Hotels across Thailand are bringing the spirit of Yi Peng and Loy Krathong to life with special celebrations, traditional performances and festive dining experiences this November. Meliá Chiang Mai and Banyan Tree Samui are preparing distinct experiences for guests, combining local traditions with food, entertainment and opportunities to take part in the festivities.

In Chiang Mai, Meliá Chiang Mai will host a Thai night fair at MAI The Sky Bar on November 24 and 25. Located on the hotel's 22nd floor, the rooftop bar will feature colourful fairground decorations, live bands, DJ sets and traditional Thai performances, including bamboo dancing, folk dancing and long drum dancing. Guests can enjoy city views from its multi-level terraces, which are connected by a glass bridge.

Running from 6 pm to midnight, the experience includes a special drink and one play of Lucky Egg Scoop, a traditional Thai fairground game offering prizes.

The celebrations will also extend to MAI Restaurant & Bar, which will serve a special Loy Krathong menu from November 21 to 26, between 6 pm and 11 pm. The selection includes pappardelle with khao soi curry sauce and braised beef, slow-roasted duck breast with organic longan and red curry, and steamed butterfly pea flower rice cake.

Further south, Banyan Tree Samui will mark Loy Krathong with a week of celebrations from November 23 to 29. The resort will host activities at its Beachside restaurant and Spa Reflection Pool, where guests, including children, can make traditional krathongs, or decorated floating baskets, before setting them afloat under the full moon. A long drum procession will accompany the celebrations.

Dining will form another part of the experience, with two special offerings across the resort. At Saffron, its signature Thai restaurant, guests can enjoy a Loy Krathong Set Menu featuring aromatic curries, grilled specialities and seafood dishes, with an optional wine pairing. Beachside will offer an open-air Loy Krathong Buffet Dinner featuring flame-grilled specialities, signature dishes and a selection of desserts.

Yi Peng is a centuries-old festival of light celebrated in northern Thailand, while Loy Krathong is observed across the country. The latter involves floating decorated offerings on water as a symbol of gratitude, renewal and letting go of misfortune. Through these celebrations, both hotels are offering guests an opportunity to experience Thailand's festive traditions alongside their hospitality and culinary offerings.

Altura Concepts has appointed Chef Mohammad Sameer as Executive Pastry Chef, bringing more than 15 years of international luxury hospitality experience to its growing multi-concept dining portfolio. He specialises in French patisserie, modern Indian desserts and restaurant pre-opening operations, with experience spanning culinary research and development, menu creation and team leadership.

In his new role, Chef Sameer will support dessert development across Altura Concepts' diverse restaurant portfolio. The concepts include AMBRA, a live-fire steakhouse; MIKHUNA, specialising in Nikkei cuisine; IL FORNO, an Italian trattoria; ZAYA, an Indian-Persian kitchen; PRIME, an Italian steakhouse; PLUMA, a fast-casual rotisserie chicken concept; and FARINA, a Roman-style pizzeria.

Chef Sameer's expertise covers classical French patisserie, modern Indian desserts, viennoiserie and gelato artistry. His professional skill set also includes menu engineering, product costing, proprietary recipe development, kitchen engineering and standard operating procedures. He has contributed to the launch of more than 10 high-end restaurant concepts globally, combining creative pastry development with operational planning.

Before joining Altura Concepts, Chef Sameer worked with several hospitality and food-service organisations across different markets. His experience includes Andaaz Caterers LLC in New Jersey; Vanguard Company in Al-Khobar, Saudi Arabia; Umbrella, Naya Daur, Be’ken and Laffah in Saudi Arabia; Andaz by Hyatt in Aerocity, New Delhi; and The Taj Mahal Hotel, New Delhi.

His professional journey across the United States, Saudi Arabia, India and Switzerland has exposed him to diverse culinary traditions and international hospitality standards. Alongside his experience in specialised pastry production, he brings knowledge of multi-unit operations, kitchen team building, recruitment strategies and pre-opening planning.

Commenting on his appointment, Chef Mohammad Sameer said, “Pastry is an essential part of the overall dining experience, bringing together creativity, technique and flavour. At Altura Concepts, my focus will be on developing distinctive dessert offerings that complement each restaurant’s identity while maintaining high standards of quality, consistency and presentation.”

Chef Sameer has also served as a professional judge at international culinary competitions, contributing to the wider culinary community. His experience in restaurant launches, culinary research and development, and pastry production adds both creative and operational expertise to Altura Concepts as it continues to develop its dining portfolio in Texas.

The Imperia by Dhaba in New Jersey has expanded its vegetarian menu with six new appetisers featuring baby corn, paneer, cheese, corn and assorted vegetables. The latest additions bring together crispy textures, sweet-and-spicy sauces and Indo-Chinese-inspired flavours, with a culinary contribution from Assistant Chef Himanshu Joshi.

The new selection explores different ways of preparing familiar ingredients, combining fried textures, tangy sauces and simple seasonings to offer more variety for diners looking for vegetarian starters.

Honey Chili Baby Corn features crispy baby corn coated in a honey and sweet chilli sauce, complemented by bell peppers. Golden Fried Baby Corn offers a simpler preparation, with golden-fried baby corn served alongside duck sauce for a contrast of textures and flavours. For paneer lovers, Paneer Sweet Chili brings fried paneer pieces together with bell peppers in a light gravy, combining sweet and spicy notes.

The menu also includes Chili Sesame Toast, which features cheese toast coated in fried batter and topped with sesame seeds. Corn Shooters offer a different presentation, serving corn mixed with chopped onions and tomatoes in phyllo cups. Rounding out the selection, Veg Salt and Pepper focuses on crispy vegetables seasoned with salt and pepper.

Together, the six dishes showcase how everyday ingredients can be presented through different cooking techniques, sauces and serving styles. From crispy baby corn and spicy paneer to cheese toast and bite-sized corn appetisers, the additions offer a mix of flavours and textures. With these new dishes, The Imperia by Dhaba aims to broaden its vegetarian appetiser selection while keeping the focus on familiar ingredients and bold seasoning.