Comfort Meets Creativity: Fine-Casual Takes Centre Stage

Forget stiff fine dining. Across Asia Pacific, chefs are reimagining beloved comfort foods with upscale twists. Think fried chicken with caviar or creative à la carte menus offering diners more flexibility. 59% of Marriott’s surveyed properties report a clear shift toward casual dining over formal experiences, with guests favouring warmth, flavour, and personality over pomp.

Dining as a Full-Sensory Experience

Guests aren’t just eating—they’re immersing. From dining in pitch darkness to edible art installations, 48% of Marriott’s F&B teams noted an uptick in demand for interactive dining. It’s all about storytelling, entertainment, and sensory stimulation, blurring the lines between restaurant, theatre, and lifestyle venue.

Local Ingredients, Global Recognition

Chefs across the region are digging deep into their roots. Sourcing forgotten, foraged, or indigenous ingredients is no longer niche—it’s the norm. 85% of Marriott’s Asia Pacific venues now integrate local produce into menus, blending tradition with innovation to reflect terroir and cultural pride.

AI-Powered Precision with a Human Touch

Technology is fine-tuning the F&B experience. 76% of venues are adopting booking automation tools, while 75% say social media now drives dining decisions. AI is being used to engineer smarter menus, but the challenge remains: how to balance tech with the soul of hospitality.

New Culinary Capitals Rise

Markets like Indonesia, the Philippines, Vietnam, and Mainland China are making waves globally. Bursting with bold flavours and fresh narratives, these countries are emerging as must-watch food destinations.

Next-Gen Chefs Honour the Past While Shaping the Future

A new breed of third-generation chefs trained in Michelin-starred kitchens are revamping Asian cuisine with precision and pride. They’re blending heritage with haute cuisine—and even hawkers are in on it, elevating everyday staples like laksa and satay with modern flair.

Drink Trends and Healthier Cravings

From low-ABV cocktails to omakase-style drinks and regional infusions, bars are evolving too. Alongside that, diners are increasingly seeking vegan (63%), vegetarian (64%), and gluten-free (54%) options, reshaping menus to align with wellness goals and dietary needs.

Sustainability Starts at the Source

Grassroots changemakers are pushing for sustainability, promoting biodiversity and working with local producers. These food champions are influencing not just menus—but the very structure of Asia’s future food ecosystem.

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Images: Marriott International