Regent Seven Seas Cruises (RSSC) has signed an agreement with Fincantieri to build a fourth vessel in its Prestige-Class series, scheduled for delivery in 2036.
The ship will follow the launch of Seven Seas Prestige in December 2026, with sister ships due to enter service in 2030 and 2033. All four vessels will be constructed at Fincantieri shipyards in Italy.
Seven Seas Prestige, the first vessel in Regent Seven Seas Cruises’ Prestige-Class series, pictured, as the fleet expands to four ships with a new order scheduled for delivery in 2036; photo by Regent Seven Seas Cruises
The Prestige-Class marks RSSC’s first new ship class in a decade. Seven Seas Prestige will have a gross tonnage of 77,000 and accommodate 822 guests, supported by 630 crew members. The ship is approximately 40 per cent larger than previous RSSC vessels while carrying around 10 per cent more guests, resulting in higher space-to-guest and crew-to-guest ratios.
Accommodation will comprise all-balcony suites across 12 categories, including four new suite types such as the Skyview Regent Suite. The ship will feature multiple dining venues, including a new Mediterranean concept, Azure, alongside established restaurants such as Chartreuse, Prime 7 and Pacific Rim.
RSSC’s all-inclusive model will apply across the class, covering shore excursions, speciality dining, beverages, Wi-Fi, valet laundry, gratuities and a pre-cruise hotel stay for Concierge-level suites and above.
Seven Seas Prestige will begin operations with a 14-night transatlantic voyage from Barcelona to Miami departing December 13, 2026, followed by Caribbean, Panama Canal and European itineraries.
Shangri-La Rasa Sentosa introduces the Seaside Pony & Picnic Experience for the March school holidays. Available from March 13 to 22, 2026, this limited-time family stay package combines guided pony interaction, a seaside picnic and signature resort experiences in one programme designed for families seeking a relaxed coastal escape.
During a guided one-hour session by the sea, children take part in riding, grooming and feeding activities while learning about pony behaviour and daily care. Conducted in a structured and supervised setting, the experience encourages hands-on interaction while helping children build confidence and responsibility. Participation is open to children aged three to 12 years old, weighing below 40kg.
Little riders can enjoy guided pony sessions followed by seaside picnics
Families can also enjoy a seaside picnic along the resort’s private beach, complete with a picnic mat and take-home bag. The package includes daily breakfast at Silver Shell Cafe and access to selected sea sports such as kayaking, stand-up paddle boarding and pedal boating.
Guests may participate in daily Rasa Fun activities suitable for all ages, while adults can explore available wellness experiences. In-house privileges at The Palawan @ Sentosa, located five minutes away via the resort’s complimentary shuttle bus or buggy, further extend the family experience beyond the resort grounds.
The Seaside Pony & Picnic Experience offers a rare opportunity for children to enjoy guided pony interaction by the sea as part of a beachfront resort stay in Singapore during the March school holidays.
Bookings are open from now to March 17, 2026 for stays between March 13 and 22, 2026.
The global pet industry is projected to value US$500 billion in four years’ time, and pet travel would make up between US$2 billion and US$3 billion. There are ample opportunities for travel and tourism businesses to carve out a thriving niche in pet travel, provided they all speak the same language to earn travellers’ confidence in the end-to-end journey, says Fred Barou, senior vice president for customer success management, Asia Pacific at Amadeus.
In this episode of TTG Conversations: Five Questions, Barou details the rising pet travel trend from Amadeus’ Travel Trends 2026 report, highlights what travel and tourism suppliers are now doing to be more welcoming to travellers and their pets, and reflects on improvements the travel and tourism industry can make to facilitate a smoother end-to-end journey for pets on holidays.
Design Hotels has named Aik Wee Ong as senior director Asia Pacific, strengthening its leadership team in the region.
He most recently served as deputy managing director at a Singapore-based design-and-build studio, where he led a multidisciplinary team and supported business growth.
Ong previously spent over a decade with Design Hotels, playing a key role in developing the brand’s commercial presence across Asia-Pacific and building relationships with member hotels and regional partners.
The Consortium of Inbound Tourism Alliance (CINTA) is working with industry partners to support small travel companies and product owners in Malaysia through AI-driven tourism training.
The initiative aims to help participants build their own online platforms, complete with booking engines and payment gateways, while leveraging AI tools to manage enquiries more efficiently and facilitate seamless payment processing.
CINTA’s new programme aims to equip small Malaysian tourism operators with AI and digital commerce skills
CINTA chairman Uzaidi Udanis stated the six-month training programme, which began recently, is being conducted in collaboration with Asnirez, Viator’s official connectivity partner, and Malaysia Airlines Academy.
He noted that the fully independent traveller (FIT) segment remains a largely untapped market for many local operators.
He said: “When a travel agent receives an overseas enquiry for 40 passengers compared with one for three passengers, who do you think they will prioritise? The time spent preparing quotations is the same, but the profit margins are very different.”
The programme, which includes both physical and online classes, has attracted 600 participants and is designed to equip them with the skills to become digital entrepreneurs, moving beyond the traditional role of service providers. Through innovative training, AI-powered tools and direct access to global marketplaces, participants are guided to develop their own bookable products, build destination brands and position themselves as inbound tourism leaders.
Uzaidi added that the programme aligns closely with the objectives of the Visit Malaysia 2026 campaign, which is focused on driving sustainable growth in arrivals, yield and geographic dispersal. By enhancing the digital and product development capabilities of small tour operators and product owners, the initiative supports national efforts to encourage longer stays and channel visitor spend towards community-based and experience-led tourism offerings across Malaysia.
Uzaidi said: “If we believe the industry can do more than just sell hotels and transport, then this is where the opportunity lies. By creating unique, bookable experiences that place local stories, culture and communities, we can unlock greater value from FIT travel while strengthening Malaysia’s destination appeal.”
He added that growing regional interest signals the programme’s relevance beyond Malaysia. Individual agents from Indonesia, Laos, Vietnam and the Philippines have already expressed interest, and Uzaidi said CINTA is exploring plans to replicate the initiative in other markets.
Melia Hotels International is riding the momentum of a surging interest in all-inclusive resorts to bring its Paradisus by Meliá brand to Asia. Taking over the former Meliá Bali in Indonesia, the new Paradisus by Meliá Bali seeks to provide travellers with “convenience and confidence in what they’re paying for”.
In an interview with TTG Asia, Eduardo Perera, general manager of Paradisus by Meliá Bali, noted that while interest in all-inclusive resorts is growing, options remain limited in Asia, especially at the luxury end.
Perera: we see this as a long-term positioning strategy rather than a short-term launch moment
“That presents a real opportunity for Paradisus to introduce a more elevated and experience-driven version of all-inclusive in the region,” said Perera.
According to Perera, Meliá Hotels International has vast experience in the all-inclusive holiday product across the Caribbean and Europe.
“We understand both the operational complexity and the expectations that come with the model. What differentiates Paradisus is that it moves beyond the traditional perception of all-inclusive as simply meals and drinks bundled together. With our patented Destination Inclusive concept, the guest experience transforms the traditional resort holiday into a true gateway to cultural discovery and immersion,” he explained.
At the Bali property, this concept is brought to life through locally inspired cuisine, cultural and wellness programmed as well as curated offsite experiences for guests in the premium categories.
“We are also introducing a dedicated wellness pillar focused on biohacking and longevity, alongside daily practices such as yoga, breathwork and meditation, which naturally align with Bali’s identity. The experience is underpinned by our Mediterranean essence and Spanish warmth, blended with the sincerity and hospitality of the island,” he added.
For the company, the launch of Paradisus by Meliá Bali is “both a strategic and symbolic move”.
The transformation of Meliá Bali into Paradisus by Meliá Bali signalled the “next stage of our growth” as well as the arrival of the all-inclusive brand in the region.
While the product has started to welcome guests, Perera said there is still much work to be done.
“We see this as a long-term positioning strategy rather than a short-term launch moment,” he remarked. “From a commercial standpoint, building awareness is key. Because the luxury all-inclusive model is still developing in Asia, we are placing strong emphasis on trade education and partnerships to clearly communicate what the product includes and how it differs from more conventional resort offerings.”
Paradisus by Meliá Bali will take a balanced approach to its market mix, with an initial focus on markets already familiar with the all-inclusive concept to gain a strong start.
South-east Asian markets are next on the agenda, as travellers from the region are “increasingly seeking shorter, wellness-led escapes that require minimal planning, and the all-inclusive format lends itself well to that demand once the proposition is clearly understood”.
Perera emphasised that the resort has been intentionally designed to cater to different segments. For couples and adults seeking privacy, The Reserve offers a dedicated adults-only environment with its own rooms, pool and beach areas, as well as exclusive dining spaces. For families, the Family Concierge concept provides tailored suites, dedicated check-in, and family-focused amenities, alongside facilities such as the Aquazone water park and Teens Club.
Private villas, complete with personalised service, are ready for guests expecting a high-end stay.
Paradisus by Meliá Bali has also kept high-end corporate incentive groups in mind – there are eight meeting rooms, a grand ballroom, flexible outdoor event spaces, and eight restaurants on property that welcome a range of gatherings.
Facilities are carefully designed with zoning in mind, allowing corporate groups to operate with privacy and focus, and without disruptions to other leisure guests.
H World Group has introduced Hanting Inn, a new economy hotel brand positioned to support asset-light expansion and respond to shifting travel demand.
As an extension of the Hanting brand family, Hanting Inn is designed to broaden market coverage through a lower investment threshold, simplified construction standards and flexible location requirements.
A model family room at Hanting Inn, H World Group’s newly launched economy hotel brand
The brand is intended to facilitate faster rollout, particularly in lower-tier cities and price-sensitive markets, while strengthening H World Group’s presence in the economy segment. H World Group said the launch reinforces its long-term focus on scalable, asset-light growth and continued expansion in the economy hotel segment.
The concept is structured to support conversion and renovation of existing properties, offering an adaptable model for owners and investors. H World Group said the brand is built around four operating principles – Light, Fast, Efficient and Profitable – aimed at reducing capital intensity and shortening time to opening.
Modular renovation standards and streamlined processes are designed to lower development costs, while flexible room configurations, including multi-occupancy family rooms, aim to optimise space utilisation and revenue potential.
Hanting Inn will leverage H World Group’s centralised procurement system, digital management platforms and operational support infrastructure. The brand will also integrate into the group’s loyalty ecosystem, which includes more than 300 million members.
As of September 30, 2025, 4,531 Hanting Hotels were in operation across the network, providing scale and operational infrastructure to support the rollout of Hanting Inn.
Nobu Hospitality will enter the Maldives market with the development of Nobu Hotel, Residences and Restaurant Maldives in Laamu Atoll.
The project, located on the private island of Munyafushi, is being developed in partnership with Sarat International and marks the brand’s first property in the country.
Nobu Hospitality expands into the Maldives with a mixed-use resort and branded private island residences
The resort will comprise 26 one- and two-bedroom beach villas and 30 one- and two-bedroom overwater villas. The design will reflect Nobu’s established aesthetic, incorporating natural materials and a layout intended to integrate with the surrounding landscape.
A key component of the development is a collection of 10 Nobu Island Estate Residences, each situated on a separate private island. The residences will offer private beachfront access and dedicated facilities, while maintaining connectivity by boat to the hotel’s amenities, including dining venues, spa and leisure facilities.
The Nobu restaurant will be located on its own island within the development and will feature a bar and lounge serving the brand’s Japanese-Peruvian cuisine. Additional facilities are planned to include a spa, fitness centre, diving centre, tennis courts, event space and a main swimming pool.
Trevor Horwell, CEO of Nobu Hospitality, said: “As part of the new generation of Maldives hotels, we aim to set a new standard of rarity. Our priority is to create a superior island experience rather than follow a formulaic approach – one where design, world-class dining, and the natural environment harmoniously co-exist.”
Ali Ahsan, managing director, Sarat International, added: “From the outset, our shared vision has been to create a destination that feels both rare and deeply connected to its natural surroundings. The Nobu Hotel, Restaurant, and Island Estate Residences represent a truly unparalleled opportunity – private islands that combine thoughtful design, exceptional craftsmanship, and world-class hospitality. We look forward to bringing this extraordinary retreat to life and welcoming discerning owners and guests.”
The Hilton Global Foundation, the global philanthropic arm of Hilton, has invested US$5.4 million in 18 non-profit organisations around the world. The commitment supports initiatives that expand career opportunity, advance community resilience and make the world better to travel.
The funding represents the foundation’s largest annual investment to date.
Ocean Purpose Project, pictured, is among the Asia-Pacific organisations receiving funding through the Hilton Global Foundation’s latest grant round
The grants align with Hilton’s Travel with Purpose strategy, the company’s corporate framework designed to drive impact and deliver value for its people, hotels, communities and guests. Grantees are working to expand pathways into hospitality careers, equip young people with job-ready skills, address food insecurity and reduce waste while strengthening economic and community resilience.
According to the foundation, this year’s programme is expected to create more than 170,000 learning and career opportunities, provide more than 400,000 meals to people in need, and prevent nearly 158,757 kilogrammes of carbon emissions from food waste.
The release lists recipient organisations across the Americas, Asia-Pacific, and Europe, the Middle East and Africa. In Asia-Pacific, funded organisations include Planet Water Foundation, Hands On Tokyo, Ocean Purpose Project, Streets International and the Tourism & Hospitality Skills Council of India.
Activities supported by the grants include mentorship programmes, job-readiness training, hospitality skills development, hygiene services, clean water access initiatives and food system programmes.
The foundation states that its role is to support partners that strengthen communities connected to travel and tourism through training, employment pathways and resilience building.
Katherine Lugar, executive vice president, corporate affairs, Hilton and president of the Hilton Global Foundation, said: “Together with this year’s Hilton Global Foundation grantees, we are delivering impact far beyond what any one organisation could do alone. The work of these phenomenal organisations will expand access to learning and career opportunities, protect the destinations we love, and ultimately, help to build brighter futures and stronger communities.”
Ong previously spent over a decade with Design Hotels, playing a key role in developing the brand’s commercial presence across Asia-Pacific and building relationships with member hotels and regional partners.
