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Vol. 12 No. 7
editor's note
Personalising the Stay, Not Just the Guest
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ersonalisation in hotels has largely been discussed in terms of preference recognition. Pillow choice, minibar selection, room configuration, dietary requirements, entertainment and late checkout have all become part of the expected toolkit. The more interesting shift now is towards curation around the stay itself. That changes the question from what does this guest like, to what are they here to do, who are they travelling with, and how can the hotel shape the stay around that purpose? For operators, that opens up a much wider field. A business
traveller may value frictionless room set-up and dining around their schedule. A couple on a weekend away may respond to completely different food, wellness or entertainment options. A guest travelling for an event may want the hotel to help shape everything around that occasion. Sofitel Auckland Viaduct Harbour’s new partnership with stylist Lulu Wilcox sits neatly within that shift. Its Style Me From My Suitcase experience is not really about fashion alone. Guests complete a pre-arrival questionnaire before Wilcox works with the wardrobe they have brought with them, building outfits around their itinerary and photographing the completed looks into a digital lookbook. What makes the idea interesting for the hotel industry is the move beyond conventional hotel inventory. The experience is highly specific to the individual guest, but it is also specific to the property. Competitors can introduce another pillow menu, upgrade the television platform or refine the minibar. Replicating a distinctive collaboration, particularly one that connects naturally with the
positioning of the hotel, is more difficult. That is where curation becomes commercially interesting. The room remains important, but increasingly it can act as the base from which a much broader guest experience is assembled. Food, fashion, wellness, culture, entertainment and local expertise can all become part of that proposition. The opportunity is not to add more choice for the sake of it. It is to identify which elements genuinely make the stay feel considered. Personalisation may increasingly be less about remembering the guest’s preferences and more about understanding the stay they want to have.
ON THE COVER Hospitality Meets High Fashion at Sofitel Photo Credit: Simone Gonzalez
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2 | August 2026
100 YEARS OF KIWI MUSIC You helped make happen When music plays in a lobby, elevator or restaurant, it creates a connection to the artists who made it. OneMusic licenses that music on behalf of APRA, helping ensure those songwriters are recognised and paid.
To celebrate 100 years of APRA, OneMusic would like to mihi the businesses that support music creators by inviting 10 customers and their guests to attend the APRA Silver Scroll Awards | Kaitito Kaiaka Aotearoa’s most iconic night of music.
14 October 2026 Kiri Te Kanawa Theatre, Aotea Centre, Auckland Open to new and existing OneMusic customers nationwide.
Enter for your chance to attend: Scan the QR Code to register at onemusicnz.com/apra100
* Terms and conditions apply. Not normally available to the public. Double pass valued at $500. Travel and accommodation are not included. Applications close 31 August. Successful applicants will be drawn on 21 September.
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news
From Tropical Beaches to Tasmanian Treasure At RevenYou, we've had the privilege of working with hundreds of accommodation owners across Australia, and one thing is consistently true: every successful business has a unique story behind it. Through our Owner Spotlight series, we share the journeys, lessons and experiences of accommodation operators who have built thriving businesses in their own way. CLICK TO READ MORE
From Oil & Gas to Motel Ownership One of the things I love most about my role as CEO + Founder of RevenYou is meeting accommodation owners whose journeys challenge the traditional path into business ownership. CLICK TO READ MORE
Learnings From 41 Years in Hospitality One of the things I love most about my role as Founder of RevenYou is meeting accommodation owners from all walks of life. From first-time buyers to experienced operators, every journey is different, but they all demonstrate the incredible opportunities our industry offers. CLICK TO READ MORE
6 | August 2026
news
Travellers Prioritise Flexible Short Breaks From long weekends to bite-sized adventures, travellers have been looking for holidays that deliver more in less time.
AAT Kings’ Short Break journeys, part of its 2027/2028 season, aligned with Tourism Research Australia's 2025 Annual Benchmark Report, which highlighted a growth in shorter-length travel options.
CLICK TO READ MORE
8 | August 2026
Social Sushi & Sake In Singapore Nobu, Four Seasons Hotel Singapore has unveiled a lunchtime experience featuring exceptional Japanese-Peruvian cuisine, with the option to elevate with either free-flow Whispering Angel rosé or Hokusetsu Junmai Sado No Shu sake. CLICK TO READ MORE
Hyatt Adds First Affiliated Hotel in Guyana Atlantic Suites Hotel has joined the Hyatt portfolio as an affiliated hotel, marking the first Hyatt-affiliated hotel in Guyana. The approximately USD 50 million development project will significantly expand the property’s accommodations and amenities and introduce a fullservice Hyatt Regency experience to the market. This opening marked the arrival of one of the first international hotel brands in Guyana, one of the world's fastestgrowing economies, ideally located in Georgetown, Guyana's capital and commercial hub. Designed for business and extendedstay travellers, Atlantic Suites Hotel offers 80 spacious guestrooms and suites with floor-to-ceiling windows overlooking the Atlantic Ocean or Georgetown skyline, along with a 24hour fitness centre. CLICK TO READ MORE
Fiji Tax Implementation May Catch Kiwi Travellers The Travel Agents’ Association of New Zealand (TAANZ) has arranged urgent talks with the Fijian Government over the implementation of Fiji’s new Tourism Services Tax (TST), amid concerns Kiwi travellers with existing bookings could face unexpected additional costs. CLICK TO READ MORE hotelmagazine.co.nz | 9
project review
Revitalising Travel Across the South Island A new era of hospitality at Christchurch International Airport sees construction and interiors experts, McKay Lang, leading the charge. Meanwhile, BCN Architects continue to deliver their streak of architectural excellence further South.
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orking in busy, live environments is something that McKay Lang’s team of construction and joinery experts has perfected in their 20 years of business. This was the original goal for the business, Managing Director Heath McKay explained. “The number one priority of most businesses going through renovations is to avoid loss of revenue – this is where we excel.” Over the years, this approach has seen multitudes of commercial spaces refurbished and fitted out in a way that allows trade to continue and staff to carry out their work unimpeded. “The feedback we receive is overwhelmingly positive,” said McKay, “not only is our build quality world-class, but our conduct and consideration on site is second to none.” There is nowhere more illustrative of McKay Lang’s client-focused practice than in their five hospitality fit-outs at Christchurch International Airport. First, in 2024, Discovered Café and Urban Pantry set the tone – a
10 | August 2026
full interior fit-out, and a paredback refresh, respectively. Then from early 2026, things really took off, with Summit Bar, CHC Coffee Exports, and Dark Kitchen taking shape. Despite their diversity, every project was driven by the same ambition: delivering transformative new and revitalised spaces without the downtime and disruption typically expected during construction. At Christchurch Airport, McKay Lang’s experienced project and site managers worked closely with Airport staff to understand their systems, processes, and operational priorities. With the need to keep passengers moving safely and efficiently at the forefront, the project programme was carefully planned to minimise disruption in key areas: security clearance procedures, material deliveries, and waste removal. Every site presents its own unique challenges, but the key to successful project delivery remains the same: identifying potential disruptions early and building practical solutions from the outset. Early involvement at the planning
stage is something Christchurchbased architects, BCN, take in their stride. It is a shared value between the McKay Lang and BCN teams, which has helped to foster a strong working relationship. “Offering both design and build expertise under one umbrella is something we’re incredibly proud of,” said Heath McKay. “BCN’s understanding of the accommodation and hospitality industry aligns closely with our own, and we share a focus on conducting projects in a more carefully considered way.” Across New Zealand and Australia, BCN has built an impressive portfolio spanning hotels, schools, medical centres, apartments, and
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a diverse range of commercial developments. At the heart of every project is a deep commitment to understanding each client’s unique vision, enabling the team to deliver a tailored, collaborative, and inclusive experience from concept to completion. Recently, BCN completed the transformation of the stunning Lakeside Residence at Hilton Queenstown Resort & Spa. This extensive project included the thoughtful redesign of 42 hotel Suites and circulation spaces, bringing a renewed sense of luxury and vibrancy to this remarkable waterfront destination. Behind the scenes, detailed staging and construction strategies
allowed this redevelopment to progress while the hotel continues welcoming guests. Delivering a transformation of this scale within one of New Zealand’s premier tourism destinations requires exceptional expertise and coordination. The vision, knowledge, and collaborative strength of BCN’s leadership and project teams have indeed made seamless delivery possible. In their shared projects, McKay Lang and BCN take advantage of each other’s forward-thinking approach. As McKay explained, “BCN invest significant time in understanding buildability and the complexities of project delivery. It is reassuring
to work with a team that values the entire journey of creating a building, not just the finished product. When we collaborate with partners who share this philosophy, the quality, efficiency, and overall success of our projects are noticeably improved.” This is the future of commercial architecture and building: adaptable, forward-thinking spaces designed to evolve alongside the people who use them. l
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Hospitality Meets High Fashion at Sofitel Sofitel Auckland Viaduct Harbour has partnered with one of the country’s most sought-after fashion, interior and celebrity stylists, Lulu Wilcox, to launch a signature guest experience exclusive to the hotel. 12 | August 2026
premium experiences
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ith more than 25 years of experience across fashion, television, advertising and editorial, Wilcox has styled magazine covers, television personalities and high-profile talent. Now, guests of Sofitel Auckland can book that same expertise without leaving their room or suite. ‘Style Me From My Suitcase’ is a private, in-room styling session that turns a guest’s own wardrobe into a series of complete, photographed looks for their stay. During a 60-to-90-minute appointment, Wilcox can unpack and assess everything a guest has brought, build complete day-tonight outfits, introduce unexpected combinations and additional accessories, and photograph every finished look as a personalised digital lookbook.
“Almost everyone has stood in front of an open wardrobe or suitcase feeling like they have nothing to wear,” said Wilcox. “This experience is the opposite of shopping. It is about revealing the potential already hanging in the wardrobe, and sending guests out the door as the most confident version of themselves.” For Sofitel Auckland, the partnership was a natural extension of its French-inspired approach to luxury and personalised service. “Our guests come to us for far more than a beautiful room on the water,” said Reto Borer, General Manager at Sofitel Auckland. “Style Me From My Suitcase gives them private access to an editorial stylist, and it is exactly the kind of signature experience that our Sofitel guests are looking for.” The collaboration launched
following New Zealand Fashion Week, with Wilcox joining Sofitel Auckland as its fashion ambassador. Staying at the hotel during the week, she shared a series of fashion and lifestyle moments from behind the scenes, capturing the meeting point of style, hospitality and harbourside luxury. Sofitel Auckland’s Style Me From My Suitcase package is available year-round and can be booked through reservations or concierge for one or two guests. Guests complete a short personal style questionnaire before arrival so that every styling session can be tailored to their trip, wardrobe and plans. They will also be welcomed with a glass of bubbles, luxury amenities and a personal card from Wilcox, and leave with fresh confidence in a wardrobe they already own. l
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14 | August 2026
premium experiences
European Après-Ski Vibes at Coronet Peak Whispering Angel has brought the spirit of European après ski back to Coronet Peak this winter.
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he world's leading premium rosé label has returned to Heidi's Hut for another season, transforming the alpine venue into New Zealand's home of après-ski. Nestled beneath the Southern Alps, Heidi's Hut is Queenstown's only mountain chalet dining experience, offering spectacular alpine views alongside its renowned alpine menu. For the remainder of the 2026 snow season, Whispering Angel has taken over the venue, bringing a taste of Europe's iconic ski culture to the slopes of Coronet Peak. Throughout the season, guests can enjoy Whispering Angel by the glass or bottle, alongside Heidi's Hut's renowned alpine menu. Guests will be able to grab the Fondue for Two experience, now paired with a couple of glasses of Whispering Angel. As part of the seasonal takeover, Whispering Angel and Heidi's Hut will host Angel Hour across three Saturdays this winter, inviting snow lovers and visitors to settle in after a day on the mountain with Provence rosé, alpine dining, and live DJ sets. Angel Hour will aim to capture the lively social tradition of après ski.
Moët Hennessy New Zealand General Manager, Lisa Mackenzie, said bringing Whispering Angel back to Heidi's Hut this year was a natural fit. "Whispering Angel has long been associated with some of the world's most iconic alpine destinations, so we're excited to bring that same après ski spirit back to Coronet Peak for another winter,” explained Mackenzie. “Heidi's Hut offers a truly unique setting, and we want guests to experience the same vibrant après culture you'd find at some of Europe's iconic ski resorts with exceptional food, great wine and spectacular mountain views." NZSki Food and Beverage General Manager Molly Neeve said Heidi's Hut is Coronet Peak's hidden gem, and bringing back Angel Hour with Whispering Angel elevated it to a true European après ski experience in New Zealand. Produced in the heart of Provence at Château d'Esclans, Whispering Angel has become one of the world's most recognised rosé brands. Its return to Heidi's Hut brings that same European alpine spirit to one of New Zealand's most spectacular mountain settings. l
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16 | August 2026
premium experiences
Redefining the Airport Hotel Experience Te Arikinui Pullman Auckland Airport has launched a new brand campaign to reposition the airport hotel as a destination within the premium travel experience.
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eveloped in partnership with hospitality brand marketing agency Studio Moda, Between Worlds moves the focus beyond proximity and convenience, presenting the hotel as a place for travellers to pause, restore and prepare between stages of their journey. The campaign draws on the transitional nature of airports and the experience of travellers moving between destinations. At its centre is a series of brand films designed to capture the shift from the pace and tension of travel to the calmer environment of the hotel. Built around the tagline Your Moment Between Worlds, the campaign includes more than 200 assets spanning digital, social, outof-home, performance marketing and publisher partnerships. It targets leisure and business travellers across New Zealand, Australia and key international markets. Within its first six weeks, the campaign reached more than 1.5 million travellers across its priority markets. Studio Moda Founder and Director Danelle Ayers said the
campaign provided an opportunity to challenge traditional perceptions of airport hotels while highlighting the cultural identity of the Te Arikinui Pullman Auckland Airport experience. “Airport hotels have traditionally been marketed around convenience,” said Ayers. "We saw an opportunity to elevate that conversation and position Pullman as a meaningful part of the journey itself. Between Worlds recognises the emotional state travellers are in and creates a brand platform that feels distinctive, memorable and ownable.” Precinct General Manager Olivier Lacoua said the campaign reflected the experience the hotel aimed to provide travellers arriving at Auckland Airport. “Te Arikinui Pullman Auckland Airport offers something unlike any other airport hotel. The Between Worlds campaign captures exactly what our guests experience when they step out of the terminal and into the hotel, which is a culturally rich, restorative place that reflects the beauty and identity of Aotearoa.” l
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premium experiences
Building a Destination, Not Just a Hotel Luxury hospitality is increasingly moving beyond the traditional hotel model, with properties looking to create a more complete sense of destination around the guest experience.
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n the heart of Chianti Classico, Fontanelle Estate offers an example of how that approach can take shape. The Bolfo family brand brings together the five-star Hotel Le Fontanelle, five-star luxury adults-only The Club House and Vallepicciola winery, connecting accommodation, dining, wine, wellness and curated experiences within one hospitality offering. This year marks the twentieth anniversary of Hotel Le Fontanelle, which opened in 2006 following the restoration of a historic rural property in Castelnuovo Berardenga. Its evolution over the past two decades reflects a broader shift in luxury hospitality, where a sense of place, authenticity, and meaningful experiences are becoming increasingly central to the guest proposition. Set among the vineyards, woodland and rolling countryside of the Siena region, Hotel Le Fontanelle offers 36 rooms and suites, with traditional Tuscan elements including terracotta floors and exposed wooden beams. Villa Il Mandorlo adds another dimension to the accommodation offering, available as either a private residence or an extension of the hotel. The Club House represents a different interpretation of the same destination. Opened in 2022 following the restoration of a traditional Tuscan property, 18 | August 2026
the intimate adults-only hotel comprises 15 rooms and suites, with a greater emphasis on privacy, wellbeing and personalised service. More than 400 square metres of wellness facilities complement the accommodation offering. Together, the two properties demonstrate how different styles of luxury hospitality can sit within a shared destination identity. That identity extends beyond accommodation. Guests can experience the surrounding region through wine tours and cooking classes, alongside activities including Vespa excursions and hot-air balloon flights over the Tuscan landscape. Rather than positioning the hotels simply as a base from which to explore Chianti, these experiences bring elements of the destination into the wider hospitality proposition. Food and wine provide another connection between property and place. Executive Chef Francesco Ferrettini leads the culinary direction across Fontanelle Estate's three restaurants. At The Club House, one-Michelinstarred Il Visibìlio provides the estate's fine-dining offering, while Osteria Il Tuscanico draws on traditional Tuscan cuisine. At Hotel Le Fontanelle, La Colonna offers another interpretation of Italian culinary tradition.
Connecting the hospitality and culinary experiences is Vallepicciola, the wine-producing component of Fontanelle Estate. The winery sits within a landscape of vineyards, olive groves, woodland and a natural lake, with its architecture designed to integrate with its Tuscan surroundings. Guided tours and tastings make wine production part of the guest experience, while Vallepicciola wines are also served throughout Fontanelle Estate. For hotel operators, the model is notable for how it brings traditionally separate elements of a destination together within one hospitality brand. Accommodation, restaurants, wellness, wine and experiences remain individual offerings, but collectively reinforce a consistent connection to Chianti. It reflects an opportunity within luxury hospitality to think beyond adding amenities and instead consider how every element of a stay can strengthen a property's relationship with its surroundings. Twenty years after Hotel Le Fontanelle opened, what began as a luxury hotel has evolved into a broader hospitality, wine and culinary brand. Fontanelle Estate's approach shows how a hotel can become more than somewhere to stay, placing the destination's character at the centre of the guest experience. l hotelmagazine.co.nz | 19
sustainability
Taking Guesswork Out of the Daily Routine Sudima Auckland Airport is treating waste reduction as a core operational metric rather than just a nice-to-have. With Too Good To Go, consumers have rescued over 350 Surprise Bags since launch, showing how engaged both their staff and customers are with the cause.
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nlike a restaurant or neighbourhood café, which can better predict demand, hotels struggle to forecast how many guests will be eating on any given day because of fluctuating guest occupancy, local events, dining preferences, and seasonal shifts. Hotels also tend to generate higher food waste from buffets because these spreads must stay fully stocked right up until the end of service to deliver the best experience for guests. This unpredictability can leave teams with the daily balancing act of maintaining full food displays whilst avoiding significant waste. Historically, hotels might have accepted this waste as an inevitable cost of doing business, but in today’s economic climate where margins are increasingly squeezed, writing off unsold food just isn't commercially sustainable. According to Joost Rietveld, Country Director, Too Good To Go Aotearoa, hotels use Too Good To Go as a practical safety net to monetise high-quality surplus food at the end of a service window, rather than throwing it away. The app can handle all customer notifications and payments, so users can simply reserve a bag and drop by the hotel to pick it up during a set collection window. It takes very little staff time and turns food rescue
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into a quick, easy daily habit that recovers margin without slowing down core service for hoteliers. “Instead of stripping back buffet spreads or worrying about running out of items, hotels can keep their displays full and generous right up until closing, knowing any leftover food can be redirected somewhere other than the bin,” said Rietveld. “Operationally, using Too Good To Go fits right into kitchen workflows. Staff simply pack surplus items like breakfast pastries, hot buffet selections, or cabinet goods into Surprise Bags.” The platform has also doubled as a powerful foot-traffic engine and customer acquisition tool. Data from Sudima Auckland Airport showed that three-quarters (74 percent) of users who rescued a Surprise Bag said they would return. When locals walk through the door to collect their Surprise Bag, they often end up buying fullpriced extras while they’re there, like a coffee or a drink at the bar. Roma Patel, Hotel Manager at Sudima Auckland Airport Hotels, said the hotel was originally prompted to partner with Too Good To Go to navigate the operational challenge of the sheer unpredictability of hotel food service. “Forecasting F&B demand in hotels is a challenge because guest numbers constantly fluctuate. A full hotel on a Tuesday during peak
travel season requires a completely different strategy than a quiet midweek shift in the middle of winter,” said Patel. “When occupancy shifts so quickly, relying on past data alone isn’t enough to accurately forecast what might happen in the future, and our kitchen teams are left trying to hit a moving target every single day.” That unpredictability is why a flexible solution matters for Sudima; instead of asking chefs to guess conservatively, Too Good To Go acts as a practical safety net. Patel added that integrating Too Good To Go into the daily workflow was smooth. At the end of service, the kitchen staff simply pack any remaining items into the Surprise Bags. This takes minimal extra effort. Feedback from the team was overwhelmingly positive, as staff naturally hated seeing good food go into the bin, so giving them a quick, seamless way to rescue excess stock also boosted morale and aligned with the hotel’s wider values. What surprised Patel most was the great uptake and how it has connected the hotel with the wider community. Since joining the app, the hotel has maintained a very high Surprise Bag save rate, saving roughly 50 meals a month as it tracks toward its next milestone of 500 meals saved. Given its location, this initiative
has worked well for both nearby residents and budget-conscious travellers looking for a good-quality meal at a great fraction of the price. Rietveld highlighted that today's customers increasingly seek brands that actively demonstrate good corporate citizenship through genuine sustainability initiatives, so prioritising waste reduction has also become a tool to build long-term loyalty with current and prospective customers. Both Rietveld and Patel suggested that other hotel operators try food rescue. Patel said that in a busy hotel environment, any new process has to be quick and intuitive, or it just won't work on the floor, and that partnering with Too Good To Go has been completely seamless from day one, with no disruption to existing operations or guest service. Similarly, Rietveld’s advice for hotel operators was not to let the fear of operational complexity hold them back. “Introducing a new surplus food initiative or sustainability programme doesn’t require overhauling your kitchen or extensive staff training. Hoteliers don’t need to strip back buffet displays or risk running out of food options for guests just to protect their margins. You can keep your buffet spreads generous right up until the end of service, knowing the app is there in the background
to catch whatever is left over,” he added. “When leadership like Sudima backs waste reduction initiatives, kitchen teams adapt almost overnight, turning surplus management into an intuitive daily routine that delivers immediate financial and environmental returns. What might feel like an operational hurdle on paper quickly becomes one of the simplest, lowest-friction habits a hotel can adopt day to day to reduce waste, access a new revenue stream, and provide Kiwis with good food for less. It’s a win-win-win for the business,
consumers and the planet.” As interest grows across New Zealand’s accommodation sector, especially as sustainability shifts from a nice-to-have marketing tool to an operational standard consumers increasingly expect, food rescue will shift from an end-of-service safety net to an embedded operational standard across hotel F&B, along with technology bridging the gap between back-of-house operations and the local community. Ultimately, regenerative hospitality will move from a brand aspiration to a commercial necessity. l
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southeast asia
Fusion Group Celebrates Vietnamese Festivities Fusion Hotel Group has invited travellers to celebrate Vietnam’s National Day in September with festive offers, wellness initiatives, and cultural activities across its Southeast Asian properties.
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usion Resort & Villas Da Nang, a luxury beachfront resort in central Vietnam, guests can enjoy a range of wellness experiences, including meditation, yoga and sound healing. Diners at the resort’s awardwinning onsite restaurant, Char Grill House, can enjoy a 1-for-1 cocktail promotion at the beachside bar from 5 pm to 6 pm. Kids aged 4 to 12 can join a series of creative activities celebrating Vietnamese culture, including making paper flags, creating keychains inspired by the national flag, decorating traditional conical hats, and flying kites by the beach. Designed to be interactive and engaging, these activities give children the chance to discover familiar symbols of Vietnamese culture while creating memorable moments with their families.
Grand Royal Riverside Hue – Fusion Collection In Hue, visitors can explore some of the city’s iconic heritage sites, including the Imperial City and Thien Mu Pagoda, while also experiencing the Hue Wonderverse Music Fest 2026 at the city’s Central Sports Square. Guests staying at Grand Royal Riverside Hue – Fusion Collection can enjoy a BBQ buffet at The Garden Restaurant from 6:30 pm
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to 9 pm. On the 2nd of September, guests checking in at the hotel will also receive a complimentary drink decorated with the Vietnamese national flag. Fusion Resort Cam Ranh At Fusion Resort Cam Ranh, guests can discover the natural beauty of Bai Dai Beach while enjoying the resort’s signature wellness and all-day breakfast experiences, served by the pool or in the privacy of their villa. Guests can also visit Fusion Farm to collect fresh eggs or harvest seasonal produce. In the evening, a BBQ buffet brings together grilled seafood, including locally caught oysters, prawns and fish, alongside traditional pastries filled with seafood. Blending international flavours with local specialities, the dinner offers a relaxed and convivial way to celebrate the holiday. The Ocean Resort by Fusion Quy Nhon Guests can unwind by the central pool or the resort’s private beach from the 29th of August to the 3rd of September. Pool & Beach Sips are available daily from 4 pm to 6 pm. On the 2nd of September, children can take part in activities at the Kids’ Club, including making
cards for their parents, colouring Vietnamese landmarks and creating their own red flags with the iconic yellow star. A culinary highlight of the holiday will also take place on the 31st of August with a buffet at MIXE Restaurant. Fusion Original Saigon Centre In Ho Chi Minh City, Fusion Original Saigon Centre offers a convenient base for guests looking to explore the city during the holiday. On the 2nd of September, Miss Thu, a refined restaurant located on the hotel’s 24th floor, will host “A Toast to Vietnam” from 7 pm to 10 pm. Guests can enjoy a selection of curated bites and receive 15 percent off à la carte dishes. With its contemporary setting, central location and Vietnameseinspired dining experience, Fusion Original Saigon Centre and Miss Thu offer an appealing option for a National Day getaway in Ho Chi Minh City. Fusion Suites Vung Tau At Fusion Suites Vung Tau, the “Proud to be Vietnamese” program will run from the 29th of August to the 2nd of September. Guests wearing clothing featuring the Vietnamese national flag will receive a complimentary pastry when purchasing any drink at
ROAST Café. Guests who book directly through the hotel website can also enjoy up to 35 percent off room rates, along with an additional 12 percent Fusionlife member benefit and exclusive privileges throughout their stay. HIIVE by fusion Binh Duong New City HIIVE by fusion Binh Duong New City offers guests a peaceful retreat surrounded by greenery, with a relaxing outdoor pool area. At Zest Restaurant, the culinary team will introduce a new menu inspired by Asian flavours and reimagined through a fusion approach, featuring dishes ranging from Singaporean and Malaysianinspired dim sum to familiar local favourites such as crab soup. Members of the Fusionlife loyalty program will receive up to 25 percent off accommodation, spa treatments and dining across major Vietnamese destinations, including Da Nang, Hue, Quy Nhon, Cam Ranh, Ho Chi Minh City, Vung Tau and Binh Duong, as well as at hotels in Bangkok and Phuket. l hotelmagazine.co.nz | 23
southeast asia
Fairmont Hotels & Resorts Makes Its Thailand Debut Fairmont Hotels & Resorts has opened Fairmont Bangkok Sukhumvit, marking Fairmont's first hotel in Thailand. 24 | August 2026
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he new property has introduced the brand's distinctive spirit of culture, connection and celebration to Bangkok's vibrant neighbourhood, offering 416 guestrooms and 58 suites for exceptional stays, dining, wellness experiences, celebrations, and world-class meetings and events in one of the city's most dynamic destinations. Envisioned as a "blooming stage", Fairmont Bangkok Sukhumvit has embodied the philosophy that every flower unfolds with purpose. Designed by the esteemed Thai
firm PIA, it embraces Thailand's rich botanical heritage through a contemporary lens. Floral themes are interwoven throughout the hotel, from its spectacular lobby chandelier inspired by the golden ratchaphruek blossom, Thailand's national flower, comprising 4,166 glass pieces and over 35,000 crystal balls, to bespoke artworks, sculptural forms and subtle botanical motifs across guestrooms and public spaces. Its design has fused elegant residential comfort with vibrant social energy, creating spaces that
move effortlessly from intimate moments to meaningful gatherings and events. A Vibrant & Epicurean Epicentre Located in the heart of Sukhumvit, the hotel is surrounded by the neighbourhood's finest dining, entertainment and heritage landmarks; the property stands as a natural threshold to experiencing the rich complexities of Bangkok. Culinary experiences sit at the heart of the Fairmont Bangkok Sukhumvit experience, with seven distinctive venues unfolding throughout 2026. Harper's has
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southeast asia
26 | August 2026
In December 2026, the culinary collection will extend across levels 32 and 33 of the hotel, with the rooftop located on level 33 and home to two new dining concepts: one blending Italian and Japanese influences against sweeping views of the Bangkok skyline, and another celebrating contemporary Thai cuisine while embracing the country's rich gastronomic heritage.
reimagined the North AmericanFrench brasserie concept, pairing Parisian elegance with New York sophistication throughout the day. AELA Social Bar transitions from an elegant daytime lounge into the hotel's signature cocktail destination after sunset, while CAYA Pool Club celebrates the vibrant flavours of Thai street food through contemporary cuisine and creative cocktails served in a relaxed setting, inspired by Bangkok's iconic night markets. Hidden beneath Fairmont Bangkok Sukhumvit lies Wiggle Room, scheduled to open in midSeptember 2026, bringing together the glamour of classic cabaret with the energy of contemporary Bangkok. With its own private entrance at Sukhumvit Soi 18, this immersive supper club will transform every evening into a theatrical experience.
Wellness Without Walls Guided by Fairmont's Wellness Without Walls approach, the hotel has woven wellbeing throughout the guest journey, extending beyond the spa and fitness facilities. From restorative treatments and purposeful movement to thoughtful in-room and hotel-wide touchpoints, guests are supported in maintaining their wellbeing throughout their stay and at their own pace. Fairmont Spa has taken local inspiration from the jasmine flower, a symbol of Thai hospitality and purity. It offers a tranquil sanctuary where treatments are thoughtfully curated to deliver both immediate and lasting benefits. Fairmont Studio provides dedicated spaces for yoga, cardio and strength training, supporting guests through purposeful movement and exercise. Fairmont Fit extends wellness beyond these dedicated facilities through practical touchpoints and programming designed to help guests maintain their personal routines while travelling. Bangkok's Definitive Events Destination With over 21,500 square feet of flexible event space across three dedicated floors, the hotel has been thoughtfully designed to accommodate every type of
gathering, from executive summits and international conferences to elegant weddings, gala dinners and milestone celebrations. At the heart of the collection is the Signature Grand Ballroom, distinguished by its soaring 12-metre ceiling and dedicated arrival forecourt, creating a memorable sense of occasion from the moment guests arrive. This is complemented by a second ballroom, seven breakout rooms, Couture Hall, and a collection of versatile meeting spaces, providing equally refined settings for intimate gatherings, product launches, and private events. Turning Moments into Special Memories Alongside family accommodations, the hotel offers dedicated children's experiences through its Kids Club program, while four-legged companions up to 30 kilograms are equally welcome with carefully considered pet-friendly amenities that ensure a comfortable stay for guests travelling with their pets. Those who book the Fairmont Gold experience will enjoy access to Fairmont Gold, the brand's signature "hotel within a hotel" concept. Designed for discerning travellers seeking enhanced privacy and personalised service, Fairmont Gold offers a dedicated reception for seamless check-in and checkout; an exclusive lounge with thoughtfully curated food and beverage offerings throughout the day; and a dedicated concierge team to anticipate every need. In line with AWC's mission of 'Building Better Future', Fairmont Bangkok Sukhumvit has been designed to LEED Gold standards. Reservations for stays from are now available online at Fairmont and Accor. l
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southeast asia
The Next Generation of Hostels Mad Monkey has expanded beyond accommodation with the launch of ALL IN, a new group travel offering designed to capture more of the guest journey across Southeast Asia.
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fter 15 years building its hostel network and social travel model throughout the region, the company has moved into fully curated multi-day itineraries, combining accommodation, transport and experiences within one product. The new trips have been developed specifically for younger travellers seeking the social benefits of group travel without the scale and rigidity traditionally associated with large coach tours. Groups are capped at 10 to 16 travellers, with guests staying exclusively at Mad Monkey properties throughout each itinerary. Lexie Hadley, Head of Marketing at Mad Monkey, said the expansion had been driven by changing guest behaviour and the opportunity to extend the brand beyond individual hostel stays. “After 15 years of building physical and social infrastructure across Southeast Asia, we realised our guests were spending hours trying to piece together itineraries on third-party sites. With a trusted network of properties already in place, expanding into curated travel was the natural next step—allowing us to own the journey end-toend and deliver the Mad Monkey experience beyond our hostel walls.” The launch comes as younger travellers increasingly look for convenience alongside authenticity and social connection. For Mad Monkey, the shift has created an opportunity to package these
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priorities while removing much of the planning involved in independent travel. “Younger travellers suffer from choice overload and decision fatigue. They want hyper-curated, authentic, and safe adventures without spending weeks handling logistics. Value to them isn't just about being cheap—it’s about maximum social experience and zero planning friction.” Hadley said guest feedback had also indicated a move away from traditional large-scale touring. “Guest feedback consistently highlights a dislike for rigid, 60-person tour buses. Travellers cite lack of flexibility, forced social dynamics, and a tourist-trap feel. Our data showed a strong preference for capped small-group cohorts (10–16 people) that feel like a road trip with friends rather than a commercial tour.” Three routes form the initial ALL IN programme. Indonesia Island Hopping runs for 12 days from $700, with experiences including a Mount Batur trek, Nusa Penida and surf camp in Kuta Lombok. Cambodia Coast to Coast runs for 14 days from $650, travelling from Siem Reap to Koh Rong and incorporating local community barbecues. Vietnam North to Central is also 14 days, starting from $850, and includes the Ha Giang Loop by motorbike, an overnight Lan Ha Bay cruise and Hoi An. From an accommodation industry
perspective, the model allows Mad Monkey to capture more of the overall guest spend than the traditional hostel bed-night model. “Higher Share of Wallet: We capture the total trip spend (accommodation, transport, experiences) instead of just a nightly bed rate. “Better Margins: Owning the properties optimises our accommodation costs compared to third-party operators who buy bed nights at wholesale or retail rates. “Blended Yield: It creates predictable revenue streams across food, beverage, and local activities at multiple properties simultaneously.” Keeping travellers within the Mad Monkey network for the duration of each trip could also affect occupancy, length of stay, and guest lifetime value. Rather than capturing a typical two to three-night individual stay, the ALL IN model retains travellers within the company's accommodation network for 12 to 14 nights. Hadley said advance-booked room blocks could help smooth seasonality, while longer engagement with the brand was expected to encourage repeat bookings across other routes and properties. Community remains central to the concept, with itineraries designed to combine structured experiences with independent time. “We balance structured bucketlist moments (like the Ha Giang
Loop or Lan Ha Bay cruises) with built-in flex time. Guests bond during high-vibe group activities, then naturally mix into the wider hostel scene in the evenings— getting a tight-knit trip cohort without feeling trapped on a rigid tour is the sweet spot!” As hostels increasingly compete with boutique hotels, short-term rentals and co-living concepts for younger travellers, Hadley believed community remained one of the sector's strongest differentiators. “Belonging. Boutique hotels and short-term rentals offer privacy but can be isolating. Modern hostels offer high-quality, stylish spaces backed by built-in community, culture, and social atmosphere that isolated accommodations simply can't replicate.” Operating itineraries across different Southeast Asian markets adds another layer of complexity to the accommodation business, particularly around safety, transport, quality control and differing regulatory environments. “The main challenge is maintaining consistent safety and quality across diverse regulatory environments. We solve this by using dedicated local Experience Leaders, heavily vetting local transport partners, and ensuring cross-border logistics are completely seamless for the guest.” The company has also integrated local businesses and community initiatives into the model. “Impact is built into our model.
We partner directly with local family-run businesses, boat captains, and guides rather than large international agencies. Furthermore, at Mad Monkey we have strong CSR initiatives across the 6 properties we operate in, with regular fundraising efforts each week which directly support local community projects, local schools, and even water filter initiatives.” For the wider accommodation sector, ALL IN reflects a broader move towards operators becoming experience providers rather than simply places to stay. By controlling accommodation while packaging
transport, activities, food and beverage and social programming around it, the model provides another avenue for increasing revenue per guest and extending the customer relationship. Hadley believed the approach could eventually extend beyond Southeast Asia. “The lines between accommodation and experience providers are blurring globally. Youth travellers want curated journeys from brands they trust. This model easily translates to other major travel corridors like Latin America, Europe, and Australia.” l
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grape to glass
Building on Strong Family Foundations Bladen Wines has always been part of Deni Macdonald's life, as she grew up alongside it.
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er parents moved from Wellington to Marlborough in 1989 and turned a bare paddock on Conders Bend Road into a vineyard. The label was named after her and her brother, Blair, so she had a special connection with it from the start. Growing up, she watched Marlborough turn from forests into vineyards and her parents build a business from scratch. Today her parents still lead the business, and she and her brother are shaping its next chapter. Her brother cares for the vineyard, and she shares its story. “Together we get to tell the journey from vine to glass, and that's something I don't take for granted,” Macdonald said. The wines reflect both Marlborough and the family. The Sauvignon Blanc is Bladen’s signature wine, and Macdonald said it delivers freshness and balance. The Pinot Noir also had a special place in their hearts. Macdonald’s parents had many conversations about making it and wondered if
they should choose something a little less temperamental. However, they were grateful they opted to produce it because it had become an integral part of who they were. Alongside those, the Pinot Gris and soon-to-be-released Chardonnay will continue to showcase Bladen’s diversity. “Our goal has never been to chase trends. We simply want to make wines that are balanced, expressive and enjoyable to share around a table.” Macdonald believed a good wine started long before it reached the winery. “It begins with healthy vines, great fruit and respecting what each season gives you.” It is also important to balance the flavours rather than force anything. “The wines I remember most aren't necessarily the loudest or the most expensive; they're the ones that feel honest and have a real sense of place.” Over the years, Macdonald has learned that change is constant in the industry. Whether it was changing markets, evolving
consumer preferences or simply the unpredictability of each vintage, adaptability had always been part of Bladen's story. Consumers are looking for authenticity, and they want to know the story behind the label. Bladen loved to share the harvest, the people behind the scenes and even the occasional chaos of family business. Rising costs, changing consumer habits and the increasing impact of climate variability provided challenges for each wine producer to think about. It was important to Bladen not to lose sight of who they are and to innovate while staying true to their values. As a proud second-generation family business, Bladen is focused on building on the strong foundations laid by the first generation while looking ahead. “Our goal is to honour the family's legacy, continue evolving with the industry, and ensure Bladen Wines thrives for generations to come," Macdonald concluded. l
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