Marriott International’s Future of Food 2026 reveals how a shift towards comfort-driven luxury and experiences rooted in local culinary traditions is redefining a new era of indulgence.
Marriott International has unveiled its latest report, The Future of Food 2026, which explores how dining habits and preferences are evolving across the Asia Pacific region.
The comprehensive study highlights key trends reshaping the culinary landscape, including a shift away from traditional fine dining towards casual luxury, comfort-driven menus, immersive dining experiences, and a renewed reverence for local flavours.
Diners are increasingly prioritising relaxed, personalised encounters where storytelling, entertainment, and thoughtful design are just as important as the food itself. Drawing on insights from over 30 influential chefs, mixologists, industry insiders, and regional food media—alongside findings from Marriott’s inaugural regional survey of Food & Beverage teams across 270 properties in 20 Asia Pacific markets—the report explores how these emerging trends are redefining hospitality and guest expectations.
“The Future of Food 2026 showcases how Asia Pacific continues to shape the future of global dining,” says Petr Raba, Vice President of Food & Beverage, Asia Pacific (excluding China), Marriott International. “From the rise of casual luxury to experience-focused dining, today’s guests are seeking emotional connection as much as culinary excellence. This report reflects our ongoing commitment to evolving with the industry and delivering culturally relevant dining experiences, rooted in place, and reimagined for a new generation of travellers.”
He added, “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. As our report shows, food is no longer just fuel; it’s a form of storytelling, identity, and cultural connection.”
Key Trends Shaping the Future of Food
1. Comfort is the New Luxury
A new era of dining is emerging with the rise of “fine-casual”, where comfort food meets creative refinement. From elevated takes on beloved classics, such as caviar-topped fried chicken, to à la carte menus offering more choice and personality, chefs from Singapore to Tokyo are embracing a more relaxed yet luxurious approach.
As diners crave familiarity with a twist, acclaimed chefs are reimagining everyday favourites with fine-dining finesse, creativity, and visual appeal. Traditional multi-course menus are giving way to faster, more flexible experiences. In fact, 59% of Marriott International properties surveyed across Asia Pacific said guests are opting for casual dining experiences over formal ones compared with the previous year.
2. Dining Becomes a Sensory Journey
Across Asia, dining is transforming into a feast for all the senses, with guests choosing to dine in the dark or indulge in edible art. Nearly half (48%) of Marriott International F&B associates report an increase in guests seeking interactive dining experiences compared with the previous year.
From omakase journeys to themed environments, restaurants are embracing interactivity and theatricality to create immersive, multi-sensory experiences. As the lines between retail, hospitality, and entertainment continue to blur, food is becoming a powerful vehicle for identity and creative expression.
3. Plating Up Native Ingredients
Chefs are increasingly embracing indigenous ingredients as integral to their culinary identity, drawing on heritage and personal expression. There is a growing emphasis on sourcing local, foraged, and often forgotten ingredients to tell richer, more authentic food stories.
Among Marriott International properties surveyed in Asia Pacific, 85% now incorporate locally sourced ingredients or dishes into their offerings—signalling a growing appetite for seasonal, regional cuisine.
4. AI Takes a Byte of the Industry
As artificial intelligence becomes more deeply embedded in the hospitality sector, it promises greater efficiency and highly personalised dining experiences. Technological advancements will drive AI-powered menu engineering, leveraging real-time feedback to optimise dish combinations and pricing.
Of the Marriott International properties surveyed across Asia Pacific, 76% are adopting booking management technologies, while 75% report that social media influences guests’ decisions around restaurant and bar bookings. While operators embrace these tools to automate tasks and enhance service, the challenge remains to preserve the human connection that defines true hospitality.
5. Asia’s Culinary Hotspots
Indonesia, the Philippines, Vietnam, and Mainland China are gaining international recognition for their vibrant and diverse food cultures. The report explores how these destinations are stepping confidently onto the global culinary stage with renewed creativity and authenticity.
6. Third-Generation Asian Chefs Stir the Pot
Trained in Michelin-starred kitchens, a new wave of third-generation chefs is revolutionising Asian cuisines. Acting as cultural ambassadors, they employ modern cooking techniques and local ingredients to elevate and refine their culinary heritage.
They are not just cooking—they are preserving tradition while charting a new course, proving that innovation and authenticity can coexist harmoniously on the plate. This creative spirit also extends to street vendors—or “hawkerpreneurs”—who are adding luxury to laksa and flair to satay.
Additional Report Highlights
The Flavour Spectrum:
Survey results reveal a growing preference for both classic cocktails and modern, regionally inspired mixes. The data also shows a clear trend towards healthier eating. Across Asia Pacific, Marriott International’s F&B associates note guests increasingly seeking vegan (63%), vegetarian (64%), and gluten-free (54%) options. Meanwhile, classic condiments such as ketchup, mayonnaise, hot sauce, and soy sauce remain popular across most markets.
Raising the Bar:
Bars throughout Asia are redefining the drinking experience for a generation that values wellness, personalisation, and immersive environments. From low- or no-alcohol menus to omakase-style cocktails, venues are moving beyond traditional drink service and attracting kindred spirits. Cocktail bars are shaking up the scene, blending native ingredients and adding depth with inventive touches like a dash of dashi.
The Future Larder:
Bold new ingredients and long-forgotten favourites are driving a renaissance in Asian cuisine. From fermented condiments to artisanal salts and heritage vinegars, chefs are rediscovering traditional ingredients to create bold, sustainable flavours with deep cultural resonance.
Sustainability Pioneers:
Local heroes are leading sustainable food movements across Asia, empowering local farmers and promoting biodiversity through social enterprises. Their grassroots initiatives are inspiring a cultural shift within the hospitality industry and shaping the region’s wider food ecosystem.