Effective Date: FEBRUARY 07, 2025

This Cookie Policy explains how Hong Thaimee (“we”, “us”, or “our”) uses cookies and similar technologies to recognize you when you visit our website at https://hongthaimee.com.

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What Are Cookies?

Cookies are small data files stored on your device when you visit a website. They help enhance user experience, enable certain functionalities, and gather analytics.

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Types of Cookies We Use:

• Essential Cookies – Required for website functionality.
• Performance Cookies – Help us understand how visitors use our site.
• Functionality Cookies – Remember your preferences (e.g., location, display settings).
• Targeting/Advertising Cookies – Used to show you relevant ads and measure ad performance.

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Third-Party Cookies

We may allow third-party services (e.g., Google Analytics, Facebook Pixel) to set cookies for tracking and advertising. These cookies are subject to the privacy policies of the third-party providers.

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Your Choices

You can:

• Adjust your browser settings to block or delete cookies.
• Use our cookie consent banner to manage your preferences when visiting our site.
• Withdraw consent at any time.

Disabling cookies may limit certain features of the site.

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Changes to This Policy

We may update this Cookie Policy. Changes will be posted on this page with an updated date.

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Contact

For questions about our use of cookies:
Email: [email protected]

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Website Disclaimer

Effective Date: FEBRUARY 07, 2025

The content provided on Hong Thaimee is for informational and entertainment purposes only. While we aim for accuracy and usefulness, we make no guarantees regarding:

• Travel conditions or requirements (they change frequently)
• Recipe results or dietary impact
• Health, wellness, or fitness advice (always consult professionals)

By using this website, you accept that:

• You do so at your own risk
• We are not responsible for any losses, injuries, or damages
• Sponsored content and affiliate links may be present and clearly disclosed

Always consult a licensed expert before making decisions based on our content.