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Bangkok is a city that never sleeps, at least in the food and beverage department. Blink and you’ll miss another new restaurant opening, a drink launch, or a new nightclub. Guru By Bangkok Post is making sure that even if you blink, you don’t miss out on the new taste tinglers that are worth mentioning in Bangkok and beyond.
Mitr Street by Ruay Mitr
From the creators of the legendary Ruay Mitr Khao Tom Kui, the restaurant that pioneered Thailand's first "khao tom with DJ" dining concept that brings lively energy to Thai-Chinese cuisine and wins over Bangkok diners, Tatchai Nakapan, CEO and Founder of Supanniga Group, introduces Mitr Street by Ruay Mitr in Bangkok's historic Tha Tien neighbourhood.
The new restaurant brings together Ruay Mitr's legendary signature dishes alongside newly created menu items, transforming the concept into a premium Yaowarat-inspired Thai-Chinese street food restaurant with its own distinctive character. Mitr Street by Ruay Mitr is a premium Thai-Chinese street food restaurant inspired by the vibrant spirit of Yaowarat. Housed in a six-storey shophouse, the restaurant is filled with playful details throughout. Every aspect of the project has been conceived, designed, and interpreted by Saran Yen Panya, who transformed the heritage building into "A Shophouse That Opens Itself to the City".
Drawing inspiration from the owner's Chinese grandparents' heritage shophouse that was once operated as a traditional grocery store, the design blends nostalgic charm with contemporary aesthetics in a modern Thai-Chinese style. Bold colours and an Old Town Funk attitude break away from the conventional street food experience, creating a stylish yet welcoming hangout filled with stories on every floor. The building is divided into different zones, making guests feel as though they are exploring a friend's home with multiple rooms to discover. At the top sits ThaiKi Rooftop Bar, a hidden rooftop gathering spot overlooking Wat Pho and the panoramic, sweeping curve of the Chao Phraya River, offering one of the city's most spectacular views.
The menu embraces the concept of "The Master Of Fire And Wok", delivering bold flavours that are rooted in tradition while offering a contemporary twist. Signature dishes from Ruay Mitr include Péngyou fried beef, featuring tender rare beef fillet lightly kissed by the flame before being served in fragrant oil and finished with the restaurant's signature sauce; Urak Lawoi prawn sashimi in fish sauce, made with fresh wild-caught sea prawns sourced directly from the Urak Lawoi sea gypsy community on Koh Lanta, untouched by ice or fresh water to preserve their naturally sweet, springy texture; Talad Plu crispy chive cakes, made with one-centimetre-wide strips of chives wrapped in delicate pastry and fried until crisp on the outside while remaining soft inside; and Ruay Mitr Mama hot pot, the restaurant's signature hot pot generously packed with ingredients and served bubbling hot to deliver the bold, spicy flavours guests have come to love.
In addition, Mitr Street introduces a selection of new signature creations, including Red charcoal-grilled chicken, which reimagines the familiar Thai favourite with perfectly balanced charcoal aromas and juicy, tender meat; Ultimate charcoal-grilled seafood, featuring the freshest seafood from both the sea and local rivers, grilled over charcoal until beautifully smoky and served with spicy seafood dipping sauce; Creamy crab omelet, with silky-soft eggs and generous chunks of fresh crab meat; Seafood curry steamed egg soufflé, enriched with fragrant curry powder for an exceptionally fluffy, creamy texture; Baked glass noodles with black squid ink and fresh chili, an elevated take on baked glass noodles that combines the richness of squid ink with bold spicy flavours; and Maha Mitr crab fried rice, wok-fried over intense heat in a steel pan to achieve the signature "wok hei", with beautifully crumbly rice grains and generous amount of crab meat.
End the meal with desserts and beverages that stir nostalgia. Highlights include Black grass jelly granita, Ruay Mitr's best-selling signature dessert featuring its distinctive icy granita texture that's wonderfully refreshing on a hot day, and Taiwanese chrysanthemum jelly, complemented with lychee and goji berries for a lightly sweet, refreshing finish. The beverage menu includes Iced coffee with coconut blossom sugar, Royal milk tea and Golden longan juice. For those looking to elevate the atmosphere, Mitr Street also serves ice-cold frozen beer, while ThaiKi Rooftop Bar presents signature ThaiKi cocktails that playfully blend Tropical Tiki culture with Thai-Chinese influences. Signature drinks include Coco Mai Tai, Dumbo's Cane, and Melon & Melon, Ruay Mitr's best-selling cocktail. Live DJs perform every Saturday and Sunday.
Diehard Thailand
Bangkok’s first American deli-style pastrami sandwiches has opened doors at Terminal 21 Asoke. Diehard Thailand is the latest project from chef Thanachot "Bam" Thammapeera, who is also the chef-patron at Blendies gelato, and was the former chef at RareBKK.
Drawing on his experience with grilling and smoking meat, chef Bam developed his own take on the classic pastrami sandwich — creating a recipe on how he wanted to enjoy it. Chef Bam took inspiration from the classic American deli where he translated its DNA into the casual eight-seat kiosk. The heart of the design is the live cooking station where guests can watch the chefs assemble each sandwich up-close, from slicing large cuts of house-smoked pastrami and preparing the sauces to building the sandwich.
Australian Wagyu is the key ingredient to make the pastrami with three cuts available: Beef cheek pastrami, Brisket pastrami and Navel pastrami. Each cut is, first, brined in a blend of herbs and seasonings for six days, before being smoked for another day and rested for half a day. The restaurant smokes and rests its pastrami fresh each day, ensuring the meat remains tender and juicy with every serving. Guests can choose their preferred cut of meat and pair it with one of four signature sauces and toppings: Dijon mustard, Coleslaw, Barbecue and Sauerkraut.
Guests can also choose between Sourdough or Sourdough rye bread. Sandwiches can be upgraded to a Combo Set, paired with a drink and a choice of Tater tots or Sweet potato fries. The standard serving of Brisket and Navel comes with 200g of meat. For the Beef cheek, chef Bam serves a full beef cheek weighing 320g. Prices vary depending on the toppings selected. All weights stated refer to the net weight of the meat, excluding the bread and accompanying sides served with the sandwich.
Aman Brunch
The first experience of its kind across Aman hotels and resorts worldwide, Aman Nai Lert Bangkok has introduced "Aman Brunch", a new monthly dining experience at Arva.
Aman Brunch takes a more personal approach to the traditional Sunday buffet. Dishes are prepared à la minute and served at the table, complemented by seasonal trolleys, tableside presentations and surprise creations from the hotel’s chefs. Inspired by the abundance of a seasonal harvest, each edition reflects the ingredients and flavours of the moment. Guests can explore Italian dishes from Arva, Japanese specialities from Hiori, handcrafted sushi from Sesui and a generous selection of desserts from the pastry kitchen, all within one unhurried afternoon.
The experience begins with a seafood platter featuring oysters, black mussels, poached prawns and king crab served at the table, followed by a menu from which guests order freely throughout brunch. Seasonal dishes from Arva include Chicken liver pâté with black truffle pesto and milk bread; Heirloom tomato salad with burrata and Aman extra virgin olive oil; Wild boar tortelli with Parmesan cream; Homemade spaghettini with lobster ragout; and Pot-braised Wagyu beef cheek with salted butter mashed potatoes.
Hiori, the teppanyaki kaiseki restaurant, presents Japanese favourites including Wagyu sukiyaki, duck breast with garlic soy sauce, the restaurant’s signature Scallion omelette with grated radish and mushrooms, and Seasonal fish escabeche. From Sesui comes a selection of sushi prepared by hand, including Ikura don.
Desserts conclude the afternoon with creations by executive pastry chef Florian Couteau, the star of the afternoon being his chocolate blend crafted from Thai cacao grown across three provinces, alongside a seasonal millefeuille and a changing selection of artisanal pastries. Service, though, I have to add, lacks attention to detail. Aman Brunch takes place on the first Sunday of every month, the next one being served on Oct 4.
Shake Shack x JamyJamess
Shake Shack has launched its first-ever seafood-focused collaborative menu in Thailand. Available till Nov 19, Shake Shack has teamed up with avid seafood lover JamyJamess (Teeradon "James" Supapunpinyo), the multi-talented actor, chef and founder of Thai seafood hotspot Talayjai, to bring a fresh, sea-kissed twist to classic Shack favourites.
Shake Shack x JamyJamess is available at all five Shake Shack locations across Thailand, and for delivery via Grab. Under the concept “Talayjai, New York Soul”, it features Surfer Boy Shack, a burger with 100% Angus beef topped with hand-breaded shrimp, lettuce, coriander, pickled red onion and Talayjai seafood mayo on a toasted potato bun. Talayjai Shrimp Shack is hand-breaded crispy shrimp topped with slaw, lettuce, coriander, pickled red onion and Talayjai seafood mayo on a toasted potato bun; and Sea & Fries are crinkle cut fries tossed in tom yum seasoning, topped with crispy shrimp chins and fried kaffir lime leaves, served with Talayjai seafood mayo on the side. The collaborative Coconut Shake is a vanilla frozen custard hand-spun with fresh coconut, coconut milk, palm sugar, topped with whipped cream and shredded coconut.
Fans can also score exclusive Shake Shack x JamyJamess limited-edition merchandise while it lasts. Diners who purchase at least one item from the Shake Shack x JamyJamess menu together with other menu items can unlock merchandise with qualifying spending.
The Poolhouse
Andaz One Bangkok unveils a new way to stay with the Poolhouse. The suite offers comfort in style for discerning travellers, with expansive interiors and panoramic views of the neighbouring Lumphini Park.
The Poolhouse moves beyond the traditional metropolitan layout for an open, villa-like hangout, and is designed for effortless socialising. Guests can also enjoy the sunrise from the bedroom all the way through to a beautiful sunset on the terrace. At 137m², the suite is equipped with well-considered amenities that cater to every need, and wandering around reveals styles at every corner, including a full marble bathroom with a walk-in double rain shower and Byredo Eleventh Hour amenities, a complimentary non-alcoholic minibar with local snacks, a 75-inch HDTV and more.
The Poolhouse is the only room on the property that offers direct pool access from its private outdoor balcony and terrace, and comes equipped with a full Miele kitchenette and an eight-seat dining area.
Kizaru
Kizaru, a Japanese izakaya from Hong Kong hospitality pioneers Christopher Mark and Vidur Yadav in partnership with acclaimed chef Shun Sato, has opened at Montien Mall. Inspired by Tokyo’s backstreets, Kizaru channels the uninhibited energy of Tokyo’s late-night izakayas; intimate, sociable and always open to one more round.
Behind its doors, the mood is one of loosened neckties, clinking sake cups and dinners that get better a few drinks deep. The intimate open kitchen brings chefs and guests into the same orbit, creating an informal, animated setting for spontaneous evenings that begin with food and continue long after anyone intended. Currently in its soft-opening phase, Kizaru is welcoming Bangkok’s local diners, Japanese community, international residents and visitors.
Born into the izakaya business in Sendai, chef Sato draws on experience in leading kitchens across Tokyo, Sydney, London and Hong Kong to push familiar Japanese dishes in unexpected directions. The sharing-style menu moves from Chanjya tofu, Takowasa and Miso cream cheese to jet-fresh hamachi, salmon and chutoro sashimi, charcoal-grilled yakitori, crisp tempura and premium Wagyu steak. Signature dishes include the Fire scallop, arriving tableside on a plate dancing with blue flames, while evolving specials ensure the menu is never treated as entirely finished.
The drinks programme channels the sociable spirit of tachinomi, Japan’s standing-drinking culture, bringing Japanese drinks, savoury bites and spontaneous conversation together. Ice-cold beers and whisky highballs ease guests into the evening before an extensive selection of regional sake takes over, including unpasteurised bottles rarely found outside Japan.
The Okura Prestige Bangkok
The Okura Prestige Bangkok has appointed chef Masanori Tomikawa as Japanese executive chef of Yamazato, the Japanese fine-dining restaurant.
Chef Tomikawa’s journey with Okura Hotels & Resorts began in September 1983, when he joined the Japanese cuisine section of the Japanese kitchen department at Hotel Okura Tokyo. He soon moved to Hotel Okura Amsterdam, where he spent the better part of two decades mastering his craft within the kitchens of Yamazato Restaurant, rising from kitchen chef to sous chef.
A return posting to Hotel Okura Tokyo further broadened his expertise, before he came back to Amsterdam to take on the role of chef, and from April 2008, executive chef of Yamazato Restaurant; a position he has held with distinction ever since, later adding the additional post of executive chef of Japanese cuisine in January 2010.
W Koh Samui
As the island slows in the evening, The Kitchen Table comes alive with a new expression of Thai dining. Rooted in discovery and shaped by the energy of Koh Samui, the experience invites guests to explore the bold flavours, vibrant colours and enduring traditions of Southern Thailand through a contemporary lens.
Crafted by chef Supaporn "Bee" Chanvijit, known as “The Spice Maven”, the menu is inspired by a lifetime devoted to sharing Thailand’s culinary heritage with the world. Born in Trang, where southern Thai cuisine is celebrated for its spices, seafood and aromatic herbs, chef Bee grew up in a family that sold Khanom chin, the beloved Southern rice noodle served with array of curry soup. Cooking was not a hobby in her house. It was the family trade, and everyday she helped pound the curry paste that gave those noodles their character. That daily ritual is where her identity as a cook took root.
Expect Khai hong or sesame dumpling, Trang province-style charcoal-grilled crate-free pork, homemade chilli sauce. A beloved Thai street snack gets a twist; Gaeng bai ra pla or snapper, tree basil, dry Southern curry; and Lobster yang khamin or Grilled turmeric-marinated Phuket lobster, turmeric dip, fermented chilli dip and Thai seafood sauce. “This menu is my homecoming,” says chef Bee. “Every dish carries a piece of the South I grew up with, and a piece of the people who shaped me, my parents, my team, my home province of Trang. At The Kitchen Table, I want our guests to taste that whole story, one course at a time.”
Banyan Tree Samui x TAI Studio
Banyan Tree Samui has announced a partnership with TAI Studio, bringing a collection of handwoven bags and baskets from Phatthalung in southern Thailand to the resort’s onsite boutique, Banyan Tree Gallery Samui. The collection is made from krajood sedge and banana tree fibre — materials grown and gathered in Phatthalung — transformed by combining traditional weaving and production methods with contemporary design.
TAI Studio was founded by husband-and-wife Nick and Sai Rawling as a way of connecting materials, skills and making traditions with luxury hospitality. Today the studio works alongside a network of growers, weavers and specialist makers around Phatthalung, with different hands contributing weaving, hand-loomed cotton, embroidery, leatherwork and finishing.
Banyan Tree Samui has announced a partnership with TAI Studio, bringing a collection of handwoven bags and baskets from Phatthalung in southern Thailand to the resort’s onsite boutique, Banyan Tree Gallery Samui. The collection is made from krajood sedge and banana tree fibre — materials grown and gathered in Phatthalung — transformed by combining traditional weaving and production methods with contemporary design.
TAI Studio was founded by husband-and-wife Nick and Sai Rawling as a way of connecting materials, skills and making traditions with luxury hospitality. Today the studio works alongside a network of growers, weavers and specialist makers around Phatthalung, with different hands contributing weaving, hand-loomed cotton, embroidery, leatherwork and finishing.
Meliá Pattaya Hotel
Meliá Pattaya Hotel has opened a new boutique to showcase the wares of talented Thai designers, artists and craftspeople in support of artistic development for children and youth. The Gallery connects local artisans with a wider audience through a thoughtful collection of Thai-made gifts, handicrafts, home décor, wellness products and souvenirs.
All profits from The Gallery boutique are reinvested to support artistic development for children and youth by helping to create opportunities for a new generation to foster Thai creativity and preserve local craftsmanship. Among The Gallery’s diverse offerings are products by Dawood Voyage Travel Souvenirs, whose craftspeople create intricate tuk-tuk souvenirs from sustainable wood that evoke one of Thailand’s most recognisable modes of transport.
The collection also encompasses wellness and aromatic products from Mesook Farm (Agarwood Farmer Group), including jasmine and lemongrass-scented massage body oils and aroma wood, along with ceramics, decorative pieces and other locally crafted gifts. Also represented is Maison Craft in Thailand, which experiments with weaving materials and techniques as part of efforts to keep distinctive folk crafts and traditional skills relevant for generations to come.
Art Bangkok 2026 — The First Chapter
The Thai Galleries Association (TGA), in collaboration with The Cloud and UOB, has launched “art bangkok 2026 —The First Chapter,” a new international art fair in Bangkok.
More than simply a platform for exhibiting and acquiring art, art bangkok 2026 aims to become a meeting point for the wider Art Ecosystem — bringing together artists, galleries, collectors, curators, museums, art institutions, businesses and audiences, while creating new opportunities for Thailand’s art scene to connect more meaningfully with regional and international networks. Taking place from Oct 7–11 at Siam Paragon, the fair will span more than 1,500m² and bring together more than 20 leading galleries from Thailand and abroad, presenting works by artists across generations.
The programme will also feature talks, knowledge-sharing sessions and networking opportunities designed to encourage dialogue and build connections among art professionals, collectors and the public. At the heart of the fair, the Gallery Zone brings together leading galleries from Thailand and overseas, with an emphasis on each gallery’s distinctive curatorial perspective and approach to selecting works. ”Past | Present | Future — A Curated Dialogue Across Generations” hopes to create a dialogue between different periods and generations of art. Art Jewel explores the ways art can be presented, experienced and valued within different contexts. "Museums & Institutions — Living With Art” explores what it means to live with, preserve and build lasting relationships with art through presentations from museums and collectors. “Art Care & Stewardship — Caring For Art” introduces another essential dimension of collecting: the knowledge, expertise and servicesrequired to care for artworks over time. "Art Ecosystem — Inclusive Art Circle” brings together media, art award organisations, collector communities, associations and foundations alongside talks, knowledge-sharing sessions and networking activities.
The 50
50 Best, owned by global media business William Reed, becomes “The 50”. The new identity brings together globally recognised rankings, awards, content and the Discovery platform under one clear and distinctive master brand.
First launched as a single restaurant ranking in 2002, the brand is now recognised as a global authority on the best restaurants, bars, hotels and vineyards. Today, it is reimagined as The 50, bringing greater clarity to its role as a force for good — connecting a global community and powering a more positive future for hospitality.
Through editorial content, event experiences and convening communities, The 50 connects consumers, industry and commercial partners, inspiring discovery and strengthening collaboration. The 50 establishes a more distinctive, confident look and feel — anchoring the portfolio under a simpler, more cohesive identity while offering deeper engagement with consumers. The new visual identity, to be deployed across The 50’s growing portfolio of brands and platforms, features a gemstone comprising 50 unique pieces. Every facet represents a different perspective, personality and story— individually distinctive but collectively greater than the sum of their parts.
Audiences will first see the new brand through a refreshed visual identity, simplified naming conventions, a unified website and a more consistent brand experience across all channels. The first awards programme to adopt the new identity was The 50 Best Hotels 2026, which was announced on Sept 15, with the new branding rolling out progressively across the wider portfolio of rankings, awards and platforms.
Songtei Kyoto
Shangri-La Group has announced Songtei Kyoto, Shangri-La Signatures (“Songtei Kyoto”), the latest addition to its ultra-luxury Shangri-La Signatures collection. Situated opposite Nijo Castle, a Unesco World Heritage Site in Kyoto, Japan, the 77-key hotel will be the second address in the Shangri-La Signatures portfolio. The hotel is set to welcome its first guests later this year, with additional facilities opening progressively ahead of a full property unveiling in early 2027.
Rooted in local heritage and guided by a philosophy of intentional design, Songtei Kyoto will curate immersive experiences across art, wellness, gastronomy and storytelling. Set on the former residence of the Kyoto Shoshidai, Songtei Kyoto will feature 77 rooms and suites, designed to frame views of Nijō Castle’s Kita Ote-mon, its gardens and the surrounding landscape, honouring the property’s unique historical setting. Songtei is named for the pine ("song"), a symbol of longevity and good fortune, and "Tei”, an invitation to feel at home.
The hotel will also be home to a holistic wellness sanctuary, with a private spa, indoor and outdoor hot baths, an indoor pool and a state-of-the-art gym. Its culinary programme will celebrate the depth and breadth of Asian gastronomy and culture, spanning an all-day dining lounge, Chinese fine dining restaurant, kappo-sushi counter and intimate evening bar. Select facilities will open progressively ahead of the property’s full unveiling in early 2027.
Regent Seven Seas Cruises
Regent Seven Seas Cruises has unveiled its largest-ever wellness offering aboard Seven Seas Prestige, featuring the fleet's largest Serene Spa & Wellness space, Regent's first-ever salt room, first-ever in-suite gym and an expanded menu of longevity-focused treatments when the ship debuts on Dec 13.
Seven Seas Prestige will feature the largest Serene Spa & Wellness facility in the fleet's history, complete with wall-to-wall Technogym equipment from the brand's new Sand Stone Collection, making it one of the first ships in the world to showcase this new collection aimed at defining a new level of wellness luxury living. The offering also includes an expanded menu of advanced wellness and longevity treatments, as well as Regent's first-ever private in-suite fitness studio within the Skyview Regent Suite.
The ship’s Serene Spa & Wellness facilities aboard Seven Seas Prestige will feature a total of 10 treatment rooms, including one acupuncture room, one medi spa room, and one couple's treatment room. A relaxing and complimentary thermal suite will be home to the line's inaugural salt room and also offer saunas, steam rooms, a hydrotherapy pool, aroma room, snow room, experience showers and heated loungers. Rounding off a space truly built with wellness in mind, the salon will feature three hair stations, one barber station and two pedicure and manicure stations.
Huawei
Huawei has unveiled the latest addition to its tri-fold line-up, the Huawei Mate XT 2 | Ultimate Design. As the first smartphone to feature the LogicFolding Tau (τ) Chip, Huawei Mate XT 2 | Ultimate Design marks the chip's official entry into mass commercialisation.
The phone debuts with a wing-like tri-fold design, continuously pushing the boundaries of ultimate aesthetics, craftsmanship, and innovation. It is the first device powered by the Kirin 9050 Pro chip and introduces several industry-first features and experiences, including the Xuanwu Ultra-Durable Tri-Fold Architecture, Smart Shield Privacy Screen, True-to-Color Camera 3.0, and the HarmonyOS 7 large-screen experience. It is available in three colours: purple, white, and black.
Phantom Hummingbird
Rolls-Royce Motor Cars presents the Phantom Hummingbird, a Phantom extended private commission conceived in tribute to a client’s wife and brought to life through Private Office Dubai. Named after the hummingbird — a symbol of joy, resilience and the ability to find beauty in every moment — this motor car was envisioned to celebrate the intricate beauty of the natural world.
In a Rolls-Royce first, the private commission incorporates marquetry created with the abalone shell, prized for its extraordinary natural iridescence: the nacreous inner surface of the shell produces a hallmark blue-green lustre when it interacts with light. The material is combined with mother-of-pearl to depict the shimmering feathers of a hummingbird, one of the most colourful creatures on Earth. The bird’s vivid hues arise from microscopic structures within the feathers that split and reflect light like tiny prisms, creating flashes of colour that change with the viewing angle. A hand-painted hummingbird completes the exterior Coachline.
The delicate marquetry unfolds across two distinct compositions. A hummingbird takes flight on each Picnic Table, each formed from 53 individual pieces of abalone shell and mother-of-pearl — 18 pieces are contained within the wings alone. A botanical motif of 84 pieces unfurls on the Rear Waterfall panel, set between the two rear seats. Developed over more than nine months in total, the composition asked a great deal of the material and the craftspeople who had to learn how to work with it: abalone shell is unusually fine and brittle, and the Bespoke Collective’s designers, engineers and craftspeople spent much of the development period perfecting how each fragment would be cut, finished and seated within the veneer.
The colour palette of the interior suite has been carefully curated to complement the pioneering abalone marquetry. Ash Burr veneer forms the background across all three marquetry panels; Silver Birch appears within the Picnic Table motifs, playing an integral part within the design and cut entirely from a single log which was selected and then minutely examined to ensure its grain pattern complemented the composition. Seating is trimmed in Creme Light leather with Moccasin and Tan detailing, set against Seashell carpets beneath a Starlight Headliner. Echoing the interior theme, the lower body is presented in Wildberry with the upper body in White Sands; the two-tone division traced by a hand-applied White Sands Coachline, in which a hummingbird takes flight along the generous length of the motor car.
Victoria Beckham at Le Bristol Paris
Victoria Beckham opened its first Parisian hotel boutique pop-up at Le Bristol, one of the French capital’s most iconic addresses. Situated on the hotel’s ground-floor boutique level, the space has been revisited in the brand’s signature rich green hues, metallic accents and tactile finishes, alongside bespoke design features created specifically for Le Bristol Paris.
Offering a bespoke shopping experience in the heart of Paris, with all the ease and discretion of a concierge service, guests will be able to discover a curated selection of Victoria Beckham ready-to-wear, belts, bags and shoes from pre-Autumn Winter 2026 and Autumn/Winter 2026 in an intimate and exclusive setting. The boutique at Le Bristol will remain open until Jan 2, 2027.
