in international markets like Japan and the United States in the future. 

“By partnering with SEVENTEEN, we hope to connect with more consumers worldwide and significantly drive awareness for our brand bibigo,” said Stephan Czypionka, Global Chief Marketing Officer of CJ Foods. “Through this campaign, we aim to showcase bibigo and Korean food to a broader audience in a fun and engaging way.” 

SEVENTEEN will be returning for their 10th debut anniversary with their fifth studio album, “HAPPY BURSTDAY” on May 26, 2025. 

Follow bibigo on Facebook, X (Formerly Twitter), and Instagram for more updates. Visit bibigo’s SEVENTEEN site here. 

Follow SEVENTEEN on Facebook, X (Formerly Twitter), and Instagram to catch their upcoming comeback!