At InterContinental Phuket Resort, a beachfront Club stay leads from afternoon tea to hom’s fermentation-led Three Worlds menu and botanical cocktails at Sipping Tiger.

At Gaa, Chef Garima Arora brings Indian culinary traditions into conversation with Thailand’s produce and food culture. Served within a restored Thai house, the tasting menu is expressive, precise and confidently original.

Inside Janu Tokyo at Azabudai Hills, Hu Jing sets Cantonese tradition against a vivid contemporary interior. Chef Yusuke Yamaguchi moves from Peking duck and slow-cooked tonic soup to precisely grilled Kuroge Wagyu, supported by considered tea and Champagne pairings.