Looking ahead to 2025, the Future of Food report by Marriott International shows that Asia Pacific will play a key role in driving global food trends. With Asia Pacific commanding 37.8 per cent of the global culinary tourism market in 2023 and projections suggesting it will grow to US$6.2 trillion by 2033, the region’s influence on the way we eat is undeniable. From hyperlocal dining to wellness-focused menus and high-tech innovations, the region is influencing the future of food in remarkable ways.
To give you a snapshot of what’s to come, we’ve highlighted the 10 key trends that are set to reshape how we eat, drink and experience food in the year ahead.
A dish from Héritage by Kei Kobayashi
From Asia Pacific to the world
Asia Pacific is becoming a global culinary export powerhouse. Japanese aesthetics are being infused into French cuisine, Korean flavours are on the rise, and traditional Indian spices are reshaping Western food norms. Chefs like Yoshihiro Narisawa, known for his respect for seasonal ingredients and Japanese fermentation techniques, and Kei Kobayashi, the first Japanese chef to earn three Michelin stars in France, are spearheading this movement. Kobayashi recently returned to Japan to open Héritage by Kei Kobayashi, where he blends French technique with Japanese precision.
Revival of forgotten ingredients
Chefs across Asia are bringing forgotten ingredients back to life. In Korea, chef Mingoo Kang of two-Michelin-starred Mingles is leading a revival of artisanal jang (fermented soybean paste), a cornerstone of traditional Korean cuisine. Likewise, in India, chefs are rediscovering heirloom grains like millet, and in the Philippines, Toyo Eatery chef Jordy Navarra is championing locally sourced ingredients such as asin tibuok, an artisanal sea salt. These efforts not only preserve culinary heritage but also promote sustainability.
Mingoo Kang has written a book named ‘Jang: The Soul of Korean Cooking’ (Photo: Hachette Book Group)
Fine dining redefined
Fine dining is shifting, with some restaurants celebrating hyperlocal cuisines, regional ingredients and traditional cooking methods to offer authentic, culturally immersive dining experiences. For example, Singapore’s Fiz elevates the traditional Malay communal Hidang meal into fine dining, focusing on local flavours that celebrate the region’s culinary heritage.
In contrast, superfine dining is about exclusivity and personalisation, with restaurants offering ultra-luxurious, intimate experiences. Both trends reflect a growing demand for meaningful dining—whether it’s a deeper connection to local culture or an exclusive, personalised culinary journey.
Fiz is contemporary Malaysian restaurant in Singapore
Wellness on the Plate
Restaurants are shifting toward wellness-focused menus, with a greater emphasis on gut health, hormone balance, and longevity. AI-powered personalised diets are emerging, offering hyper-tailored meals based on individual health data. Across Asia, restaurants are treating food as medicine, using adaptogens and probiotics to create meals that promote both physical and mental health.
Emerging culinary destinations
New culinary hotspots in Bali, Manila, Ho Chi Minh City, Mumbai, Busan and Tasmania are capturing global attention. Bali, known for its tropical setting, is emerging as a forerunner in sustainable and plant-forward dining. Meanwhile, Busan, South Korea, is also gaining recognition for its evolving food scene, blending traditional Korean flavours with modern techniques. These rising destinations are attracting both tourists and culinary enthusiasts alike, highlighting the diversity and innovation within the region.
Conscious cuisine
Sustainability remains a top priority, with chefs increasingly adopting regenerative farming, upcycling ingredients, and focusing on waste reduction. At JW Marriott Khao Lak, vegetable trimmings are dehydrated into umami powder, and even watermelon rinds are turned into candy, illustrating how chefs are finding creative ways to reduce their environmental footprint while delivering flavourful dishes.
Ta Krai restaurant at JW Marriott Khao Lak
Farm-to-future
The next evolution of farm-to-table is farm-to-future, where chefs embrace futuristic agricultural practices like vertical farming and biodynamic growing. Josh Niland, renowned for his sustainable approach to seafood at Saint Peter in Sydney, brings this ethos to Singapore’s FYSH, where he uses every part of the fish, from bones to skin, to minimise waste and maximise sustainability.
Pour it forward
The beverage world is following suit, with craft cocktails and non-alcoholic options taking centre stage. Tokyo’s æ, pronounced “ash”, led by acclaimed bartender Shingo Gokan, pioneers zero-waste cocktails, focusing on sustainability while creating innovative, experience-driven drinks. Expect bars to become cultural hubs, where inclusivity—through creative non-alcoholic options—is as important as innovation in alcoholic beverages.
High-tech, high-touch
Technology is reshaping the dining experience. AI is helping restaurants personalise menus, track waste, and streamline operations, but the personal touch remains crucial. Shanghai’s 102 House combines AI-driven efficiencies with traditional hospitality, ensuring that technology enhances rather than replaces the human experience. The key is balancing cutting-edge tech with authentic, personalised service.
Starfish Bloo at W Hotel Bali
Sensory dining and sustainable spaces
In 2025, dining will engage all the senses. Restaurants are designing multisensory experiences, from interactive lighting to soundscapes, to create immersive atmospheres. Sustainability is woven into the design of these spaces, with eco-friendly materials and green practices becoming standard. Diners will experience both cutting-edge cuisine and environmental consciousness in one setting, as seen at venues like W Hotel Bali, where the design and food merge seamlessly to create an environmentally responsible dining experience.
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