As epicenter of culinary tourism, Asia Pacific commands 37.8 per cent share of the global market

The Luxury Group by Marriott International has released its latest comprehensive report, The Future of Food 2025, which highlights the transformative power of the Asia Pacific region in shaping global culinary and dining trends.

With insights from more than 30 top chefs, mixologists and industry insiders from the region, the report identifies 10 macro trends that are influencing the food and dining industry and the region’s impact on global gastronomy.

With the Asia Pacific region at the epicenter of culinary tourism, commanding a remarkable 37.8 per cent share of the global market in 2023, with a projected growth of $6.2 trillion by 2033, this vibrant culinary landscape is powered by both tradition and innovative dining experiences, making for a magnetic temptation to millions of food and drink enthusiasts from around the world.

“The Future of Food 2025 report highlights Asia Pacific's pivotal role in shaping global culinary landscapes," said 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. This report demonstrates our commitment to culinary excellence across all our Luxury Group brands. We will continue to evolve our gastronomy landscape alongside the F&B industry, providing our guests with dining experiences that highlight the region's rich heritage, flavors, and techniques," Montal added.

Petr Raba, Vice-president of Food & Beverage, Asia Pacific excluding China, Marriott International, chips in, "We're not just observing these trends; we are actively contributing to their creation and influence. We're investing in immersive food experiences, sustainable practices, and innovative technologies to enhance our restaurant and bar offerings in the region. By embracing these emerging trends, we're not only elevating our guests' dining experiences but also contributing to the evolution of the global culinary scene."

From the fusion of Japanese aesthetics into French cuisine, the rising influence of Korean flavours, to the innovative use of traditional spices and techniques from India and Mainland China reshaping Western norms, Asia Pacific is becoming a culinary export powerhouse. The return of diaspora chefs to their native countries infuses local scenes with international flair, showcasing native ingredients and revitalizing traditional recipes. This trend is further bolstered by a growing global appreciation for Asian hospitality and innovation, setting the stage for Asian cuisine to dominate global dining in the future.

Amid rising environmental concerns, chefs have a deeper appreciation for labor-intensive traditions and forgotten ingredients, integral to Asia Pacific heritage. Across the region, chefs are not only preserving but innovating within their culinary traditions, from nose-to-tail cooking to artisanal jang production, making significant contributions to both their cultural heritage and global sustainability efforts.

Dining outlets are celebrating lesser-known regional cuisines, offering culturally enriching and gastronomically satisfying dining adventures. Fine dining establishments are pivoting towards exclusivity by elevating prices, limiting covers, and introducing membership-based access, creating unparalleled value for guests through exceptional experiences. Additionally, the emphasis on quality over quantity and shorter, faster, more relaxed dining experience in intimate settings is becoming prominent.

The wellness revolution is influencing food choices. While anti-aging foods that support hormone balance and enhance dopamine levels gain popularity, longevity is the new luxury. Food is regarded as medicine, with restaurants shifting to offering nutritious, chef-curated menus that prioritize fresh, whole ingredients and transparent sourcing. Hyper-personalized diets powered by AI can provide meal recommendations based on individual physiological and psychological states.

As infrastructure and digital connectivity improve, new hotspots for culinary tourism are emerging, solidifying the region's status as a global center for cultural and culinary excellence.

The report identifies the diverse and vibrant food cultures in Bali, Busan, Ho Chi Minh City, Jeju, Kuala Lumpur, Manila, Mumbai, Niseko, Shanghai, and Tasmania. They are redefining local dining scenes and setting new standards in global gastronomy with unique, hyper-local dining experiences that celebrate indigenous ingredients and traditional cooking techniques.

Conscious cuisine: Sustainability efforts include regenerative farming, addressing the water crisis, and digitizing the supply chain are seen to enhance food security and waste reduction.

Farm-to-future: The integration of sustainable practices from biodynamic farming, plant-centric dining to upcycled ingredients is driving incremental improvements, ensuring that our future generations can continue to enjoy diverse cuisines.

Pour it forward: Innovations in beverages, including craft cocktails and non-alcoholic options alongside the experience-driven spaces, are redefining bar experiences.

High-tech, high-touch: Technology enhances the dining experience without diminishing the personal touch that is central to hospitality.

As regards positioning themselves as sensory dining and sustainable spaces, restaurants are becoming arenas for multisensory experiences integrated with technology that are both enjoyable and environmentally conscious.