All content published with contributors' consent.

Published in July 2026 by the BEWELL Circle Team, Group OMD HR.

Julia Ho · Shana Or · Gary Leung · Linda Lin

with contributions from summer interns, Sina Hu & Alan Lun

Through these stories and recipes, we see not only the richness of our diverse backgrounds, but also the common experiences that bring us together. From traditions passed through generations to everyday moments around the table, each contribution reflects who we are.

Together, they remind us that celebrating our differences strengthens our connection as one community.

Thank you for making this year’s BEWELL Month a meaningful celebration of flavours, cultures, and shared joy.

11. Myanmar (MITT) - Nwe Ni Ko - Mont Lone Yay Baw

12. The Netherlands (ECT) - Annemarie Voogd - Uitsmijter

13. Poland (GCT) - Ela Czartowska - Yeast Poppy Seed Star

14. South Korea (HKT) - Lena Seol - My Mom's Cold Noodles

15. South Korea (KIT) - Ella Park - Korean Beef Tartare Rice Bowl

16. Sweden (HPS) - Ines Micklisch - Königsberger Klopse

17. Thailand (HPT) - Amphol Buatone - Khanom Jeen Nam Ya

18. United Arab Emirates (HAJT) - Libu Vijayalam - Misal Pav

19. United Kingdom (HPUK) - Chloe Ludkin - Creamy Lemon and Biscuit Flan​

20. Vietnam (SITV) - Phung Nguyen Thi Kim - Cơm Tấm Sài Gòn

1. The Bahamas (FCP & FHC) - Michelean Poitier - Bahamian Conch Fritters & Sauce

2. Chinese mainland (YICT) - Kathy Huang - Teochew Peach-shaped Kueh

3. Egypt (AICT & AQCT) - Mona Anwar Mohamed - Traditional Breakfast in Egypt

4. Hong Kong, China (CHT) - Bonnie Lau - Hong Kong Style Red Bean Clay Pot Cake

5. Hong Kong, China (HIT) - Eddie Yuen - Chinese New Year Vegetarian Dish

6. Hong Kong, China (HIT) - Ng Kwok Fung - Red Bean Soup with Glutinous Rice Balls

7. Hong Kong, China (HPCC) - Susan Chan - Golden Prawns

8. Hong Kong, China (PS&L) - Rianna Tsui - Chinese New Year cake

9. Indonesia (KOJA) - Esther Laura - Arsik Gold Fish

10. Myanmar (MITT) - Aye Aye Khine - Shwe Yin Aye Mon

^{Names are listed in alphabetical order, with no rankings implied}

Voting by Colleagues Globally:

1. Chinese Mainland (YICT) - Deng Ling - Cantonese Rice Rolls

2. Chinese Mainland (YICT) - Xie Kegan - Stir-fried Rice Noodles with Yellow Eel

3. Mexico (ICAVE) - Namorado Veracruz Zuri Sadai - Chile en Nogada

4. Oman (OICT) - Siham Ahmed Ali AlNofli - Soso Sweet

5. Pakistan (SAPT & KICT) - Rizwan Saleem - Special Kashmiri Soghat Kashmiri Kulcha

6. United Arab Emirates (HAJT) - Buddhi Bahadur Gurung - Traditional Nepali Momo

7. United Arab Emirates (HAJT) - Nithara Gayatri - Tender Coconut Pudding

Recognises the entries that best captured the spirit of cultural sharing through their stories, traditions, and personal connections to food.

Selected by our honourary sponsor, Stephen Ashworth：

^{Managing Director, South East Asia & Australia \ Group Sustainability Committee, Co-Chairperson}

1. Myanmar (MITT) - Phone Myint Myat Zaw - Thingyan Hta-min

2. Pakistan (SAPT & KICT) - Muhammad Hassaan Khan - Sheer Khorma

3. United Arab Emirates (HAJT) - Sakariya Thaikootam Parmab - Mutton Birinani Keralastyle

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From the Mid-Autumn Festival in Chinese Mainland, Hong Kong, Korea (Chuseok), Vietnam (Tết Trung Thu), and across Southeast Asia, to Loy Krathong in Thailand, Día de los Muertos in Mexico, Carnival celebrations across Latin America and the Caribbean, and vibrant fiestas in Spain, these traditions celebrate gratitude, remembrance, cultural pride, and community spirit, while preserving customs passed down through generations and strengthening cultural connections.

Across our global community, celebrations from different religions such as Muslim, Christian, Buddhist, and Hindu bring people together through food, faith, and tradition. From Ramadan, Eid al-Fitr, and Eid al-Adha observed across the Middle East, Africa, Indonesia, and other Muslim communities worldwide, to Easter and Christmas celebrated across Europe, Latin America and the Caribbean, and parts of Asia Pacific; Vesak observed in Thailand, Myanmar, Hong Kong, and Buddhist communities, and Diwali celebrated around the world.

Many featured celebrations mark the changing of seasons and the beginning of a new year. From Spring Festival in the Chinese Mainland and Hong Kong, Seollal in Korea, Tết in Vietnam, Thingyan in Myanmar, Songkran in Thailand, Nyepi in Indonesia, and Holi in various countries, to Midsummer in Sweden, these traditions bring people together to celebrate renewal, reunion, gratitude, and hope - creating lasting memories and reinforcing a strong sense of belonging.

Through Global BEWELL Month, colleagues came together on the BEWELL platform to share not only the traditions, stories, and flavours that define their cultures, but also the experiences, reflections, and everyday practices that support their wellbeing and personal growth. Together, these contributions showcased the many ways we learn from one another, celebrate our differences, and inspire positive change across our global community.

With over 330 recipes representing 27 regions and generating more than 5,100 interactions, including 4,500+ votes, Taste Our Cultures created a vibrant platform for cultural exchange, learning, and appreciation. Every single submission is a precious ingredient that made this event unforgettable.

💪 The 2026 Theme: "BEWELL EMPOWERED: STRONGER EVERY DAY"

This year’s theme focuses on how we think, how we act, and how we value one another. We grow our collective strength by celebrating who we are—our diverse identities and cultural pride!

🍲 Our Flagship Initiative:

"Taste Our Cultures"

Through festive celebrations, we explore the flavours, traditions, and stories that make each of us unique. The memories, heritage, and connections behind every dish bring us closer together as one global community.

"Better Me Campaign"

Running alongside our cultural journey, this campaign encourages employees to share stories of personal growth and well-being habits, proving that individual wellness shapes our collective strength.

With Global BEWELL Month 2026 now concluded, the full list of participants can be found in the global announcement. Join us in celebrating the collective achievements and contributions of colleagues across our network.

Managing Director, South East Asia & Australia | Group Sustainability Committee, Co-Chairperson

What makes our organisation strong is not only what we do, but the people and cultures that shape us. When we make space for different voices, traditions, and experiences, we build a community that is more connected, more human, and more resilient.

Cultural richness is our competitive advantage. It helps us build trust across teams and ports, deepen understanding, and appreciate the uniqueness each colleague brings. It also strengthens our ability to grow as a diverse business, because inclusion is part of how we succeed.

That is why Taste Our Cultures, as part of Global BEWELL Month, is so meaningful. Through food and personal stories, we share a part of ourselves and learn from others in ways that bring us closer together, across geography and background.

Our 2026 theme “BEWELL Empowered: Stronger Every Day”, says it all. Wellbeing is about how we lead, how we behave, and how we value one another every day.

Thank you to everyone who took part and helped make this initiative a true celebration of our people.

II. Our BEWELL Story

III. Together In Diversity

IV. Where Traditions Meet The Table

V. BEWELL Culture Award

VI. Global Flavours Highlight

VIII. Our Gratitude