The idea of hopping onto a plane just to savour a plate of nasi goreng kampung (Indonesian fried rice) in Bali may have sounded absurd a decade ago, but today, well-heeled travellers are increasingly planning their itineraries around local dishes and produce – especially in the Asia-Pacific region.

Hot on the heels of its New Luxe Landscapes Report published in July – which found gastronomy a key driver of destination choice – the Luxury Group by Marriott International launched The Future of Food 2025 report on October 8. This new report draws insights from research and in-depth interviews with more than 30 pioneering chefs, mixologists, and industry insiders from across the region to uncover 10 key culinary trends.

“The Future of Food 2025 report highlights Asia-Pacific’s pivotal role in shaping global culinary landscapes. This report demonstrates our commitment to culinary excellence across all our Luxury Group brands. We will continue to evolve our gastronomy landscape alongside the F&B industry, providing our guests with dining experiences that highlight the region’s rich heritage, flavours, and techniques,” said Oriol Montal, managing director of luxury for Asia-Pacific excluding China, Marriott International.

Last year, Asia-Pacific commanded the lion’s share of 37.8 per cent of the total global culinary tourism revenue of US$1.1 trillion, noted the report. Within the next decade, this figure is projected to increase to US$6.2 trillion.

Haute cuisine is also being redefined with hyperlocal, lesser-known regional cuisines. This can be experienced in Loka Rasa, a parade of 10 Indonesian dishes served in Marriott Bonvoy restaurants across the nation till December 31 – one of which is the quintessential rustic fried rice by chef Wisnu Adiyatma from Renaissance Bali Uluwatu Resort & Spa.

The revival of forgotten ingredients and traditions such as foraging for Hisalu berries in the Himalayan foothills is another trend to watch. The sourcing of these ingredients can be combined with social impact. IGNIV head chef and pastry chef, Arne Riehn, from The St. Regis Bangkok gets coffee blossoms direct from the farmers, creating additional revenue for them, while also playfully repurposing them.

This mindfulness is also critical to the trends of conscious cuisine and sustainability. Even as travellers flock to Asia-Pacific to unearth gastronomic gems, the industry needs to consider hot-button issues such as the water crisis, scarcity, and emerging farming techniques.

Said Petr Raba, vice president food & beverage, Marriott International APEC: “We’re not just observing these trends; we are actively contributing to their creation and influence. We’re investing in immersive food experiences, sustainable practices, and innovative technologies to enhance our restaurant and bar offerings in the region.”