Trends

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.