Addoni's has unveiled a new immersive cabaret dining experience alongside a reimagined menu, further strengthening its position as a destination that blends culinary experiences with live entertainment. Designed to offer guests an evening where dining and performance come together, the new concept combines theatrical cabaret acts with a menu inspired by flavours from around the world.

Hosted every Wednesday, Friday and Saturday from 9 PM onwards, the cabaret experience unfolds through four live acts featuring singing, dance and storytelling. The performances are carefully timed with intervals between courses, allowing guests to enjoy their meals without interruption while creating a seamless blend of hospitality and entertainment.

Complementing the experience is an all-new menu built on contemporary European techniques while incorporating influences from regional Indian cuisines and international culinary traditions. The offering reflects Addoni's approach to creating globally inspired dishes without being confined to a single regional identity.

Among the starters are dishes such as Chermoula Sole with Harissa Tomato & Rice Crisp, Canadian Scallops with Tobiko Orange Butter Emulsion, and Mushroom Duxelles & Brie Phyllo Pouches served with Mushroom Parmesan Velouté. The grill selection features Wazwan Mutton Seekh with Saffron Butter, Hempseed Chutney and Bakarkhani, alongside Henry IV Roast Chicken glazed with chilli and mustard and served with mushroom gravy.

The main course menu includes Saikyo Miso Glazed Alaskan Black Cod with Broccoli Lemongrass Salsa, Pepper Duck Curry, and a Chicken Ghee Roast Bowl that brings together South Indian flavours in a contemporary presentation. The menu also introduces ingredients such as tempeh, lotus stem and scallops, alongside influences from Peru, Kashmir and coastal India.

Guests seeking plant-based or dietary-conscious options can choose dishes such as Tempeh & Muhammara, which is vegan and dairy-free, and Crispy Summer Rolls, which are gluten-free and dairy-free.

Desserts include the Russian Honey Cake with Caramelised Honey, Cream Cheese Mousse and Yoghurt Sorbet, as well as a vegan-friendly Matcha Popsicle.

Speaking about the new concept, the restaurant stated that the cabaret evenings have been designed as more than live entertainment, creating an experience where performance becomes a natural extension of the dining journey. The restaurant noted that the reimagined menu reflects its philosophy of bringing together global flavours while ensuring each visit offers guests a memorable culinary experience.

With the introduction of its cabaret programme and refreshed menu, Addoni's continues to expand its experiential dining offerings, combining food, performance and hospitality to create a distinctive evening for guests.

1932, the signature fine-dining restaurant at Raffles Grand Hotel d’Angkor in Siem Reap, has unveiled four new Khmer tasting menus, reinforcing its position as a destination for contemporary Cambodian gastronomy.

The new menus build on the success of the restaurant's Khmer tasting experiences introduced in 2023 and have been designed to celebrate Cambodia's rich culinary heritage through modern techniques and refined presentations. Three of the menus have been curated by Executive Sous Chef Dorn Doeurt, while the fourth has been created by Executive Chef Memo Hernandez.

Chef Dorn's menus draw inspiration from different chapters of Cambodian history. The King's Apothecary is a vegetarian menu influenced by the pre-colonial era of King Jayavarman VII, featuring dishes such as Garden Bite, jackfruit and mango salad, stuffed eggplant, cauliflower steak, and a red pepper chocolate tart.

The Reign of King Monivong pays tribute to the monarch's historic visit to Marseille to promote Cambodian tourism, with highlights including Hamok Royal prepared with Tonle Sap fish, lotus, and organic brown rice, alongside banana blossom and poached chicken salad, braised pork belly, and Akor Thnoat Royale.

Celebrating Cambodia's cultural renaissance of the 1960s, The Golden Age menu features Bay Damneub Muk Bangkang, prepared with lobster, turmeric, and sticky rice, complemented by dishes such as Kep tiger prawn pomelo salad, Mekong bouillon, sous vide duck, and sweet potato crème brûlée.

Executive Chef Memo Hernandez presents New Khmer Expressions, a tasting menu that combines Latin American culinary influences with traditional Khmer flavours. Signature creations include Humidity, prepared with barramundi, coconut water, bird's eye chilli, and ma'om, alongside courses titled First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.

Commenting on the launch, Chef Dorn Doeurt said, "We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia's past while delivering modern, refined dining experiences."

Chef Memo Hernandez added, "New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours."

The launch further strengthens the culinary positioning of Raffles Grand Hotel d’Angkor, which was recently recognised among Travel + Leisure's World's 500 Best Hotels. Along with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotel was also ranked among Cambodia's top city hotels in the Travel + Leisure Luxury Awards Asia-Pacific 2026.

Holiday Inn Cochin has announced the appointment of Nikhil Ayyappan as its Director of Sales & Marketing, effective July 1, 2026.

Nikhil joins the hotel with more than 14 years of experience in sales, marketing and business development across leading hospitality brands. A graduate of the University of Mumbai, he began his professional journey with Godrej Consumer Products Ltd. before moving into the hospitality sector.

Over the years, he has held key roles with renowned brands including The Leela Palaces & Resorts, Le Méridien Hotels & Resorts, The Raviz Hotels & Resorts, Marriott International, Hilton Hotels & Resorts, and most recently IHCL SeleQtions – Tirupati.

In his new role, Nikhil will lead the hotel's sales and marketing operations, with a focus on driving revenue growth, strengthening brand visibility, expanding business opportunities and increasing market share across key segments.

Welcoming him to the team, the management of Holiday Inn Cochin said:

"We are delighted to welcome Nikhil Ayyappan to Holiday Inn Cochin. His wealth of industry experience, customer-centric approach, and proven leadership in driving commercial success will further strengthen our market position. We are confident that his expertise will contribute significantly to the hotel's continued growth and success."

Sharing his thoughts on the appointment, Nikhil Ayyappan said:

"I am excited to join the talented team at Holiday Inn Cochin. I look forward to building on the hotel's strong reputation, fostering meaningful partnerships, and delivering innovative sales and marketing strategies that create value for our guests, clients, and stakeholders."

Outside of work, Nikhil enjoys motorcycle touring and exploring new destinations on his bike. With this appointment, Holiday Inn Cochin continues to strengthen its leadership team as it focuses on enhancing guest experiences and driving long-term commercial growth.