Travel and food are becoming increasingly intertwined, with travelers looking for experiences that connect destinations, culture, and dining. Marriott International continues to explore this shift through its annual culinary industry white paper, Future of Food Asia Pacific 2027.
The newest report on food and beverage trends across Asia Pacific, excluding China, explores what makes a complete gastronomic journey in the Philippines and beyond. For the first time in the Philippines, The GreatRoom at Manila Marriott Hotel at Newport World Resorts hosted food and lifestyle media and key opinion leaders for an afternoon focused on the region’s evolving culinary landscape.
Hotel Manager of Manila Marriott Hotel, Mo Ali, warmly welcomed guests to the event and shared: “Marriott International’s mission has always been to elevate the dining and hospitality scene in the country; hence, we aimed to understand the study’s key findings and how relevant it is to make our culinary offerings even more exceptional.”
Future of Food is Spatial Dining
A key highlight of the Future of Food Asia Pacific 2027 launch event was an informative discussion featuring Vice President of Food & Beverage of Marriott International across Asia Pacific Excluding China (APEC), Petr Raba, and Manila Marriott Hotel at Newport World Resort’s Director of Culinary, Chef Meik Brammer.
The discussion explored the techniques, ingredients, and two major shifts reshaping how different regions experience food and dining.
The study shows how familiar ingredients and traditions can be reimagined through creativity and innovation. Dining is also moving beyond traditional restaurant spaces and into different areas of hotels.
“Food is no longer contained in restaurant-type layouts. It’s now found in bars, lounges, in-room and poolside venues, and other hotel spaces. This change defines how and where guests connect with food. Unconventional areas transform to become a social space and a cultural backdrop at once, going beyond food, satiating more than just hunger, but offering innovative experiences for guests.” Brammer shares.
According to the report, 45% of Marriott properties are making room for this growing curiosity. This includes giving guests more insight into how food is sourced, when it is served, and the technology used behind the scenes.
Raba also introduced the idea of a “micro-concept within the concept.” This approach allows a simple venue to transform into a more specialized restaurant with limited seating, creating an more exclusive setup while optimizing available space.
Ambient lighting, sound, and even Artificial Intelligence can help transform high-energy spaces into more intimate dining environments. These changes show how hotels can use existing spaces to create different dining experiences based on guest preferences.
Manila Marriott Hotel at Newport World Resorts brings these findings to life through its focus on ability, flexibility, and sustainability. The GreatRoom’s al fresco dining space has been converted into the sustainable Selva Shrimp House.
In partnership with BlueYou Company, a purpose-driven seafood brand known for building sustainable and restorative seafood supply chains across Southeast Asia, Selva Shrimp House was unveiled as an interactive platform promoting responsible seafood sourcing and environmental awareness at Manila Marriott Hotel at Newport World Resorts.
Future of Food in Localization and Cultural Tastes
While modern spaces and new dining concepts continue to shape the future of food, local ingredients and cultural traditions remain central to the dining experience.
The study found that diners’ preference for native signature meals has become the strongest force in hotel dining. In fact, 95% of participating properties identified this as the highest trend and demand in their markets.
“We are noting a significant increase in demand for regional cuisine because travelers tend to resonate more with moments unique to their destinations. Ingredients, meals, drinks, and wellness traditions are becoming central to what they value. Local dishes are requested three times more than Asian and Western cuisine,” Raba explains.
As food becomes an important part of travel, diners are seeking culture-driven concepts that provide a more immersive and authentic culinary journey. Hotels are responding by incorporating local elements into their offerings through sourcing, design, and storytelling.
The demand for local food also comes alongside growing interest in healthier meal options. About 43% of diners value more nutritious choices, while 40% prefer sugar-free foods.
To respond to these preferences, 97% of participating Marriott properties serve dishes featuring ingredients associated with wellness and longevity, including turmeric, ginger, black sesame, and matcha.
Future of Food as Seen in Sinagtala Recipe Book and Buffet
The Future of Food Asia Pacific 2027 study highlights the importance of Filipino cuisine in the future of food. This is where the Sinagtala Philippine Culinary Arts Program comes in, representing Manila Marriott’s Filipino culinary expression within the Future of Food initiative.
The program honors the Sinagtala Philippine Culinary Arts Cup, a pioneering culinary competition by Marriott International in the Philippines created to elevate and institutionalize core Filipino recipes.
The initiative reflects Marriott International Philippines’ continued exploration of how local flavors, innovative ideas, and sustainability can come together to create meaningful culinary experiences over the long term.
Building on this vision, Chef Meik also presented the Sinagtala Recipe Book. The collection features dishes curated by top participating Filipino chefs in the Sinagtala Philippine Culinary Arts Cup.
The book includes winning entries and key dishes from each participating hotel, including Pork Adobo by Clark Marriott Hotel, Vegetable Kare-Kare and Sisig by The Westin Manila, and Sinigang na Hipon and Chicken Inasal by Manila Marriott Hotel at Newport World Resorts.
Beyond the recipe book, diners can experience the featured dishes through the FUTURE OF FOOD X SINAGTALA BUFFET.
From October to December 2026, the best Sinagtala recipes from the culinary competition will be exclusively available at Manila Marriott Hotel at Newport World Resorts. A seat at the table starts at ₱3,500 and can be secured through the official website of Manila Marriott Hotel at Newport World Resorts.
The Future of Food Asia Pacific 2027 launch at Manila Marriott Hotel at Newport World Resorts reflects Marriott International Philippines’ evolving approach to dining, travel, and cultural discovery. Through localized cuisine, innovative dining concepts, sustainability, and Filipino culinary traditions, the initiative explores new ways food can connect guests with culture and place.
For travelers and diners interested in exploring the future of food in the Philippines, the initiative also highlights how Filipino flavors can remain at the center of evolving culinary experiences across the region.
Access the full Future of Food Asia Pacific 2027 full report here.
