- Marriott International released its Future of Food 2027 report for Asia Pacific excluding China
- Demand for authentic local signature dishes is the biggest trend identified by 95pc of surveyed properties
- Nearly half of surveyed properties report growing demand for casual venues such as lounges and bars
- 58pc of properties report fine dining experiences lasting between 1.5 and 2 hours
Marriott International has released its Future of Food 2027 report for Asia Pacific excluding China. The study highlights a shift towards authentic local cuisine and more fluid, social dining spaces such as bars and lounges rather than traditional restaurant formats. Drawing on conversations with leading chefs, hospitality experts and regional influencers, alongside insights from Marriott International properties across the region, the report reveals a transformation in dining.
Across Asia Pacific excluding China, diners are increasingly seeking authenticity and connection. Demand for authentic local signature dishes is surging, with 95pc of surveyed properties identifying this as the biggest trend in their market. Dining is no longer confined to the traditional restaurant setting. Guests are gathering across bars, lounges, counters and flexible spaces, turning hotels into social and cultural hubs. Nearly half of the surveyed properties report a growing demand for casual venues such as lounges, bars and outdoor settings, while emerging concepts are embracing intimate 40 to 60-seat footprints with distinct identities. In Vietnam, 71pc of surveyed properties report growth in bar and lounge dining. An invisible layer of technology is supporting this shift, with AI enhancing everything from menu development and marketing to staffing and guest insights. All restaurants and bars surveyed in Thailand are already using AI in their operations.
Local cuisine has become the defining force shaping dining decisions across the region. Demand for authentic local signature dishes is now the strongest trend identified by 95pc of the surveyed properties and outweighing value for money when guests choose where to dine. Hotels are responding by building menus around ingredients and stories rooted in their destinations. Over the past year, four in five properties have introduced new local ingredients from Kyoto vegetables in Japan to Kampot sea salt in Cambodia-inspired menus and indigenous spices across Southeast Asia, while nearly three-quarters report local ingredients appearing more frequently in beverage menus. This trend is particularly pronounced in India and Indonesia, where demand for local signature cuisine reaches 71pc and 67pc respectively.
Petr Raba shared “Across Asia Pacific, we’re witnessing a shift toward intimate, locally-rooted experiences, where smaller, intentional spaces replace traditional formal dining models. Hotels are becoming cultural storytellers, embedding regional talent, locally sourced ingredients and authentic connection into every aspect of the dining experience to create spaces that feel distinctly of their place.”
