Marriott International’s Future of Food 2026 report reveals how luxury dining is being redefined

As markets across the Asia-Pacific (APAC) region mature, luxury dining is evolving. The focus is shifting away from traditional fine dining towards casual luxury, immersive experiences, and a renewed appreciation for local cuisine. According to Marriott International’s The Future of Food 2026 report, diners in the region increasingly want restaurants to go beyond food and to offer a complete, sensory experience.

The report surveyed more than 30 chefs, mixologists, and F&B experts, alongside Marriott International’s regional F&B teams across 270 properties in 20 APAC countries. One clear finding emerged: traditional fine dining is losing its dominance.

This traditional image of fine dining evokes formality, quiet conversation, multi-course menus, and European glamour. However, those surveyed expressed a desire for more personalisation. Dishes that are elevated takes on classics are preferred. In one case, think of the popularity of truffle fries, which places a popular fine dining ingredient, truffle, on traditional french fries, which has become so popular that it is now a staple side in many restaurants. Other dishes may include caviar-topped fried chicken, or anything that brings a new depth of flavour to a classic beloved dish.

The report also found that guests increasingly favour à la carte menus over set ones, valuing flexibility and personal choice. This year, 59% of Marriott International’s properties reported that guests preferred casual dining experiences over formal ones.

More than taste

In a similar vein, another standout trend was the popularity of immersive dining experiences. Guests want to go beyond the palette and stimulate all their senses This is set to make dining experiences, such as dining in the dark or edible art, more popular in the upcoming year. Half of Marriott International’s F&B associates observed more guests looking for such experiences compared to the previous year.

This is most clearly seen in the booming popularity of omakase restaurants, which provide ways for diners to connect with their chefs and experience the sights, smells, and sounds of food preparation, immersing them in the ritual of preparing a meal. The report links this to the blurring lines between retail, hospitality and entertainment, which results in raised expectations for dining to go beyond tantalising the tongue or filling the stomach, and instead to produce a greater stimulation for the entire body.

Looking local

Last but not least, food preferences in APAC region are swinging local. Restaurants are increasingly spotlighting locally sourced and even forgotten ingredients, allowing chefs to draw on their heritage while expressing their creativity.

In this trend, local ingredients are sourced, and even forgotten ingredients are brought back to the spotlight. A popular example is Yunnan wild mushrooms, an ingredient native to Yunnan, China, which have become a delicacy over the last 10 years. This trend speaks to a desire for seasonal menus, reflecting a deeper appreciation of attention to provenance and detail.

Notably, Marriott International projects third generation chefs to lead the charge of future food. These chefs were trained in Michelin Starred kitchens and act as cultural ambassadors of sorts, employing modern cooking techniques and native ingredients to give new innovative twists to heritage cuisine. This preserves cultural dishes while also showcasing a way to mix tradition and innovation. This trend isn’t only observed in fine dining spaces, but also in other food establishments like hawkers. Take for instance, hawkers who add modern flair to laksa or satay. 

The report also states that Indonesia, the Philippines, Vietnam, and Mainland China are gaining international recognition for their vibrant and diverse food cultures.

“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,” said Petr Raba, Vice President of Food & Beverage, Asia Pacific excluding China, Marriott International. “As our report shows, food is no longer just fuel; it’s a form of storytelling, identity, and cultural connection.”