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.

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.

Tag: Hotels