Asia as big a draw for diners as Europe, and 9 other 2025 trends in Future of Food report

Other 2025 food trends the Marriott International report identifies include sustainable dining, wellness and reviving forgotten ingredients

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L’Atelier Par Yao, in Taichung, Taiwan, known for its fine French cuisine, was awarded a Michelin star in 2024. It is an example of the recognition being given to fine dining in Asia that puts it on par with Europe. Photo: L’Atelier Par Yao

Published: 4:15pm, 19 Oct 2024Updated: 9:11am, 21 Oct 2024

Asia is a dining destination on par with Europe, judged by the number of international accolades its restaurants and bars have earned, a new report on food industry trends says.

Luxury Group, the collective of high-end hotels within the Marriott International portfolio, recently launched its Future of Food report for the Asia-Pacific (Apac) region. The report summarises the views of professionals in hospitality and other industries.

According to the report, one of the most significant developments is that Apac is no longer seen as an “emerging” dining destination. Rather, it has risen to be on par with Europe, going by the number of international awards organisations such as the Michelin Guide and World’s 50 Best Restaurants have bestowed on bars and restaurants in the region.

While cities such as Tokyo, Singapore and Hong Kong have long been seen as centres of gastronomy, the report identified emerging culinary destinations in the region including Bali, Indonesia, Busan and Jeju in South Korea, Ho Chi Minh City in Vietnam, Malaysia’s Kuala Lumpur, Manila in the Philippines, Mumbai, India, Niseko, Japan, Shanghai, China and Tasmania, Australia.

From left: chef Johanne Siy, Igniv head chef Arne Riehn and food writer Susan Jung on the panel of The Future of Food 2025 event. Photo: Marriott International

The report highlights nine other key trends, including the redefinition of fine dining, the revival of forgotten ingredients and traditions, conscious cuisines, sustainability, wellness, the increasing role of bars, the role of technology, and sensory dining.

The trend towards sustainability has several facets, among them demand for organic ingredients being replaced by that for biodynamic ingredients as farming is being viewed more holistically rather than being defined by just the use of pesticides or not.