Disney Cruise Line has officially entered the Asian cruise market with the maiden voyage of the Disney Adventure, which set sail from Singapore on March 10. The ship becomes the eighth vessel in the Disney Cruise Line fleet and the first to operate in Asia, marking a significant milestone in the company’s global expansion.

The launch of Disney Adventure strengthens The Walt Disney Company’s presence in one of the fastest growing travel regions while also tapping into cruising, one of the most rapidly expanding segments of global tourism.

Joe Schott, President of Disney Signature Experiences, highlighted the significance of the new ship, describing it as a global brand ambassador for Disney Cruise Line. He noted that the vessel brings together Disney’s storytelling, entertainment, and renowned service into a fully immersive cruise experience designed to create lasting memories for guests.

The debut of the ship forms part of Disney Cruise Line’s broader expansion strategy. The company has announced plans to introduce five additional cruise ships between 2027 and 2031, further strengthening its presence in the global cruise industry.

The Disney Adventure is also helping introduce new travellers to Disney cruise vacations. According to a survey of the first guests who booked sailings on the ship, more than 90 percent are sailing with Disney Cruise Line for the first time. The data also indicates that most passengers are first-time cruisers, highlighting the brand’s ability to attract new audiences across Southeast Asia.

Families make up a significant portion of the passengers, reinforcing Disney Cruise Line’s strong appeal in multigenerational travel, a travel trend that is particularly popular in the region. Additionally, many guests plan to spend time in Singapore before or after their cruise, which is expected to contribute positively to the local tourism economy.

Although many passengers are new to cruising with Disney, their familiarity with the brand remains strong. Most guests report having previously experienced Disney through theme parks, films, television shows, or consumer products, making the cruise journey a natural extension of the Disney storytelling universe.

The new ship also brings the Disney experience closer to travellers in the region. For instance, Hong Kong Disneyland is located more than 1,500 miles from Singapore, and the arrival of the Disney Adventure provides a more accessible way for guests in Southeast Asia to enjoy Disney-themed experiences.

Looking ahead, Disney is continuing to expand its cruise footprint in Asia. The company has previously announced plans to collaborate with Oriental Land Co., Ltd. to introduce Disney cruise vacations in Japan, with operations expected to begin by early 2029.

With its Asia debut through the Disney Adventure, Disney Cruise Line aims to connect with new audiences, strengthen its presence in the region, and further grow its global cruise tourism portfolio.

Raffles Grand Hotel d’Angkor has announced the appointment of Memo Hernandez as its new Executive Chef, bringing over two decades of global culinary experience to the historic luxury hotel in Siem Reap, Cambodia.

Chef Memo, originally from Costa Rica, joins the 94-year-old property after building an extensive career in luxury hospitality across different parts of the world. Most recently, he worked in the Bahamas, and his previous culinary journey has taken him to destinations including Kosovo, Vietnam, Tanzania, Maldives, Fiji, Dubai, and several other international locations.

In his new role, Chef Memo will oversee the hotel’s culinary programme and lead the teams across its key dining venues. These include Cafe d’Angkor, the signature all-day brasserie serving Asian and international dishes; 1932, the hotel’s Khmer fine-dining restaurant; The Conservatory, known for the classic Raffles Afternoon Tea experience; and the hotel’s banquet operations.

Sharing his thoughts on the new role, Chef Memo Hernandez said,

“I am thrilled to be joining Raffles Grand Hotel d’Angkor, one of Asia’s most iconic luxury hotels, whose extraordinary range of culinary offerings includes the truly exclusive Bespoke Temple Dinner. I am both honoured and inspired to present my culinary creations in the sacred temples of Angkor Wat.”

One of the most distinctive dining experiences at the hotel is the Bespoke Temple Dinner, offered as part of the Raffles ‘Curated Journeys’ programme introduced in 2024. The experience takes place within the ancient temple complex of Angkor, where torch-lit surroundings create a memorable setting among the historic relics of the Khmer Empire.

The specially designed meal draws inspiration from the hotel’s original 1936 menu, which was once served in the same historic setting. Guests also enjoy an evening of traditional Cambodian Apsara dance, performed against the backdrop of the temple structures.

Chef Memo also expressed his enthusiasm for working closely with local producers in Cambodia.

“I’m also very excited to partner with local suppliers as we tap into the incredible fresh produce and resources of Cambodia,” he added.

A specialist in Nikkei cuisine, Chef Memo brings a unique culinary perspective shaped by his global journey. Nikkei cuisine is a century-old culinary tradition that originated from Japanese immigrants in Peru, blending influences in a way that reflects cultural identity rather than simply combining recipes.

Speaking about his culinary philosophy, Chef Memo said,

“My cuisine isn’t a ‘fusion’ of recipes. It’s a culinary autobiography. It’s the authentic food of a global citizen who has lived across borders and refused to leave any of those flavours behind.”

Welcoming the new Executive Chef, Joseph Colina, General Manager of Raffles Grand Hotel d’Angkor, said,

“We are delighted to welcome Chef Memo to Raffles, where he will play a critical role in continuing to elevate our culinary offerings and delivering unforgettable, authentic experiences that honour our rich heritage while embracing innovative global influences for our discerning guests.”

With this appointment, Raffles Grand Hotel d’Angkor continues to strengthen its culinary direction while celebrating its long-standing heritage and unique dining experiences in the historic setting of Angkor.

Malai Marke, a popular Indian restaurant in New York, has introduced a refreshed menu curated by Chef Himanshu Joshi, Sous Chef at Malai Marke, bringing together a range of regional Indian flavours with a contemporary touch.

The new menu reflects the diversity of Indian cuisine, offering a wide selection of appetizers, kebabs, curries, biryanis, and desserts inspired by culinary traditions from different parts of the country. The idea behind the menu is to give diners a dining experience that feels authentic while still being approachable for a wide audience.

Guests can begin with a variety of small plates that draw inspiration from Indian street food. Dishes such as Onion Bhaja, Samosa, Kurkuri Bhindi, and Ragara Patties introduce bold flavours and textures that are familiar to many lovers of Indian cuisine.

The kebab section brings in classic tandoor preparations including Paneer Tikka, Chicken Malai, Murgh Haryali, and Achari Chicken Tikka. Each dish is marinated with aromatic spices and grilled in the tandoor, delivering the smoky flavours that are central to many Indian favourites.

For the main course, the menu travels across different regions of India with dishes that reflect varied cooking traditions. Highlights include Dhabe Wala Murgh, Chicken Xacuti, and Coondapur Kori, along with seafood preparations such as Fish Moilee and Allepy Red Curry, which draw inspiration from coastal Indian cuisines.

Lamb dishes also feature prominently on the menu with rich preparations like Rogan Josh and Lamb Dhansak. Stir-fried styles such as Balti and Kadai dishes further add bold flavours and variety to the offerings.

Vegetarian dishes continue to play an important role in the Malai Marke dining experience. Guests can enjoy well-loved classics such as Saag Paneer, Malai Kofta, Baigan Bharta, and the restaurant’s signature Dal Makhani, a slow-cooked black lentil preparation known for its creamy texture and comforting taste.

The menu also includes aromatic rice dishes such as Chicken Biryani, Lamb Biryani, and Paneer Biryani, along with a range of breads, rice specialties, and beverages. To round off the meal, diners can choose from traditional Indian desserts including Gulab Jamun, Rasmalai, and Malai Kulfi.

Speaking about the menu, Chef Himanshu Joshi said, “Our aim was to bring together the authentic flavors of India while offering guests a diverse and memorable dining experience. Each dish reflects the richness of regional Indian cuisine and the traditions that inspire our kitchen.”

With the introduction of this refreshed menu, Malai Marke continues to position itself as a destination for Indian cuisine in New York, offering diners an opportunity to explore flavours from across India in one place.