Reimagined spaces and innovative stay experiences demonstrate
Dusit’s commitment to engaging multi-generational guests to drive sustainable
business at Dusit Hotels and Resorts worldwide. They also serve as strong
foundations to expand market share when travel restrictions to Thailand are
further eased on 1 May 2022.
Dusit International, one of Thailand’s leading hotel and property development companies, has officially opened the doors of a unique new beachside dining experience at its long-standing Dusit Thani Hua Hin resort as part of a strategic vision to position selected Dusit Hotels and Resorts (especially its longest-running properties) as dynamic and vibrant spaces that meet the lifestyle needs of all generations of travellers, and ensure they are ready to leverage an expected rise in international arrivals when entry restrictions to Thailand are further eased next month.
Taking its name from nomadic hunters, gatherers, and fishers that sustainably live off the land, Nómada offers a unique coastal dining experience that celebrates the distinctive tastes of locally sourced produce. This includes the freshest catch from local fishers and selected vegetables and herbs from Dusit Thani Hua Hin’s own organic farm.
The restaurant’s opening is the latest development in a line of significant enhancements at the 31-year-old resort. Other highlights include a complete renovation of all guest rooms and suites, the introduction of wellness experiences beyond the spa, the opening of an onsite organic farm complete with resident buffaloes, and a stylish redesign of the resort’s large central pool and beachfront area to create a new ‘sanctuary by the sea.’
“While different generations of guests have different demands and expectations, numerous studies show that, when it comes to travel, each is united by a desire for authentic and distinctive travel and accommodation experiences connected withtheir different lifestyles – especially experiences that help to create lasting memories,” said Ms Suphajee Suthumpun, Group CEO, Dusit International. “With this in mind, we want to make our properties a home for all generations, with spaces, services and activities that deliver exceptional lifestyle experiences that bridge generational divides, and ultimately create new revenue opportunities from a broader demographic of domestic and international travellers.”
The aim, said Ms Suthumpun, is to deliver tangible results across three key areas – 1. Hotel rooms and useable space; 2. F&B, and 3. Activities and events – all while creating content that fully embraces the company’s four new pillars of Dusit Graciousness, which include Service (personalised and gracious), Well-Being (delivering wellness experiences beyond the spa), Locality (uniquely linking guests with the local community), and Sustainability (social, economic, and environmental).
Over the past 18 months, Dusit Thani Hua Hin in Thailand has served as a testing ground for this innovative approach, with new concepts and experience-driven activities and events rolled out with much fanfare to the delight of repeat guests and newcomers alike.
Most recently, a three-day event called Feast by the Beach attracted more than 400 guests with an enticing blend of DJs, wellness activities, watersports, live entertainment, and globe-trotting drinks and dishes specially prepared by some of Thailand’s most celebrated chefs and mixologists. Similar community-focused events are now planned throughout the year.
Ms Suthumpun said Dusit Thani Hua Hin’s storied history, prime beachfront location, and strong community focus make it the perfect vehicle for exploring ways to enhance the guest experience for multi-generational travellers and ensure the resort is positioned for a strong recovery when Thailand fully reopens to international travellers.
“Before COVID-19 emerged and disrupted the world, significant upgrades were already underway at the resort: most notably, an extensive renovation of all guest rooms and suites to give them a more airy, residential feel, and a revamp of the renowned Royal Dusit Grand Ballroom,” she explained, “While some planned changes were put on hold at the start of the pandemic, this actually worked in our favour as we were able to reimagine and tailor our approach to meet the demands of the post-pandemic world and channel our rich hospitality heritage into new stay experiences that fully embrace the four pillars of Dusit Graciousness – including creating our new exciting dining experience, Nómada.”
Replacing what was formerly the resort’s Rim Talay Bar & Grill, Nómada brings destination dining bang up to date with a fresh new look inspired by tropical gardens and tribal motifs. The restaurant comprises a central pavilion with an open kitchen; an outdoor lounge and terrace overlooking the resort’s lake and beach; and a cosy beach bar featuring private wooden cabanas and an open space for mingling by the sands.
Passionate about sustainability, Chilean chef Andre Josef Nweh Severino selects only the finest produce to deliver compelling fare cooked in different ways – from authentic South American dishes that follow traditional recipes, like ceviche, to fresh meats and seafood grilled over an open flame. Small plates and tapas start at THB 350++, grilled steaks and seafood at THB 650++, and desserts at THB 220 ++. Cocktails and mocktails featuring herbs and botanicals from Dusit Thani Hua Hin’s organic farm are mixed fresh to order at the bar.
“As today’s diners are exposed to a wider range of food cultures, they have developed an appetite for dishes from every corner of the globe, and this puts culinary creativity at the forefront,” said Ms Suthumpun. “To ensure our restaurants can compete with standalone venues in the long-term, menu innovation and responsible sourcing of ingredients are essential. So, too, is flexibility and adaptability in how we use our spaces.”
Dusit’s approach to flexibility and adaptability means Nómada is envisioned to drive value beyond simply dining, drinking, and relaxing.
“In delivering lifestyle experiences for multi-generational guests, we aim to transform traditional single-use spaces into multiple revenue generators as much as possible,” said Ms Suthumpun. “Many of our restaurants, for example, can serve as stages for memorable events and activities too. This is exactly what we are experimenting with at Nómada. All going well, similar concepts will be rolled out at Dusit Hotels and Resorts worldwide too. So watch this space.”