Fusion Hotel Group in Vietnam is marking Hung Kings' Commemoration Day and the April 30 holiday with a range of curated experiences across its properties. From beachside retreats to city stays, the group is offering guests multiple ways to celebrate, relax, and explore during the festive period.

Guests can also make the most of their stay with Fusionlife membership benefits, which include up to 25% savings on room bookings, spa treatments, and dining experiences.

At Grand Royal Riverside Hue – Fusion Collection, located in the historic former imperial capital, guests can enjoy two specially curated menus at Jade & Ginger restaurant. The “Pha Tam Giang” menu highlights the essence of Hue cuisine, while a Mediterranean menu brings in Italian and French influences. Prices start from VND 650,000 per set, including a complimentary beverage. For relaxation, Sả Wellness offers a 75-minute treatment starting from VND 750,000, combining sauna and personalised therapy options. Guests can also try “A Tale of Two Times” afternoon tea at The Amber Lounge.

At Alba Wellness Valley by Fusion, the focus is on complete rejuvenation. Guests can enjoy natural hot springs, Japanese-style onsen, and the brand’s signature “breakfast anytime, anywhere” concept. Wellness programs are designed to restore balance, with room packages available per night for two guests.

Fusion Resort & Villas Da Nang introduces a Japanese dining experience at Fresh restaurant, available for both lunch and dinner. The menu features premium seafood and imported ingredients, including salmon and tuna, with prices starting from VND 1,600,000 per set along with two complimentary drinks. Spa services such as facial care and foot reflexology are also available.

At The Ocean Resort by Fusion Quy Nhon, guests can enjoy a lively and family-friendly setting. A foam party at the central pool adds a fun touch, while complimentary yoga sessions and spa discounts offer moments of relaxation. Special dining experiences include a chicken set on April 30 and a hotpot dinner on May 1, perfect for families and groups.

Fusion Resort Cam Ranh brings a flavourful “Steak Night” experience at its oceanfront Fresh restaurant every Tuesday and Thursday. Guests can choose from premium meats such as Black Angus flank steak, Wagyu striploin, and Spanish pluma pork. The “Farmers Platter to Share,” priced at VND 999,000, includes a variety of meats along with sausages and two glasses of red wine.

In the city, Fusion Suites Sai Gon is offering up to 50% off room rates and 30% savings on hotel services, valid until Sept. 30. Meanwhile, Miss Thu restaurant at Fusion Original Saigon Centre presents “The Taste of Unity” menu, celebrating regional Vietnamese flavours. The dining experience starts from VND 1,000,000 per person and includes dishes like yellowfin tuna, braised beef, and traditional desserts, along with views of fireworks in the city.

HIIVE by Fusion Binh Duong New City hosts its weekly “Grill & Chill” BBQ at Zest restaurant every Friday evening, offering a mix of Asian dishes, grilled meats, seafood, and desserts.

Fusion Suites Vung Tau is offering complimentary room upgrades until May 31, 2026, along with 30% off massage treatments at Maia Spa. Guests can also enjoy the “Patriotic BBQ – Wagyu Night” on April 30 at KAIUN Lounge, with panoramic views of the bay or city.

At Ixora Ho Tram by Fusion, a special campaign titled “Chief Chill Officer” celebrates the resort’s two-millionth guest. Guests who share their stay experiences can stand a chance to win a three-day, two-night stay in the Presidential Suite for four, along with dining and spa benefits. The second prize includes a one-night stay with added experiences.

With a mix of wellness, dining, and festive celebrations, Fusion Hotel Group is offering guests a well-rounded holiday experience across Vietnam this April.

Situ has officially unveiled its new global headquarters in Exeter, marking a significant milestone in the company’s growth journey.

Founded in 2008, Situ has steadily expanded its footprint as a worldwide provider of serviced accommodation solutions. The company originally relocated to its current Exeter site in 2018, but continued growth soon outpaced the building’s capacity. Seizing the opportunity to expand within the same footprint, Situ undertook an ambitious redevelopment project, resulting in a transformed, purpose-built two-storey headquarters that now offers more than double the original space.

The newly unveiled office follows an extensive eighteen-month development programme and has been thoughtfully designed to support modern ways of working. The layout balances collaboration and focus, with open-plan workspaces complemented by smaller seating areas for informal discussions and individual productivity.

A key highlight of the headquarters is its central atrium, a dynamic, tiered space equipped with a large screen and balcony. This multifunctional hub is designed to host company-wide meetings, facilitate hybrid collaboration with global teams, and serve as a venue for community and industry events.

The workspace also incorporates extensive greenery, enhancing air quality while creating a calming and visually engaging environment. The design reflects Situ’s emphasis on employee wellbeing, creativity, and connection.

Sharing his thoughts, Phil Stapleton said, “As our global footprint continues to grow, this space gives our entire team the environment they deserve to collaborate, create, and support our clients around the world. I’m immensely proud of what we’ve achieved and excited to see what comes next.”

Beyond internal use, the new headquarters has been designed as a welcoming hub for clients, partners, and industry stakeholders. Situ plans to host learning sessions, industry discussions, and community-led events at the facility, further strengthening its position within the serviced accommodation sector.

With a presence spanning over 144 countries, Situ continues to combine advanced technology with a human-centric hospitality approach, delivering tailored extended-stay solutions to organisations worldwide. The launch of its new global headquarters reflects the company’s commitment to innovation, collaboration, and sustained global growth.

ROOH San Francisco is set to present a specially curated menu for Restaurant Week 2026, offering guests a unique dining experience that brings together Indian flavours with a modern global touch. The menu has been designed by Executive Chef Ashish Tiwari, known for his approach of blending traditional recipes with contemporary techniques.

Created as a multi-course experience, the menu takes guests through a range of textures and flavours, starting with a refined amuse bouche and ending with a modern Indian dessert. Each course has been thoughtfully put together to reflect both creativity and a strong connection to regional influences.

The meal begins with the Avocado Treat, featuring a crisp phyllo shell filled with avocado chaat, along with tamarind chutney, yogurt, and fresh herbs. For starters, guests can choose between the Beirut Mezze Chaat, which brings together Middle Eastern and Indian street food elements, or the Pondicherry Shrimp Malai, a coastal-inspired dish with shrimp in a coconut-based curry.

For the main course, the menu offers dishes like Broccoli & Cauliflower Rezala, prepared in a light cashew-yogurt gravy, and Methi Malai Chicken, where chicken is cooked in a rich fenugreek cream sauce. These dishes are served with accompaniments such as Rooh daal, saffron rice, garlic naan, and plain naan, completing the experience with familiar flavours.

To end the meal, guests can enjoy the Blueberry Rasmalai Cake, a modern take on a classic dessert that combines cardamom sponge, saffron-infused cream, and a blueberry finish.

Sharing his thoughts on the menu, Chef Tiwari said, "This menu is a celebration of global influences interpreted through an Indian lens. Each dish is thoughtfully crafted to deliver a memorable dining experience that resonates with both tradition and innovation."