Flavours in the Forest: A Culinary Journey Above the Trees

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At Soneva Fushi, ‘fly’ to Flying Sauces along a 200-metre zipline that weaves between towering platforms and rope bridges, leading to a dining tower elevated 12 metres above the ground with panoramic ocean views. The thrill of the journey blends seamlessly with breathtaking scenery and seasonal menus that are continually refreshed. Guests can indulge in an immersive dining experience as Flying Sauces regularly hosts world-renowned Michelin-starred chefs such as Tim Raue and Singapore’s very own Julien Royer, transforming cuisine into a journey worth travelling for. 

JAMPA: Phuket’s Michelin Green Star Live-Fire Experience

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Tucked away amid Phuket’s verdant greenery, JAMPA redefines luxury dining through sustainability and sensory storytelling. Led by Chef Rick Dingen, Phuket’s only Michelin Green Star destination pairs open-flame cooking with a zero-waste, farm‑to‑table philosophy—where every ingredient, scrap, and flavor comes full circle. Guests often begin with a tour of the adjoining organic farm before settling into an al fresco 10‑course tasting experience around the open-fire kitchen. Each dish reflects the rhythm of the land, celebrated through seasonal, hyper-local produce ignited on live fire. At JAMPA, dining isn’t just about what’s on the plate—it’s a journey through place, process, and purpose.

Eastern & Oriental Express, A Belmond Train, Southeast Asia, Presents Chef André Chiang’s Michelin-Starred Guest Chef Series

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Imagine gliding through Southeast Asia’s lush landscapes while savoring gourmet cuisine in the elegance of a restored colonial dining carriage. Onboard the Eastern & Oriental Express, A Belmond Train, Michelin-starred Chef André Chiang elevates train dining to art—fusing regional Malay, Peranakan, and Asian flavors with European refinement. The culinary journey extends beyond his kitchen: guest chefs such as Vicky Cheng and Jungsik Yim join for signature creations and memorable four-hands dinners celebrating the area’s heritage. Menus are drawn from local produce and market finds, served across immersive multi-course meals—from continental breakfasts in your cabin to elaborate dinners in the dining car. Paired with scenic stops, cocktail piano-bar moments, and afternoon teas, this is truly dining that travels you through place, taste, and time.

The Residence Bintan: Dining By The Mangroves

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At The Residence Bintan, dining meets nature in a truly unforgettable way with the resort’s signature Dining by the Mangroves experience. Set against the serene backdrop of Bintan’s lush mangrove forest and under a canopy of stars, guests are invited to savour thoughtfully curated dishes that celebrate the flavours of the ocean while embracing the tranquillity of the surroundings.

This intimate private BBQ experience includes a personal chef and server, a curated bottle of wine, and a secluded setting where fireflies dance along the mangroves. Beyond indulgence, the experience carries a purpose: each dinner contributes to the resort’s mangrove reforestation initiative, giving guests the opportunity to plant saplings and support local marine ecosystems. For more information, please click through to this link.

From Local Soil to Luxurious Sip: Where Craft Meets Origin

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There is no finer way to enjoy coffee than in an exclusive roastery, nestled amidst lush greenery and caressed by the gentle breeze of the Flores Sea. At TA’AKTANA, a Luxury Collection Resort & Spa, Labuan Bajo, guests can visit their in-resort Coffee Roastery, where each bean’s journey begins just steps from Flores’ fertile soil, roasted on-site to preserve its exceptional freshness and character. Working directly with local farmers, TA’AKTANA sources four traditionally cultivated beans from the island of Flores, carefully roasted in small batches to ensure both excellence and authenticity. Committed to nurturing the environment and the community, TA’AKTANA continuously strives to operate a zero-waste coffee roastery, taking responsibility for a sustainable and conscientious future.

 

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