Marriott identifies local cuisine as Asia Pacific’s leading dining trend - Get updated on what's happening in tourism!

Local cuisine is becoming the strongest influence on hotel dining across Asia Pacific, according to Marriott International’s latest Future of Food 2027 report. The study, covering the region excluding China, finds that 95% of surveyed Marriott properties identify demand for authentic local signature dishes as a leading market trend. At the same time, traditional restaurant formats are evolving as guests increasingly favour informal settings, flexible dining arrangements and experiences connected to the destinations they visit.

The report draws on insights from Marriott properties, chefs, hospitality specialists and regional industry representatives. Its findings suggest that travellers are placing greater importance on the origins of ingredients, regional culinary traditions and the atmosphere surrounding a meal. Hotels are responding by developing more distinctive food and beverage concepts that reflect local culture rather than relying on standardised international menus.

The changes extend beyond food itself. Bars, lounges, outdoor terraces and smaller dining venues are becoming increasingly important parts of hotel operations, while technology is helping operators adapt menus, staffing and guest services. Marriott also identifies growing interest in wellness-oriented cuisine, plant-based dishes and alcohol-free beverages. Together, these developments point towards a hospitality market in which dining is becoming a more significant element of the overall destination experience.

Local ingredients reshape hotel menus

One of the report’s clearest findings is the increasing importance of regional ingredients and traditional dishes. Four out of five surveyed properties introduced new locally sourced ingredients during the previous year, while nearly three-quarters reported greater use of local ingredients in beverage menus.

Examples range from vegetables grown around Kyoto to Kampot sea salt from Cambodia and indigenous spices used across Southeast Asia. At Hearth, the restaurant at The Ritz-Carlton in Perth, a dish featuring Wagin duck reflects the growing emphasis on Western Australian produce and seasonal cooking.

The trend is particularly visible in India and Indonesia, where 71% and 67% of surveyed properties respectively report strong demand for local signature cuisine.

For hotel operators, the development creates opportunities to work more closely with regional farmers, food producers and culinary specialists. It also allows restaurants to differentiate themselves through dishes and ingredients that visitors may not encounter elsewhere.

Petr Raba, Vice President of Food & Beverage for Marriott International in Asia Pacific excluding China, sees the changes as part of a broader transformation in hospitality.

“Across Asia Pacific, we're witnessing a shift toward intimate, locally-rooted experiences, where smaller, intentional spaces replace traditional formal dining models,” Raba said.

He added that hotels are increasingly incorporating regional culinary talent, locally sourced ingredients and cultural connections into their dining concepts.

Smaller spaces and shorter experiences

The report also identifies a shift away from conventional restaurant layouts. Nearly half of surveyed properties report increasing demand for more casual dining environments, including lounges, bars and outdoor spaces.

In Vietnam, 71% of participating properties have observed growth in bar and lounge dining. Some emerging restaurant concepts are moving towards smaller venues accommodating approximately 40 to 60 guests, allowing operators to develop more specialised identities and intimate dining experiences.

Fine dining is undergoing a similar transformation, particularly in the time guests spend at the table.

Rather than lengthy tasting menus extending over several hours, restaurants are increasingly offering shorter experiences built around fewer courses. Across the region, 58% of surveyed properties report average fine-dining durations of between 90 minutes and two hours.

Singapore stands out for its comparatively fast-paced dining culture. According to the report, 85% of surveyed restaurants in the city-state offer fine-dining experiences averaging around 90 minutes.

Other markets are also adapting. One in five surveyed establishments in South Korea has reduced the number of courses served, while 30% of fine-dining restaurants in the Philippines have introduced à la carte options.

In Australia, operators are similarly experimenting with shorter menus and reduced service times, placing greater emphasis on memorable individual dishes rather than the overall number of courses.

Wellness and technology gain importance

Health-conscious dining is another major theme. Marriott reports that 97% of surveyed properties offer dishes associated with health and longevity, reflecting growing interest in nutritional balance and ingredients rooted in traditional Asian food cultures.

The trend is also influencing services beyond restaurants. Hotels are introducing healthier minibar selections and incorporating wellness considerations into evening guest services.

Plant-forward dining is expected to gain further prominence. Marriott plans to introduce its APEC Plant-Forward Program across the region in 2027, establishing a more systematic approach to dishes centred on vegetables, grains, legumes and other plant-based ingredients.

Beverage preferences are changing as well. Some 42% of surveyed Marriott restaurants and bars report increasing sales of non-alcoholic drinks. Operators are responding with more elaborate alcohol-free cocktails, premium alternatives to spirits and non-alcoholic beverage pairings.

Technology is supporting many of these developments. Artificial intelligence is increasingly being used for menu planning, marketing, workforce management and analysing guest preferences. In Thailand, all surveyed Marriott restaurants and bars reported using AI in some aspect of their operations.

The findings suggest that technology and local identity are developing alongside one another rather than in opposition. Digital tools can help hotels manage increasingly personalised services, while regional ingredients and culinary traditions provide the distinctive experiences travellers are seeking.

For the wider hospitality industry, Marriott’s report highlights a growing connection between gastronomy and destination positioning. Restaurants are no longer simply supporting hotel accommodation but are becoming attractions in their own right, with the potential to influence travellers’ choice of property and destination.

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