Hotels – Culinary Travels

“Comfort Is the New Luxury”: Marriott Forecasts Asia-Pacific’s Next Food Trends

14 October 2025

Forget white tablecloths — Asia-Pacific’s hotel kitchens are trading formality for feel-good flavours.

Marriott International has just released its Future of Food 2026 report for the Asia-Pacific region, and the takeaway is clear: travellers want dining that feels good as much as it tastes good. Drawing insights from chefs, mixologists, and food-and-beverage directors across more than 270 hotels in 20 markets, the report charts a shift toward warmth, familiarity, and storytelling.

Gone are the days when fine dining meant hushed tones and starched linens. Today, “comfort is the new luxury,” says the report, as hotels across Asia-Pacific reimagine indulgence through approachable yet elevated experiences. Think truffle-infused noodles instead of foie gras, or caviar-topped fried chicken in place of a ten-course tasting menu. Diners crave dishes that surprise without intimidating — a sign that culinary confidence now comes from authenticity, not extravagance.

Another headline trend: immersion. Nearly half of Marriott’s F&B teams say guests are seeking interactive dining moments — the kind where you meet the chef, watch something sizzle tableside, or take part in the plating yourself. The report also highlights a strong pull toward local and indigenous ingredients, with 85% of hotel restaurants incorporating them as a defining element of their menus rather than a token garnish.

Technology is also quietly joining the kitchen brigade. AI-driven menu design and real-time guest feedback are helping chefs fine-tune dishes while keeping the personal touch front and centre. And geographically, expect to see Indonesia, Vietnam, and the Philippines emerge as the next culinary powerhouses, where a new generation of chefs is blending deep tradition with bold creativity.

The message? Asia-Pacific’s hotel dining scene is having a renaissance — one rooted in comfort, connection, and a sense of place. Because in 2026, the most memorable meals won’t just be the fanciest. They’ll be the ones that make you feel at home, wherever you are.

MICHELIN Unveils Its Key Standard for Hospitality

14 October 2025

The latest distinction celebrates hotels that pair culinary soul with inspired design and sense of place.

For over a century, the MICHELIN Guide has defined the pinnacle of dining — those coveted stars signalling where to find the most extraordinary meals on earth. Now, the brand synonymous with culinary excellence is turning its discerning eye toward hospitality with the introduction of the MICHELIN Keys, a new global standard for hotels that deliver not just comfort, but character.

This year’s rollout recognizes 2,457 hotels across more than 120 countries, each evaluated with the same meticulous approach that made the guide a byword for quality. The aim is simple yet ambitious: to help travellers navigate an increasingly crowded world of boutique hotels, eco-lodges, and design-driven stays — and to spotlight the properties that transform a night away into an experience worth crossing the world for.

Much like MICHELIN’s restaurant stars, the new system awards One, Two, or Three Keys, reflecting a property’s mastery of atmosphere, design, and service. A single Key signals a hotel with distinctive personality or flair; Two Keys mark a destination where every detail works in harmony; Three Keys are reserved for the rare few that feel transcendent — where everything from the linens to the lighting tells a story. (Vancouver Island’s Clayoquot Wilderness Lodge, pictured above, is among them.)

In North and Central America, fifty hotels earned upgrades this year, including Wakax Hacienda – Cenote & Boutique Hotel in Tulum and New York’s Warren Street Hotel, both elevated from One to Two Keys. Across Asia, Europe, and Oceania, new designations highlight a diverse mix of modern icons and quietly luxurious retreats — proof that excellence takes many forms, from mountain lodges to urban hideaways.

The message is clear: hospitality now stands shoulder to shoulder with gastronomy in the MICHELIN universe. For travellers, the Keys offer something increasingly rare — a trusted benchmark in an era of endless choice. For hotels, they’re an invitation to join a new generation of luxury defined not by opulence, but by authenticity, artistry, and heart.

Appellation Healdsburg: A New Kind of Wine Country Stay

14 October 2025

In Sonoma’s newest stay, the tasting menu never ends — from house-milled pasta at Folia to honey cocktails under the stars.

If you’ve been considering a fall visit to Sonoma, here’s your sign to book your flight. Appellation Healdsburg, the newly-opened hotel from chef Charlie Palmer and hospitality veteran Christopher Hunsberger, has officially opened its doors, inviting guests to experience wine country through a culinary lens.

Spread across eight and a half acres on the edge of downtown Healdsburg, the property unfolds like a modern-day village: gardens, outdoor lounges, and winding paths connecting a mix of suites, studios, and communal spaces. It’s the kind of setting that feels as if it’s been quietly growing here for years — natural, welcoming, and unmistakably rooted in Sonoma’s agricultural rhythm.

But make no mistake: this is a chef’s hotel. Every detail, from the scent of firewood drifting from the open kitchen to the house-milled flour for handmade pasta, is a nod to food as both craft and connection. The hotel’s signature restaurant, Folia Bar & Kitchen, is led by Reed Palmer (Charlie’s son), whose menu leans into elemental cooking — think smoked duck breast, ember-grilled rockfish, and wood-fired vegetables that taste like they’ve been kissed by the surrounding hills.

Upstairs, Andy’s Beeline Rooftop offers a lighter, livelier take on the region’s flavours, pairing vineyard views with inventive small plates and cocktails infused with honey, herbs, and local citrus. It’s as much a social space as it is a dining one — a place where the sun lingers, the glasses clink, and the line between bar and terrace blurs beautifully.

Beyond the restaurants, food weaves through every part of the guest experience. Welcome bites replace front-desk formality. Culinary workshops and garden tastings invite guests into the creative process. Even the on-site spa embraces the region’s bounty, with treatments inspired by botanicals and wine-country harvests.

In a landscape already rich with luxury retreats, Appellation Healdsburg stands out for its sense of purpose. It’s a property built not around opulence, but around a love of flavour — proof that in Sonoma, the true essence of hospitality still begins at the table.

Pack Your Appetite: Taste of Shangri-La is Back

30 September 2025

From Paris to Phuket, the luxury hotel group’s annual Taste of Shangri-La celebration returns this October with more than 100 hotels showcasing exclusive dishes, signature menus and immersive dining events.

Shangri-La Hotels & Resorts is inviting travellers to savour the flavours of the world with its much-anticipated Taste of Shangri-La culinary festival, running throughout October 2025. The month-long event spans the brand’s legendary portfolio of hotels and resorts across Europe, Asia, the Middle East, India and the Americas, each presenting multi-course menus and signature creations that reflect local traditions and global influences.

Highlights include foie gras dumplings with fruit chutney in Paris, Bánh Xèo with chicken quang noodles in Ho Chi Minh City, and hand-dived scallops with miso butter in London. In Dubai, Shang Palace will showcase Cantonese flavours with dishes such as King Oyster Mushrooms with Charcoal-Steamed Buns, while in Abu Dhabi, Bord Eau will serve French gastronomy with dishes like Rose de Saumon paired with green apple and miso gel. Guests can also expect curated wine pairings, immersive dining events and exclusive menus designed by Shangri-La’s award-winning chefs.

More than 28 signature restaurants and 14 hotels will participate in this year’s edition, giving travellers the chance to discover new flavours while celebrating Shangri-La’s rich culinary heritage.

Learn more on the Shangri-La website.

Grand Hyatt is Unveiling Bold New Culinary Experiences Across Asia Pacific

15 September 2025

When people think of hotel dining, they often picture breakfast buffets or copy-paste menus. Grand Hyatt wants to change that. Across Asia Pacific, the brand has rolled out a series of initiatives that put food — innovative, sustainable, conversation-starting food — at the centre of the guest experience.

At the Grand Hyatt Singapore, the kitchen is leading the charge with menus designed not just by chefs but also by nutritionists. The result? Meals that are indulgent without being heavy, celebratory yet balanced. What diners won’t necessarily see is the hotel’s closed-loop aquaponics system working behind the scenes: kitchen scraps are transformed into compost that nourishes herbs and vegetables, while tilapia raised in the system find their way to the table. It’s sustainability and flavor working in tandem.

In China, the brand recently staged one of its most ambitious collaborations yet: the “10-hands Black Pearl Signature Dishes Experience.” Ten chefs from across the Hyatt portfolio came together to design a single wedding banquet, turning what might have been a standard reception meal into a once-in-a-lifetime culinary spectacle. Guests weren’t just fed; they were treated to a narrative of regional Chinese cuisines woven into a celebratory feast.

Sustainability is becoming a defining thread in Hyatt’s approach to food. In Taipei, the Cha Lounge at Grand Hyatt became the first restaurant in Taiwan to earn a three-star rating from the Sustainable Restaurant Association. That accolade signals serious commitments: sourcing local and responsible ingredients, minimizing waste, and building transparency into operations. For a global brand, it’s a powerful example of how scale and sustainability can go hand in hand.

The message is clear: Grand Hyatt doesn’t want its food and beverage programs to be an afterthought. Weddings, conferences, and social gatherings are being reimagined as opportunities for culinary creativity — whether through hyper-local sourcing, blockbuster chef collaborations, or operational systems that quietly but effectively reshape the footprint of the kitchen.

The Breakwater Inn Reopens with Maine’s Ultimate Foodie Escape

16 August 2025

Fresh off a top-to-bottom renovation, The Breakwater Inn in Kennebunkport is welcoming guests back with a splash — and a feast. One of Maine’s oldest inns, originally a boarding house for sailors, the storied 35-room property has been reimagined by Maine-based First Serve Hospitality. The result: a seamless blend of preserved historic architecture and contemporary coastal sophistication.

Perched on the Kennebunk River just 90 minutes from Boston, the Breakwater has long drawn celebrity clientele — from Martha Stewart to Patrick Dempsey and Seth Rogen — who come for its waterfront charm, timeless hospitality, and proximity to some of Maine’s best seafood spots. Now, guests can experience it all in a new way with the Ultimate Maine Food Tour, a curated culinary journey launched to coincide with the inn’s reopening.

The two-night package unfolds like a greatest-hits menu of Maine’s coastal cuisine: lobster risotto and blueberry pie at Mabel’s Lobster Claw, golden fried clams at Bob’s Clam Hut, a surf-meets-turf burger and whoopie pie milkshake at Harbor Burger Shack, and clam chowder or beer-steamed steamers at The Maine Catch in Ogunquit. Back at the inn, the day ends with sunset cocktails on the lawn and a finale of baked stuffed lobster at Port Fish & Chop House. VIP treatment is guaranteed at every stop — think best waterfront tables, signature dishes and drinks, and car service throughout.

After a day of indulgence, guests retreat to redesigned harborside suites dressed in serene coastal décor, luxe linens, and balconies overlooking the Atlantic.

The Maine Food Tour Package (from $2,500 USD for two, available through October 12) includes two nights in an oceanview suite, all culinary experiences, and transport. Whether you come for the food, the history, or simply the view, the Breakwater’s next chapter is already making waves.

Taste of the Caribbean is back this November in Barbados

15 July 2025

The Caribbean Hotel and Tourism Association (CHTA) is pleased to announce the return of the Caribbean Hospitality Industry Exchange Forum (CHIEF) and Taste of the Caribbean, set to take place November 16–18, 2025, at the Wyndham Grand Barbados Sam Lords Castle Resort.

As cornerstones of CHTA’s professional development and industry engagement platform—created by and for the Caribbean hospitality community—CHIEF and Taste of the Caribbean will bring together industry leaders, rising professionals and culinary talent from across the region. The events aim to foster knowledge sharing, showcase innovation and celebrate the vibrant culture and creativity that define Caribbean tourism.

CHIEF, CHTA’s premier educational and networking forum, will once again spotlight innovation, leadership, and practical strategies to address the tourism sector’s most pressing challenges. This year’s theme, “Innovating Caribbean Tourism for a Disrupted World: Adapting with Purpose, Leading with People, Planning for Permanence,” sets the tone for a robust lineup of immersive workshops and skills-building sessions led by a soon-to-be-announced roster of thought leaders.

“From culinary trends to operational strategy, CHIEF attendees gain practical tools to elevate their businesses and careers across the Caribbean,” said CHTA CEO Vanessa Ledesma. “This year’s workshops will dive even deeper, equipping participants with actionable insights from some of the industry’s most dynamic voices, making CHIEF a must-attend for forward-thinking professionals.”

As part of its ongoing efforts to strengthen regional supply chains and drive innovation, this year’s CHIEF will additionally include a Linkages Showcase. This dynamic marketplace will connect local and regional vendors with hotels, resorts, and other tourism-related businesses, encouraging more Caribbean sourcing and collaboration. Building upon its recent partnership with the Global Alliance for Innovation in Tourism (GAIN), this year’s event will also feature a broader range of technology providers and hospitality tech efforts, offering attendees access to the tools and insights shaping the future of Caribbean tourism.

Running concurrently, Taste of the Caribbean will return with its signature culinary competitions, celebrating the flavors, creativity, and talent of the region’s best chefs and mixologists. Competitors will vie for top honors in four individual categories—Caribbean Chef of the Year, Junior Chef, Bartender, and Pastry Chef, all while earning valuable exposure and professional development.

Registration details for both events will be announced soon. Sponsorship opportunities are available on a limited basis; inquiries can be directed to [email protected]. For more information, visit www.chtachief.com.

Suite treats: the best hotel bakeries and cafés

24 June 2025

In the golden age of “bakery tourism,” travellers are crossing continents in search of the perfect pastry. Whether it’s a mango pudding masterpiece in Tokyo or a just-right pain au chocolat in Paris, these hotel patisseries aren’t just dessert stops – they’re cultural experiences worth planning a trip around.

Café Sacher at Hotel Sacher

Vienna, Austria

Café Sacher is the birthplace of Austria’s most iconic dessert: the Sachertorte. Dense chocolate sponge layered with apricot jam and cloaked in a silky chocolate glaze, it’s a rich rite of passage for any dessert devotee. The red-and-gold interiors channel imperial grandeur, and the original 1832 recipe remains a closely guarded secret – one still prepared by hand in the hotel’s own patisserie.

The Peninsula Boutique & Café

Tokyo, Japan

Tucked inside The Peninsula Tokyo, this sleek 20-seat café draws pastry pilgrims with treats like kokunama custard-cream brioche and crisp, caramelized mango florentine, alongside a lengthy menu of tea blends. Executive chef Pascal Cialdella’s creations blend Japanese precision with French flair, served in a glass-encased space that feels more like an upscale boutique than a traditional café.

The Mandarin Oriental Shop

Bangkok, Thailand

A Bangkok institution since the 1950s, The Mandarin Oriental Shop offers a sweet retreat from the city’s bustle. Now with four locations, the original still resides within the storied colonial-style hotel it takes its name from. The shop’s famed chocolate mousse cake, impossibly smooth and deeply indulgent, has earned a devoted following. Pair it with tea served in delicate china, and linger like a local.

The Connaught Patisserie

London, U.K.

Beneath the glitzy Connaught Hotel in Mayfair, this blush-toned jewel box of a patisserie is helmed by renowned pastry chef Nicolas Rouzaud. Every creation is a work of art, but the whimsical “Connaughty Hound,” a chocolate hazelnut cake shaped like the hotel’s canine mascot, is as delightful to eat as it is to admire.

Le Comptoir at The Ritz Paris

Paris, France

At the Ritz Paris, pastry chef François Perret has redefined the pain au chocolat, transforming it into a sleek, baton-like shape that guarantees chocolate in every bite. Housed in a minimalist marble-clad boutique that contrasts with the hotel’s Belle Époque opulence, Le Comptoir offers classics elevated to couture status – like the must-try madeleines, presented in gift boxes almost too pretty to open.

Galleria Iginio Massari at Helvetia & Bristol

Florence, Italy

In the heart of Florence, the historic Helvetia & Bristol hotel is home to Galleria Iginio Massari, the first Tuscan outpost from Italy’s most celebrated pastry chef. Inside this luminous boutique, glass cases gleam with delicious masterpieces like the Setteveli, a seven-layer chocolate and hazelnut cake that has become an Italian classic. From delicate fruit tarts to top-notch tiramisu, each dessert reflects Massari’s obsession with technique, balance and beauty.

The Fullerton Cake Boutique

Singapore

Housed in the stately, neoclassical Fullerton Hotel, this boutique serves up pastries with Southeast Asian soul. The pandan chiffon cake – soft, fragrant and neon green – is a nod to local heritage with its distinct aroma, drawn from the tropical leaf often called “Asian vanilla.” Light as air and delicately sweet, the treat is a favourite among both locals and visiting dignitaries.

Atlantis Paradise Island shares new restaurants, pop-ups and dining experiences

13 May 2025

Vibrant new restaurants, exclusive pop-ups, and elevated culinary offerings will launch this spring at Atlantis Paradise Island, featuring the debut of two highly anticipated restaurants, a limited-time summer pop-up with an internationally recognized chef, and several enhanced beachside services.

This exciting new lineup complements Atlantis Paradise Island’s extensive collection of restaurants and diverse dining experiences. With more Michelin-starred and James Beard Award-winning chefs than any other destination in the region, Atlantis Paradise Island continues to set the standard for culinary excellence.

Claudio’s | May 2025

Claudio’s Bahamas, the sister-restaurant to the beloved Greenport, New York waterfront restaurant and bar, makes its vibrant Bahamian debut located above the Water’s Edge Lagoon. Marking Claudio’s first ever location outside of New York, the new restaurant will offer diners indoor and outdoor seating, with sweeping panoramas of Atlantis’ famed Royal Towers, crystal blue waters and white sand beaches. The nautical decor features colorful sailboats suspended from the ceiling. Made of fiberglass, each sailboat is named after a Caribbean cocktail and molded from the original, award-winning wooden Bahamian Class E sailboat that placed second in the Andros Island 2018 Mangrove Cay Regatta CUP.

Claudio’s will feature a family-friendly menu rooted in fresh seafood and dockside charm. Open from breakfast to late night, guests can enjoy signature dishes such as the Cracked Lobster; Conch Fritters; Cracked Conch Sliders; and Tuna Tartare Nachos; which are exclusive items available only at the Bahamas location. Refreshing cocktails include Coral Sands; Junkanoo Punch; and Mudslide.

Cocodrilo | Now Open

Now open, Cocodrilo is Atlantis’ new Cantina-style restaurant, located between The Coral and The Royal at the Lagoon Bar & Grill. The vibrant eatery blends a lively atmosphere with beachy relaxation and coastal Mexican cuisine.

Kò Sà-Wăn | May 2025

This limited-time Thai dinner pop-up from acclaimed Chef Ian Kittichai brings bold Bangkok flavours to The Cove’s Perch restaurant. A global culinary star known for Issaya Siamese Club and regular appearances on Iron Chef USA, MasterChef Thailand, and Hell’s Kitchen Thailand, Chef Kittichai presents a curated menu honuoring his Thai heritage.

Sunset Point
Now Open

Sunset Point is the relaxed, outdoor dining destination at Harborside Resort, offering spectacular views of Nassau Harbor and the perfect spot to watch a beautiful Bahamian sunset. Open for breakfast, lunch, and dinner, Sunset Point provides a laid-back atmosphere to savour the flavours of the Bahamas, making it the perfect spot to unwind and enjoy a casual meal by the water.

The Edge Beach Reserve and The Beach Bar | Now Open

The Edge Beach Reserve offers Atlantis guests and day visitors exclusive access to a prime stretch of beach with breathtaking views of crystal-clear Caribbean waters and pristine white sands. Tucked away in a secluded corner of Atlantis Beach, guests enjoy a dedicated beach lounge chaise with Bimini shade or a covered daybed for two, along with personalized beachside service from The Beach Bar. Signature island-style cocktails, such as the Coconut Monkey served in a whole coconut with Bacardi Coconut rum, crème de banana, cream of coconut, and chocolate liquor, and frozen tropical drinks, such as the Guava Daiquiri with Bacardi Gold, are available, alongside refreshing, seasonal bites. Reservations are recommended. The Edge Beach Reserve is open daily from 10 a.m. to 5 p.m.

From fine dining to beachfront bites, Atlantis Paradise Island is the ultimate destination for foodies and food lovers seeking unforgettable culinary experiences in the Bahamas. For more information, visit atlantisbahamas.com.

Coconut Bay Beach Resort & Spa introduces new vegan & vegetarian dining experience

1 May 2025

Coconut Bay Beach Resort & Spa in Saint Lucia has opened Seasons Veggie Bistro, an all-new vegetarian and vegan à la carte restaurant.

While the resort has long offered plant-based menu items, Seasons Veggie Bistro is its first restaurant created exclusively for this in-demand cuisine, offering an elevated farm-to-table experience with bold flavours, wholesome non-processed ingredients, and a commitment to sustainability.

Coconut Bay Beach Resort & Spa continues to expand its healthy dining offerings to meet the evolving preferences of its guests.

According to Mark Adams, President and CEO of Coconut Bay Beach Resort & Spa, “Our travel partners can now confidently offer their clients an all-inclusive getaway that not only caters to vegan and vegetarian preferences but does so with exceptional flavor and quality. Seasons Veggie Bistro represents our continued commitment to sustainability, with 82% of our organic ingredients sourced from within a 10-mile radius of the resort, including produce from our two on-site greenhouses.”

At Seasons Veggie Bistro, every dish is crafted with the freshest seasonal ingredients, celebrating the vibrant flavours of the island while supporting local farmers. Guests will enjoy a unique and interactive dining experience, beginning their meal by preparing their own fresh hummus tableside with a mortar and pestle, blending chickpeas, lemon, garlic, and dipping it all with freshly baked pita bread. The carefully curated menu features a variety of innovative dishes designed to elevate plant-based dining.

With the addition of Seasons Veggie Bistro, Coconut Bay Beach Resort & Spa now features nine dining venues, ensuring that every guest, regardless of dietary preference including gluten free, can enjoy an unforgettable culinary experience. The resort remains dedicated to its farm-to-table and ocean-to-table philosophy, working closely with local farmers, fishermen, and small businesses to bring the freshest flavours of Saint Lucia to every table.

In addition to the addition of Seasons Veggie Bistro, a multi-million-dollar investment in a complete transformation of its guest rooms is also in progress, with 50% of the resort’s rooms scheduled for completion by the summer of 2025.

The remaining 125 rooms are scheduled for completion by the end of 2026. These renovations go beyond cosmetic updates—every room is being rebuilt from the ground up, replacing electrical and plumbing systems, ceilings, and flooring. Guests will enjoy brand-new bathrooms, featuring bathtubs in the Splash wing and spacious showers in the Harmony wing. Modern fixtures, attractive new furniture, energy-efficient air conditioners, and fresh soft furnishings complete the transformation, reinforcing Coconut Bay’s commitment to providing an exceptional vacation experience.