The International Institute of Culinary Arts (IICA) recently hosted a Kids Gourmet Dessert Masterclass at the Shoppers Stop outlet in Sector 66, Gurugram. The session was designed as an interactive, hands-on experience, introducing young participants to the basics of gourmet dessert-making while encouraging creativity and confidence in the kitchen. Over 65 young learners took part in the workshop, making it a lively and engaging session. This also marked the third workshop conducted by IICA at Shoppers Stop.

The masterclass was led by Chef Dharmendra Kumar, Sous Chef, Bakery & Pastry, IICA, along with Chef Prashant Kumar, Jr. Sous Chef, IICA. During the session, they demonstrated two recipes, Foxnut and Chocolate Rocks, and Fruit Trifle with Eggless Sponge. The chefs focused on simplifying techniques, making gourmet concepts easy for children to understand and enjoy.

The workshop was attended by Gandharv, Customer Care Associate & Marketing Manager at Shoppers Stop. Supporting the chefs were IICA students Gyan Vrat Arya (Bakery Student) and Aryan Jha (Culinary Student), who gained hands-on experience through the session. Such workshops at IICA are aimed at bridging the gap between classroom learning and industry exposure, giving students a chance to understand real-world environments.

Chef Virender S. Datta, Founder, International Institute of Culinary Arts (IICA), said, "Workshops like these play an important role in introducing young audiences to culinary creativity in an engaging and interactive manner. Such initiatives not only encourage early interest in the culinary arts but also help create memorable experiences for participants, while enabling brands like Shoppers Stop to meaningfully engage with their customers through unique, hands-on activities."

Arjun S. Datta, Managing Director & COO, International Institute of Culinary Arts (IICA), added, "Collaborations like these provide an effective platform for organisations such as Shoppers Stop to enhance customer engagement by offering interactive culinary and pastry workshops. These experiences help create stronger connections with their audience while bringing a unique experiential dimension to retail environments."

For those interested in building a career in culinary or bakery arts, registrations are currently open for the July '26 batch at IICA’s Hauz Khas campus. The programmes offer structured training under experienced chefs, with a strong focus on practical learning and industry exposure, along with pathways to global work opportunities.

Founded in 2005 by Chef Virender S. Datta, IICA is among the early institutions in India to introduce internationally benchmarked culinary education. The institute combines structured kitchen training with globally recognised qualifications from City & Guilds (UK) and BSI Learning (Australia), offered exclusively at IICA. It has also expanded its global presence through collaborations, including a Memorandum of Understanding with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College in Japan, enabling student exchange, joint curriculum development, and cross-cultural learning opportunities.

The Ascott Limited has recorded its strongest-ever signing performance in Southeast Asia in 2025, adding more than 7,300 units across the region. This marks a 55% increase compared to the 4,700 units signed in 2024, highlighting a significant growth phase for the company.

This momentum has placed Ascott among the top three hospitality companies in Southeast Asia for new signings in 2025, according to Horwath HTL. The company currently has over 200 operational properties in the region, along with a pipeline of around 150 properties. With more than 25 new openings expected in the next 12 months, the pipeline reflects steady owner confidence and Ascott’s ability to convert signings into operational properties.

A key highlight of this expansion is Ascott Tay Ho Hanoi, located on the shores of West Lake in Hanoi’s Tay Ho District. Positioned as Ascott’s largest full-service MICE hotel, the property will feature 1,165 rooms, 10 food and beverage concepts, and a spa when fully operational in 2027. It also includes an international convention centre with 13 event spaces, including one of the largest pillarless ballrooms in Hanoi.

Ascott’s growth is supported by strong tourism recovery across Southeast Asia, driven by rising regional travel demand and improved connectivity. At the same time, the hospitality market remains fragmented, creating opportunities for established brands like Ascott to expand through both new developments and conversions.

Ms Serena Lim, Chief Growth Officer, Ascott, said: “Southeast Asia continues to be one of the most dynamic hospitality markets in the world and Ascott is well positioned to capture the opportunity. With over four decades in our home base, we have established deep market expertise and a trusted brand presence, positioning us for our next phase of growth. Our expansion is intentional and owner-led, anchored by long-term partnerships with owners who value our flex-hybrid model and its ability to deliver resilient outcomes. Supported by our multi-typology brand strategy, we have moved beyond our serviced residence heritage to unlock opportunities across a broader range of lodging types. The depth of owner interest and track record across Southeast Asia gives us confidence in both our pipeline and our ability to execute this expansion.”

Ms Wong Kar Ling, Chief Strategy Officer and Managing Director, Southeast Asia, Ascott, added: “The upcoming wave of openings reinforces Southeast Asia's role as both a core growth engine and a showcase for Ascott's multi-typology brand strategy. As we scale across cities and resort destinations, disciplined execution remains our focus, from efficient conversions to reliable delivery on the ground. The strength of our local teams has been instrumental in translating strategy into outcomes, turning pipeline into reality with the speed and precision our owners and guests expect. We are particularly excited about our upcoming resort openings across the region, which will meaningfully expand our leisure offerings and open up new destinations for Ascott Star Rewards members to explore and enjoy their rewards.”

As part of its expansion, Ascott is entering around 20 new cities across Southeast Asia, including destinations such as Phu Quoc, Nha Trang, Phuket, Hat Yai, Labuan Bajo, Medan, Davao, Biñan, Johor Bahru, and Langkawi. This move takes the brand beyond established markets into emerging leisure and business destinations.

About 30% of the pipeline will be driven through conversions, allowing Ascott to reposition existing properties under its brands and speed up market entry. Projects like Citadines Mitra Bandung, Oakwood Pandanaran Semarang, and Fox Hotel Nagoya Batam are expected to open within a year of signing, showing the efficiency of this approach.

The pipeline also reflects Ascott’s multi-typology strategy, covering serviced residences, hotels, resorts, social living spaces, and branded residences. Brands such as Ascott, Citadines, lyf, Oakwood, Somerset, The Crest Collection, and The Unlimited Collection are all part of this expansion. Resort developments are expected to play a major role, helping balance the company’s presence across business and leisure segments.

Among the upcoming openings, Lasong Hotel & Villas Sam Son by The Unlimited Collection is set to complete its full opening on 24 April 2026, offering a wellness-focused experience on Vietnam’s northern coast. HARRIS Resort Cam Ranh, expected to open from 4Q 2026, will introduce the HARRIS brand to Vietnam with a large-scale beachfront property designed for leisure travellers.

Other notable projects include the 1926 Heritage Hotel Penang by The Unlimited Collection, opening in 2026 with a restored heritage setting, and lyf Chinatown Singapore, scheduled for July 2026, offering a social living concept in a culturally rich neighbourhood. Somerset Clarke Quay Singapore and Ascott Ortigas Manila are also part of the upcoming portfolio, adding to the brand’s presence in key urban markets.

With this strong pipeline and continued expansion across markets and formats, Ascott is steadily strengthening its position in Southeast Asia, supported by a mix of new developments, conversions, and experience-led properties.

QLA has introduced ‘Drunches’, a new Friday evening concept that sits comfortably between dinner and a night out. Designed as a smooth transition from the workweek into the weekend, the experience focuses on bringing together food, drinks, and a relaxed social setting without feeling rushed or overwhelming.

Set in QLA’s courtyard, the format combines curated cocktails with flavour-led plates, creating an atmosphere that builds gradually through the evening. The idea is to strike a balance, moving away from the intensity of a typical party while also offering more than a standard dining experience.

The menu is led by Chef Dipender Tiwari, Culinary Director at QLA, whose approach to modern European cuisine is shaped by technique, seasonality, and clean flavours. For Drunches, this philosophy takes on a more easy-going form, with dishes designed for sharing and enjoying over conversation.

The food begins with lighter bar bites such as togarashi parmesan crisps and lotus chips paired with chilli orange aioli. Small plates like potato bravas with garlic toum and corn rib skewers with shichimi add more depth, while mini brioche sliders, especially the wild mushroom and truffle option, bring in a richer touch. Lighter elements such as avocado sourdough toast with pickled radish and feta help balance the spread. From the robata section, yakitori chicken with soy glaze stands out with its subtle smokiness.

Alongside the food is a cocktail program that moves across different flavour profiles. Guests can choose from citrus-led drinks with yuzu and hibiscus, tropical blends with pineapple and passion fruit, and herbal mixes featuring rosemary and elderflower. There are also spirit-forward options built on bourbon and Japanese whiskies, along with lighter berry-based cocktails that offer a softer finish to the experience.

Planned as a seasonal offering for the summer months, Friday Drunches are designed to evolve while staying true to their core idea. The experience takes place every Friday from 9:00 PM to 12:00 AM, creating a three-hour window that gradually transitions into the night. While walk-ins are welcome, reservations are recommended. The pricing is set at approximately INR 2950 AI per person, inclusive of food and liquor.

Sharing his thoughts on the concept, Chef Dipender Tiwari said, “Friday Drunches at QLA were envisioned as a space where great food, well-crafted drinks, and a vibrant social atmosphere come together effortlessly. The idea was to create an experience that feels elevated yet easy, allowing guests to unwind, connect, and transition into the weekend in a way that is distinctly QLA.”

With Drunches, QLA brings a fresh take to Friday evenings, offering a format that feels simple, thoughtful, and easy to settle into.