logo
Thailand delays tourism fee as visitor numbers fall short

Thailand delays tourism fee as visitor numbers fall short

Euronews15-07-2025
Thailand has postponed the rollout of its long-discussed – and frequently delayed – entry fee for tourists, citing sluggish visitor numbers and economic uncertainty.
Initially expected to take effect in 2025, the 300-baht (€7.50) 'kha yeap pan din' ('stepping onto Thai soil') fee will now be pushed back to the middle of 2026, according to the Ministry of Tourism and Sports.
Approved in principle by Thailand's cabinet in February 2023, the fee would apply to all foreign visitors arriving by air, with a reduced rate of 150 baht (€3.75) for those arriving by land or sea. The funds would go toward projects that improve tourism infrastructure and provide insurance coverage for travellers.
But Assistant Tourism Minister Chakrapol Tangsutthitham confirmed this week that the government is holding off until demand rebounds.
Why is Thailand pressing pause?
The delay comes as the economy has stagnated and tourism numbers have fallen short of targets.
At the start of July, tourist arrivals totalled about 17 million, down 5 per cent from the same period in 2024. The slowdown has raised concerns in the tourism sector, which contributes about 20 per cent of the country's GDP.
Analysts suggest that economic pressures in key markets such as China may be affecting demand. The baht's strength and rising airfare costs have also made the country a more expensive destination to visit.
Looking ahead, the US slapping tariffs on Thailand could have a ripple effect on economies, leading to reduced spending on international trips.
Meanwhile, Thailand upgrades its tourism systems
The fee might be on hold, but Thailand continues to eye up ways to improve its all-important tourism industry.
Earlier this year, the country rolled out a newdigital entry system, replacing tedious paperwork with a streamlined online process for pre-arrival registration. Thai authorities say the digital form will boost data collection and improve processing at airports and borders, all while supporting a more seamless travel experience.
While its bureaucracy has never been a selling point, Thailand has plenty of other perks that have turned it into one of the world's most enduring travel destinations.
From the verdant mountains and understated diversity of Chiang Mai to the white-sand beaches of island hotspots such as Koh Samui and Phuket, the country draws nearly 40 million annually with its natural beauty, affordable luxury and welcoming culture.
With its legendary nightlife and combination of street food and Michelin star power, Bangkok continues to lure luxury travellers and digital nomads. Wellness tourism is also growing nationwide, thanks to newer and sleeker eco-resorts, yoga retreats and spas. Thailand's starring role in The White Lotus has only added to the buzz.
Fee or no fee, the country is still betting that its seductive soft power will do the heavy lifting and keep travellers coming back for more.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil
Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil

France 24

time5 days ago

  • France 24

Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil

Quintonil, which opened in 2012 in the upscale Mexico City neighborhood of Polanco, already boasted two Michelin stars. Now it is also ranked number three by the Michelin Guide's British rival, "The World's 50 Best Restaurants," which praised its "boundary-pushing" cuisine. "Focused on fresh, local ingredients and traditional Mexican flavors and techniques weaved into modern preparations, it is fast becoming a classic," it said. Named after an aromatic plant from the southern state of Oaxaca, Quintonil stands behind only Maido in Lima and Asador Etxebarri in Spain in the list. At the reception, Alejandra Flores -- one half of the charismatic couple behind Quintonil -- gives a taste of the hospitality and kindness for which Mexicans are known. "I truly believe in the saying, 'He who does not live to serve does not serve to live,'" she said. Service "must be a dance" or even an "embrace," added Flores, who studied hospitality management in Switzerland. Intimate, not ostentatious In the two small dining rooms, next to a counter seating area that opens onto the kitchen, around a dozen tables receive customers from around the world. It is in this setting -- more intimate than ostentatious -- that Quintonil has gradually gained global recognition, much like Mexico City, which is attracting an increasing number of visitors from the United States and Europe. Understated, like his restaurant, head chef Jorge Vallejo used to work on cruise ships before returning to Mexico City where he joined another renowned restaurant, Pujol. It was there that he met Flores, his wife. Located a few streets away, Pujol has long been the benchmark for new Mexican gastronomy. In 2022, "The World's 50 Best Restaurants" ranked chef Enrique Olvera's establishment fifth, while Quintonil was in ninth place. The student has since overtaken his teacher, but feels a debt of gratitude: Pujol's elevation of Mexican cuisine to another level has inspired others, Vallejo said. "Twenty years ago, people knew very little about what Mexican gastronomy really is as we know it today," he added. Today, more foreigners are familiar with a diverse cuisine that ranges from street tacos to fine dining, in both cases using local products such as corn and tomatoes. 'Close to my heart' Quintonil combines seasonal ingredients -- in July it was asparagus, carrots, and mushrooms -- with traditional Mexican staples, such as mole, a sauce made with spices and cocoa. "Right now, a dish that's close to my heart is vegetable mole. We prepare it with asparagus," enthused Vallejo, happy that his discovery allows for a lighter sauce. Quintonil's ingredients are "98 percent Mexican," including the wines. The exceptions are caviar, one type of fish, and olive oil, said Vallejo, who favors local sources. "I have a good friend whose family grows white beans" in the northwestern state of Sinaloa, he said. Quintonil has mastered the art of blending traditional Mexican flavors with contemporary cuisine, according to the "50 Best" list, citing the example of "tamales of duck pibil with elote cream," a corn-based sauce. The award has been decided since 2002 by more than a thousand "culinary experts," including chefs, specialist journalists and restaurant owners. While French chefs question its legitimacy, accusing it of opacity, in the case of Quintonil the verdict seems unanimous. According to the Michelin Guide, Quintonil's tasting menu is "constantly evolving" with "delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass, and makrut lime." Quintonil's cuisine "is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions," it said.

Thailand and Cambodia reaffirm ceasefire after days of deadly clashes
Thailand and Cambodia reaffirm ceasefire after days of deadly clashes

Euronews

time6 days ago

  • Euronews

Thailand and Cambodia reaffirm ceasefire after days of deadly clashes

Thailand and Cambodia reaffirmed their fragile ceasefire on Wednesday after days of deadly clashes along their shared border and despite accusations of the truce being violated. The two neighbours agreed at a meeting in Malaysia on Monday to an "immediate and unconditional" ceasefire to stop nearly a week of fighting that killed at least 41 people, many of them civilians, and displaced more than 300,000 from their homes. Yet the truce was soon tested when Thailand's military accused Cambodia of launching attacks in multiple areas on Tuesday, claims the Cambodian government denied. The Thai army reported exchanges of gunfire into Wednesday morning, with Thailand's foreign ministry accusing Cambodia of violating the ceasefire agreement "once again." Later on Wednesday, however, both sides appeared to have reasserted their commitment to a ceasefire, with Thai and Cambodian representatives appearing smiling at a meeting in Shanghai with Chinese vice minister Sun Weidong. "Cambodia and Thailand reiterated to China their commitment to the ceasefire consensus," a statement from the Chinese foreign ministry said. By Wednesday afternoon, there were signs of calm along the border, with some of the more than 260,000 people displaced by the fighting returning to their homes. Still, many remain in evacuation shelters, uncertain of their fate. Trump's tariff diplomacy The ceasefire agreed upon in Malaysia paves the way for a joint border committee meeting in Cambodia on 4 August. The high-level meeting will include the two countries' defence ministers. The truce comes days before the US is set to announce new trade tariff decisions. Cambodia and Thailand are likely to be two of the hardest-hit countries by US President Donald Trump's tariff policies, with a 36% levy on goods from both nations due to take effect on Friday. Trump had warned that the US might not proceed with trade deals with either country if hostilities continued, giving both sides a face-saving justification for stopping the clashes. Cambodian Prime Minister Hun Manet said on Tuesday that Trump had called to offer congratulations for the peace agreement and pledged that US would join the monitoring process along with Malaysia. Thailand's acting Prime Minister Phumtham Wechayachai said that Trump had also called him and that the US president told him Bangkok's talks with Washington over tariffs on Thai exports could proceed on as favourable terms as possible. History of hostility Thailand and Cambodia have a history of enmity over centuries and experience periodic tensions along their land border of more than 800 kilometres. Yet the latest clashes were some of the worst modern fighting between the two nations. Tensions had been growing since May when a Cambodian soldier was killed in a confrontation that created a diplomatic rift and shook up Thailand's domestic politics. Last Thursday, a land mine explosion in one of the contested border areas injured five Thai soldiers, including one who lost a leg. It was the second such incident in a week and the cause of the latest fighting. The immediate blowback was diplomatic, with Thailand withdrawing its ambassador from Cambodia, expelling the Cambodian envoy and shutting border crossings. Skirmishes and artillery duels broke out in several areas, with infantry fighting mostly in disputed areas. Both countries employed artillery and Cambodia made frequent use of truck-mounted rockets. Thailand retaliated with airstrikes carried out by jet fighters.

Iconic French chef stakes reputation on vegan menu
Iconic French chef stakes reputation on vegan menu

France 24

time28-07-2025

  • France 24

Iconic French chef stakes reputation on vegan menu

The 68-year-old has become the first three Michelin star chef in France to switch to an entirely plant-based menu, opening a new chapter in the world of luxury dining. Since July 21, Passard has stopped serving meat, fish, dairy products and eggs at L'Arpege, his restaurant in the French capital's chic seventh district that he has run for nearly 40 years. The only exception is honey that comes from the restaurateur's own beehives. Passard said the switch had been in the pipeline for a year. "There's light in this cuisine," he told AFP. "There are taste sensations that I've never experienced anywhere else." L'Arpege used to be known as one of the leading rotisseries in Paris. It earned three Michelin stars in 1996, and has held the distinction ever since. In 2001, Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu and saying he would focus more on vegetables grown in his gardens. The shift made him one of the first ambassadors of plant-based cuisine. While Passard is motivated by environmental concerns in his new quest, it is above all a culinary challenge. The restaurant's updated menu includes mesclun praline with roasted almonds and melon carpaccio. Lunch costs 260 euros. Passard has no plans to become a vegan militant himself. "I still eat a little poultry and fish," he said. "But I'm more comfortable with plants. They allow me to learn." - 'Colossal task' French chef Claire Vallee knows from experience that Passard is up for a challenge. "It requires a lot more preparation, knowledge and research," Vallee said of plant-based dishes. "It's quite a colossal task." In 2021, her vegan restaurant in southwest France won a Michelin star, the first for an establishment serving only animal-free products in France. Vallee in 2016 launched ONA –- which stands for Origine Non Animale ("Non-Animal Origin") –- thanks to crowdfunding from supporters and a loan from a green bank. The establishment closed in 2022, and the 45-year-old chef went on to open several pop-up restaurants. Since then, no other French restaurant serving only animal-free products has been awarded a Michelin star. Internationally, vegan haute cuisine is rare. Eleven Madison Park in New York has kept its three stars after becoming exclusively vegan in 2021. In the Netherlands, De Nieuwe Winkel's plant-based menu has earned it two Michelin stars. Laurent Guez, a food critic for French newspaper Le Parisien and business daily Les Echos, said Passard's announcement was "a major event". But he also warned that not a lot of chefs could excel in the art of high-end plant-based gastronomy. "It's exceptional cuisine that not everyone can allow themselves to launch into," he said. Michelin guide international director Gwendal Poullennec said he was "delighted" with the transition at L'Arpege, describing it as a "positive approach". "We will continue to follow the evolution of L'Arpege, remaining faithful to our criteria," he told AFP. Passard has given himself two years to take his kitchen skills to a new level. Is he worried about losing his three stars? "I've never thought about that," he said.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store