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.

Four Seasons Resort Bali at Sayan has unveiled a sustainability-led refresh of its luxury suite accommodations and dining spaces, marking a new chapter for the iconic riverside retreat. The redesign celebrates Balinese culture and craftsmanship while introducing contemporary comforts and environmentally conscious features.

Renowned for its striking architecture, the resort’s suspended rice bowl-inspired design remains as groundbreaking today as when it first opened nearly three decades ago. Building on that legacy, the resort has collaborated with global hospitality design firm Hirsch Bedner Associates (HBA) to reimagine selected guest suites and public spaces through a design philosophy centred on harmony with nature, refined aesthetics, and modern functionality.

The refresh will debut in July 2026 and will include seven upgraded suites: five Premier Duplex Suites and two Family Premier Suites. The redesign also extends to the resort’s signature dining venues, Ayung Terrace and Jati Bar, which overlook the lush jungle valley and the Ayung River.

Inspired by Craftsmanship and Culture

The refreshed interiors combine the resort’s original architectural elements with Balinese textiles, locally crafted décor, and contemporary design accents. Earthy fabrics inspired by Ubud’s rice paddies are paired with dark stained wood and handcrafted materials, creating a warm yet modern atmosphere.

The new design honours the resort’s original concept while introducing updated features for today’s travellers. Smart technologies such as LUTRON lighting systems allow guests to easily control lighting and ambience within the suites, blending convenience with luxury.

The Premier Duplex Suite, a two-level retreat designed for couples, features a spacious dining area with floor-to-ceiling windows overlooking the river and a sun terrace that immerses guests in the surrounding natural landscape. Meanwhile, the Family Premier Suite offers a comfortable one-bedroom layout with a specially designed children’s room, spacious living areas, and serene river valley views, making it ideal for families seeking a tranquil getaway.

Sustainability at the Core

Sustainability plays a central role in the redesign. Energy-efficient LED lighting has been installed throughout the upgraded suites, along with new air-conditioning systems that use environmentally friendly refrigerants.

Where possible, the renovation prioritises reusing and refurbishing existing structures and materials, reducing the need for new construction resources. Any newly introduced materials have been carefully selected for durability and, wherever feasible, sourced locally.

Revitalised Dining Experiences

The redesign also enhances the resort’s dining spaces. Perched above the lush jungle valley, Ayung Terrace now features plush grey sofas, elegant wooden chairs, and marble-topped tables that complement the surrounding scenery while adding a contemporary touch.

At Jati Bar, redesigned seating in natural green and grey tones creates a relaxed yet sophisticated setting for guests to enjoy creative cocktails, light bites, and panoramic river views.

Commenting on the transformation, Tim Churchmack, Resort Manager, said the refreshed spaces celebrate both the resort’s architectural legacy and its extraordinary natural environment.

He noted that the redesign pays homage to the property’s heritage while introducing intuitive modern features that enhance comfort and guest experience, marking an exciting new phase for the resort.

The update follows several recent accolades for the riverside property, including receiving an inaugural Michelin Key in 2025 for exceptional guest experiences. In the same year, the resort’s Sacred River Spa earned a Four-Star rating from Forbes Travel Guide, while Ayung Terrace secured the Wine Spectator Award of Excellence in 2024 for its distinctive wine programme.

With this sustainability-driven redesign, Four Seasons Resort Bali at Sayan continues to reinforce its reputation as one of Bali’s most innovative luxury destinations while remaining deeply connected to the island’s culture, environment, and craftsmanship.