Sushi Maru introduces a limited-time donburi series, featuring a ritual-based Wagyu Don inspired by Nagoya’s Hitsumabushi tradition and a seafood-rich Lobster Don topped with garlic uni sauce.

Seasalt at Alila Seminyak spotlights Bali’s biodiversity through a seasonal seafood-focused menu, zero-waste practices, and deep collaborations with local farmers and fishers.

The St. Regis Jakarta marks Mid-Autumn with a refined mooncake collection that honors tradition through flavor, design, and heritage.

Duddell’s celebrates Mid-Autumn Festival 2025 with its signature lava custard mooncakes, a new Saicho sparkling tea collaboration, and luxurious gift hampers available during its renovation.

Gaa’s Uncorked Weekends debuts July 12 with Kerala-inspired dishes by Chef Mischa Tropp and exclusive access to a 300-bottle wine cellar.

Barry Callebaut continues to expand its role in Indonesia through chef collaborations, sustainable sourcing, and the launch of ruby RB2 chocolate