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SAii Makes An Instant Impression As Two Inaugural Island Resorts In Thailand Receive Rave Reviews From Experience-Seeking Guests

Press Release17 March 2021 SAii Makes An Instant Impression As Two Inaugural Island Resorts In Thailand Receive Rave Reviews From Experience-Seeking Guests SAii Laguna Phuket and SAii Phi Phi Island Village have both enjoyed successful starts since launching on 1st February 2021, introducing homegrown hospitality, exciting new concepts and immersive guest journeys to Thai nationals and expats alike share this article 1 min SAii, which derives from the Thai word for “sand” or “pathway”, is a homegrown upper-upscale brand for free-spirited travellers Photo: S Hotels & Resorts BANGKOK, THAILAND - S Hotels & Resorts, the global hospitality company from Singha Estate PCL, is celebrating the successful launch of SAii Resorts in Thailand, after guests gave their seal of approval to this upper-upscale lifestyle brand s first two locations in the

Rebranded And Revamped, Saii Phi Phi Island Village Scales New Heights With Its Spectacular Hillside Pool Villas – Hospitality Net

Where To Eat, Stay And Play In March 2021

Taste Sra Bua s Winning Streak Sra Bua by Kiin Kiin celebrates its fourth consecutive year being awarded one Michelin star. For the occasion, and the winter season, chef Chayawee Suthcharitchan and chef Henrik Yde-Andersen have curated four, six and eight-course Winter Journey menus. Available until the end of March, prices start at 1,850 baht for four courses, 2,600 baht for six courses and 3,200 baht for eight courses. Additional beverage pairing is also available. Make reservations now at 0-2162-9000. 4/15 Alati, In And Out ALATi, the Mediterranean restaurant at Siam Kempinski Hotel Bangkok has reopened for in-dining services. However for those who prefer eating at home, it unveils the Up the Road three-course set menus from France, Spain, Italy and Turkey. Priced at 990 baht, each set is cooked to order and is available as a takeaway or for delivery via Line Man and Foodpanda.

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