Asia has emerged as a global dining destination, on par with Europe, according to the Future of Food report for the Asia-Pacific (Apac) region. Released by the Luxury Group within Marriott International, the report highlights the rapid evolution of Asia’s culinary scene and the growing number of international accolades earned by its bars and restaurants.
Traditionally recognized for its gastronomic hubs like Tokyo, Hong Kong, and Singapore, the region now features several rising culinary hotspots. Destinations such as Bali in Indonesia, Jeju and Busan in South Korea, Ho Chi Minh City in Vietnam, and Niseko in Japan are gaining recognition as premier dining locales.
The report identifies several key trends shaping the future of dining in Asia. Among these is the redefinition of fine dining. Diners are increasingly seeking more casual and relaxed dining experiences, with shorter menus, while an emerging class desires “superfine” dining, characterized by exclusivity and limited seating.
Sustainability has become a central focus, with trends moving beyond organic ingredients towards biodynamic farming. This approach looks at agriculture holistically, emphasizing sustainability in all aspects of food production. Additionally, the plant-based movement has evolved, with diners opting for plant-centric meals without necessarily adopting a fully vegetarian lifestyle. This shift reflects a growing demand for conscious cuisine that aligns with eco-friendly values.
The reduction of food waste has also gained importance, with innovative practices like upcycling—using ingredients like orange peel for flavoring drinks—and closed-loop systems, such as nose-to-tail cooking and root-to-flower preparation. These efforts aim to minimize waste and promote sustainability.
The report also emphasizes the increasing prominence of bars as dining destinations. Bars are emerging as spaces to create unique and niche experiences, from innovative drink menus to themed atmospheres. Sasha Wijidessa, co-owner of Fura in Singapore, highlights the creative potential of bars in slowing market saturation and offering distinct experiences.
However, the trend towards eco-consciousness has its challenges. Food writer Susan Jung points out that the global demand for ingredients like quinoa, a staple of the Peruvian diet, led to price increases, making it unaffordable for local communities. She stresses the need for a holistic approach to food sourcing that ensures communities are not negatively impacted by global trends.
As Asia’s culinary scene continues to evolve, the focus on sustainability, wellness, and innovation is driving the region to new heights, making it a key player in the global food industry.
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