Joao is a renowned wellness consultant and visiting practitioner with a profound understanding of dry massage that surpasses traditional techniques. Drawing from his extensive training and experience, Joao has perfected a therapeutic performance that blends various schools and techniques he has encountered throughout his long career as a body therapist. Joao combines his intuitive holistic approach, knowledge of anatomy and physiology with unwavering commitment to enhance his clients’ physical and spiritual well-being.

Talib Hudda is an acclaimed chef and owner of the award-winning restaurant Refer in Beijing, taking 85th in the 2024 edition of Asia’s 50 Best Restaurants list. Refer was the first restaurant in Beijing to make it into the top 50 in 2023. Its success revolved around the connection to its seasonal menus, technical expertise and imaginative plating. Later this year, his new restaurant will launch in autumn: going deeper into his connection with food. Talib’s cuisine reflects his bold philosophy: to draw inspiration from everything in the natural world or urban life, breaking the boundaries between geographical regions and culinary styles to create a unique, immersive dining experience. The restaurant’s avant-garde concept revolutionised the way chefs communicate with diners, allowing them to appreciate the stories behind each dish and leave with awe and lasting impressions.

Numthip, also known as Khun Amp, specialises in physiotherapy, reiki, sound healing and chi neitsang. She is dedicated to promoting the connection between mind, body and spiritual well-beingto help individuals become more aware and discover their full potential in order to achievehappiness.

A rising star in fine dining, Finnish chef Eric Räty is renowned for his refined simplicity, purity of craft and vibrant innovation that seamlessly blends Nordic and Asian cooking techniques and flavours. His culinary journey began in 2005 at Perho Culinary School in Helsinki where he spent his evenings as a kitchen helper at two Michelin-starred Chez Dominique. After graduation, Eric joined as a full-time commis chef, and in 2010, joined three-Michelin-starred restaurant Aqua at Ritz Carlton, Wolfsburg, as a pastry chef. After two and half years at Aqua, he returned to Chez Dominique as the restaurant’s head chef before moving to Hong Kong in 2014, where he was inspired to incorporate Asian ingredients and flavours into his menus. Now, as chef-owner of Arbor in Hong Kong, Eric brings his tasteful creativity to the city’s fine dining scene, earning his first Michelin star in 2018 and his second star in 2019. Eric’s menu is inspired by nature and a fundamental respect for the changing seasons. Every dish reflects the woods, the forest and the trees through flavour, fragrance, preparation technique or creative presentation. Combining refined Nordic and Japanese sensibilities and a blend of seasonal ingredients, his cuisine is creatively light but developed with sharp, bright flavours that come from rare, exotic ingredients to nourish and excite the palate.