APAC is refining the global culinary and dining landscape through tourism in a big way: Marriott The Future of Food 2025 Report

A recent Marriott Food Report found that Asia Pacific (APAC) is now leading the transformation of the region into an epicentre of culinary tourism. The gastronomy landscape is evolving alongside the F&B industry while highlighting the region's rich heritage, flavours, and techniques.

The report, The Future of Food 2025, is the latest effort by the acclaimed global hospitality group to gain insights from more than 30 top chefs, mixologists, and industry insiders in the region. The group has identified several macro trends influencing the food and dining industry and the region's impact on global gastronomy. 

In addition, the vibrant culinary landscape is more than mere sustenance; it is a way of life passed down through generations with recipes, cooking techniques, and dining etiquette that embodies the values and beliefs of communities and is intricately tied to people's identities, origins, and heritage.

Tourism reimagined through food

One of the more notable trends observed was emerging culinary destinations with diverse and vibrant food cultures, such as Bali, Jeju, and Kuala Lumpur, that seek to redefine local dining scenes and set new standards in global gastronomy through unique and hyperlocal dining experiences that celebrate Indigenous ingredients as well as traditional cooking techniques.

In addition, APAC represented a remarkable 37.8% share of the global market in 2023. With a projected growth of USD 6.2 trillion by 2033, the region seeks to become a magnet for food and drink enthusiasts worldwide.

"The Future of Food 2025 report highlights Asia Pacific's pivotal role in shaping global culinary landscapes," said Mr Oriol Montal, Managing Director of Luxury for Asia Pacific, excluding China, Marriott International. "With gastronomy having a significant influence on travel decisions, dining has become an essential component of the global tourism landscape."

Montal added that the Marriott Group has evolved with the gastronomy landscape alongside the F&B industry. This has provided guests with dining experiences highlighting the region's rich heritage, flavours, and techniques.

For instance, the group has introduced a Luxury Group Dining Series, a culinary grand tour of some of the region's most beautiful hotels and award-winning restaurants and bars. The series aims to captivate guests with riveting culinary experiences while celebrating the richness of global food cultures.

Shaping the future of food

The strong emphasis on shaping the future of food follows a growing trend and appetite for unique culinary experiences, which is seen as a medium for storytelling, cultural exchange, and community engagement.

For instance, fine dining outlets have celebrated lesser-known regional cuisines, offering culturally enriching and gastronomically satisfying dining adventures.

By pivoting towards hyperlocal experiences with fresh local ingredients and unparalleled craftsmanship, fine dining establishments have been transforming meals into unforgettable dining experiences. They emphasise quality over quantity and offer shorter, faster, more relaxed dining experiences in intimate settings.

In addition, the wellness revolution is influencing food choices, with restaurants shifting towards offering nutritious, chef-curated menus that prioritise fresh, whole ingredients and transparent sourcing. For example, hyper-personalised diets powered by Artificial Intelligence (AI) can provide meal recommendations based on individual physiological and psychological states.

Moving forward, The Marriott Group will continue evolving alongside the gastronomy landscape and the F&B industry, which aims to delight diners by creating lasting memories that extend far beyond the dining table.