Savour a world of flavor with Regent.
There is much to love about traveling the world: the awe-inspiring sights and landscapes, the indelible scents and sounds, the people who define a place, plus their culture and traditions. All this is especially heightened in Asia. Perhaps above all it’s the idiosyncratic flavors—the bites, sips, nibbles and multi-course gourmet extravaganzas — that make our senses go wild and burst with delight.
No brand seems to understand this better than Regent Hotels & Resorts, which as a rule across its portfolio places a strong emphasis on cuisine. Maybe it’s the brand’s deep roots in Asia — eight of its existing 10 properties span Southeast Asia and China—where the culinary arts are incredibly rich and a cornerstone of culture. Or perhaps it’s that they know gastronomy is inextricably tied to true luxury. Either way, Regent serves up such an impressive array of delicious experiences in each of its properties.
Edible Innovation
Historically, Regent Hotels has celebrated the art of not only cooking but innovation, too. These chefs push boundaries. Take Oku, at Regent Phu Quoc in Vietnam. It’s a French-Japanese mashup of a theatrical Omakase Atelier and Salon de Boeuf and probably the only one of those on the entire planet. Handsome and architectural, it’s where chef Andy Huynh expertly whirls the island’s seasonal bounty, catch of the day and dry-aged meats into an interactive series of exquisite little plates over the course of a six-course degustation that expresses flawlessly exactly where you are. Imagine, scallops with tofu creme fraiche, pickled ginger flower, nage sauce and peas or pumpkin flower–stuffed lobster tempura with brown butter ponzu and shichimi for a dash of heat and umami.
At Regent Shanghai on the Bund, Cantonese fine dining restaurant Jin Lin puts a subtle twist on tradition with seasonal menus featuring dishes such as Vegetable Jade Rice Cakes stuffed with boletus mushrooms and greens, or eight-head abalone with glutinous rice wrapped in lotus leaf.
At Regent Bali Canggu, the best seat in the house for the sweet end of the meal is at the dessert counter where it’s possible to watch chef in action as he combines surprising ingredients into soul-satisfying closers.
Meanwhile, high tea is another area where chefs often have fun across the portfolio, especially at Regent Hong Kong’s Lobby Lounge, where there are often high-concept collaborations — such as with famed pastry chef Andy Young or even the Hong Kong Ballet — that take the creation of savories and sweets to new artistic and sensory heights, the beauty of each component being so elaborate it feels almost wrong to devour it. There have been char siu puffs with Périgord truffle puree, mini pineapple buns filled with foie gras terrine, and chamomile-infused tequila cocktails to go along with the beautifully presented tea itself. The festive season is a wonderful time to seek out these one-of-a-kind afternoon journeys.
Newness aside, the old faithful eateries across Regent’s Asian hotels are enough to compel a person back over and over. There are Regent Hong Kong pastry chef Andy Yeung’s famed honey cakes and panoply of desserts that are literal sculpture and, at the same harbor side hotel, the iconic two–Michelin starred Lai Ching Heen, where the delights of Cantonese cuisine are abundant, and decadent venue The Steak House.
The Classics and the Newcomers
Chef Andrew Walsh’s latest venture is at Regent Bali Canggu, right beside the beach. The salty surf just steps from his kitchen definitely has an impact on the menu at the indoor-outdoor restaurant that opened in April 2026. Asian flavors meet European techniques during sunny Sunday lunches and nightly dinners beside radiant sunsets — and, yes, there are cured dishes on the menu such as kombu-cured Hokkaido scallop with truffle, potato, and ponzu, and citrus-cured hamachi. But there are also pork belly donuts with bacon XO, nutmeg-y French toast, and giant river prawns in tom yum bisque. The Curing Room is the forthcoming 12-seat open kitchen experience that flows like an ever-changing omakase and is as captivating as theater.
For a Limited Time
As a brand, Regent specializes in bringing together great chefs, mixologists, pastry wizards, and more to make guest appearances at its properties and give guests exclusive one-offs that cannot be replicated. Regent Phu Quoc, for example, will soon introduce Regent Taste Studio, the brand’s signature immersive dining concept, which combines inventive cuisine, storytelling, and theatrical presentation in a multisensory experience that goes beyond the traditional restaurant setting.
At Regent Bali Canggu, the Michelin Masters series comprised just two sought-after evenings at a private chef’s table with a Michelin-starred culinarian flown in from destinations including London, Beijing, and Rome.
At Regent Phu Quoc, the Ocean Club’s chef residencies bring fresh culinary talent and inventive menus to the beachfront, while Regent Santa Monica Beach offers a farmers market experience that celebrates Southern California’s exceptional local produce. Back at the hotel, Michael Mina’s Orla serves Mediterranean-inspired cuisine against a Pacific Ocean backdrop, making oceanfront dining an occasion in itself. Throughout the year, there’s always something worth traveling for, and it’s not outrageous in the least to let these culinary experiences inspire an entire trip.
Feature image courtesy of Regent Santa Monica Beach. In partnership with Regent Hotels & Resorts, an IHG Hotels & Resorts Brand.
