Marriott International’s Luxury Group is bringing back its Luxury Dining Series, a regional culinary programme taking place from July to September 2025 across Asia-Pacific. Participating hotels include The St Regis Osaka, JW Marriott Jeju Resort & Spa, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, The Ritz-Carlton Perth, The St Regis Singapore, The St Regis Jakarta, and The Ritz-Carlton Bangkok.
The series will feature collaborative dinners, tasting menus, high teas and cocktail events led by chefs and bartenders from Marriott properties and partner venues. Marriott Bonvoy members may bid for access using loyalty points through Marriott Bonvoy Moments.
In Osaka, Japanese chefs Takato Kitano and Yuki Oe will open the series alongside Hong Kong’s Agustin Balbi and local chef Michiaki Yoshida, with additional contributions from bartender Hideyuki Saito and pastry chef Alex Chong.
Jeju’s programme includes a Six-Hands dinner by Paul Smart, Ryan Byrne and Jayden Kim, a high tea by chefs Sienna Wang and Shigeru Nojima, and a brunch menu honouring the Haenyeo divers.
Bengaluru’s events include an Indian feast by Riyaz Ahmed, a farm-to-table dinner by Neeraj Rawoot, and collaborative menus drawing from Korean BBQ, Omakase and Cantonese cuisine. A cocktail event will feature mixologists from The Bvlgari Bar in Ginza.
In Perth, chefs Brian Cole and Katsuhito Inoue will combine open-fire Australian cooking with Japanese kaiseki, accompanied by a local produce-themed afternoon tea and cocktails by Marco Barsotti and Kentaro Wada.
Singapore will offer a Four-Hands Cantonese dinner by chefs Chan Chung Shing and Daniel Wong, a European menu by chefs from Portugal, Singapore and The Astor Grill, as well as local dessert reinterpretations by Angela Lai and Ng Chee Leong. Bar teams from Singapore, Jakarta and Bangkok will collaborate on cocktails.
Jakarta’s events include chocolate tasting by Janice Wong, a Swiss menu by Arne Riehn of IGNIV Bangkok, and a traditional Indonesian dinner by Almatino Gabriel Ibrata. Afternoon tea and a mixology showcase will also be held.
The series concludes in Bangkok with European menus by chefs from Duet by David Toutain and Roganic, a brunch by regional chefs including Tala Bashmi, and a private dinner featuring Bahraini cuisine. The programme also includes bar takeovers and a chocolate-focused afternoon tea at Calēo.
Oriol Montal, regional vice president, luxury, Asia Pacific excluding China, Marriott International, commented: “This year’s exclusive collaborations and experiences will celebrate ancient ingredients reimagined for the modern palate, reflecting a key theme identified in The Future of Food 2025 report – Forgotten Flavors.
“Through immersive collaborations and multi-sensory storytelling, we are offering crafted, unforgettable culinary experiences that seamlessly blend craftsmanship, cultural heritage, and innovation.”
