Ninety-five percent of surveyed Marriott International properties across Asia Pacific excluding China identify demand for authentic local signature dishes as the biggest dining trend in their market — outranking value for money as the deciding factor when guests choose where to dine.

That finding anchors the company's Future of Food 2027 report, released October 6, which draws on conversations with chefs, hospitality experts and regional influencers, plus operational data from Marriott properties across the region. Marriott International operates more than 10,000 properties in 148 countries and territories as of June 30, 2026.

"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."

How is the physical restaurant changing?

Nearly half of surveyed properties report growing demand for casual venues — lounges, bars and outdoor settings — over traditional dining rooms. New concepts are consolidating around intimate 40- to 60-seat footprints with distinct identities.

Vietnam shows the sharpest movement: 71% of surveyed properties there report growth in bar and lounge dining. Hotels are repositioning as social and cultural hubs where guests move fluidly between spaces throughout the day.

Technology sits behind the shift. AI now supports menu development, marketing, staffing and guest insights — and adoption is effectively complete in some markets: 100% of restaurants and bars surveyed in Thailand already use AI in operations.

What is driving the local sourcing push?

Over the past year, four in five properties introduced new local ingredients — from Kyoto vegetables in Japan to Kampot sea salt in Cambodia-inspired menus and indigenous spices across Southeast Asia. Nearly three-quarters report local ingredients appearing more frequently on beverage menus.

Menu engineering is following the sourcing. Hearth at The Ritz-Carlton, Perth, now runs a signature dish built around local Wagin duck, reflecting a seasonal, locally driven philosophy that showcases Western Australia's produce.

The trend is strongest in India and Indonesia, where demand for local signature cuisine reaches 71% and 67% respectively.

Why is fine dining getting shorter?

The report identifies a "temporal revolution": up to five courses delivered in under two hours, replacing four-hour, ten-plus-course tasting menus. Region-wide, 58% of properties report fine dining experiences lasting between 1.5 and 2 hours.

Singapore is the fastest-paced market, with 85% of restaurants reporting an average of 1.5 hours. Operators are responding with simplified menus and more à la carte options — one in five South Korean establishments have already cut course counts, and 30% of fine-dining restaurants in the Philippines have introduced à la carte menus. In Australia, operators are shifting the conversation toward "wow moments" rather than course quantity.

What else does the report flag?

• Wellness: 97% of surveyed properties serve dishes associated with health and longevity, extending to healthier mini-bars and wellness-focused turndown service.
• Plant-forward: Marriott will roll out its APEC Plant-Forward Program across the region in 2027, making it one of the first major global hotel groups to permanently embed plant-forward dining in its operational foundation.
• Alcohol alternatives: 42% of surveyed Marriott restaurants and bars report increased sales of non-alcoholic beverages, spanning premium spirits and alcohol-free pairings.

The report concludes that operators thriving in 2027 will be those that build smaller, more distinctive spaces, use technology to free staff for personal service, and design menus around a destination's ingredients, culture and people rather than a global template.