Marriott International Reveals How Local Food Is Changing the Way We Travel in Asia Pacific

Marriott International's Future of Food 2027 report explores the dining trends shaping travel across Asia Pacific

For many travelers, discovering a destination begins at the dining table. Whether it is a traditional family recipe, a regional ingredient or a neighborhood bar, food has become an increasingly important way to connect with the places we visit.

According to Marriott International's latest Future of Food 2027 report, that connection is set to become even more significant across Asia Pacific.

Drawing on insights from chefs, hospitality professionals and Marriott properties across Asia Pacific excluding China, the report identifies a major shift in dining preferences: travelers increasingly want authentic local experiences rather than standardized international offerings.

In fact, 95% of surveyed properties identified demand for authentic local signature dishes as the strongest dining trend in their markets.

The findings also suggest that the future of hotel dining will look quite different, with smaller restaurants, more casual social spaces, shorter tasting menus and a greater emphasis on wellness and sustainability.

Local Food Becomes the Main Attraction

The report's central theme, described as the "rise of place," reflects a growing preference for dining experiences connected to a destination's culture, ingredients and culinary traditions.

Rather than relying on familiar international menus, hotels are increasingly showcasing local produce and regional specialties.

Over the past year, four in five surveyed properties introduced new local ingredients into their menus, from Kyoto vegetables in Japan to Kampot sea salt in Cambodia and indigenous spices across Southeast Asia.

Nearly three-quarters also reported using local ingredients more frequently in their beverage programs.

At Hearth at The Ritz-Carlton, Perth, for example, a signature dish featuring locally sourced Wagin duck reflects Western Australia's produce and the restaurant's seasonal approach.

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

For travelers, this means hotel restaurants are increasingly becoming places to discover regional food rather than simply convenient alternatives to dining outside.

"Across Asia Pacific, we're witnessing a shift toward intimate, locally-rooted experiences, where smaller, intentional spaces replace traditional formal dining models," said Petr Raba, Vice President of Food & Beverage, Marriott International, Asia Pacific excluding China.

"Hotels are becoming cultural storytellers, embedding regional talent, locally sourced ingredients and authentic connection into every aspect of the dining experience to create spaces that feel distinctly of their place."

Hotel Dining Moves Beyond the Restaurant

Another significant change is where people choose to eat.

Traditional hotel restaurants are giving way to more flexible environments where dining, drinking and socializing overlap.

Nearly half of Marriott's surveyed properties reported growing demand for casual venues, including lounges, bars and outdoor dining spaces.

New restaurant concepts are also moving toward smaller, more intimate settings, often with just 40 to 60 seats.

In Vietnam, 71% of surveyed properties reported increased demand for dining in bars and lounges.

The trend reflects a more relaxed approach to hospitality, where guests may move between coffee, casual meals, cocktails and social gatherings within the same hotel.

Technology is also playing a greater role behind the scenes.

Artificial intelligence is being used for menu development, marketing, staffing and understanding guest preferences. Notably, all surveyed restaurants and bars in Thailand reported already using AI in their operations.

While guests may not always notice the technology, its intended role is to help hospitality teams provide more personalized service.

Fine Dining Gets Shorter, Without Losing Its Appeal

The days of spending four hours working through a lengthy tasting menu may be giving way to something more manageable.

Marriott's report identifies a growing preference for shorter fine-dining experiences, sometimes described as "99-minute fine dining."

Instead of ten or more courses served over several hours, restaurants are exploring menus of up to five courses completed in less than two hours.

Across Asia Pacific, 58% of surveyed properties reported average fine-dining experiences lasting between 1.5 and two hours.

Singapore is among the fastest-paced markets, with 85% of surveyed restaurants reporting average dining times of around 1.5 hours.

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

In Australia, the emphasis is shifting toward fewer courses and more memorable individual dishes.

For travelers with limited time, shorter tasting menus make fine dining easier to fit into an itinerary without sacrificing an entire evening.

Wellness Is Becoming Part of the Dining Experience

Wellness is another major influence on the future of hotel food and beverage.

According to the report, 97% of surveyed Marriott properties across Asia Pacific excluding China now serve dishes associated with health and longevity.

Many draw inspiration from the region's traditional food cultures, where ingredients such as herbs, vegetables and fermented foods have long played important roles.

The wellness approach is also extending beyond restaurants.

Hotels are exploring healthier minibar selections and wellness-focused turndown experiences, reflecting the growing interest in maintaining healthy routines while traveling.

This does not necessarily mean replacing indulgent meals with restrictive diets. Rather, it points toward giving guests more choices that accommodate different dietary preferences and lifestyles.

Plant-Forward Dining Moves Into the Mainstream

The report also highlights the increasing importance of plant-forward dining.

Rather than treating vegetarian and plant-based dishes as occasional alternatives, hotels are incorporating more vegetables, grains, legumes and other plant ingredients into their core menus.

Marriott International plans to introduce its Asia Pacific excluding China Plant-Forward Program in 2027, making plant-forward dining a more permanent part of its regional food and beverage operations.

The move reflects changing expectations among diners who may not identify as vegetarian but increasingly choose plant-focused meals for health, environmental or personal reasons.

At the same time, menus are becoming more expressive, with texture emerging as an important element alongside flavor.

The Rise of Sophisticated Alcohol-Free Drinks

Drinking habits are changing, too.

Low- and no-alcohol beverages are moving beyond basic mocktails and soft drinks, with bars introducing more complex alcohol-free cocktails, premium alternatives and non-alcoholic food pairings.

According to Marriott's findings, 42% of surveyed restaurants and bars across the region reported increased sales of non-alcoholic beverages.

The shift reflects growing demand from guests who want to enjoy the social experience of a bar without necessarily consuming alcohol.

For hotels, this creates opportunities to develop beverage programs that appeal to a wider range of guests, including wellness-focused travelers and those who simply prefer not to drink.

What This Means for Travelers in 2027

Taken together, Marriott International's findings suggest that food and beverage will play an increasingly important role in how travelers choose and experience hotels.

The changes go beyond restaurant menus.

A hotel's ability to reflect its location, work with local producers, offer flexible dining spaces and accommodate different lifestyles may become just as important as its rooms and facilities.

For travelers exploring Bangkok, Tokyo, Singapore, Bali or other destinations across Asia Pacific, this could mean more opportunities to experience local food culture without necessarily leaving the hotel.

At the same time, shorter fine-dining experiences, healthier menus and sophisticated alcohol-free drinks make hotel dining more adaptable to different travel styles.

The report's central message is that the future of food is becoming less about reproducing the same international dining experience everywhere and more about celebrating what makes each destination distinctive.

As hotels increasingly position themselves as places for cultural discovery, what guests eat, where they eat and the stories behind each dish are becoming an integral part of the journey.

[PHOTO: Courtesy of Marriott International]