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<p><iframe loading="lazy" title="IN CONVERSATION. Food Trends in Asia Pacific are Shaping the World." width="750" height="422" src="https://www.youtube.com/embed/QdNEY2fGw0w?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe></p>
<p>It’s no surprise that, in this region at least, food is one of the most important reasons to travel, whether that’s finding the best local dishes or discovering new tastes.</p>
<p>Marriott International has unveiled its latest report: <a href="https://news.marriott.com/static-assets/component-resources/newscenter/news/2025/10/14/future-of-food-2026-asia-pacific.pdf?DestinAsian" target="_blank" rel="noopener"><b>Future of Food 2026</b></a>, which explores how dining habits and preferences are changing across the Asia-Pacific region.</p>
<p>The study spotlights major trends reshaping the culinary landscape, including a move away from traditional fine dining toward comfort-driven menus, sensory experiences, and local ingredients; with <a href="https://destinasian.com/travel-guide/indonesia"><span style="font-weight: 400;">Indonesia</span></a>, <a href="https://destinasian.com/travel-guide/philippines"><span style="font-weight: 400;">the Philippines</span></a>, <a href="https://destinasian.com/travel-guide/vietnam"><span style="font-weight: 400;">Vietnam</span></a>, and Mainland <a href="https://destinasian.com/travel-guide/china"><span style="font-weight: 400;">China</span></a> gaining international recognition on the food and drink scene, in many cases aided by the rise of third-generation chefs bringing together local and international experience.</p>
<p>&#8220;Across Asia, a new culinary language is emerging, one where quality meets comfort, luxury meets experience, and a meal is no longer just about eating, but about engaging all the senses,&#8221; says Petr Raba, Vice President of Food &amp; Beverage, Asia Pacific (ex-China) at Marriott International. &#8220;As our report shows, food is no longer just fuel; it&#8217;s a form of storytelling, identity, and cultural connection.&#8221;</p>
<p>Drawing on insights from over 30 influential chefs, mixologists, industry insiders, and regional food media, along with findings from Marriott’s first regional survey of F&amp;B teams in 270 properties across 20 Asia Pacific markets, the report explores how these emerging trends are redefining hospitality and guest expectations.</p>
<p>Key trends shaping the industry:</p>
<h2><b>Comfort is the new luxury</b></h2>
<p>Today’s travelers are eschewing long degustation meals and fine dining in favor of casual dining and comfort driven menus, with high-low trends in evidence (such as fried chicken and caviar). 59 per cent of Marriott International properties surveyed across Asia Pacific said guests are opting for casual dining experiences over formal ones compared to last year.</p>
<h2><b>Dining is becoming a sensory journey</b></h2>
<p>While the appetite for dining might be more casual, guests still want a memorable experience. Nearly half (48 percent) of Marriott International F&amp;B associates report an increase in guests seeking interactive dining experiences from omakase journeys to themed environments.</p>
<h2><b>Native ingredients (and local talent) are shining</b></h2>
<p>It’s interesting to note that the move away from fine dining has also ignited an interest in local ingredients. With many travelers interested in a sustainable and authentic experience, there’s growing emphasis on sourcing local ingredients for bars and restaurants, with 85 percent of Marriott International properties incorporating locally sourced ingredients or dishes, which add not only richness to the menu but to the storytelling too.</p>


The St. Regis Jakarta - Valentine Afternoon Tea

How Food Trends in Asia Pacific are Shaping the World