Food & beverage
CRAFT in Kimpton Maa- Lai Bangkok, offering a fresh approach to modern F&B.
Indeed, by prioritising infrastructure development – from expanding international airports to improving transport connectivity across Bangkok and beyond – the government has made the country more accessible to both leisure and business travellers. This has been aided by initiatives such as The Destination Thailand Visa (DTV) designed for digital nomads who want to live and work remotely from Thailand (up to five years), as well as the Half-Half Hotel Subsidy Scheme ‘Tiew Thai Khon La Khrueng’ to encourage domestic travel.
In addition, policies aimed at attracting foreign investment, such as streamlined regulations and incentives for international companies, have further strengthened Thailand’s position as a hub for global hospitality. The results haven’t been lost on Patrick Both, GM at Kimpton Maa-Lai Bangkok Hotel, and director of operations for IHG Luxury & Lifestyle, Thailand. “Bangkok’s dining scene has become a true culinary battleground,” he says, “and that is exactly what makes it so exciting. With high-profile hotel openings and world-class chefs entering the market, the bar has never been higher. For us, this is not pressure – it is motivation to keep evolving, innovating and pushing boundaries.
“Our strategy is simple: to be unforgettable. Everything we do must tell a story – it has to be fun, exciting, and always ahead of the curve. We strive to set trends that surprise and delight. Our concepts blend modern creativity with authenticity, making full use of Thailand’s incredible local produce, which offers endless possibilities. Every dish, every cocktail and every detail is carefully crafted to create moments guests cannot find anywhere else. After all, Bangkok is a city where everything is possible, everything is available; it is simply a cool city. “Today’s travellers see dining as a highlight of their journey, not just a necessity. This is why we invest heavily in originality – from exclusive chef
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collaborations to innovative uses of local ingredients, ensuring that we are not just competing but leading.” Tourism remains a key economic engine for Thailand, though recovery has slowed this year. According to Reuters, as of September 2025, the country has logged approximately 22.4 million foreign visitors – a year-on- year drop of about 7% – prompting officials to revise their full-year forecast down from 37 million to 33 million arrivals
Meanwhile, economic growth projections are modest: the Bank of Thailand’s Monetary Policy Committee pegs 2025 GDP growth at around 2.3%, consistent with the finance ministry’s outlook of 2.2%, though the World Bank anticipates a slower pace closer to 1.8% amid external headwinds.
Every dish carefully crafted Bangkok’s food and beverage scene is now one of the most dynamic in the world, constantly reinventing itself and setting global benchmarks. The city’s rise on the international culinary stage, with multiple entries in Asia’s 50 Best Restaurants and recognition from the Michelin Guide, reflects the talent, creativity and passion driving this industry. Chefs are no longer just following trends; they are defining them, blending local authenticity with global inspiration to create truly exceptional dining experiences.
For IHG, this energy is a huge source of inspiration, with Both adding: “We are fortunate to be part of a city that celebrates culinary innovation, from street food legends to boundary-pushing fine dining concepts. Bangkok is where a chef can tell a story on a plate, where a cocktail can spark curiosity, and where guests expect to be surprised.” An ever-growing number of luxury and lifestyle properties means competition is becoming fiercer; this only elevates standards across the board. Hotels in Bangkok are no longer just places to stay; they are cultural hubs, dining destinations and playgrounds for innovation. Guests can only benefit. ●
www.hmi-online.com
IHG Kimpton
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