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By Nishang Narayan
Published on June 14, 2024
Journey from the stunning shores of Atmosphere Kanifushi and VARU by Atmosphere to vineyards in Stellenbosch through authentic wine interludes this August 2024.
Atmosphere Hotels & Resorts, an international hospitality brand within Atmosphere Core, is proud to present a series of enriching winemaker experiences with Glenelly Estate at its two private islands, Atmosphere Kanifushi and VARU by Atmosphere. These events will take place at Atmosphere Kanifushi from 25th to 27th August and at VARU by Atmosphere from 29th to 31st August 2024. In-house guests will be invited to sophisticated wine pairing dinners and lively beachside soirées, included within the generous Holiday Plans, Kanifushi Plan™ and VARU Plan™. Lia Poveda, Lady May’s closest confidant and in charge of Glenelly Estate’s global presence, will personally host these events.
Nicolas Laguette, the Director of Wines at Atmosphere Core, commented, "Against all odds, we’re slowly putting the Maldives on the global wine map. Travelers from around the world visit us not just for our heavenly beaches and coral lagoons, but also for our authentic terroir wines and experiences with multi-generational winemakers. 2024 marks the return of Glenelly Estate with us in the Maldives, having already hosted events at VARU by Atmosphere in September of 2023. This year, we explored the core identities of our various wine partners to find similarities with our hospitality brands. Glenelly Estate, led by Lady May, embodies a commitment to innovation while preserving traditional savoir-faire, which aligns with the values of both Glenelly Estate and Atmosphere Hotels & Resorts."
Lia Poveda will not only enchant guests but also collaborate with the award-winning culinary teams at Atmosphere Kanifushi and VARU by Atmosphere. She will conduct workshops and blind tastings to empower colleagues to confidently guide all guests, whether they are connoisseurs or simply wine curious.
Atmosphere Core has been cultivating a unique wine culture driven by Authenticity and the Joy of Giving. Launched in 2021 with the ultra-luxe brand THE OZEN COLLECTION, the program expanded in 2023 to include lifestyle brands COLOURS OF OBLU and Atmosphere Hotels & Resorts, forming partnerships with vibrant wineries like Glenelly Estate (Stellenbosch) and Bodegas Martín Códax (Rías Baixas).
Glenelly Estate, established in 2003 by the renowned Bordeaux winemaker Madame May de Lencquesaing, affectionately known as Lady May, has a clear vision of producing vintages characterized by elegance and exceptional aging potential. The world-class estate is situated on the picturesque southern slopes of Simonsberg in Stellenbosch, South Africa. Glenelly Estate wines are exclusively available at Atmosphere Core resorts in the Maldives.
About Atmosphere Hotels & Resorts:
Atmosphere Hotels & Resorts curates distinctive spatial experiences inspired by local culture, offering every guest the opportunity to stay immersed in a delightful environment. Promising 'A New Experience Awaits' at every destination, the brand portfolio includes Atmosphere Kanifushi, VARU by Atmosphere, and RAAYA by Atmosphere in the Maldives, and seven upcoming properties in India: SADAR MANZIL HERITAGE BY ATMOSPHERE BHOPAL (Q4 2024), STILLWOOD RETREAT A SIGNATURE ATMOSPHERE COORG (Q4 2024), AVONGROVE TEA GARDENS BY ATMOSPHERE MIRIK DARJEELING WEST BENGAL (Q1 2025), ATMOSPHERE LAKEVIEW KOLKATA (Q2 2026), ALLITA AN ATMOSPHERE EXPERIENCE KURSEONG DARJEELING HILLS (Q4 2026), ATMOSPHERE BHUBANESWAR (Q4 2026), and VARSĀ ELEMENTS OF NATURE BY ATMOSPHERE KANNUR (Q4 2027).
About Atmosphere Core:
Atmosphere Core is a dynamic international hospitality company with three distinctive lifestyle brands: THE OZEN COLLECTION, COLOURS OF OBLU, and Atmosphere Hotels & Resorts. The company operates nine resorts in the Maldives and has a strong pipeline of new properties, including one resort in the Maldives, one in Sri Lanka, and ten hotels and resorts across India, all set to open within the next three years. Each Atmosphere Core property offers an authentic sense of place, inspiring service styles, and the freshest cuisine, lending a unique flavor to every experience.
Atmosphere Core Website: ATMOSPHERE
Brand Websites: THE OZEN COLLECTION / COLOURS OF OBLU
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By Manu Vardhan Kannan
Published on June 14, 2025
Novotel Nairobi Westlands is inviting families to make this Father’s Day truly special with a unique brunch celebration on Saturday, June 15th, 2025. Titled “Nyama Choma & Bond – Bold Flavors, Strong Bonds,” the event is thoughtfully designed to honor fathers while strengthening family ties through food, fun, and wellbeing experiences.
The highlight of the day will be a mouthwatering Nyama Choma spread, offering bold Kenyan flavors that every dad will love. Guests can choose between two brunch packages—Non-Alcoholic and Alcoholic—to suit their preferences. But the event goes beyond just food.
To ensure a complete family experience, the hotel has lined up fun games such as pool, darts, and board games, creating the perfect environment for bonding. For a touch of relaxation, Wellbeing Stations will offer massage and barber services, helping dads unwind and enjoy some pampering.
Adding an extra layer of excitement, a special giveaway will be organized exclusively for fathers, making them feel valued and appreciated.
Fabio Gonsalves, General Manager of Novotel Nairobi Westlands, shared, “At Novotel Nairobi Westlands, we understand the deep and unique bond between fathers and their children. This Father's Day, we wanted to go beyond just food. With our Nyama Choma brunch, we’re celebrating bold flavors and even stronger bonds. It’s a day for families to create joyful memories together and truly honour the amazing dads in their lives.”
With its blend of great food, entertainment, and wellness, the Nyama Choma & Bond Brunch promises to be a memorable and meaningful celebration for the whole family.
In a celebration that fuses timeless heritage with elevated indulgence, THE OZEN COLLECTION teams up with Champagne Guy Charbaut for the fifth consecutive year. This milestone marks a deepening partnership between the iconic Maldivian hospitality brand and the historic French champagne house, bringing a week-long series of refined experiences across two dreamy resorts—OZEN LIFE MAADHOO and OZEN RESERVE BOLIFUSHI—from 20th to 26th October 2025.
Founded in 1936, Champagne Guy Charbaut has nearly a century of expertise crafting elegant cuvées shaped by the terroir of Mareuil-sur-Aÿ. Known for its refined approach to winemaking, the Maison’s philosophy aligns perfectly with THE OZEN COLLECTION’s commitment to crafting unforgettable luxury moments.
The celebration kicks off underwater at M6m on 20th October, where a dual lunch and dinner will be elevated by expertly curated Champagne pairings. The next day, the bold flavors of TRADITION INDOCEYLON take the spotlight in a “Champagne & Spice” dinner—a bold blend of Indian culinary tradition and French finesse. The festivities at MAADHOO conclude on 22nd October with the Champagne Brunch Royale at THE PALMS, a relaxed, bubbly affair that perfectly captures the essence of barefoot luxury.
From 24th October—World Champagne Day—BOLIFUSHI will host a captivating overwater dining experience at ORIGINƎ, where the finest vintages accompany gourmet, ocean-inspired fare. On 25th October, the fan-favorite “Champagne & Spice” dinner returns at SAFFRON, once again marrying the bold warmth of Indian flavors with the elegance of French Champagne. The series wraps on a high note with a sunset pool party at OZAR on 26th October, where golden bubbles sparkle against the backdrop of the Maldivian golden hour.
“We have discovered something extraordinary with THE OZEN COLLECTION,” shared Xavier Charbaut. “What began as a meeting of philosophies—our devotion to terroir and their dedication to curated moments—has grown into a cherished tradition. The Maldives feels like a second home for our champagnes. We’re already imagining the next chapter: daring new pairings, deeper connections with our vintages, and a few surprises from our cellars.”
The collaboration isn’t limited to a single week. Throughout the year, guests at both resorts can explore the Maison’s impressive portfolio—from the refined Cuvée de Réserve ‘Old Vines’ Brut to the vibrant Rosé 1er Cru Brut. Each pour is an invitation to transform ordinary moments into exceptional memories.
“This partnership exemplifies what luxury truly means today,” says Nicolas Laguette, Director of Wines at Atmosphere Core. “It’s a celebration of tradition and innovation coming together—where every detail is intentional and every guest moment is designed to inspire.”
With five years of exceptional experiences behind them, THE OZEN COLLECTION and Champagne Guy Charbaut look ahead to a sparkling future filled with elegance, discovery, and plenty of bubbles.
To learn more or reserve your place, visit www.theozencollection.com or contact a Personal Ambassador.
Published on June 13, 2025
Global travelers are increasingly seeking more authentic culinary experiences, choosing to "eat like the locals" as they explore Asia. Many top hotels and resorts across the continent now serve regional dishes that are rich in tradition, often lesser-known internationally, but beloved within local communities. Here’s a curated taste of such culinary gems:
Lẩu Thả in Phan Thiet, Vietnam
Served at Azerai Ke Ga Bay, this coastal hotpot dish features marinated white anchovy, pork belly, shredded omelette, green mango, herbs, and rice vermicelli. Diners can enjoy it dry with a creamy fermented sauce or as a soup with hot broth, making it a sensory dive into Vietnam’s seaside culture.
Bánh Khoái in Hue, Vietnam
At Azerai La Residence, Hue, guests savor this crisp rice-flour pancake stuffed with shrimp, pork, and bean sprouts, complemented by a rich peanut sauce. It's a royal snack from Vietnam’s imperial past, served with views of the Perfume River.
Cao Lau in Da Nang/Hoi An, Vietnam
TIA Wellness Resort presents this noodle-based dish with Chinese and Japanese influences, featuring pork char siu, herbs, pork jus, and crispy wontons. A vegan version with tofu and lemongrass soy is also offered.
Nom Banh Chok in Siem Reap, Cambodia
This street-food favorite becomes fine dining at Raffles Grand Hotel d'Angkor, where rice noodles meet a fragrant fish-based curry and a medley of herbs and vegetables.
Lobster Amok in Phnom Penh, Cambodia
Raffles Hotel Le Royal elevates traditional Cambodian Amok with lobster, coconut curry, and herbs, served in banana leaf cups at its fine-dining Restaurant Le Royal.
Katsu Curry in Osaka, Japan
At Zentis Osaka’s UPSTAIRZ, B-kyu gurume cuisine is celebrated with Japanese beef filet katsu curry made with house-blended spices and premium ingredients, offering a bold, elevated twist on comfort food.
Banh Cuon in Cam Ranh, Vietnam
Alma Resort’s buffet breakfast includes this steamed rice roll dish filled with pork, mushrooms, and herbs. It’s served with cinnamon pork loaf and pineapple-tomato fish sauce, highlighting Vietnamese culinary finesse.
Pineapple Bun in Hong Kong
Despite its name, this sweet bun contains no pineapple. Served at The Hari Hong Kong, its cookie-like top and soft bread base are a local breakfast or tea-time staple with historical roots.
Pappardelle Soi Neur in Chiang Mai, Thailand
Meliá Chiang Mai reinvents Khao Soi with handmade pappardelle, beef sirloin, and a creamy curry, part of their sustainable 360° Cuisine concept.
Stir-fried Onion Flower Stems in Bangkok, Thailand
At INNSiDE by Meliá Bangkok Sukhumvit, The Kites Eatery serves this earthy stir-fry with pork, a dish tied to central Thai home cooking and urban farming initiatives.
Bún Chả in Hanoi, Vietnam
Spice Garden at Sofitel Legend Metropole Hanoi offers a refined version of this grilled pork and noodle dish. Served with herbs and a tangy dipping sauce, it gained global attention during President Obama’s visit with Anthony Bourdain.
From Vietnam to Japan, and Cambodia to Thailand, these dishes go beyond taste—they carry the legacy of their lands. Each plate tells a story, giving travelers a deeper cultural connection through every bite.
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