The Anantara Hotels & Resorts group is marking 25 years with a selection of signature culinary experiences.
The options range from Sri Lanka’s spice trails to the rice fields of Vietnam.
The feasts will celebrate the quarter of a century since the brand was founded in Thailand as the experiential luxury brand of Minor Hotels.
Across three Asian destinations – Sri Lanka, Thailand and Vietnam – the brand responds to what the Minor Hotels Travel Trends Report 2026 confirms: food is the primary gateway to culture for most travellers.
At Anantara Peace Haven Tangalle Resort on the south coast of Sri Lanka, Mama’s Kitchen explores local culinary secrets and village cooking culture with the resort’s local mama.
Guests participate in the preparation, hand-grinding spices and stewing slow-cooked curries, in the kamatha kitchen situated in the resort’s paddy field, learning the role each ingredient plays and the stories that accompany them.
At sister property Anantara Kalutara Resort, guests partner with the resort’s culinary team for the '25 Spices Table', an exploration of 25 indigenous herbs and spices, each used in the preparation of traditional local curries and each with an intriguing history.
At sister property Anantara Kalutara Resort, guests partner with the resort’s culinary team for the '25 Spices Table', an exploration of 25 indigenous herbs and spices, each used in the preparation of traditional local curries and each with an intriguing history.
At Anantara Siam Bangkok Hotel, executive chef Punn Akkawin teaches guests how to create Thai dishes full of colour and flavour. The experience begins with a morning market visit to select the fresh produce and aromatics that will define the meal. Guests return to The Spice Market, a Bangkok institution with more than 40 years of history in the Thai capital, to prepare three dishes under the chef’s guidance to enjoy for lunch.
In Vietnam, rice is central to culture. Anantara Quy Nhon Villas takes guests into the countryside to meet the families who keep centuries-old traditions alive.
The first stop is a family where rice paper making is still practised by hand. Here, guests can learn each delicate step of the process, demonstrated and shared. This continues with a visit to a second family for a tasting of traditional rice wine. The experience closes back at the resort, where guests create their own rice wine cocktails while overlooking the ocean.
The route between Quy Nhon and Hoi An is an experience in its own right. The Vietage by Anantara train connects the two destinations in style, with locally sourced provisions on board, such as strawberries from Đà Lạt, regional teas and locally produced gins that reflect the landscape en route.
At Anantara Hoi An Resort, the Taste of Hoi An street food experience carries the narrative forward through the dishes that define the town.
Anantara’s signature anniversary experiences, including those featured above, are available across the brand’s portfolio throughout 2026. Each is specific to its destination.
The route between Quy Nhon and Hoi An is an experience in its own right. The Vietage by Anantara train connects the two destinations in style, with locally sourced provisions on board, such as strawberries from Đà Lạt, regional teas and locally produced gins that reflect the landscape en route.
At Anantara Hoi An Resort, the Taste of Hoi An street food experience carries the narrative forward through the dishes that define the town.
Anantara’s signature anniversary experiences, including those featured above, are available across the brand’s portfolio throughout 2026. Each is specific to its destination.
Explore the full collection at anantara.com/en/25th-anniversary-experiences
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