台灣產經新聞網符合關鍵字"Fine Dining" 最新訊息列表

寵物展春日饗宴！尾巴丘狗餐盒引領Fine Dining食尚貪貪高蛋白「功夫湯罐」征服不喝水貓皇挑嘴味蕾

捷思整合行銷公司 — Wed, 01 Apr 2026 15:12:29 +0800

寵物餐食的想像力正在被顛覆！全台春季最大寵物盛事「2026上聯台北國際寵物用品博覽會」，4/3－4/6於南港展覽館二館登場，毛孩選物領導品牌「尾巴丘Tailshill」及生態貓食品牌「貪貪Munchee」，分別為推出主副食新品，幫毛孩們打造專屬儀式感，從法餐等級的「星丘STAR MONT銀河狗餐盒」到專治不喝水貓咪的高蛋白「功夫湯罐」，要為毛孩獻上浪漫春日饗宴。

引爆毛孩Fine Dining新食尚！尾巴丘推出專為狗狗設計的「星丘STAR MONT銀河狗餐盒」，特別在寵物展提供搶先試吃體驗，全系列主打法餐私廚級豪華口味，包括雙雞佐鶉蛋、起司牛排佐蘋果、雞鴨佐時蔬與嫩雞魚排餐等四款，以高達98%的含肉量，搭配彩虹蔬果與鮪魚油，營養符合AAFCO全齡犬主食標準，讓狗狗吃得美味又安心。隨著春季到來，十分適合帶上狗餐盒，為毛孩準備一場說走就走的草地野餐約會！

不只滿足毛寶貝味蕾，春日野餐趣的OOTD必備單品，外觀裝扮也同樣重要！尾巴丘推出新款手工領巾「春之花圈」，以柔和的莫蘭迪配色，搭配立體花瓣獨特剪裁，特別以貓狗友善的鬆緊穿脫設計，增添春季亮麗色彩，寵物展期間限定2件95折、3件9折優惠。此外，全館更祭出滿額送好康活動，滿800元可體驗夾娃娃機一次，消費金額越高、最多可現折300元，囤貨箱購超划算。

想開春日派對，家裡最難伺候的貓主子也別忘記！生態貓食品牌貪貪專治各種不喝水的挑嘴貓，今年寵物展帶來全新副食品「功夫湯罐」系列，堅持無膠、低脂、低磷，包括干貝海鮮湯、珍珠牛肉燉湯、南瓜燉鴨湯等六款等你挑，以絲絲分明的細緻肉絲，浸潤在看得到原形食材的醇厚鮮美高湯中，不只讓貓咪在享受大餐的同時，也能輕鬆補充每日所需水分，罐罐更添加了色胺酸、牛磺酸、果寡糖，從放鬆紓壓到關注腸道，全方位守護貓咪健康。展場更舉辦「功夫湯罐人氣王票選」活動，只要預購新品，就有機會抽中一整箱功夫湯罐，直接帶回家！

貪貪與JUMPAWS聯名玩具第二彈「喵頭鷹」，同步可愛登場！內含蟲癭果粉與貓草雙重配方，不只能讓貓主子抱著踢，還可掛在逗貓棒上玩耍，保證玩到無法自拔。此外，貪貪也將愛護生態的理念，融入有趣互動當中，歡迎大家到攤位尋找指定的「保育類野生動物」，只要拍照打卡就能獲得神秘小禮。

《2026上聯台北國際寵物用品博覽會》

展覽日期：2026/04/03（五）－2026/04/06（一）

展覽時間：10:00－18:00

展覽地點：台北南港展覽館二館（台北市南港區經貿二路2號）

攤位號碼：尾巴丘Q810、貪貪P430

VOYAGE Vietnam: A quiet culinary journey shaping the future of fine dining in Asia

PR Newswire 美通社 — Fri, 27 Mar 2026 12:10:00 +0800

HO CHI MINH CITY, Vietnam, March 27, 2026 /PRNewswire/ -- There are restaurants that dazzle, and those that linger. VOYAGE belongs firmly to the latter. Set within the restless energy of Ho Chi Minh City, this intimate dining destination offers an experience defined not by spectacle, but by stillness — a rare, deliberate pause in the rhythm of contemporary gastronomy.

VOYAGE is located at 51 Lê Văn Miến Street, An Khánh Ward, Ho Chi Minh City, Vietnam

At the centre of this understated universe is chef-owner Jonathan Koh, whose cooking reflects a deeply personal dialogue between classical French discipline and the emotional nuance of Asian flavours. His tasting menus unfold with quiet intention, guiding diners through shifting textures, subtle contrasts, and moments of gentle revelation.

For Jonathan, modern haute cuisine begins not with technique or luxury, but with feeling. Each menu is shaped by the impression he hopes guests will carry with them long after the evening ends. From this emotional starting point, the journey takes form — guided by seasonality, intuition, and a measured sense of pacing.

The dining room mirrors this philosophy. Light is softened, sound absorbed, movement purposeful yet unhurried. There is a sense that time has been recalibrated. Service arrives with calm precision, allowing guests to settle into a slower cadence where attention sharpens and details quietly emerge.

On the plate, classical French training provides structure without insistence. Sauces are reduced with discipline, pastry work reveals patience, and proteins are handled with technical sensitivity. Yet these foundations remain discreet – an invisible framework that allows each ingredient to express itself with clarity.

The experience opens with a series of understated bites, subtle at first, yet quietly unfolding. A tart of otoro, shima aji and ikura plays on contrast – richness, brightness, and a gentle burst, contained within a shell that shifts in texture. A warm seaweed brioche carries bafun uni, layered with softly melted lardo and lifted by a restrained touch of yuzu kosho. Alongside, a slender croustillant gives way to a delicate salmon mousse – light, balanced, and quietly expressive. Together, these opening gestures set the tone: where texture leads, and restraint defines.

Equally central is Jonathan's commitment to Vietnamese terroir. Ingredients drawn from the highlands of Đà Lạt – heirloom tomatoes with natural sweetness, herbs carrying a vivid aromatic lift – bring brightness and immediacy to the progression. In a defining course, tomatoes are explored through layered preparations, moving from raw clarity to concentrated depth. The result is both elemental and refined – a quiet tribute to the land that surrounds the restaurant.

Texture becomes a language through which emotion is expressed. Crisp elements dissolve into warmth, aerated forms yield to savoury depth, and fragile pastry layers fracture with precision. A reinterpretation of gougères arrives feather-light yet deeply flavoured, while a mille-feuille reveals meticulous lamination and restrained sweetness. These dishes evoke memory and tradition, yet remain unmistakably contemporary.

The pacing of the menu carries a cinematic sensibility. Early courses introduce brightness and curiosity, gradually giving way to deeper, more contemplative tones. The progression unfolds with continuity, encouraging guests to remain present within the narrative rather than experience it in fragments.

The development of each dish is intentionally unhurried. Months may be spent refining a single idea, tasting repeatedly until balance reveals itself. For Jonathan, completeness lies not in perfection, but in honesty – the moment a dish expresses precisely what it intends, without excess or distraction.

Opening VOYAGE in Vietnam has, in turn, shaped both the chef and his cuisine. The unpredictability of seasonal produce demands adaptability, while the openness of local diners has nurtured a quiet sense of creative freedom.

About Chef-Owner Jonathan Koh

Born into a family spanning four generations in the culinary world, Jonathan's path into the kitchen was less a decision than a natural calling – one shaped in the warmth of his grandmother's hawker stall. These early experiences instilled a deep respect for ingredients, long before technique entered the conversation.

This foundation was later refined through his time in Michelin-starred kitchens, including Le Jardin des Sens, La Villa Augusta in France, Voyage and Raffles Grill in Singapore, where discipline, precision, and restraint became second nature.

About VOYAGE

With a perspective shaped by years of global culinary experience, VOYAGE reflects a quieter vision of fine dining – one defined not by display, but by intention, clarity, and emotional resonance.

From the pristine coasts of Japan to the pastoral landscapes of Europe, each element is sourced with care, refined with precision, and presented with quiet integrity.

Contact information for reservations and inquiries:

Website: https://voyage-saigon.com/reservation

Fanpage: https://www.facebook.com/voyageinsaigon

All detailed information regarding reservation terms and conditions is fully updated on the website, helping guests better prepare for their culinary journey at VOYAGE.

Galaxy Macau’s Quintet of Fine-Dining Restaurants Recognised in SCMP’s "100 Top Tables 2026" Restaurant Guide

Media OutReach Limited — Mon, 27 Apr 2026 21:46:00 +0800

MACAU SAR - Media OutReach Newswire - 27 April 2026 - Galaxy Macau reinforces its market-leading status as Asia's premier dining destination with an exceptional presence in this year's South China Morning Post "100 Top Tables" restaurant guide. Five of its signature restaurants—Feng Wei Ju, 8½ Otto e Mezzo BOMBANA, Lai Heen, Sushi Kissho by Miyakawa, and Teppanyaki Shou—have secured places in the coveted guide, highlighting the resort's 'stars of gastronomy'; and Galaxy's remarkable breadth and commitment to upholding the finest quality and excellence in its lauded portfolio of fine-dining restaurants helmed by the industry's standout talents.

From left: Jackie Ho Hon-sing, Chinese Executive Chef of The Ritz-Carlton, Macau; Norihisa Maeda, Executive Chef of Teppanyaki Shou; Soma Shibuya, Executive Sous Chef of Sushi Kissho by Miyakawa; Chan Chek Keong, Assistance Vice President of Food & Beverage Culinary of StarWorld Hotel and Executive Chef of Feng Wei Ju; Marino D'Antonio, Executive Chef of 8½ Otto e Mezzo BOMBANA at Galaxy Macau.

Recognised as one of the region's most authoritative dining guides, SCMP's 100 Top Tables honours restaurants that excel in cuisine, service, and overall dining experience. The inclusion of multiple Galaxy Macau restaurants across Chinese, Italian and Japanese traditions reflects the award-winning luxury resort's ability to unite worldclass talent, refined craftsmanship and impeccable hospitality within a single destination. Together, these acclaimed establishments form a sophisticated and diverse dining portfolio that underscores Galaxy Macau's position at the forefront of Asia's culinary landscape.

Five restaurants from Galaxy Macau Luxury Resort and StarWorld Hotel have proudly secured spots on the "100 Top Tables" list by the South China Morning Post this year, reflecting a continued commitment to growth and recognition within the region.

Feng Wei Ju

At StarWorld Hotel, Feng Wei Ju has carved out a niche as the premier destination for Hunan and Sichuan cuisine in the region, imparting an unforgettable taste experience on every guest with its nuanced approach to pristine ingredients and flavours. Master Chef Chan Chek Keong, Assistance Vice President of Food & Beverage Culinary of StarWorld Hotel and Executive Chef of Feng Wei Ju, boasts a deep understanding of regional Chinese culinary traditions, crafting dishes that are as bold and nuanced, as they are delicate. The restaurant's multi-sensory approach to dining has earned it a loyal following and a quiet yet resounding endorsement of its excellence spanning over a decade as one of Macau's most coveted dining destinations.

8½ Otto e Mezzo BOMBANA

At Galaxy Macau, 8½ Otto e Mezzo BOMBANA continues to set the standard for Italian fine dining with flawless execution in every detail. Under the leadership of Executive Chef Marino D'Antonio, the restaurant has entered a new chapter. Chef Marino, whose career spans Michelin-starred kitchens, brings a passion for quality and a deep respect for tradition to his craft. His dishes are an ode to Italian food, each one a celebration of regional flavours and produce elevated with ultimate craft.

Lai Heen

Perched on the 51st floor of The Ritz-Carlton, Macau, Lai Heen offers exquisite Cantonese cuisine against a glittering panorama of the Galaxy Resort and Macau beyond. Chinese Executive Chef Jackie Ho Hon Sing, the creative force behind the restaurant, projects his vision and skill into every dish, reimagined with a modern sensibility. Combining traditional Cantonese flavours with Ritz-Carlton's legendary service, Lai Heen delivers an unparalleled dining experience.

Sushi Kissho by Miyakawa

Sushi Kissho by Miyakawa at Raffles at Galaxy Macau, the first international establishment by Chef Masaaki Miyakawa—one of Japan's six Michelin three-star sushi masters—has found its home at Raffles at Galaxy Macau. The restaurant celebrates Chef Miyakawa's interpretation of the art of Edomae sushi, a tradition that celebrates the purity of nature and the time-honoured artistry of the chef. Here, the finest seasonal ingredients, from Japan's leading growers and generational fisherman, are transformed into delicate bites that speak to the sea, the soil, and the seasons. With only 10 seats at the sushi counter, Sushi Kissho by Miyakawa is an intimate space where every detail is a considered ode to seasonality, experience, and restraint.

Teppanyaki Shou

Since opening its doors in 2024, Teppanyaki Shou at Raffles at Galaxy Macau has earned its reputation as a study in precision and passion, redefining the teppanyaki experience under the guidance of Japanese maestros. The restaurant's name speaks to its mission: to carry forward the traditions that encapsulate the essence of authentic Japanese food culture. Under the guidance of master chefs, the teppanyaki grill becomes a stage, where the finest ingredients sourced daily from Japan and beyond – air-freighted daily to Macau – ensuring that every dish is a masterpiece of freshness and can be transformed into a symphony of flavour. The chefs, with their deft hands and keen intuition, tailor each dish to the diner's preferences, creating an omakase experience that is as personal as it is unforgettable.

As a world-class luxury integrated resort, Galaxy Macau continues to shape Macau's gastronomic landscape through excellence, innovation and a steadfast dedication to quality. This latest authoritative recognition by SCMP's 100 Top Tables further reinforces Galaxy's role as Asia's leading culinary hub; contributing to Macau's global reputation as a UNESCO Creative City of Gastronomy.

For more information about Galaxy Macau, please visit www.galaxymacau.com.

Hashtag: #GalaxyMacau

The issuer is solely responsible for the content of this announcement.

ABOUT GALAXY MACAU INTEGRATED RESORT

Galaxy Macau, The World-class Luxury Integrated Resort delivers the "Most Spectacular Entertainment and Leisure Destination in the World". Developed at an investment of HK$43 billion, the property covers 1.1 million-square-meter of unique entertainment and leisure attractions that are unlike anything else in Macau. Nine award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel, Hotel Okura Macau, JW Marriott at Galaxy Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau, and Capella at Galaxy Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate.

As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies.

Embark on a delightful and rewarding journey at Galaxy Promenade, the one-stop shopping destination boasting some of the world's most iconic luxury brands. Be the first to get the latest limited-edition items; explore fascinating pop-ups by coveted labels and revel in fabulous shopping rewards and privileges. Our VIPs are entitled to a highly-curated experience with dedicated personal shoppers at guests' service, and be invited to exclusive luxury brand events. A different calibre of privileges and rewards also await. Discover the joys of fashion and stand at the forefront of style and sophistication—Galaxy Promenade has everything guests need to stay ahead of the style game.

Galaxy Cinemas takes immersive movie experiences to the next level with the latest audio-visual technology, ultra-luxurious facilities and bespoke services; CHINA ROUGE, one-of-a-kind cabaret lounge that evokes the glamor of Shanghai's golden era with stylish entertainment and customizable surrounds; and Foot Hub, which presents the traditional art of reflexology for authentic relaxation and revitalization. For Authentic Macau Flavours and Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavours at Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events.

Meeting, incentive and banquet groups are also catered to with a portfolio of unique venues in Galaxy Macau and an expert service team. Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world-class event venue featuring 40,000-square-meters of total flexible MICE, and the 16,000-seat Galaxy Arena – the largest indoor arena in Macau.

For more details, please visit www.galaxymacau.com,www.broadwaymacau.com.mo and www.galaxyicc.com.

狗狗星級Fine Dining！尾巴丘無膠狗餐盒3秒上菜 98%高含肉比例搭天然魚油挑戰適口性巔峰

捷思整合行銷公司 — Mon, 04 May 2026 15:06:24 +0800

根據財政統計資料庫顯示，2025年台灣寵物產業整體銷售額預估將達1039億元，較五年前成長48%，極具爆發性。其中，狗狗濕食的網路討論聲量更居犬類品項之首，顯示飼主需求已從「單純吃飽」轉向精準營養與原型食物之攝取。在精緻且健康化的育寵趨勢下，毛孩選物品牌尾巴丘Tails hill推出旗艦新品「星丘Star Mont銀河狗餐盒」，主打符合AAFCO標準與高達98%的動物性蛋白質配方，除堅持無膠、無人工調味與添加劑外，更添加天然蔬果與鮪魚油成分，由內而外全面守護皮毛與腸道。讓飼主僅需3秒即可端出兼顧營養、美味與儀式感的頂級排餐，讓愛犬在家坐享星級尊榮款待。

圖說：「星丘銀河狗餐盒」四種口味皆堅持98%動物性蛋白質，且不添加增稠劑等人工添加物，保留食材纖維與天然肉汁，提供最純粹的營養補給。（資料來源：尾巴丘毛孩選物）

市售狗罐頭常透過化學增稠劑，如卡拉膠或瓜爾豆膠來穩定質地，然而這類添加物卻極易對敏感犬隻的腸道造成隱形負擔。為解決飼主對市售濕食添加物的焦慮，星丘銀河狗餐盒堅持不添加人工膠類、色素、香精或防腐劑，且含高達98%的動物性蛋白質，透過低溫烹飪呈現肉質最原始的鮮甜與香氣。不僅打造出粗蛋白、粗脂肪、磷和鈉等營養成分皆符合AAFCO全齡犬營養標準的主食配方，也通過無重金屬、無動物用藥的第三方單位檢驗，透過回歸原始食性的配方，讓狗狗吃得純粹又健康。

除了口感頂級的優質蛋白，星丘銀河狗餐盒配方中添加鮪魚油補充Omega-3，並嚴選自然蔬果，在滿足營養的同時增添層次美味。目前共推出「雙雞佐鵪鶉蛋」、「起司牛排佐蘋果」、「雞鴨佐時蔬」及「嫩雞魚排餐」四款主打口味，以頂級排餐規格、100g的精緻輕巧餐盒設計，讓每一餐都維持在最高新鮮度，不僅迎合現代都會家庭對便利性與質感的追求，還能實踐「人寵共好」的生活態度。

星丘銀河狗餐盒將餵食轉化為充滿愛的生活美學。新品春季寵物展首度亮相開放毛孩試吃，即熱銷千盒，適口性經過現場無數飼主與狗狗的親自認證。無論是講求儀式感的飼主，或是對配方要求嚴苛的成分黨，皆能在這份奢華排餐中找到共鳴。慶祝新品熱銷登場，即日起在官方商城推出8入399元並享免運優惠，讓忙碌的都會飼主結束一天辛勞回到家後，無需再為下廚的繁瑣而傷神，僅需輕輕揭開盒蓋，幾秒鐘內便能將豐沛營養送上狗狗餐桌，隨時為愛犬升級奢華的健康款待。

Blue by Alain Ducasse Continues Award-Winning Momentum, Showcasing Bangkok on the Global Gastronomic Stage

Media OutReach Limited — Fri, 05 Jun 2026 18:10:00 +0800

The Michelin-starred restaurant at ICONSIAM earns prestigious recognitions from the Haute Grandeur Global Awards 2026 and Tatler Best Thailand 2026, reaffirming its position among Asia’s leading gastronomic destinations

BANGKOK, THAILAND - Media OutReach Newswire - 5 June 2026 - Blue by Alain Ducasse, the Michelin-starred contemporary French restaurant envisioned by legendary chef Alain Ducasse, continues to reinforce Bangkok's emergence as one of the world's most dynamic fine dining destinations through a growing collection of prestigious international and national accolades. Since its opening in November 2019, Blue by Alain Ducasse has consistently received recognition from leading international and regional institutions. The restaurant has retained one Michelin star for six consecutive years in the Michelin Guide Thailand and has also been recognized by Asia's 50 Best Restaurants. Beyond culinary excellence, the restaurant has earned prestigious international design accolades, including Le French Design 100 and the Best of the Year Awards by Interior Design Magazine, reflecting its commitment to excellence across every aspect of the guest journey.

Blue by Alain Ducasse at ICONSIAM, Bangkok, Thailand

In 2026, Blue by Alain Ducasse continued its remarkable award-winning momentum by receiving two distinguished honors at the Haute Grandeur Global Awards 2026, earning the titles of "Best Food and Wine Pairing Experience in Asia" and "Most Unique Guest Experience in Thailand." Internationally recognized for celebrating excellence across the global luxury hospitality industry, the Haute Grandeur Global Awards honor establishments that demonstrate exceptional standards in service, innovation, and guest satisfaction. These latest achievements further underscore Blue by Alain Ducasse's distinctive approach to modern gastronomy — one that extends beyond fine dining to create a truly immersive culinary journey. From refined French craftsmanship and thoughtfully curated wine pairings to warm hospitality and panoramic views overlooking Bangkok's iconic Chao Phraya River, every element is designed to deliver an elegant and memorable guest experience.

The Blue by Alain Ducasse Team

The restaurant's strong momentum in 2026 also saw Blue by Alain Ducasse named among the "Best 20 Restaurants in Thailand" in the Tatler Best Guide Book 2026. Recognized as one of Asia's leading luxury lifestyle and dining authorities, Tatler's annual dining guide celebrates the country's most exceptional restaurants, chefs, and hospitality experiences, highlighting excellence in cuisine, creativity, ambiance, and service. Under the leadership of Executive Chef Evens López, the restaurant has become one of Bangkok's most sought-after culinary destinations, presenting contemporary French cuisine crafted from premium seasonal ingredients and subtly inspired by Thailand's rich cultural heritage. Guided by Alain Ducasse's philosophy that dining is "an art of living," every detail, from cuisine and wine pairings to ambiance and service, is carefully orchestrated to create a sophisticated and deeply memorable gastronomic experience.

Adding to the restaurant's growing list of accolades, Christophe Grilo, Executive Pastry Chef of Blue by Alain Ducasse, was honored with the prestigious "Best Pastry Chef" title in Tatler's Best-In-Class Restaurants Winners 2026. Renowned for his refined pastry artistry, precision techniques, and elegant flavor compositions, Chef Christophe continues to redefine pastry as an integral expression of the restaurant's overall culinary identity.

Spring Menu 2026: Brown Crab from Roscoff, Brittany, Topped with Kristal Caviar from Maison Kaviari

In the same year, Blue by Alain Ducasse was also recognized as "Best French Restaurant" and secured a place among the Top 20 restaurants at the BK Top Tables 2026 Restaurant Awards. Organized by BK Magazine, one of Bangkok's leading lifestyle and dining publications, the annual BK Top Tables Awards celebrate the city's most outstanding restaurants and culinary talents across a wide range of dining categories. Collectively, these accolades reflect the restaurant's continued influence in shaping Bangkok's reputation as one of Asia's leading gastronomic capitals.

Spring Menu 2026: Rainbow Courgette Filled with Comté Cheese and Walnuts, Accompanied by a Lemon Verbena Beurre Blanc

Located at ICONSIAM, Blue by Alain Ducasse is the only Michelin-starred fine-dining restaurant in Thailand situated within a world-class luxury retail destination. The restaurant has become a key part of Bangkok's luxury hospitality landscape, attracting discerning diners and international travelers alike. Supoj Chaiwatsirikul, Managing Director of ICONSIAM Company Limited, said: "The continued success of Blue by Alain Ducasse reflects ICONSIAM's commitment to bringing world-class experiences to Thailand while showcasing Bangkok to international audiences. Recognized as a Global Experiential Destination, ICONSIAM serves as a platform where luxury, culture, innovation, and gastronomy come together to create memorable experiences for visitors from around the world. These recognitions reinforce Bangkok's growing reputation as a leading destination for luxury tourism, culture, and fine dining, and we are proud to play a role in strengthening Thailand's position on the global stage."

Continuing the pursuit of excellence that has earned widespread industry recognition, the restaurant recently unveiled its Spring Menu 2026, a seasonal expression of contemporary French gastronomy crafted from carefully selected premium ingredients and distinguished by elegance, precision, and the unique culinary identity of Blue by Alain Ducasse. Available for both lunch and dinner, the new menu offers a range of curated dining experiences to suit different occasions and appetites. At lunch, guests may choose from the Business Lunch (3 courses) priced at THB 2,950, the 5-Course Découverte Menu at THB 6,500, or the 7-Course Voyage Menu at THB 8,500. For dinner, the experience begins with the Aperçu Menu (3 courses) at THB 4,800, followed by the 5-Course Découverte Menu at THB 6,500 and the restaurant's signature 7-Course Voyage Menu at THB 8,500. Each menu is thoughtfully designed to take guests on an immersive culinary journey, showcasing the restaurant's refined philosophy and contemporary interpretation of French gastronomy.

As Bangkok continues to emerge as one of Asia's leading luxury travel and culinary capitals, Blue by Alain Ducasse remains at the forefront of the city's evolving gastronomic landscape, seamlessly bridging French culinary excellence with the sophistication, creativity, and cultural richness of contemporary Thailand.

For reservations and further information, visit Blue by Alain Ducasse or follow @bluebyalainducasse on Instagram.

Hashtag: #BluebyAlainDucasse #ICONSIAM

The issuer is solely responsible for the content of this announcement.

About Blue by Alain Ducasse

Located at ICONSIAM, Bangkok's iconic riverside destination, Blue by Alain Ducasse brings the spirit of contemporary French cuisine to Thailand through precision, creativity, and deep respect for nature's finest ingredients. Guided by the vision of world-renowned chef Alain Ducasse — the most Michelin-starred chef in the world with a career total of 21 stars — the restaurant reflects an unwavering commitment to culinary excellence. Blue by Alain Ducasse has proudly retained its one Michelin star for six consecutive years since 2020 and continues to be recognised among Bangkok's most distinguished dining destinations. Complementing its acclaimed cuisine, the restaurant offers panoramic views of the Chao Phraya River and an award-winning interior design, honoured by Le France Design 100 and Interior Design's Best of the Year in the Fine Dining category.

Galaxy Macau Welcomes Yamazato’s First One Diamond Accolade in the 2026 Black Pearl Restaurant Guide, Joining 8½ Otto e Mezzo BOMBANA and Feng Wei Ju as Distinguished Awardees

Media OutReach Limited — Mon, 23 Mar 2026 18:05:00 +0800

MACAU SAR - Media OutReach Newswire - 23 March 2026 -Galaxy Macau proudly celebrates a new milestone in its culinary journey, as Yamazato makes its inaugural appearance in the 2026 Black Pearl Restaurant Guide with a prestigious One Diamond rating. This recognition marks Yamazato's first inclusion in the influential dining guide and positions it alongside two of the Group's acclaimed restaurants — 8½ Otto e Mezzo BOMBANA and Feng Wei Ju at StarWorld Hotel — both of which have once again been awarded One Diamond. Together, the accolades reaffirm Galaxy Macau's unwavering commitment to elevating Macau's gastronomic landscape through excellence, innovation and culinary artistry.

Galaxy Macau celebrates its gastronomic achievements as Yamazato debuts in 2026 Black Pearl Restaurant Guide with One Diamond, in addition to 8½ Otto e Mezzo BOMBANA and StarWorld Hotel’s Feng Wei Ju retaining their One Diamond distinctions.

The results were announced today at the 2026 Black Pearl Restaurant Guide Awards Ceremony for Hong Kong, Macau, Taiwan and overseas regions, held in Singapore.

Yamazato: A Refined Expression of Japanese Culinary Craftsmanship

Yamazato at Galaxy Macau debuts in the 2026 Black Pearl Restaurant Guide with a One Diamond rating, recognising its seasonal Japanese seafood, premium ingredients and refined kaiseki artistry framed by serene resort views.

Located on the 28th floor of Hotel Okura Macau, Yamazato showcases the pinnacle of Japanese fine dining, anchored by its artisanal kaiseki and complemented by impeccably sourced seafood, pristine sashimi and sushi, and thoughtfully curated premium beef selections. Under the guidance of Executive Chef Hideaki Hayashi, each dish is crafted with precision to express the purity and beauty of the season.

With its understated Japanese design and sweeping views of Galaxy Macau's landscaped gardens, the restaurant offers a serene and elegant setting. A main dining room, intimate sushi counter and a private room for up to 12 guests create a versatile yet immersive dining experience.

Yamazato's One Diamond debut is a strong testament to its culinary vision, craftsmanship and commitment to exceptional service.

Culinary Icons Continue Their Legacy of Excellence

Feng Wei Ju at StarWorld Hotel is honoured with One Diamond distinction once again in the 2026 Black Pearl Restaurant Guide

At StarWorld Hotel, Feng Wei Ju continues to set the benchmark for Hunan and Sichuan cuisine in Macau. Under the leadership of Executive Chef Chan Chek Keong, the restaurant—renowned for its bold flavours, technical finesse and modern interpretations of regional classics—celebrates its continued recognition with a One Diamond rating in the Black Pearl Restaurant Guide. This achievement complements its exceptional distinction of holding Two MICHELIN Stars for ten consecutive years, underscoring its longstanding leadership in regional Chinese cuisine.

8½ Otto e Mezzo BOMBANA, Italian fine-dining at Galaxy Macau, extends its One Diamond accolade for the third year in one of China’s most authoritative restaurant guide.

Meanwhile, 8½ Otto e Mezzo BOMBANA at Galaxy Macau continues to uphold its distinguished One Diamond standing. Guided by Executive Chef Marino D'Antonio, the restaurant remains celebrated for Italian cuisine that marries heritage with contemporary finesse. Its unwavering emphasis on exceptional ingredients, precise technique and disciplined consistency has earned it an impressive eleven consecutive years of MICHELIN starred recognition, securing its place as one of Macau's most enduring and admired fine dining destinations.

Reaffirming Galaxy Macau's Culinary Excellence

Collectively, these honours underscore the depth, diversity and consistency of Galaxy Macau's award-winning portfolio, spanning globally recognised fine dining, regional Chinese cuisines and a spectrum of diverse experiences shaped with passion and precision. Together, the achievements reflect the resort's continued commitment to advancing its culinary offerings and elevating its offerings, reinforcing Galaxy Macau's role in shaping an exceptional dining scene that resonates with guests from around the world.

The Black Pearl Restaurant Guide is shaped through anonymous assessments by seasoned gastronomes and culinary experts, who evaluate restaurants on culinary excellence, service quality, dining environment and the balance of heritage and innovation. It is regarded as one of the most influential and respected rating systems in China's dining landscape.

Hashtag: #GalaxyMacau

The issuer is solely responsible for the content of this announcement.

ABOUT GALAXY MACAU INTEGRATED RESORT

Galaxy Macau, The World-class Luxury Integrated Resort delivers the "Most Spectacular Entertainment and Leisure Destination in the World". Developed at an investment of HK$43 billion, the property covers 1.1 million-square-meter of unique entertainment and leisure attractions that are unlike anything else in Macau. Nine award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau, and Capella at Galaxy Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate.

As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies.

Embark on a delightful and rewarding journey at Galaxy Promenade, the one-stop shopping destination boasting some of the world's most iconic luxury brands. Be the first to get the latest limited-edition items; explore fascinating pop-ups by coveted labels and revel in fabulous shopping rewards and privileges. Our VIPs are entitled to a highly-curated experience with dedicated personal shoppers at guests' service, and be invited to exclusive luxury brand events. A different caliber of privileges and rewards also await. Discover the joys of fashion and stand at the forefront of style and sophistication—Galaxy Promenade has everything guests need to stay ahead of the style game.

Galaxy Cinemas takes immersive movie experiences to the next level with the latest audio-visual technology, ultra-luxurious facilities and bespoke services; CHINA ROUGE, one-of-a-kind cabaret lounge that evokes the glamor of Shanghai's golden era with stylish entertainment and customizable surrounds; and Foot Hub, which presents the traditional art of reflexology for authentic relaxation and revitalization. For Authentic Macau Flavours and Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavours at Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events.

Meeting, incentive and banquet groups are also catered to with a portfolio of unique venues in Galaxy Macau and an expert service team. Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world-class event venue featuring 40,000-square-meters of total flexible MICE, and the 16,000-seat Galaxy Arena – the largest indoor arena in Macau.

For more details, please visit www.galaxymacau.com,www.broadwaymacau.com.mo and www.galaxyicc.com.

About StarWorld Hotel Macau

StarWorld Hotel, Galaxy Entertainment Group's (GEG) first five-star flagship hotel, is located in the heart of Macau's business and entertainment hub on the Macau Peninsula. The iconic 39-storey hotel is famed for its distinctly Asian characteristics of intelligence, experience and innovation and its star-rated quality in hospitality, entertainment, accommodation and dining.

Opened in 2006, StarWorld Hotel is the hub to see everything the city has to offer, and it appeals to tourists from all over the world. Renowned for its ultra-high levels of personal services to guests, StarWorld has won numerous prestigious awards including the 5-Star Diamond Award from the American Academy of Hospitality Sciences, the Top 100 Hotels of China designation from the China Hotel Industry Summit, the Top 10 Glamorous Hotels of China designation from the China Hotel Starlight Awards, the Supreme Award for the Most Glamorous Hotel of Asia from the Golden Horse Awards of China Hotels and the "Top Class Comfort Hotels" from Michelin Guide Hong Kong & Macau from 2014 to 2020.

For more information, please visit www.starworldmacau.com.

Melco garners six diamonds in the 2026 Black Pearl Restaurant Guide

Media OutReach Limited — Mon, 23 Mar 2026 19:30:00 +0800

MACAU SAR - Media OutReach Newswire - 23 March 2026 - Melco Resorts & Entertainment has garnered six diamonds in the 2026 Black Pearl Restaurant Guide, further reaffirming the Company's status as a global leader in fine dining and underlining its commitment to culinary excellence.

Jade Dragon at City of Dreams - Black Pearl Restaurant Guide Three-diamonds Restaurant

City of Dreams' signature Cantonese fine dining restaurant Jade Dragon secured the Black Pearl Restaurant Guide's coveted Three Diamonds accolade for the seventh consecutive year, upholding its status as Macau's one and only three diamond Chinese restaurant, and was honored the special "Annual Dish Award" for its signature "Steamed Garoupa Fillet on Egg White Custard with Aged Chinese Hua Diao Wine Sauce" course. Innovative Chinese restaurant Yí at City of Dreams received One Diamond, marking its seventh year of such achievement. Revering the great traditions and savoir-faire of French cuisine, Alain Ducasse at Morpheus maintains its One Diamond status for the third consecutive year, whilst City of Dreams' tranquil Japanese restaurant Sushi Kinetsu upholds its One Diamond honor in the esteemed guide for the third consecutive year.

Mr. Lawrence Ho, Chairman & CEO of Melco, said, "It is a profound honor for Melco to be recognized once again by the Black Pearl Restaurant Guide in 2026. In addition to the recent achievements in the MICHELIN Guide Hong Kong & Macau 2026, these prestigious accolades are a testament to our unwavering dedication to culinary innovation and our commitment to strengthening Macau's position as a UNESCO-designated Creative City of Gastronomy.

"This achievement would not be possible without the incredible passion and hard work of our Colleagues. I would like to extend my deepest gratitude to our world-class culinary and front-of-house teams; it is their relentless pursuit of service excellence that allows us to consistently deliver the most memorable and exquisite dining experiences to our guests from around the globe. We remain steadfast in our mission to push the boundaries of luxury hospitality and contribute to the vibrant diversification of Macau's tourism landscape."

At the award ceremony which took place today in Singapore, Melco properties' restaurants received the following honors:

JADE DRAGON – Three Diamonds and Annual Dish Award for "Steamed Garoupa Fillet on Egg White Custard withAged Chinese Hua Diao Wine Sauce"
Being the only Cantonese restaurant in Greater China awarded with both Three Black Pearl Diamonds and Three MICHELIN Stars, Jade Dragon showcases exquisite culinary masterpieces created with the freshest seasonal ingredients and delectable delicacies. Jade Dragon sets the benchmark for fine dining in Macau with its spectacular designer décor and superlative personalized service. Recent honors and awards include:

Black Pearl Restaurant Guide Three Diamonds (2020-2026)
MICHELIN Guide Hong Kong & Macau Three Stars (2019-2026)
Forbes Travel Guide Five-Star rating (2014-2026)
Trip.com Gourmet's Black Diamond award (2021-2023, 2026), Diamond award (2024-2025)
Harper's BAZAAR HK's Restaurant of the Year (2026), BAZAAR Taste Elite Macao (2024-2026)
Tatler Best Awards Asia Pacific's Best 100 Restaurants (2024-2025)
Tatler Best Awards Hong Kong & Macau's Restaurant of the Year Macau (2025), Best 20 Restaurants Macau (2025)
Tatler Dining Guide's Top 20 Macau Restaurants List (2024)
South China Morning Post's 100 Top Tables (2014-2025)
TARGET ELITE SELECT Awards' Chinese Restaurant of the Year (2025), Cantonese Restaurant of the Year (2024)
TimeOut Beijing Food & Bar Awards' Cantonese Restaurant of the Year (2025)
China Feast Restaurants Awards' Annual Influential Restaurants (2025)
La Liste's Top 1,000 World's Best Restaurants (2025)
Wine Spectator's Best of Award of Excellence (2014-2025)
World Culinary Awards' Asia's Best Hotel Restaurant (2025), Macao's Best Hotel Restaurant (2022-2025)
Travel + Leisure Southeast Asia's Macau Tastemakers List (2024-2025)
Three Stars in Golden Phoenix Tree China Restaurant Guide (2024-2025)

YÍ – One Diamond
One-diamond award winner Yí, located on the 21^st floor Sky Bridge of Morpheus, offers the very heights of innovative fine dining and Chinese cuisine served in a modern seasonal tasting menu format. Its degustation menu is inspired by the 24 Solar Terms of the Traditional Chinese Calendar (Jie Qi), changes 12 times a year and highlights many of the restaurant's signature dishes. Recent honors and awards include:

Black Pearl Restaurant Guide One Diamond (2020-2026)
Forbes Travel Guide Five-Star Awards (2020-2026)
Trip.com Gourmet's Platinum award (2021-2026)
Harper's BAZAAR HK's BAZAAR Taste Elite Macao (2024-2025)
Tatler Best Hong Kong & Macau's Best 20 Restaurants Macau (2025)
Tatler Dining Guide's Top 20 Macau Restaurants List (2024)
South China Morning Post's 100 Top Tables (2019-2025)
China Feast Restaurants Awards' Best Innovative Restaurants (2025)
Food&Wine The Best Awards' Hotel Restaurant of the Year (2025)
La Liste's Top 1,000 World's Best Restaurants (2025)
Wine Spectator's Best of Award of Excellence (2022-2025)
Travel + Leisure Southeast Asia's Macau Tastemakers List (2024-2025)

ALAIN DUCASSE AT MORPHEUS – One Diamond
Awarded One Diamond, Alain Ducasse at Morpheus redefines legendary French classics with a contemporary vision and sentimental approach to cooking. The restaurant located at City of Dreams sources produce from the best regions which is harvested at its optimal time, highlighting a deep appreciation for nature and an intimate understanding of the seasons. Sourcing from small-scale farms and line-caught fish, the restaurant ensures unparalleled quality and a distinctive tasting experience. Recent honors and awards include:

Black Pearl Restaurant Guide One Diamond (2024-2026)
MICHELIN Guide Hong Kong & Macau Two Stars (2019-2026)
Forbes Travel Guide Five-Star rating (2020-2026)
Trip.com Gourmet's Diamond award (2022-2026)
Harper's BAZAAR HK's BAZAAR Taste Elite Macao (2026)
Tatler Best Awards Asia Pacific's Best 100 Restaurants (2025)
Tatler Best Awards Hong Kong & Macau's Best Service (2025), Best 20 Restaurants Macau (2025)
Tatler Dining Guide's Top 20 Macau Restaurants List (2024)
South China Morning Post's 100 Top Tables (2020-2025)
TimeOut Beijing Food & Bar Awards' French Restaurant of the Year (2025)
La Liste's Top 1,000 World's Best Restaurants (2025)
Wine Spectator's Best of Award of Excellence (2019-2025)
TARGET ELITE SELECT Awards' French Restaurant of the Year (2024)
Travel + Leisure Southeast Asia's Macau Tastemakers List (2024)

SUSHI KINETSU – One Diamond
Bestowed One Diamond, Sushi Kinetsu at City of Dreams offers authentic Edomae sushi across a beautiful, centuries old Hinoki wood sushi bar. The tranquil restaurant serves seasonal delicacies using only the finest ingredients, crafted by Japanese master chefs. Recent honors and awards include:

Black Pearl Restaurant Guide One Diamond (2024-2026)
MICHELIN Guide Hong Kong & Macau One Star (2024-2026)
Trip.com Gourmet's Diamond award (2024-26), Platinum award (2023)
Harper's BAZAAR HK's BAZAAR Taste Spotlight Macao (2026)
Tatler Best Hong Kong & Macau's restaurant list (2025)

Hashtag: #melco #blackpearl #cityofdreamsmacau #jadedragon #alainducasseatmorpheus #sushikinetsu #yi

Wechat: 新濠博亚娱乐

The issuer is solely responsible for the content of this announcement.

About Melco Resorts & Entertainment Limited

he Company, with its American depositary shares listed on the Nasdaq Global Select Market (Nasdaq: MLCO), is a developer, owner and operator of integrated resort facilities in Asia and Europe. The Company currently operates City of Dreams (www.cityofdreamsmacau.com) and Altira Macau (www.altiramacau.com), integrated resorts located in Cotai and Taipa, Macau, respectively. Its business also includes the Mocha Clubs (www.mochaclubs.com), the only non-casino based operation of electronic gaming machines in Macau. In addition, the Company operates Studio City (www.studiocity-macau.com), a cinematically-themed integrated resort in Cotai, Macau. In the Philippines, the Company operates and manages City of Dreams Manila (www.cityofdreamsmanila.com), an integrated resort in the Entertainment City complex in Manila. In Europe, the Company operates City of Dreams Mediterranean, an integrated resort in Limassol, in the Republic of Cyprus (www.cityofdreamsmed.com.cy) and licensed satellite casinos in other cities in Cyprus (the "Cyprus Casinos"). In South Asia, the Company operates the casino and manages the Nüwa hotel at City of Dreams Sri Lanka (www.cityofdreamssrilanka.com), an integrated resort in Colombo, Sri Lanka. For more information about the Company, please visitwww.melco-resorts.com.

The Company is majority owned by Melco International Development Limited, a company listed on the Main Board of The Stock Exchange of Hong Kong Limited, which is in turn majority owned and led by Mr. Lawrence Ho, who is the Chairman, Executive Director and Chief Executive Officer of the Company.

Melco achieves top result in MICHELIN Guide Hong Kong & Macau 2026

Media OutReach Limited — Thu, 19 Mar 2026 22:23:00 +0800

MACAU SAR - Media OutReach Newswire - 19 March 2026 - Melco Resorts & Entertainment has once again solidified its position as a global leader in fine dining, leading Macau in MICHELIN Guide Hong Kong & Macau 2026 with eight MICHELIN Stars across five of its restaurants located in City of Dreams, Studio City and Altira Macau. City of Dreams proudly stands as Macau's premier gastronomic destination, holding six MICHELIN Stars, the most of any integrated resort in the city.

Jade Dragon at City of Dreams - Three MICHELIN Stars

Unveiled today at the esteemed guide's 18^th edition ceremony, this year's results see City of Dreams' Cantonese fine dining restaurant Jade Dragon retain its notable Three MICHELIN Star status for the eighth consecutive year, and Alain Ducasse at Morpheus granted Two MICHELIN Stars for the eighth consecutive year. Additionally, Melco's signature Cantonese‑Chaozhou restaurant Pearl Dragon at Studio City and Cantonese restaurant Ying at Altira Macau, and Japanese restaurant Sushi Kinetsu at City of Dreams each proudly maintain their One MICHELIN Star honors. Innovative Chinese restaurant Yí at City of Dreams was also recommended by the MICHELIN Guide Hong Kong Macau 2026.

Mr. Lawrence Ho, Chairman & CEO of Melco, said, "It is truly a privilege to have our culinary teams recognized by the MICHELIN Guide Hong Kong & Macau in this historic centenary year of the MICHELIN Star. Over the years, our team has consistently maintained its exceptionally high standards, demonstrating professionalism and a commitment to quality. These prestigious accolades are a result of the tireless efforts and close collaboration of our Colleagues; their commitment to excellence is the cornerstone that drives us forward.

"Looking ahead, we remain dedicated to supporting Macau's development as a UNESCO Creative City of Gastronomy in consistently delivering world-class, innovative dining experiences. We eagerly anticipate welcoming our guests from around the world to savor the exceptional cuisine and culinary artistry we have to offer."

At the MICHELIN Guide Ceremony whichtook place today in Macau, Melco properties' restaurants received the following honors:

Jade Dragon – 3 MICHELIN Stars
Three MICHELIN-Starred Cantonese restaurant Jade Dragon showcases exquisite culinary masterpieces created with the freshest seasonal ingredients and delectable delicacies. With spectacular designer décor and superlative personalized service, Jade Dragon sets the benchmark for fine dining in Macau, being the only Cantonese restaurant in Greater China awarded with both Three MICHELIN Stars and Three Black Pearl Diamonds. Recent honors and awards include:

MICHELIN Guide Hong Kong & Macau Three Stars (2019-2026)
Black Pearl Restaurant Guide Three Diamonds (2020-2025)
Forbes Travel Guide Five-Star rating (2014-2026)
Trip.com Gourmet's Black Diamond award (2021-2023, 2026), Diamond award (2024-2025)
Harper's BAZAAR HK's Restaurant of the Year (2026), BAZAAR Taste Elite Macao (2024-2026)
Tatler Best Awards Asia Pacific's Best 100 Restaurants (2024-2025)
Tatler Best Awards Hong Kong & Macau's Restaurant of the Year Macau (2025), Best 20 Restaurants Macau (2025)
Tatler Dining Guide's Top 20 Macau Restaurants List (2024)
South China Morning Post's 100 Top Tables (2014-2025)
TARGET ELITE SELECT Awards' Chinese Restaurant of the Year (2025), Cantonese Restaurant of the Year (2024)
TimeOut Beijing Food & Bar Awards' Cantonese Restaurant of the Year (2025)
China Feast Restaurants Awards' Annual Influential Restaurants (2025)
La Liste's Top 1,000 World's Best Restaurants (2025)
Wine Spectator's Best of Award of Excellence (2014-2025)
World Culinary Awards' Asia's Best Hotel Restaurant (2025), Macao's Best Hotel Restaurant (2022-2025)
Travel + Leisure Southeast Asia's Macau Tastemakers List (2024-2025)
Three Stars in Golden Phoenix Tree China Restaurant Guide (2024-2025)

Alain Ducasse at Morpheus – 2 MICHELIN Stars
Awarded Two MICHELIN Stars, Alain Ducasse at Morpheus redefines legendary French classics with a contemporary vision and sentimental approach to cooking. The restaurant located at City of Dreams sources produce from the best regions which is harvested at its optimal time, highlighting a deep appreciation for nature and an intimate understanding of the seasons. Sourcing from small-scale farms and line-caught fish, the restaurant ensures unparalleled quality and a distinctive tasting experience. Recent honors and awards include:

MICHELIN Guide Hong Kong & Macau Two Stars (2019-2026)
Black Pearl Restaurant Guide One Diamond (2024-2025)
Forbes Travel Guide Five-Star rating (2020-2026)
Trip.com Gourmet's Diamond award (2022-2026)
Harper's BAZAAR HK's BAZAAR Taste Elite Macao (2026)
Tatler Best Awards Asia Pacific's Best 100 Restaurants (2025)
Tatler Best Awards Hong Kong & Macau's Best Service (2025), Best 20 Restaurants Macau (2025)
Tatler Dining Guide's Top 20 Macau Restaurants List (2024)
South China Morning Post's 100 Top Tables (2020-2025)
TimeOut Beijing Food & Bar Awards' French Restaurant of the Year (2025)
La Liste's Top 1,000 World's Best Restaurants (2025)
Wine Spectator's Best of Award of Excellence (2019-2025)
TARGET ELITE SELECT Awards' French Restaurant of the Year (2024)
Travel + Leisure Southeast Asia's Macau Tastemakers List (2024)

Pearl Dragon – 1 MICHELIN Star
Studio City's MICHELIN-Starred Cantonese‑Chaozhou restaurant Pearl Dragon offers a refined taste of China complemented by sophisticated décor. Dedicated to perfection, Pearl Dragon offers a menu showcasing refined provincial Chinese flavors, innovative culinary creations and the finest delicacies. Recent honors and awards include:

MICHELIN Guide Hong Kong & Macau One Star (2017-2026)
Forbes Travel Guide Five-Star rating (2019-2026)
Trip.com Gourmet's Platinum award (2021-2026)
LIV Hospitality Design Awards' Winner in Interior Design Asia (2026)
Tatler Best Awards Hong Kong & Macau's Best 20 Restaurants Macau (2025)
Tatler Dining Guide's Top 20 Macau Restaurants List (2024)
South China Morning Post's 100 Top Tables (2017-2025)
TimeOut Beijing Food & Bar Awards' Cantonese Restaurant of the Year (2025)
China Feast Restaurants Awards' Best Chinese Restaurants (2025)
La Liste's Top 1,000 World's Best Restaurants (2025)
Wine Spectator's Best of Award of Excellence (2016-2025)
TARGET ELITE SELECT Awards' Chinese Restaurant of the Year (2025)

Ying – 1 MICHELIN Star
Awarded the coveted MICHELIN Star, Ying is Altira Macau's signature restaurant specializing in fine Cantonese cuisine as well as local delicacies created by an exceptionally talented culinary team. Ying is recognized as an outstanding establishment that offers guests a truly exceptional level of luxury and service. Recent honors and awards include:

MICHELIN Guide Hong Kong & Macau One Star (2017-2026)
Forbes Travel Guide Five-Star rating (2020-2026)
South China Morning Post's 100 Top Tables (2023-2025)
China Feast Restaurants Awards' Best Traditional Cuisine Restaurants (2025)
La Liste's Top 1,000 World's Best Restaurants (2025)
Wine Spectator's Best of Award of Excellence (2015-2025)

Sushi Kinetsu – 1 MICHELIN Star
Bestowed the coveted MICHELIN Star, Sushi Kinetsu at City of Dreams offers authentic Edomae sushi across a beautiful, centuries old Hinoki wood sushi bar. The tranquil restaurant serves seasonal delicacies using only the finest ingredients, crafted by Japanese master chefs. Recent honors and awards include:

MICHELIN Guide Hong Kong & Macau One Star (2024-2026)
Black Pearl Restaurant Guide One Diamond (2024-2025)
Trip.com Gourmet's Diamond award (2024-26), Platinum award (2023)
Harper's BAZAAR HK's BAZAAR Taste Spotlight Macao (2026)
Tatler Best Hong Kong & Macau's restaurant list (2025)

Hashtag: #melco #michelin #michelinguide #cityofdreamsmacau #studiocity #altiramacau #jadedragon #alainducasseatmorpheus #sushikinetsu #pearldragon #ying #yi

Wechat: 新濠博亚娱乐

The issuer is solely responsible for the content of this announcement.

About Melco Resorts & Entertainment Limited

The Company, with its American depositary shares listed on the Nasdaq Global Select Market (Nasdaq: MLCO), is a developer, owner and operator of integrated resort facilities in Asia and Europe. The Company currently operates City of Dreams (www.cityofdreamsmacau.com) and Altira Macau (www.altiramacau.com), integrated resorts located in Cotai and Taipa, Macau, respectively. Its business also includes the Mocha Clubs (www.mochaclubs.com), the only non-casino based operation of electronic gaming machines in Macau. In addition, the Company operates Studio City (www.studiocity-macau.com), a cinematically-themed integrated resort in Cotai, Macau. In the Philippines, the Company operates and manages City of Dreams Manila (www.cityofdreamsmanila.com), an integrated resort in the Entertainment City complex in Manila. In Europe, the Company operates City of Dreams Mediterranean, an integrated resort in Limassol, in the Republic of Cyprus (www.cityofdreamsmed.com.cy) and licensed satellite casinos in other cities in Cyprus (the "Cyprus Casinos"). In South Asia, the Company operates the casino and manages the Nüwa hotel at City of Dreams Sri Lanka (www.cityofdreamssrilanka.com), an integrated resort in Colombo, Sri Lanka. For more information about the Company, please visitwww.melco-resorts.com.

The Company is majority owned by Melco International Development Limited, a company listed on the Main Board of The Stock Exchange of Hong Kong Limited, which is in turn majority owned and led by Mr. Lawrence Ho, who is the Chairman, Executive Director and Chief Executive Officer of the Company.

La Bourriche 133 Makes a Strong Debut in Asia's 50 Best Restaurants 2026

PR Newswire 美通社 — Thu, 26 Mar 2026 16:32:00 +0800

SHANGHAI, March 26, 2026 /PRNewswire/ -- Following the much-anticipated reveal of the Asia's 50 Best Restaurants 2026, La Bourriche 133 has achieved a milestone leap, securing its place in the prestigious 50 Best at No. 48. Driven by a distinct original philosophy and a continuously evolving culinary expression, the modern seafood destination has achieved this recognition just over two years after opening in 2023. It has quickly become one of the most closely watched Western restaurants in Mainland China and one of the fastest-rising new entries on the list.

La Bourriche 133 ranked No. 48 on Asia’s 50 Best Restaurants 2026

Located in Shanghai's historic Rockbund, La Bourriche 133 is a modern seafood restaurant defined by its original philosophy. Since its opening, the restaurant has distinguished itself from traditional fine dining by anchoring its creative narrative in the proposition: "Seafood and Seafood only." By placing seafood at the center of its identity, La Bourriche 133 combines refined technique with contemporary sensibilities, continuously expanding the boundaries of modern seafood cuisine to offer a focused, ingredient-driven experience.

A premier entry into the 50 Best list not only underscores La Bourriche 133's strategic milestones over recent years but also brings global recognition to its unwavering commitment to originality. At La Bourriche 133, originality goes beyond mere culinary innovation or the pursuit of trends. It is a holistic philosophy that informs every aspect of the experience, from brand positioning and culinary direction to the chef's creative expression, menu design, and the overall dining experience.

From Ingredient to Plate: Translating Philosophy into Practice

This commitment to originality is most tangibly expressed through the restaurant's rigorous approach to its daily operations. Founder Shen Jialin brings extensive experience in premium seafood sourcing, providing a strong foundation for the restaurant's ingredient-driven approach.

While sourcing from some of the world's finest fishing regions, the restaurant also places strong emphasis on its connection with China's local supply chain. From selecting seasonal coastal catch to assessing freshness, consistency, and suitability within the local market, La Bourriche 133 seeks to strike a thoughtful balance between global sourcing and local resources, ensuring its original concept is meaningfully rooted in the Chinese market.

In response to the unique characteristics of different seafood and evolving guest preferences, the restaurant continuously refines its dishes, placing emphasis on expressing texture, aroma, and umami with precision and clarity. Compared to its opening menu, approximately 70–80% of dishes have since been updated, underscoring that La Bourriche 133's commitment to originality is not a one-time concept, but an ongoing and evolving creative process. Each dish is not an isolated offering, but the result of brand philosophy, culinary judgment, and deep ingredient understanding working in unison.

A Seafood-Centric Philosophy with a Clear and Cohesive Identity

Beyond operational precision, originality at La Bourriche 133 transcends the mere introduction of new dishes; it is a holistic integration of brand identity and culinary expression. Since its inception, the restaurant has distinguished itself from traditional fine dining by placing seafood at the core of its narrative. Rather than relying on a vast variety of ingredients, it prioritizes a focused creative direction that defines its unique position in the competitive market.

This philosophy also informs its culinary approach. The "modern seafood cuisine" championed by La Bourriche 133 is not simply about showcasing rare or premium ingredients, but about creating a style of expression that resonates with contemporary tastes and dining habits. Here, "modern" is not about adding complexity for its own sake, but is grounded in a continued understanding of ingredient integrity, flavour layering, and precision in cooking.

Executive Chef Lee Jia Wei: Bringing Philosophy to Life Through Cuisine

As Executive Chef of La Bourriche 133, Lee Jia Wei is both a key practitioner of the restaurant's original philosophy and the driving force behind its culinary expression. Coming from a family with a long heritage in the country's hawker culture, Lee's professional journey began during his university years in business school, when he took time off to train in Australia and pursued seasonal apprenticeships in acclaimed kitchens. Over a 14-year career, Lee has worked in some of the most celebrated Michelin-starred restaurants in Singapore, London and the Maldives before arriving in Shanghai in 2018.

His cross-cultural experience has shaped a distinctive culinary style that integrates French technique, open-fire cooking, respect for ingredient purity, and an Asian sensibility. At La Bourriche 133, he presents a contemporary seafood expression that highlights the unique characteristics of seafood from different regions and in varying conditions. In recognition of his work, he was included in the Tatler Gen.T list (2023) and the Forbes China Top 30 Chefs (2023), honours that spotlight emerging culinary leaders in the region.

Building Long-Term Brand Value Through Originality

La Bourriche 133's commitment to originality is also reflected in its spatial design and overall dining experience. Elements such as its seafood-led design concept, the "133 Seafood Market" display, as well as a service style and wine programme tailored to the cuisine, come together to form a cohesive and immersive brand identity.

Its wine philosophy mirrors its culinary approach: "terroir-led, pairing-driven." The restaurant focuses on representative wines from leading regions around the world, prioritising character and compatibility over trends or ratings. Given its seafood focus, Champagne and white wines feature prominently on the list—styles that are fresh, refined, and vibrant, enhancing the natural flavours and complexity of seafood while contributing to a more harmonious dining experience.

This positioning is also reflected in its guest profile, with approximately 40% new guests and 60% returning diners. The balance underscores strong loyalty within the premium dining segment, while continued menu evolution keeps regular guests engaged and offers new diners a clear point of entry.

In a culinary landscape as mature and competitive as Shanghai's, La Bourriche 133 represents more than just a distinctive modern seafood restaurant. By championing a focused, original concept, the restaurant offers a compelling new perspective on the long-term value of fine dining. Rooted in Shanghai, the restaurant aspires to grow into a globally recognised culinary destination, supported by the city's spirit of innovation and the continued enthusiasm of guests from across China and around the world.

Appendix: La Bourriche 133 Signature Dishes

Pengqi Crab Pâté | Aged Citrus Peel

Sourced from Guangdong, Pengqi crab roe is meticulously hand-extracted, then sieved and emulsified in the style of a classic French pâté to achieve a smooth, mousse-like texture. Paired with a ten-year aged citrus peel sauce and chrysanthemum crumble, it balances richness with gentle sweetness and herbal notes. Served with kombu butter brioche for added depth.

Bigfin Reef Squid | Olive Seed "Ajo Blanco"

Bigfin reef squid from the East China Sea is valued for its tender texture and natural sweetness. It is paired with Ajo Blanco made from olive seeds and green grapes, bringing nutty depth and fresh acidity. Finished with caviar, the dish achieves a refined balance of sweetness, freshness, and marine character.

Soy-cured Swimmer Crab | Cauliflower

Fresh swimmer crab from the Yellow Sea is soy-cured for two nights, inspired by Chinese coastal techniques. The roe develops a soft, custard-like texture, while the meat becomes firmer and more pronounced in flavour. Paired with caviar and cauliflower mousse, the dish bridges classic French pairings with a contemporary expression of coastal Chinese flavours.

Whelk | Sauce Périgueux

Teochew whelk is gently slow-cooked in a concentrated chicken jus, preserving a tender yet springy texture. It is served with a classic Périgord-style black truffle sauce, lifted with Madeira wine to enhance its depth. Finished with crème fraîche for added roundness.

72% Dark Chocolate | Jus de Sardine

72% dark chocolate forms the base of this tart, filled with caramelised nut praline to balance its bitterness and acidity. The chocolate tart is paired with an ice cream that is made with in-house fermented sardine garum, bringing together savoury, umami, sweet, and chilled elements for a distinctive finish.

11 Stars Shine In The Michelin Guide Restaurant Ceremony 2026 Hanoi | Ho Chi Minh City | Da Nang

Media OutReach Limited — Fri, 05 Jun 2026 11:15:00 +0800

For the first time in Vietnam, the number of Starred restaurants reaches double digits - a milestone that reflects the country's rapid ascent as a world-class gastronomic destination.
In its fourth edition, the 2026 MICHELIN Guide selection in Vietnam reveals a total of 193 establishments, including 11 One MICHELIN Star (2 new), 72 Bib Gourmand (11 new), and 110 MICHELIN Selected (9 new).
ONVIT (Hanoi) becomes the first Korean contemporary restaurant in Vietnam awarded One MICHELIN Star.
The 2026 edition is unveiled at Ascott Tay Ho, Hanoi, as the MICHELIN Guide marks 100 years of the Star, first awarded in 1926.

HANOI, VIETNAM - Media OutReach Newswire - 5 June 2026 - Michelin officially unveiled the 2026 restaurant selection of the MICHELIN Guide Hanoi | Ho Chi Minh City | Da Nang at The Ascott Tay Ho Hanoi on June 4, 2026. Now in its fourth edition, this year's selection also celebrates at a moment of exceptional significance.

The MICHELIN Guide awarded its first restaurant Stars in 1926 - one that would go on to shape the way the world eats, travels and celebrates excellence at the table. Over the decades, that legacy has travelled far and discovered new gastronomic experiences, expanding the boundaries of what excellent dining can mean. The ceremony in Vietnam today joins the celebration of this milestone, marking the 100^th year since the first Star was awarded.

The newly released restaurant selection showcases 193 establishments, featuring 11 One MICHELIN Star (2 new), 72 Bib Gourmand (11 new), 110 MICHELIN Selected (9 New), alongside 3 restaurants in the MICHELIN Green Star community (1 new). New additions include 7 from Hanoi (1 One MICHELIN Star, 3 Bib Gourmand, 3 MICHELIN Selected), 11 from Ho Chi Minh City (1 One MICHELIN Star, 5 Bib Gourmand, 5 MICHELIN Selected) and 4 from Da Nang (3 Bib Gourmand and 1 MICHELIN Selected). One Ho Chi Minh City restaurant newly joins the MICHELIN Green Star community for its inspiring commitment to zero-waste philosophy and plant-based gastronomy.

Most significantly, this marks the first time in the Guide's four-year history in Vietnam that the number of Starred restaurants has reached double digits: a clear sign that Vietnam's culinary world is entering a new level of excellence. Behind that achievement is a generation of culinary talent whose ambition and identity have never been more sharply defined.

"In four years, we have watched Vietnam grow from an exciting discovery into a clear and confident culinary destination. What excites us most this year is the talent and passion behind each restaurant. A new generation of Vietnamese chefs is leading the way, with young cooks who have trained abroad and come home to cook food that is unmistakably their own: rooted in local ingredients, local memories and local pride. That is exactly what the MICHELIN Guide has always sought to honor," said Gwendal Poullennec, International Director of the MICHELIN Guide. "As we mark a century of the Star, Vietnam reminds us that local gastronomic stories are still being written, and that some of the most exciting chapters are unfolding right here."

One MICHELIN Star: A New Chapter for Vietnamese Fine Dining

11 restaurants are awarded One MICHELIN Star this year, marking the first time the total has surpassed single-digit since the MICHELIN Guide arrived in Vietnam. Two newcomers bring a perspective that adds new depth to Vietnam's Starred dining scene:

ONVIT (Hanoi): The first Korean restaurant in Vietnam awarded One MICHELIN Star, showcasing an upscale Korean–Vietnamese tasting menu in a tranquil setting where fresh local ingredients meet the traditions of Chef Joon Huk Chi's Korean heritage.
Upstairs (Ho Chi Minh City): An intimate four-table spot above a wine bar, offering Chef Hiệp Trương's modern Vietnamese tasting menu rooted in Central traditions.

These two newly awarded restaurants join retaining One MICHEIN Star recipients: Gia, Hibana by Koki, Tầm Vị (Hanoi); Long Trieu, Ănăn Saigon, Akuna, CieL, CoCo Dining (Ho Chi Minh City); and La Maison 1888 (Da Nang).

Tales by Chapter Joins the MICHELIN Green Star Community

The MICHELIN Green Star editorially highlights restaurants that, among the MICHELIN Guide selection, have inspired and impressed Inspectors with their committed vision for the future of gastronomy.

This year, Tales by Chapter (Ho Chi Minh City) is the newest restaurant to join the MICHELIN Green Star community recognized for its rigorous zero-waste philosophy and its seasonal, plant-based menu sourced from a partner eco-farm in Da Lat[PS1] and the restaurant's own rooftop garden. The kitchen transforms trimmings through creative fermentation into mushroom garum and corn koji, while organic by-products are composted back into the soil. Guests are invited into this closed-loop system through interactive installations and a seed-matching game, making the connection between dining and environment impossible to ignore.

Bib Gourmand: 72 Establishments Celebrating the Rich Diversity of Vietnamese Cuisine

The 2026 Bib Gourmand list grows to 72 establishments, with 11 new entries showcasing establishments that our Inspectors consider good quality cooking for good value. The New Bib Gourmand entries include:

In Hanoi

Bánh Cuốn Gia Truyền Thanh Vân (Hang Ga Street): Open since 1973 in the heart of the Old Quarter, this family-run spot specialises in bánh cuốn, keeping alive a craft passed down through generations. Everything is made from scratch using traditional methods, resulting in rice rolls that are thin, delicate and soft. The family-recipe dipping sauce strikes a pleasing balance of salty, sweet and sour flavors. Fillings include pork, shrimp and chicken, with extra toppings available.
Mammom: This kitchen pays homage to the traditional home cooking of Vietnamese mothers. The chef brings a decade of experience to bear in a repertoire of nearly 100 dishes covering southern, central and northern specialities, each gently cooked with authentic seasonings that preserves their rustic character. A standout is the clam broth, brightened with tomato and pineapple, and the clams are deliciously tender, with sweet and sour flavors expertly balanced.
Phở Hà Hàng Hòm: A no-frills phở gà spot on Hang Hom Street, this eatery has earned loyal fans with its rich, satisfying bowls. Native fowl is gently simmered to retain a chewy tenderness, and paired with rice noodles, herbs and steaming hot broth. Xôi gà – sticky rice with chicken and extras like egg or gizzards – is also popular and often sells out early.

In Ho Chi Minh City

Bánh Canh Cua Bà Ba: Tucked away down an alley, this compact shop with indoor and outdoor seating is a local favorite. The menu focuses on a single dish: bánh canh cua, a vivid orange crab rice noodle soup – in a smaller bowl for one or claypot for sharing. With a zesty green chilli-lime sauce on the side, the silky broth is generously filled with fish cakes, crab leg meat and egg ribbons.
Bánh Cuốn Tây Hồ 127: This once-humble hawker is now an iconic two-storey shop known for its delicate rice paper rolls. Made to order beside the open kitchen, they boast balanced, traditional flavors, such as pork and jicama, and vegetarian options.
Bún Riêu Yến: Set on a bustling street corner, the star of this modest eatery is bún riêu: rice noodles (thin, thick or flat) in a tomato and crab broth. The mildly spicy, naturally sweet broth has good depth and pairs well with generous toppings of fresh whelk meat and minced pork that soaks up the broth.
Chị Mơ: Phở is the highlight of this restaurant: with a choice of three full-bodied broths, it is made with fresh bones and simmered for 24 hours. Grilled bagrid catfish with crispy rice crackers and umami shrimp paste brings balance, complexity and smoky, textured depth.
La Lola: With its bold burnt-orange façade and playful interior of tiled floors and velvet chairs, this vibrant spot delivers Mediterranean charm with a youthful twist. Chef Julio Gomez puts a local twist on classic flavors, in dishes such as gambas al ajillo – plump Vietnamese prawns in aromatic chilli-garlic oil – and a tender and well-seared Ibérico pork steak.

In Da Nang

Bà Vui: This enduring local favorite keeps a tight focus, serving just two items: bún gà and xôi gà. The deeply flavored clear chicken broth is lifted by light, refreshing acidity and a subtle touch of black pepper. Served warm, the sticky rice is topped with a mix of tender pulled chicken, pickled onions and a generous handful of fried shallots – and portion sizes are hearty and satisfying.
Bánh Bèo - Bánh Đập: This humble shop focuses on just two affordable dishes: bánh bèo and bánh đập. The steamed rice cakes arrive in sets of five, the tender bases topped with a rich pork and wood ear sauce, finished with shallots and peanuts. Made to order, the subtly tangy bánh đập pairs crisp rice crackers with a soft rice wrapper; the accompanying sauce strikes a balance of sweet, salty and fermented notes.
Lê Gia Khang (Ngũ Hành Sơn): This shop specialising in Huế-style bún bò makes its robust, savory broth fresh every day. Pick from four toppings including the signature xí quách: the large L-shaped beef bone lends deep flavor and a wealth of textures – meat, cartilage and fatty edges.

MICHELIN Selected: From Street Food to Fine Dining, 110 Establishments Worth Knowing

In addition to Starred and Bib Gourmand restaurants, the MICHELIN Guide Inspectors recommend eateries whose high-quality cuisine simply won them over. This year's selection of 110 establishments with 9 new additions spans the full spectrum of Vietnam's dining landscape. Whether a decades-old local favorite or a newly opened international table, each has earned its place through one shared quality: food worth seeking out.

In Hanoi

MÀU: Tucked beneath the trees of a historic Hanoi street corner, this gastro wine bar offers à la carte dishes and a chef's menu, where the food sees modern style balanced with Asian flavors, including subtle Vietnamese notes.
Phở Gà Huyền Hương: The concise menu focuses on deeply satisfying bowls of phở. The chicken broth is rich and hearty, offering depth. A beef option provides an equally robust alternative.
ZAO: This lively, laid-back restaurant combines global flair and Vietnamese roots, as the Hanoi-born chef is a returnee from a career abroad. Dishes such as tomato bingsu – heirloom cherry tomatoes, buffalo cheese and lime-basil granita – set the tone, alongside razor clam pâté or salmon with baby sprouts for a zingy, refreshing start.

In Ho Chi Minh City

Apero: Opened in 2022, the open kitchen turns out unpretentious Italian fare, with pasta as a highlight. Try the rich and creamy carbonara with crispy bacon and parmesan, and save room for the house-made tiramisu.
NÔM: Nôm's tasting menu unfolds as a thoughtful journey through Vietnam's culinary heritage, moving from the north to central regions, ending with a southern-inspired dessert. Familiar dishes are reworked with finesse – think elegant, complex Huế-style beef noodle soup, or rich fish soup lifted by herb oil and caviar. Each floor reflects a different part of Vietnam, just like the menu.
Quán ăn Ngự Bình: Opened decades ago, this modest spot serving Huế comfort food in a casual, welcoming setting has a loyal following. The bún bò Huế features tender beef in a light and soothing soup; bánh bèo and nem nướng are ordered by nearly every table.
Sono: Opened in 2022, Chef Kiên Phan blends traditional and modern, crafting dishes that reflect a deep respect for Vietnamese culture. The à la carte menu revolves around the grill, and each tasting menu has its own theme.
Tales by Chapter: Vietnam's first zero-waste, plant-based fine dining concept, this serene villa setting serves seasonal tasting menus based on local produce, rooftop-grown herbs and fermentation. Diners can see dishes being crafted at the chef's counter, such as corn pie tee – crisp cups of soy-corn purée, charred kernels, kimchi and fermented chili – and chewy porcini-filled rice dumpling cake in a reimagined bánh bột lọc.

In Da Nang:

Dì Hoa (Hòa Cường): Run by a husband-and-wife team for over 30 years, Dì Hoa serves Da Nang-style rice paper snacks – khô and ướt – with various toppings. Their khô trứng, often described as "Vietnamese pizza", is a standout: thin yellow rice paper with quail eggs, pâté, pork floss and shallots is grilled until crisp.

MICHELIN Guide Special Awards

The MICHELIN Guide Special Awards recognize the individuals whose passion and professionalism elevate the entire dining experience. This year's recipients reflect a broader shift the Inspectors have witnessed across Vietnam: a new generation of hospitality professionals is rising - in the kitchen, on the floor, and behind the wine list - combining international standards with a deeply personal connection to Vietnamese culture.

The MICHELIN Guide Opening of the Year Award

New to the 2026 edition, the MICHELIN Guide Opening of the Year Award is given to individuals and teams for the successful opening of a dining venue over the past 12 months, with a creative degustation concept and a cuisine approach which has had an impact on the local gastronomic scene. This year's award is presented to Chef Chris Fong of NÔM in Ho Chi Minh City. Derived from ancient Vietnamese script, NÔM seamlessly blends Vietnam's history and culture through innovative culinary classics and "mini-museums" of traditional crafts, offering an immersive journey across the nation's rich gastronomic heritage.

The MICHELIN Guide Young Chef Award

The MICHELIN Guide Sommelier Award

The MICHELIN Guide Service Award

The MICHELIN Guide Hanoi | Ho Chi Minh City | Da Nang 2026 at a glance:

11 One MICHELIN Star (2 new)

72 Bib Gourmand (11 new)

3 MICHELIN Green Star (1 new)

110 MICHELIN Selected (9 new)

To receive the latest news and updates all year round, visit the MICHELIN Guide website, or download the free app for iOS and Android.

Hashtag: #Michelin

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About Michelin

Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world.

Drawing on its deep know-how in polymer composites, Michelin is constantly innovating to manufacture high-quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies, and healthcare.

The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide.

Headquartered in Clermont-Ferrand, France, Michelin is present in 175 countries and employs 132,200 people.

Estuary by Vicky Cheng Brings Indulgent and Nourishing French Gastronomy to Galaxy Macau

Media OutReach Limited — Tue, 19 May 2026 17:38:00 +0800

A Pristine New Expression of Chef Vicky Cheng’s Culinary Excellence Arrives at the Award-Winning Luxury Resort

MACAU SAR - Media OutReach Newswire - 19 May 2026 - Galaxy Macau upholds its status as Asia's leading dining destination with the debut of Estuary by Vicky Cheng on May 29, 2026, a collaborative masterpiece with the acclaimed chef and one of the region's most highly regarded culinary talents today, and his first French restaurant. As one of the region's most highly rated integrated resorts, home to five Michelin stars across four acclaimed establishments, Galaxy Macau continues to shape the gastronomy landscape of the Greater Bay Area with exceptional talent and guest-focused hospitality, infused with Asian warmth and a commitment to excellence.

Galaxy Macau upholds its status as Asia’s leading dining destination with the debut of Estuary by Vicky Cheng, the acclaimed chef's first French restaurant, opening on May 29, 2026; welcoming discerning guests from around the globe with the highest international standards of hospitality and culinary excellence.

"Estuary by Vicky Cheng is a vision that has been years in the making, working with intense focus together with Chef Vicky. This restaurant concept represents the pinnacle of Galaxy Macau's global ambitions—an independent fine dining expression built on patience, purpose and a shared vision for enduring culinary excellence and impeccable guest service," says Mr Kevin Kelley, Chief Operating Officer, Macau of Galaxy Entertainment Group.

Chef Vicky Cheng is renowned for his mastery in bridging French technique and regional ingredients; this time, he brings a new dimension of refinement to the resort's exceptional portfolio through modern French gastronomy that is both indulgent and deeply personal, guided by a philosophy that balances nourishment, generosity, and refined finesse.

Widely recognised for his precision, creativity, and cross-cultural fluency, Chef Vicky's recent accolades further underscore his authority in shaping contemporary fine dining. Recently honoured with the Black Pearl Restaurant Guide Master Chef Award 2026, Chef Vicky's work continues to gain international acclaim, with Wing ranked No. 2 on Asia's 50 Best Restaurants 2026 and his flagship VEA retaining its one Michelin star in the Michelin Guide Hong Kong & Macau.

Nature's Finest Ingredients Meet Masterful Craftsmanship

Estuary by Vicky Cheng is a French restaurant that draws inspiration from the natural meeting point of river and sea—a fecund place of transformation and renewal. With a seafood-forward menu featuring ingredients of both fresh and saltwater, Estuary reflects the harmony and transformation in these converging worlds.

At Estuary, savoury consommés and delicate jellies act as nourishing through-lines, while fermentation, wood-fired cooking, and essential oils extraction build depth and clarity. The gastronomic experience is precise and pristine, leaving guests feeling sated.

Accentuating Chef Vicky's decades of culinary exploration and experimentation, Estuary encapsulates the chef's highly awarded craftsmanship, with each dish meticulously prepared. There's a respect for dedicated craft, both on and off the plate; the creative process considers every detail, from artisanal tableware and cutlery to a commitment to sourcing rare local ingredients, such as sweet and sour honey from Yuen Long's stingless bees.

"Estuary by Vicky Cheng is a full-circle moment for me," says Vicky Cheng. "I was trained in classic French cooking, which shaped my culinary foundations. When I returned to Hong Kong ten years ago, I began exploring the intersection of Chinese and French cuisine; and five years ago, opened my own Chinese restaurant. Estuary brings these experiences together. It is a reflection of my roots, my evolution, and a reverential understanding of flavour, culture, and craft."

A Contemporary Expression of Tradition and Culinary Mastery

The experience at Estuary by Vicky Cheng unfolds as a culinary journey with a sense of ceremony, drawing inspiration from Parisian grands hôtels. From artisanal bread and butter service to refined guéridon tableside presentations, the experience is anchored in a choreography of classic rituals. Guests are invited to begin with an aperitif from a traditional champagne trolley, followed by dessert, coffee, and tisanes presented in sequence, alongside candlelit wine decanting service. This is complemented by a nuanced wine list that celebrates Old World vintages from France as well as select New World wines. The oldest heritage vintages include the 1928 Château Cos d'Estournel from Bordeaux and the 1981 Krug Collection. A non-alcoholic pairing is also available for a palate cleansing option upon request.

Chef Vicky Cheng's anchors the debut seasonal six-course tasting menu: intentional, precise and quality ingredients-driven. Dauricus caviar, sweet peas, and turnip are served with a tableside pour of lacto-fermented kabu, brightened with lime, coconut milk, and cream, creating a rich play of salinity, acidity, and creamy umami.

The debut seasonal six-course tasting menu is anchored by Chef Vicky's signature style: intentional, precise, and quality ingredient-driven, while revealing unexpected layers of flavour and texture.

The luxurious first course of Dauricus caviar (only available at Cheng's restaurant in Macau), spring turnip, sweet peas and chervil is served with a tableside pour of lacto-fermented turnip sauce transformed into liquid, brightened with lime, and cream; creating a rich play of salinity and acidity. White asparagus follows, slow-poached and crowned with Hokkaido sea urchin and delicate sea urchin ice cream, finished with a champagne-and-24-month Bellota ham sauce and chive oil for savoury depth and oceanic umami. Blue lobster poached in lobster butter arrives with a fermented pineapple brunoise and a trio of zucchini textures, lifted by a shellfish consommé giving sweet, tangy notes. A signature dish on the menu is the charcoal-grilled fish maw glazed with black garlic, at once crispy yet tender, served tableside on a bed of cordyceps mushrooms and gingko nuts, with a sand-ginger-infused beurre blanc sauce; giving it smoky, collagen-rich intensity.

Blue lobster poached in lobster butter arrives with a fermented pineapple brunoise and a trio of zucchini textures; lifted by a shellfish consommé giving sweet, tangy notes.

Every dish is perfectly balanced and layered; subtle notes of fermented ingredients run through the menu, along with savoury, rich broths and the nuanced flavours of char-grilled and wood-fired cooking.

Executive Chef Harvey Hsieh brings a refined culinary perspective shaped by classical French training, a strong technical foundation and disciplined approach in Michelin-starred kitchens. Years spent alongside his mentor Vicky Cheng at VEA further defined a style marked by precision, elegance, and restraint.

Ambience Rooted in Nature and Artistry

Designed by J Candice Interior Architects, a long-time interior collaborator of Chef Vicky Cheng, Estuary by Vicky Cheng's interiors unfold as an immersive spatial journey that mirrors the restaurant's themes of tidal transformation and the fluidity of nature. Greeted by artist Martin Gallo's suspended Splash sculpture of tumbled glass, guests enter through a towering 5.7-metre-high carved ash-wood door, progressing through a sandstone portal, before arriving at the reception desk where a stone fireplace casts a warm welcome—a symbolic representation of Chef Vicky's spark of passion leading to a prolific career in the kitchen.

Designed by J Candice Interior Architects, Estuary by Vicky Cheng unfolds as a timeless, immersive spatial journey that mirrors the restaurant’s themes of tidal transformation in nature.

The space opens onto a warm, Art Nouveau-inspired dining room defined by organic lines, branch-like forms, and a canopy that evokes a sense of connection and flow. Opening into an airy ambience created by a spectacular domed ceiling, the space draws guests' attention to the polished Molteni 1923 open kitchen that anchors the main dining room. Its design cadence and flow visually lead to the centre stage of the dining room, where the kitchen is reminiscent of a perfectly timed orchestra, and where the kitchen team set about their craft in synchronised rhythm.

Interior details such as an occasional table and embossed wall panels reinforce the restaurant's respect for time, technique, and evolution. With a visible tree ringed patina, the centre-piece occasional table bridges past and future, paying homage to nature – the sun, the sky, the soil and the ocean – as well as to the rotation of the seasons; which in turn inspires the menu. Sculptural lighting by Lasvit adds a final organic touch to the private room, casting waterlike reflections from the gilded tumbled glass, completing the sensory landscape.

A tumbled-glass chandelier by Lasvit adds a final poetic touch to the private room at Estuary by Vicky Cheng, casting waterlike reflections and natural textures that complete the sensory landscape.

Estuary by Vicky Cheng is one of the most anticipated openings in the Greater Bay Area, further strengthening Galaxy Macau's recognised position as the region's preeminent destination for outstanding dining. As the latest addition to the resort's award-winning portfolio, the restaurant offers a fresh expression of modern French cuisine, shaped by Chef Vicky Cheng's distinctive perspective and artistry; backed by industry-defining accolades that affirm his standing at the forefront of Asia's culinary landscape. All served with the highest standards of Asian hospitality.

Adds Kelley: "Estuary by Vicky Cheng embodies the best of what Galaxy Resort stands for today: our relentless dedication to refined, guest‑focused dining that looks forward, honouring Macau's UNESCO culinary heritage as a Creative City of Gastronomy, while shaping what personalised fine dining in Asia can truly become."

For more information about Galaxy Macau, please visit www.galaxymacau.com.

Hashtag: #GalaxyMacau

The issuer is solely responsible for the content of this announcement.

ABOUT GALAXY MACAU INTEGRATED RESORT

Galaxy Macau, The World-class Luxury Integrated Resort, delivers the "Most Spectacular Entertainment and Leisure Destination in the World". Developed at an investment of HK$43 billion, the property covers 1.1 million square meters of unique entertainment and leisure attractions that are unlike anything else in Macau. Nine award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau, and Capella at Galaxy Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate.

As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies.

Embark on a delightful and rewarding journey at Galaxy Promenade, the one-stop shopping destination boasting some of the world's most iconic luxury brands. Be the first to get the latest limited-edition items; explore fascinating pop-ups by coveted labels and revel in fabulous shopping rewards and privileges. Our VIPs are entitled to a highly-curated experience with dedicated personal shoppers at guests' service, and be invited to exclusive luxury brand events. A different calibre of privileges and rewards also awaits. Discover the joys of fashion and stand at the forefront of style and sophistication—Galaxy Promenade has everything guests need to stay ahead of the style game.

Galaxy Cinemas takes immersive movie experiences to the next level with the latest audio-visual technology, ultra-luxurious facilities and bespoke services; CHINA ROUGE, one-of-a-kind cabaret lounge that evokes the glamor of Shanghai's golden era with stylish entertainment and customisable surrounds; and Foot Hub, which presents the traditional art of reflexology for authentic relaxation and revitalisation. For Authentic Macau Flavours and Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavours at Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events.

Meeting, incentive and banquet groups are also catered to with a portfolio of unique venues in Galaxy Macau and an expert service team. Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world-class event venue featuring 40,000-square-meters of total flexible MICE, and the 16,000-seat Galaxy Arena – the largest indoor arena in Macau.

For more details, please visit www.galaxymacau.com, www.broadwaymacau.com.mo and www.galaxyicc.com .

Exploring the "Next Gen" Smart Health Kitchen: Dreame Small Kitchen Appliances Shines at DREAME NEXT Launch Event in Silicon Valley

PR Newswire 美通社 — Thu, 30 Apr 2026 00:00:00 +0800

SAN FRANCISCO, April 30, 2026 /PRNewswire/ -- Recently, technology innovator Dreame Technology hosted the "DREAME NEXT" launch event at the Palace of Fine Arts in San Francisco. During the event, Jackie Chen, head of Dreame Small Kitchen Appliances, showcased a lineup of high-tech products and innovations designed to address the evolving pain points of the smart kitchen.

Chen shared a compelling observation that resonated deeply with American consumers: in an era of rising costs, the pursuit of high-quality dining is becoming increasingly difficult. According to data from Review42, expensive delivery services have become a significant financial burden for many American households. After factoring in service fees, delivery charges, and tips, total bills often reach 1.4 times the original restaurant menu price. This 40% premium, combined with the lukewarm and soggy texture often resulting from 30-to-40-minute wait times, has dampened the joy of daily dining. Meanwhile, traditional home appliances often struggle with inconsistent performance and complex operations, making it hard to replicate "restaurant-quality" results at home.

Dreame Small Kitchen Appliances is committed to changing this through the innovative application of smart algorithms, fluid dynamics, and thermal engineering. The goal is to empower users to reclaim the time, money, and taste buds "stolen" by overpriced delivery through a more efficient, low-barrier kitchen experience.

Air Fryer: Synergizing Steam and Airflow to End Dry Textures

A centerpiece of the launch was the Dreame AeroFusion™ Air Fryer AF60. Addressing the common frustration of dry, tough food produced by traditional air fryers, the AF60 introduces CrispVapor™ technology. Its integrated 800W die-cast aluminum steam generator is designed to produce 140°C superheated steam within 30 seconds, creating a moisture barrier around the ingredients. Combined with 20 smart recipes optimized through tens of thousands of tests, the machine automatically adjusts cooking modes at the precise moment required. This "Steam-Then-Roast" logic, paired with a 2500 RPM high-speed fan and a Coandă-effect air duct for 360° circulation, aims to deliver a perfect "crispy outside, juicy inside" experience.

The AF60 also showcases high-efficiency hardware architecture. It features an innovative dual-source heating system: a top stainless-steel tube with an infrared coating to boost heating efficiency, and an innovative PTC ceramic heater at the bottom. This bottom-surface heating improves energy distribution and eliminates cold spots. With the self-regulating nature of PTC materials, the AF60 enhances safety from the structural level, setting a new efficiency benchmark for modern kitchens.

Power Blender: Linking Sensors and Algorithms for Automated Blending

In North America, fitness enthusiasts and wellness seekers are increasingly focused on precise nutritional intake. Beyond the "light and healthy" meals provided by air fryers, a smooth, nutrient-rich post-workout supplement is essential. However, transforming tough nuts or frozen berries into a silky liquid requires precise power control.

The Dreame BlendLogic™ Power Blender PB70 features the iDetect™ Smart Blending System, designed to eliminate the guesswork of manual settings. Based on high-frequency closed-loop feedback logic and a high-precision Hall-effect current sensor, the PB70 captures minute electrical fluctuations as small as 1mA. This gives the device a "sense of touch," allowing it to interpret the volume, hardness, and consistency of ingredients in real time. This sensory data, processed by a proprietary PID algorithm, completes the "sense-to-execute" cycle within 50ms. Supported by a 1400W variable-speed motor, the PB70 adapts its power output to the specific needs of different ingredients, evolving the blender from a passive tool into an active assistant that preserves nutrients by minimizing heat buildup.

Fully Automatic Espresso Machine: Precision Control for Professional Quality at Home

For coffee aficionados, Dreame introduced the Dreame Ecceluxe™ Master Fully Automatic Espresso Machine FCM60. To bring the complex café experience into the home, Dreame engineers reconstructed the extraction process with surgical precision. The FCM60 utilizes a 420-grade stainless steel burr set with a precision of approximately 0.005mm, designed to keep temperature rise within the grinding chamber under 3°C to preserve the beans' original aroma.

During extraction, the FCM60 utilizes a 19-bar high-pressure pump for optimal penetration, paired with a dual PID temperature control system and smart pre-infusion to ensure consistent flavor profiles across every cup. Furthermore, addressing the "cleaning nightmare" of traditional machines, the FCM60 features an industry-first front-access detachable micro-brewing unit. By embedding the complex support structure within the machine body, Dreame reduced the brewing core to a compact size that can be removed and rinsed with one hand in seconds—true to the philosophy of "leaving the complexity to the machine and the simplicity to the user."

In addition to these flagship products, the event featured the Dreame AeroFusion™ Air Fryer AF30, which is set to officially launch in the U.S. market in June. The product will be available for purchase through Amazon, Dreame's official website, and other major online channels. The AF30 attracted significant attention during the showcase with its 7L family-sized capacity and the innovative 360° Dual-Source Cyclonic Heat™ system. The showcase also included the Dreame FlowNutri™ Tilt Slow Juicer SJ30, the Dreame FlowNutri™ Master Slow Juicer SJ60, the Dreame PortFresh™ Portable Blender PB10, and the Dreame ToastControl™ Smart Toaster TA60, etc., signaling the steady expansion of Dreame's full-scenario kitchen ecosystem.

Jackie Chen stated that Dreame Small Kitchen Appliances' roadmap for the North American market includes the upcoming launch of smart stand mixers, high-performance professional blenders, and smart toasting equipment. By diving deep into smart algorithms, intelligent sensing, and automated structures, Dreame aims to simplify complex kitchen tasks, evolving appliances from simple tools into "Smart Collaborative Systems" with sensing and execution capabilities.

"DREAME NEXT” launch event at the Palace of Fine Arts in San Francisco

From its debut at AWE to its official launch in Silicon Valley, Dreame Small Kitchen Appliances is accelerating its transition from a technical explorer to an industry innovator. As global demand for wellness and quality of life grows, the kitchen appliance industry has entered a new, technology-driven cycle. Dreame Small Kitchen Appliances is committed to using cross-disciplinary technology and human-centric design to help households easily achieve professional-grade results, bringing a qualitative leap to the global home cooking experience through the power of technology.

About Dreame Technology
Established in 2017, Dreame Technology is a global leader in high-end consumer electronics and intelligent manufacturing with the vision to empower lives through technology. Follow us on Facebook, Instagram, TikTok and X. For more information, visit https://global.dreametech.com/

Masterise Group Launches One Central Saigon

Media OutReach Limited — Wed, 13 May 2026 18:45:00 +0800

Vietnam’s First Mixed-Use Landmark Destination

Set opposite Ben Thanh Market, One Central Saigon is a landmark mixed-use destination where luxury living, hospitality, retail and business converge at the centre of Ho Chi Minh City. The project also marks The Ritz-Carlton hotel brand's debut in Vietnam, alongside The Ritz-Carlton Residences, Saigon, Grade A+ offices, curated retail, services and fine dining.

HO CHI MINH CITY, VIETNAM - Media OutReach Newswire - 13 May 2026 - Masterise Homes, a member of Masterise Group, has officially launched One Central Saigon, Vietnam's first mixed-use landmark destination, marking the arrival of a new address where international standards of living, hospitality, retail, business and services come together in Ho Chi Minh City.

One Central Saigon brings together The Ritz-Carlton, Saigon, The Ritz-Carlton Residences, Saigon, Grade A+ offices, curated retail, dining and lifestyle experiences in central Ho Chi Minh City.

The launch event was attended by representatives of Ho Chi Minh City government authorities, senior leaders from Masterise Group, Masterise Homes and Marriott International, as well as leading experts in real estate, economics and tourism.

Over the past decade, the centre of gravity of the global economy has shifted decisively towards Asia, with Vietnam emerging as one of the region's most compelling growth stories. Ho Chi Minh City, the country's economic engine, is entering a new phase of development as a dynamic, deeply connected metropolis.

Around the world, certain developments have helped shape how cities are recognised internationally, from Hong Kong's IFC and Singapore's Marina Bay Sands to Kuala Lumpur's Petronas Twin Towers and Dubai's Burj Khalifa. These projects did more than create striking skylines. They helped shape how the world sees their cities and countries. One Central Saigon is positioned within this tradition of city-shaping developments, with a vision that combines international standards, Vietnamese identity and long-term urban value.

"We believe Vietnam has reached the moment where it is ready for a development of the calibre of One Central Saigon," said Ms Nguyen Thi Minh Phuong, Managing Director, Southern Region, Masterise Group. "The project has been present in Ho Chi Minh City for some time and has passed through several phases of development. Today, it is being introduced with a clearer vision. With a sense of responsibility to contribute to the nation's development journey in a new era, Masterise Group aspires to continue building an iconic landmark where the world's highest experiential standards converge with the identity, energy and ambition of the city. This is also how we contribute to projecting the image of a modern, confident and culturally rich Vietnam onto the international stage."

A rare address in the city's historic core
For more than a century, Ben Thanh Market has been one of Ho Chi Minh City's great urban constants: a place of trade, arrival and encounter, and one of the few landmarks instantly recognised across Vietnam and beyond.

Its clock tower, market halls and surrounding streets are woven into the city's daily rhythm and public memory, giving the area a significance that extends far beyond location. Set directly opposite the market, with four rare frontages along Pham Ngu Lao, Calmette, Le Thi Hong Gam and Pho Duc Chinh streets in the former District 1, One Central Saigon holds one of the city's most strategic locations and shares a unique connection with Ho Chi Minh City's historic urban core.

One Central Saigon will rise as two towers above a retail and commercial podium on an 8,537 sqm site, with 19,990 sqm of commercial space across seven above-ground levels and six basement floors. The retail centre is envisioned as a destination for luxury retail, curated services and fine dining, with brands and experiences selected for both international appeal and the evolving needs of Vietnamese customers. Its basement levels will connect directly to Ben Thanh Metro Station via an underground link, integrating the project with the city's public transit network.

Together with Grade A+ offices, The Ritz-Carlton, Saigon and The Ritz-Carlton Residences, Saigon, the development forms a seamless mixed-use ecosystem for luxury living, hospitality, retail, business, services and lifestyle experiences at the centre of Ho Chi Minh City.

Song Long Ngậm Ngọc: Vietnamese symbolism, global expertise
The architecture of One Central Saigon is inspired by Song Long Ngậm Ngọc, or Twin Dragons Playing with a Pearl, a Vietnamese cultural motif associated with strength, prosperity and wisdom. The two towers rise and converge around a central point, creating a contemporary architectural expression of Vietnamese identity within the Ben Thanh district.

Among the tallest twin towers in Vietnam and the region, One Central Saigon is a structurally complex undertaking that requires significant investment, precision, and attention at every stage of execution. The project brings together an international design and construction team, including Arquitectonica as design architect, HBA for interior design, B+H, a member of Surbana Jurong Group, as executive architect, and Turner for project management.

International operational standards add another defining layer of value to One Central Saigon. With more than a century of heritage in luxury hospitality, The Ritz-Carlton brings refinement, attention to detail, privacy and highly personalised service to the project's ultra-luxury positioning.

The Ritz-Carlton Residences, Saigon opens a new chapter in ultra-luxury living, while The Ritz-Carlton, Saigon marks the hotel brand's debut in Vietnam, reflecting Ho Chi Minh City's growing appeal to international travellers, investors, entrepreneurs and high-net-worth individuals.

The Grade A+ office component is designed for global corporations and forward-thinking business leaders seeking a workplace within a 5-star international ecosystem.

Vietnam's luxury momentum accelerates
The launch comes as Vietnam continues to attract global capital, international brands and a rising generation of high-net-worth consumers. Official data showed real GDP growth of 8.02% in 2025, up from 7.09%, while foreign direct investment reached a record US$27.62 billion.

Tourism is adding further momentum. Vietnam welcomed nearly 21.2 million international visitors in 2025, its strongest year for inbound tourism, while Ho Chi Minh City received nearly 8.6 million international visitors, up 40.3% year on year.

Branded residences are following the same trajectory. Savills reports that branded residences in Asia Pacific increased by 55% over the past five years, while C9 Hotelworks' Asia Branded Residences Market Review 2025 points to Vietnam as one of the region's most important future supply markets.

For Masterise Group, One Central Saigon extends an international branded real estate portfolio that includes Grand Marina, Saigon, featuring Marriott and JW Marriott-branded residences, and The Ritz-Carlton Residences, Hanoi at The Grand. It also gives Vietnam's ultra-luxury real estate growth story tangible form beside one of Ho Chi Minh City's most prized historical sites.

As the city enters a new phase of development, expanding in both scale and quality, thoughtfully planned and professionally operated integrated developments such as One Central Saigon are expected to enrich the city's tourism, services and urban experience ecosystem. The project is positioned to create lasting value for the community and elevate the standing of Ho Chi Minh City and Vietnam on the international stage.
Hashtag: #MasteriseGroup

The issuer is solely responsible for the content of this announcement.

About Masterise Group

Masterise Group is an international real estate development group, pioneering a comprehensive ecosystem spanning residential and hospitality developments, as well as urban infrastructure and logistics. Founded in 2007 as Thao Dien Investment and officially rebranded as Masterise Group in 2019, Masterise Group sees real estate as more than buildings; it is the foundation for a nation's future, providing infrastructure for connection, momentum for progress, elevated living and generational legacy. With a long-term vision, Masterise Group continuously pushes boundaries, creates sustainable value, elevates quality of life and contributes to strengthening Vietnam's new era of growth and global ambition.

Masterise Homes is a member of Masterise Group and manages and develops all of the group's residential real estate brands. As Vietnam's pioneer in branded real estate development, Masterise Homes' mission goes beyond delivering architectural landmarks with refined design and integrated amenities. Masterise Homes strives to craft comprehensive living spaces where residents experience a standard of living that goes beyond the basic function of a home.

More info: https://masterisegroup.com/en.
For images: LINK

Strong Growth Prospects For European in Singapore's Food Evolution

Media OutReach Limited — Wed, 25 Mar 2026 19:55:00 +0800

European Beef continues to grow in popularity in Singapore and is becoming one of the most sought-after products among consumers in the Asian country

SINGAPORE - Media OutReach Newswire - 25 March 2026 - In November 2025, Singapore adjusted its food security strategy, moving away from its "30 by 30" self-sufficiency target. This shift emphasizes global sourcing and strategic partnerships, creating an interesting opportunity for high-quality imports, including European beef from Spain.

Singapore's shift towards a diversified and resilient food supply system underscores the importance of reliable imports. As Singapore improves its food security strategy, it also meets the growing demands of its sophisticated food scene, which highly values premium ingredients such as European beef.

The reason why European beef is the perfect choice.
Premium European beef is renowned for its exceptional flavor, while meeting the highest standards of safety, sustainability, traceability, and quality, in line with the European production model.

This makes it the perfect choice for the growing demand for high-quality meat in Singapore. As Singaporean diners increasingly seek unique experiences with premium beef, European beef offers a superior option, perfectly suited for fine dining restaurants and premium steakhouses, It is highly prized for its excellent qualities, such as its natural flavour, premium meat and superb texture.

With Singapore's focus on diverse food sourcing, demand for high-quality beef is on the rise. The policy shift opens the door for European beef to flourish, especially in restaurants and food outlets that prioritize quality, taste, and sustainability.

European beef continues to grow in popularity in Singapore and is becoming one of the most sought-after products among consumers in the Asian country.

As Singapore strengthens its global food network, European beef is poised to become one of the preferred choices in the local market. The growing demand for sustainable, premium beef offers a significant opportunity for European beef to thrive in Singapore's dynamic culinary landscape.

'It's time for European Beef in Singapore'.

Hashtag: #EuropeanBeef

The issuer is solely responsible for the content of this announcement.

Italian Trade Agency presents Italian Taste Lab at FHA 2026 alongside over 100 Italian Brands - the largest European representation

PR Newswire 美通社 — Tue, 21 Apr 2026 13:45:00 +0800

Italian Taste Lab will kick off the four-day showcase with a live cooking demonstration led by Italian cuisine luminary and culinary educator Chef David Marchiori
This year's Italian Taste Lab will feature 8 renowned local Italian chefs who will be showcasing 7 authentic Italian brands with live cooking demonstrations

SINGAPORE, April 21, 2026 /PRNewswire/ -- At the opening of this year's Food & Hospitality Asia (FHA), Southeast Asia's leading international food and hospitality trade event, the Italian Trade Agency Singapore (ITA) welcomes a strong Italian presence with over 100 Italian brands participating – marking the largest Italian and European representation at FHA.

Italian Taste Lab by Italian Trade Agency at Food and Hospitality Asia 2024

A key highlight of this year's showcase is the Italian Taste Lab, an immersive culinary platform where ingredients from authentic Italian brands are brought to life through live cooking demonstrations by renowned Italian chefs in Singapore. This year's Italian Taste Lab will be kicked off with a live cooking demonstration led by Italian cuisine luminary and culinary educator Chef David Marchiori. Carrying with him the essence of Italian cuisine: deep roots in regional traditions and a keen eye for innovation, the passionate personality tirelessly tells the story of Italy through his cuisine, an educator sharing its territory, seasons, and ingredients while bringing Italian excellence to the international stage.

A Growing Appetite for Italian Excellence

The strong Italian participation at FHA 2026 reflects a strong demand for Italian food products in Singapore and the region.

In 2025, Italy ranked third among European countries exporting to Singapore in the wider food and beverage sector, with a total export value of 132 million euros, approximately 200 million Singapore dollars. (Source: Trade Data Monitor). Within the food sector alone, Italy recorded an export value of 96.8 million euros (~approximately 145 million Singapore dollars) to Singapore, marking a 1.0% increase from 2024.

Giorgio Calveri, Italian Trade Commissioner for Singapore and the Philippines, says: "Italy was also the first country to have its entire culinary tradition – including ingredient respect, intergenerational knowledge and rituals – officially honoured by UNESCO as an Intangible Cultural Heritage of Humanity in December 2025."

He continues: "We are especially proud to be here at FHA 2026, which remains the go-to event for food and beverage professionals in Singapore. As one of the main exhibiting countries and the largest contingent from the European Union, with over 100 Italian brands showcasing their products — many of them introducing their offerings to the Singaporean market for the first time. We are proud to provide a platform for these brands to connect with industry partners and bring more of the best Italian food products to the local market."

"The Italian presence at FHA 2026 is further strengthened by live culinary demonstrations at the Italian Taste Lab, celebrating the excellence of Italian ingredients and cuisine. With the continued support of Singaporeans, we look forward to expanding Italy's culinary and gastronomic footprint not only in Singapore, but across the wider Asian region as well."

The Italian Taste Lab: Where Ingredients are Brought to Life

Designed as a dynamic culinary incubator, the Italian Taste Lab showcases the versatility and authenticity of Italian ingredients. There will be daily cooking demonstrations by celebrated Italian chefs who have established themselves in Singapore, a gastronomic showcase of a diverse range of Italian food specialities, including pasta, cheese, olive oil, and more.

Helming the series of live cooking demonstrations by a total of 8 celebrated Italian chefs is Italian cuisine luminary and culinary educator, Chef David Marchiori. He will deftly incorporate all 7 participating Italian brands into his creations, bringing to life these products with his culinary expertise and transforming them into authentic Italian dishes.

The 7 participating Italian brands include:

Acetaia Giusti – founded in the 17th century, this family-run company is one of Modena's oldest balsamic vinegar producers, known for its premium, aged vinegars.
Casa Milo – a producer of traditional dry pasta, taralli and other artisanal Italian snacks rooted in Puglia's Southern Italian heritage that started as a producer of extra virgin olive oil in 1870.
Ghidetti – a dairy specialist with 80 years of experience offering a range of authentic Italian cheeses and dairy products made with 100% fresh Italian milk from selected farms in Veneto.
La Rustichella Truffles – a leading producer of truffle-based products since 1986, bringing the flavours of Italian truffle regions to the world especially its famous Black Truffle Pâté.
Madama Oliva – renowned for its premium olives, the company started in 1920 at Castel Madama, a predominantly agricultural town, as a business run by the dedicated and passionate Mancini family.
Molino Denti – a heritage flour mill producing a wide range of high-quality flours tailored for pasta, pizza and artisanal baking since 1955.
Monini – a globally recognised and award-winning brand specialising in high-quality extra virgin olive oils since the 1920s, known as a pioneer in its production.

They will be brought to life through the culinary expertise of a diverse lineup of 8 Italian chefs:

Leading the Charge

Italian Cuisine Luminary and Culinary Educator Chef David Marchiori, Owner and Chef of Bacaro Restaurant, with his extensive experience in traditional Italian cuisine, leads the FHA 2026 Italian Taste Lab programme, presenting a series of dishes incorporating ingredients from all 7 featured Italian brands.

Born in Venice in 1973, he champions Italian cuisine through exclusive events and engagements, sharing not just food, but a broader narrative of culture and authenticity. In Italy, he gained visibility through television appearances and served as an ambassador for leading food companies, while also representing Slow Food at major events like Vinitaly. He has participated in numerous international culinary showcases and expanded his work beyond the kitchen into theatre and writing.

Since moving to Singapore in 2021, he has built a reputation for crafting dishes that reflect both heritage and creativity, while telling stories of regional ingredients and seasons with a rare precision and passion. Driven by a deep love for Singapore and his Italian heritage, David is also the owner and chef of Bacaro Restaurant in Singapore, where guests can savour his take on authentic Venetian-style Italian cuisine in a relaxed, informal yet impeccably professional setting.

Fine Dining Finesse

Chef Simone Fraternali, Chef of Solo Ristorante, brings experience from both Italy and Singapore's fine dining circuit. He will open the series with Paccheri with Duck Ragù and Roasted Tomatoes, featuring Monini extra virgin olive oil.

Fortuna Group

Chef Egon Marzaioli, Founder and Director of Fortuna Group (including its latest Medusa Osteria Romana) alongside Chef Omar Tutino, Head Chef of Fortuna Italian Trattoria and Fortuna Terrazza Cafe, will showcase their mastery of Southern Italian cuisine, with a focus on traditional recipes and produce-driven cooking with Michelin precision.

Pizza Experts

Chef Antonio Brancato, Founder of ANTO Pizzeria (ranked No. 15 on the 50 Top Pizza Asia-Pacific 2026 list), is trained in Neapolitan pizza-making and focuses on traditional dough fermentation and baking techniques.
Chef Daniele Colaiacomo, Founder of Daniele's Pizza, brings his experience in contemporary pizza concepts, applying modern techniques to traditional Italian formats.
Chef Mirko Chinzi is a veteran at dough development and oven techniques. He is a true pizza artisan, specialising in Neapolitan-style pizzas.

Regional Italian Flavours

Chef Andrea Chetta, Chef de Cuisine of MONTI, hailing from Puglia in Southern Italy, bringing these authentic, regional Italian flavours to the fore, with a particular focus on handmade pasta.

Together, they will present a diverse repertoire of Italian culinary traditions, from handmade pasta and artisanal pizza to refined regional dishes, all anchored by the quality and authenticity of the featured Italian brands. Some of these creations will also be complemented by a curated selection of wines from MJ Wines International, thoughtfully paired to enhance the flavours of authentic Italian cuisine.

Kindly refer to Annex A and B, for the full lineup of the featured Italian brands/products, cooking demonstrations schedule and respective hosting chefs at the Italian Taste Lab.

For press kit, refer to: https://bit.ly/ITAatFHA2026

For media enquiries, please contact:
Loh Jia Wei, M: 9625 0704, E: jiawei@brand-cellar.com
Shane, M: 9074 3284, E: shane@brand-cellar.com
Ernice, M: 8188 3364, E: ernicesoo@brand-cellar.com

About Italian Trade Agency

Italian Trade Agency (ITA) is the Governmental agency that supports the business development of Italian companies abroad and promotes the attraction of foreign investment in Italy. With a motivated and modern organization and a widespread network of overseas offices, ITA provides information, assistance, consulting, promotion and training to Italian small and medium-sized businesses. Using the most modern multi-channel promotion and communication tools, it acts to assert the excellence of Made in Italy in the world.

Through its headquarters in Rome, an office in Milan, and a global network of 87 operating units in 74 countries, linked to Italian embassies and consulates, the ITA provides information, assistance, promotion, training, and cooperation in the industrial, consumer goods and services sectors. It collaborates with Italian Regions, Chambers of Commerce, Industry and Trade Associations and other public and private organizations. Every year, ITA worldwide offices carry out hundreds of promotional projects and provide personalized services and assistance to thousands of Italian companies. It also assists and supports foreign companies that want to establish or expand business and trade relations with Italian companies or to invest in Italy.

Italian Trade Agency in ASEAN:

Singapore, Singapore singapore@ice.it
Jakarta, Indonesia giacarta@ice.it
Ho Chi Minh, Vietnam hochiminh@ice.it
Kuala Lumpur, Malaysia kualalumpur@ice.it
Bangkok, Thailand bangkok@ice.it

For more information, kindly refer to: https://www.ice.it/en/

Annex A - Live Cooking Demonstration Schedule

Day	Time	Chef	Restaurant	Dish	Italian Brand/Product
21 April	10.45am	David Marchiori @damarchiori	Bacaro Restaurant @bacarosg	Italian Mixed Street Food (Roman Arancini, Venetian Meatballs, Sicilian Caponata)	N.A
	12.00pm	Simone Fraternali @chef.simone.sg	Solo Ristorante @soloristorante	Paccheri with Duck Ragù and Roasted Tomatoes	Monini Extra Virgin Olive Oil
		David Marchiori	Bacaro Restaurant	Gnocchi with Porcini and Truffle Pâté, Hazelnut Butter and Crispy Sage	La Rustichella Truffles Porcini with Truffle Patè, White Truffle Patè
	2.00pm	David Marchiori	Bacaro Restaurant	Orecchiette with Pistachios, White Pepper, Orange and Taralli Pugliesi	Casa Milo Orecchiette, Taralli Pugliesi MJ Wines Ti Amo Bianco
	3.00pm	David Marchiori	Bacaro Restaurant	Ricotta Tiramisu with Limoncello and Almonds	Ghidetti Ricotta Cheese
	4.00pm	David Marchiori	Bacaro Restaurant	Beef fillet tartare, Granfruttato oil, sweet lemon and toasted hazelnuts	Monini Extra Virgin Olive Oil
22 April	10.30am	David Marchiori	Bacaro Restaurant	Pan Brioche with Whipped Butter and Giusti Balsamic Vinegar 3 Gold Medals	Acetaia Giusti Giusti Balsamic Vinegar 3 Gold Medals
	11.30am	Omar Tutino @itsomar.t	Fortuna Italian Trattoria @fortunaitaliantrattoria Fortuna Terrazza Cafe @fortunaterrazza.cafe Medusa Osteria Romana @medusa_osteriaromana	Pumpkin Feast Pizza	N.A
	12.30pm	Egon Marzaioli @egon_marzaioli	Fortuna Italian Trattoria Fortuna Terrazza Cafe Medusa Osteria Romana	Rigatoni all'Amatriciana	N.A
	1.30pm	Daniele Colaiacomo	Daniele's Pizza @danielespizzasg	Pizza Reimagined	Molino Denti Zero + 340 & Primamacina Flour
	2.30pm	Andrea Chetta @chef.andrea.it	MONTI @montisingapore	Amberjack in Carpione	N.A
	3.30pm	Andrea Chetta	MONTI	Risotto with Tomato Water and Burrata	N.A
	4.30pm	David Marchiori	Bacaro Restaurant	Pure Fior di Panna Ice cream With Extra Virgin Olive Oil and Giusti Balsamic Vinegar	Acetaia Giusti Giusti Balsamic Vinegar 3 Gold Medals
23 April	10.30am	David Marchiori	Bacaro Restaurant	Fried Kalamon Olives with Lemon Zest and Whipped Basil Yogurt	Madama Oliva Pitted Kalamon Olives
	11.30am	David Marchiori	Bacaro Restaurant	Grilled Provolone with Thyme Herb, Salted Hazenluts and Honey	Ghidetti Provolone Padano Cheese
	12.30pm	Antonio Brancato @antonio_branc	ANTO Pizzeria @anto.pizzeria	Pizza in Teglia Variations: "Almost Orange Duck" and "Rocco"	N.A
	1.30pm	Mirko Chinzi	N.A	Pizza Padellino Asia Delight	Molino Denti Crokkia Flour
	2.30pm	David Marchiori	Bacaro Restaurant	Rigatoni al'Arrabbiata with Roasted Peppers, Burrata Cheese, and Calabrian Chili Peppers	Madama Oliva Calabrian Sliced Chili Peppers in Olive Oil
	3.30pm	David Marchiori	Bacaro Restaurant	Chicken Bites Glazed with Giusti White S weet and Sour Dressing with Sesame and Spring Onion	Acetaia Giusti Giusti White Sweet and Sour Dressing MJ Wines Brunilde di Menzione Primitivo di Manduria DOC
24 April	10.30am	David Marchiori	Bacaro Restaurant	Greetings from Florence Panzanella with Marinated Anchovies	N.A
	11.00am	David Marchiori	Bacaro Restaurant	Roasted Purple Onions with Yogurt and Giusti White Sweet and Sour Dressing Reduction	Acetaia Giusti Giusti White Sweet and Sour Dressing
	12.00pm	David Marchiori	Bacaro Restaurant	Greetings from Venice Risi e Bisi (Green Peas Risotto)	N.A
	1.30pm	David Marchiori	Bacaro Restaurant	Greetings from Rome Bucatini all'Amatriciana	N.A
	2.30pm	David Marchiori	Bacaro Restaurant	Greetings from Palermo Caponata di Melanzane	N.A

Annex B - Featured Italian Brands/Products at the Italian Taste Lab

Brand	Description	Website	Social Media
Acetaia Giusti	Balsamic Vinegar	https://giusti.com/	@giusti1605
Casa Milo	Dry pasta, tarallo, snacks	https://www.casamilo.it/	@casa_milo
Ghidetti	Dairy products	https://www.caseificioghidetti.it/en/	@caseificio_ghidetti1937
La Rustichella Truffles	Truffle	https://www.larustichellatruffles.com/en	@larustichellatruffles
Madama Oliva	Olives	https://www.madamaoliva.it/en/	@madamaoliva
Molino Denti	Flour	https://www.molinodenti.it/en/	@molinodenti
Monini	Olive Oil	https://www.monini.com/en/	@monini_usa

The 1st Taiwan International Plant-Based Festival Launches in Singapore: Showcasing Taiwan's Sustainable and Creative Farming and Aesthetics Through Mango Pineapples and Orchids

Media OutReach Limited — Tue, 02 Jun 2026 09:40:00 +0800

SINGAPORE - Media OutReach Newswire - 2 June 2026 - To position Taiwan's premium agricultural products as high-end choices in global markets, Taiwan's Ministry of Agriculture has partnered with the renowned Taiwanese pure-vegan fine-dining brand, YM Spring, to co-organize the inaugural "Taiwan International Plant-Based Festival" in Singapore. Running for four months from May 30 to September 30, this campaign features a diverse lineup of activities, including a plant-based promotion during the Vesak Day celebrations at Fo Guang Shan (Singapore), the "Fruity Symphony" set menu collaboration with the local iconic restaurant "Si Chuan Dou Hua Restaurant," and an immersive floral and produce exhibition hosted at the official residence of the Taipei Representative Office in Singapore. Together, these events showcase the exquisite selection, cultural aesthetics, and sustainable value of Taiwanese agricultural products.

The Ministry of Agriculture stated that the festival's first wave debuted from May 30 to June 1 during the "2026 Singapore Vesak Day Celebrations". In partnership with Fo Guang Shan (Singapore), this initiative successfully integrated Taiwanese agricultural products into a religious, cultural, and festive setting for a cross-domain showcase. The event especially highlighted Taiwan's new agricultural innovation, the "Mango Pineapple (Tainung No. 23)". Celebrated for its delicate flesh and intense aroma, it blends a tropical mango-like fragrance with the perfect sweet-and-sour pineapple flavor, demonstrating Taiwan's achievements in fruit breeding and quality research. On-site tasting sessions drew crowds of local residents, allowing Singaporean consumers to directly experience the sweet, juicy, and distinctive charm of Taiwan's mango pineapples.

In addition to the featured fruits, Taiwanese floriculture emerged as a major highlight of the event. Premium Taiwanese Phalaenopsis (moth orchids) adorned the official Vesak Day banquet venue, with their elegant shapes, diverse colors, and exceptional longevity, proudly demonstrating the global competitiveness of Taiwan's orchid industry in breeding and cultivation. Concurrently, Taiwanese Oncidium orchids—also known as dancing lady orchids—were seamlessly integrated into the decor at Fo Guang Shan (Singapore). This harmony of floral artistry and festive space beautifully presented a refined, elegant, and culturally rich aesthetic image of Taiwanese agriculture.

The Ministry of Agriculture noted that Singapore is Taiwan's 9th-largest export market for agricultural products, with the export value reaching USD 130 million in 2025 (Year 114), making it a vital hub for Taiwan's expansion into Southeast Asia and global high-end markets. The "Taiwan International Plant-Based Festival" is far more than a standard agricultural promotion; it is a premium brand showcase centered on plant-based dining, sustainable agriculture, and exquisite fruits and flowers. Through these festive experiences, culinary applications, and curated exhibitions, the initiative aims to deepen the Singaporean market's recognition of and appreciation for Taiwanese agricultural products.

Hashtag: #MinistryofAgriculture #YMSpring

The issuer is solely responsible for the content of this announcement.

300,000 Free Meals in Seven Years Warm Gestures Trickling into an Ocean of Kindness

PR Newswire 美通社 — Thu, 28 May 2026 21:00:00 +0800

BEIJING, May 28, 2026 /PRNewswire/ -- A news report from China.org.cn on a public welfare diner in Guangdong, China:

300,000 Free Meals in Seven Years Warm Gestures Trickling into an Ocean of Kindness

An unassuming diner named "Happy Vegan" quietly sits in Xiaotang community, Shishan Town, Nanhai District of Foshan in Guangdong Province. Every morning when the clock strikes ten, the place bustles with people: grey-haired senior citizens, sanitation workers in uniforms, and people with limited mobility visit in groups. Nobody rushes them to order, nor reminds them to pay the check — for in this diner, everything is free.

This warm public welfare diner has been faithfully run by its owner Huang Xiaoqiao for 7 years.

As early as 2009, Huang began buying and delivering free meals to families who came to Foshan for medical treatment. Later, she noticed that some elderly street vendors usually starved themselves through lunch, which inspired an idea in Huang's mind: Be the cook herself to "help more people in need."

In 2019, with her husband's support, Huang opened the diner "Happy Vegan." At first, she delivered meals door-to-door to elderly people with limited mobility, and later, she opened the diner to everyone, welcoming anyone in need.

The diner serves a rich variety of seasonal vegetables with balanced nutrition every day. All the dishes are cooked soft and tender enough for the elderly to digest easily. To date, the diner has given out nearly 300,000 free meals.

However, it takes more than just a good heart to run a free charity restaurant, as manpower shortages and financial pressure pose constant challenges. But what kept Huang going is the widespread support from all sectors of society.

During her hardest days, a director from Pundarika Charity reached out to Huang and told her: "If you are having trouble with money, you can apply for financial grants, and we will back you up." The shop landlord also voluntarily reduced the rent. An anonymous netizen has been transferring 100 yuan a day to her for six consecutive years without interruption. In 2025, with the support of the foundation, Huang opened a charity barber shop which offers free haircuts for the elderly, while charging other customers only 3 yuan.

Huang said that respecting and helping the elderly in Shishan has become a natural everyday custom.

Nanhai district of Foshan, where Huang lives, boasts a profound culture of filial piety and other virtues. For millennia, the benevolence of "treating other people's elders as one's own" and the fine tradition of mutual support among neighbors, friends and relatives have been passed down through generations. Putting yourself in others' shoes, extending kindness from relatives to strangers and from nearby communities to farther places embodies the simplest charity philosophy in traditional Chinese culture. The Happy Vegan diner is a vivid inheritance of such fine virtues in modern communities.

A regular customer, Uncle Xu, always comes to bid farewell before returning to his hometown. Ms. Huang, who has been living alone, has also found companions here, no longer spending entire days riding buses aimlessly. Countless guests come and go, but their lives have been brightened by this warm haven.

Huang is not alone in walking this path. Yuhua Nursing Home in Luo Village has been serving free hot meals for empty-nest seniors for a decade. Shangbai Neighbor's Canteen covers public welfare costs with commercial income, meeting dining and entertainment needs for the elderly, free of charge.

A freshly cooked meal and a sincere greeting may seem insignificant to many. But such small acts of neighborly kindness rooted in sincere goodwill can thrive with joint efforts, strengthening the bond between people. Tiny sparks of kindness converge into mighty light, humble yet extraordinarily great.

300,000 Free Meals in Seven Years Warm Gestures Trickling into an Ocean of Kindness
http://www.china.org.cn/video/2026-05/28/content_118518432.shtml
China Mosaic
http://chinamosaic.china.com.cn/

MDJM LTD to Host Virtual Investor Meeting on May 15, 2026

PR Newswire 美通社 — Thu, 14 May 2026 04:05:00 +0800

LETHAM, Scotland, May 14, 2026 /PRNewswire/ -- MDJM LTD (OTC: UOKAF) (the "Company" or "MDJM"), an integrated global culture-driven asset management company, today announced that it will host a virtual investor meeting via Zoom on Friday, May 15, 2026, beginning at 9:30 a.m. Eastern Time.

During the meeting, the Company's management team is expected to present the Company's vision for its current business stage and related challenges, recent business developments and milestones, ongoing strategic initiatives, and future development plans, including advancements in international animation intellectual property development and international collaboration initiatives, Scottish cultural project and animation museum development, as well as acquisition and commercialization initiatives.

The virtual investor meeting will be open to investors and interested parties.

Virtual Investor Meeting Details

Date: Friday, May 15, 2026, 9:30 a.m. ET

Zoom Meeting Link: https://us06web.zoom.us/j/87101151746?pwd=UO71grewBaO7g9FpiOB8IEhqjSTuM7.1

Meeting ID: 871 0115 1746

Passcode: 319270

About MDJM LTD

MDJM LTD is a global culture-driven asset management company focused on transforming historical properties into cultural hubs that integrate modern digital technology with rich historical value. The Company has been expanding its operations in the UK, where it is developing projects such as Fernie Castle in Scotland and the Robin Hill Property in England. These properties are being remodeled into multi-functional cultural venues that will feature fine dining, hospitality services, art exhibitions, and cultural exchange events. Fernie Castle is undergoing comprehensive architectural and landscape renovation planning in design collaboration with renowned architectural firm Kengo Kuma and Associates. As part of its broader strategy, MDJM seeks to position itself as a hub for artisan exchanges, art shows, and sales, leveraging its historical properties as platforms for promoting Eastern and Western cultural exchanges. This initiative reflects the Company's commitment to furthering its global market expansion and enhancing its cultural business footprint. For more information regarding the Company, please visit https://www.ir-uoka.com/.

Forward-Looking Statements

This announcement contains forward-looking statements. All statements other than statements of historical fact in this announcement are forward-looking statements. These forward-looking statements involve known and unknown risks and uncertainties and are based on current expectations and projections about future events and financial trends that the Company believes may affect its financial condition, results of operations, business strategy, and financial needs. Investors can identify these forward-looking statements by words or phrases such as "may," "will," "expect," "anticipate," "aim," "estimate," "intend," "plan," "believe," "potential," "continue," "is/are likely to" or other similar expressions. The Company undertakes no obligation to update forward-looking statements to reflect subsequent occurring events or circumstances, or changes in its expectations, except as may be required by law. Although the Company believes that the expectations expressed in these forward-looking statements are reasonable, it cannot assure you that such expectations will turn out to be correct, and the Company cautions investors that actual results may differ materially from the anticipated results and encourages investors to review other factors that may affect its future results in the Company's annual report on Form 20-F and its other filings with the U.S. Securities and Exchange Commission.

Investor Contact:

Sherry Zheng

WAVECREST GROUP INC.

Phone: +1 718-213-7386

Email: sherry@wavecrestipo.com

TUTTOFOOD 2026 CONNECTS GLOBAL AGRI-FOOD SUPPLIERS WITH JAPAN

PR Newswire 美通社 — Tue, 31 Mar 2026 07:25:00 +0800

The Southern Europe's leading food business platform will connect Italian and international producers with the Japanese growing market

MILAN, March 31, 2026 /PRNewswire/ -- 90 Japanese buyers, representing leading companies in the country's agri-food sector, have been confirmed to attend TUTTOFOOD, Southern Europe's leading food business platform, taking place in Milan from 11 to 14 May 2026. The trade fair will provide a high-level platform to foster business development, offering them an unmissable opportunity to expand their agri-food market by strengthening commercial partnerships with Italian exhibitors.

Antonio Cellie, CEO of Fiere di Parma.

Imports are a dominant component of Japan's agri-food trade. Their value rises from 6,378 billion yen in 2016 to 10,133 billion yen in 2025, marking an overall increase of approximately 59%. This underscores the critical role of international suppliers, including Italy, in meeting Japan's domestic demand for high-quality food and beverage products.

According to a market note from ITA – Italian Trade Agency, Tokyo Office, the Food & Beverage sector in Japan is valued at approximately USD 560 billion (combined retail and food service estimates). Demand for "Made in Italy" products has never been higher in terms of value. With around 60% of consumed food being imported, Japan represents one of the largest markets for foreign food products.

Consumption patterns in Japan are increasingly polarized: while the mid-range segment is contracting, the premium segment continues to expand at an average rate of 5% annually, driven by consumers seeking excellence, authenticity, and strong product narratives. At the same time, the recovery of the HoReCa channel—supported by a rebound in tourism, with over 30 million visitors—has significantly boosted demand for high-quality Italian ingredients, particularly within the fine dining and upscale restaurant segment.

The increase in imports is not driven solely by quantitative needs, but reflects a demand increasingly focused on quality, diversity, and ingredients for international cuisines. In this context, the Japanese market remains structurally open and receptive to foreign agri-food supplies, particularly in higher-value segments, while maintaining a strong focus on premium positioning.

Antonio Cellie, CEO of Fiere di Parma, said: "There is a growing demand in Japan for high-quality Italian products, highlighting Japan's evolution into a strategic, long-term partner while sharing Italy's commitment to quality, traceability, and culinary excellence. TUTTOFOOD represents a critical lever in this context, enabling high-quality business interactions with Italian distributors, retailers, and importers, while also giving insights on consumer behaviour and market trends".

TUTTOFOOD plays a key role as enablers of global business development, by offering a structured environments for direct engagement between producers and qualified buyers and act as a catalyst for innovation and international expansion.

The upcoming edition is expected to feature a strong international footprint, with more than 30% of exhibitors from overseas and an exceptionally rich Buyers Program organized in cooperation with ITA - Italian Trade Agency, bringing together more than 4,000 top national and international professionals. Particular attention will be dedicated to the Asia-Pacific region, in line with its increasing relevance.

In this perspective, Japan and Italy play as strategic partners within a broader framework of mutual value creation. Shared principles—such as product quality, cultural heritage, and reliability—continue to underpin the relationship between Italian producers and Japanese buyers, creating a solid foundation for long-term collaboration and future opportunities.

The strategic ties between the two countries took center stage during a presentation event held at the Italian Embassy in Tokyo, as part of TUTTOFOOD 2026 international roadshow.

Photo: https://mma.prnasia.com/media2/2945630/Antonio_Cellie_CEO_Fiere_di_Parma.jpg?p=medium600

MDJM LTD Announces Receipt of Nasdaq Suspension Determination and Plans to Request a Hearing before an Independent Nasdaq Hearings Panel

PR Newswire 美通社 — Thu, 19 Mar 2026 20:00:00 +0800

LETHAM, Scotland, March 19, 2026 /PRNewswire/ -- MDJM LTD (Nasdaq: UOKA) (the "Company"), an integrated global culture innovation company, today announced that the Company received a staff determination letter (the "Letter"), on March 13, 2026, from the Listing Qualifications Department of The Nasdaq Stock Market LLC ("Nasdaq"), notifying the Company that, as the Company's securities had a closing bid price of $0.10 or less for 10 consecutive business days, its securities would be suspended effective with the open of trading on March 20, 2026. Because the Company effected a 1 for 25 reverse stock split on May 20, 2025,the Company is also subject to the provisions set forth in Nasdaq Listing Rule 5810(c)(3)(A)(iii) and Rule 5810(c)(3)(A)(iv). In addition, following the Nasdaq Listing Qualifications Panel's decision dated November 19, 2025, the Company is subject to a Discretionary Panel Monitor under Nasdaq Listing Rule 5815(d)(4)(A) for a period of one year.

The Company intends to timely request a hearing before an independent Hearings Panel (the "Panel"). Notwithstanding, given that the Company traded below $0.10 for 10 consecutive business days, the hearing request will not stay the suspension of the Company's securities. During the pendency of the hearing, the Company expects that its securities will be eligible to be traded on the OTC Markets under the same ticker symbol "UOKA." There can be no assurance that the Panel will grant the Company's request for continued listing or otherwise provide relief from the suspension determination, and the ultimate outcome of the hearing process remains uncertain.

The Company is currently considering all options available to regain compliance with Nasdaq's listing requirements and return to good standing on Nasdaq, including a reverse stock split, which became effective on March 16, 2026, and will provide its shareholders with any material updates when they are available.

About MDJM LTD

MDJM LTD is a global culture innovation company focused on cultural IP development, animation production, international licensing, and cultural venue operations. The Company has been expanding its operations in the UK, where it is developing projects such as Fernie Castle in Scotland and the Robin Hill Property in England. These properties are being remodeled into multi-functional cultural venues that will feature fine dining, hospitality services, art exhibitions, and cultural exchange events. As part of its broader strategy, the Company is collaborating with select European animation studios to develop animated short films that blend Eastern themes with Western artistry. The Company aims to integrate Eastern philosophy with international artistic practices, creating a global cultural ecosystem built on storytelling and immersive experience. This initiative reflects the Company's commitment to furthering its global market expansion and enhancing its cultural business footprint. For more information regarding the Company, please visit https://www.ir-uoka.com/.

Forward-Looking Statements

This announcement contains forward-looking statements within the meaning of the U.S. Private Securities Litigation Reform Act of 1995. All statements other than statements of historical fact in this announcement are forward-looking statements. These forward-looking statements involve known and unknown risks and uncertainties and are based on current expectations and projections about future events and financial trends that the Company believes may affect its financial condition, results of operations, business strategy, and financial needs. Investors can identify these forward-looking statements by words or phrases such as "may," "will," "expect," "anticipate," "aim," "estimate," "intend," "plan," "believe," "potential," "continue," "is/are likely to" or other similar expressions. The Company undertakes no obligation to update forward-looking statements to reflect subsequent occurring events or circumstances, or changes in its expectations, except as may be required by law. Although the Company believes that the expectations expressed in these forward-looking statements are reasonable, it cannot assure you that such expectations will turn out to be correct, and the Company cautions investors that actual results may differ materially from the anticipated results and encourages investors to review other factors that may affect its future results in the Company's annual report on Form 20-F and its other filings with the U.S. Securities and Exchange Commission.

Investor Contact

Sherry Zheng
WAVECREST GROUP INC.
Phone: +1 718-213-7386
Email: sherry@wavecrestipo.com

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Italian Trade Agency presents Italian Taste Lab at FHA 2026 alongside over 100 Italian Brands - the largest European representation

The 1st Taiwan International Plant-Based Festival Launches in Singapore: Showcasing Taiwan's Sustainable and Creative Farming and Aesthetics Through Mango Pineapples and Orchids

300,000 Free Meals in Seven Years Warm Gestures Trickling into an Ocean of Kindness

MDJM LTD to Host Virtual Investor Meeting on May 15, 2026

TUTTOFOOD 2026 CONNECTS GLOBAL AGRI-FOOD SUPPLIERS WITH JAPAN

MDJM LTD Announces Receipt of Nasdaq Suspension Determination and Plans to Request a Hearing before an Independent Nasdaq Hearings Panel

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寵物展春日饗宴！尾巴丘狗餐盒引領Fine Dining食尚貪貪高蛋白「功夫湯罐」征服不喝水貓皇挑嘴味蕾

狗狗星級Fine Dining！尾巴丘無膠狗餐盒3秒上菜 98%高含肉比例搭天然魚油挑戰適口性巔峰