Marriott International today unveiled its Future of Food 2026 report in Malaysia through an immersive culinary experience titled “Flavours of the Forgotten” at The St. Regis Kuala Lumpur. The event marks Malaysia’s official entry into the regional conversation on how sustainability, sensory storytelling, and local heritage are shaping the future of dining across the Asia Pacific.
A Malaysian Expression of the Future
The Future of Food 2026 study explores the transformation of Asia Pacific’s dining landscape — from comfort-driven menus and sensory-led experiences to the rise of local provenance and sustainable sourcing.
In Malaysia, these shifts are already taking root. A recent survey of Marriott International’s F&B teams across 270 properties in 20 Asia Pacific markets revealed that:
68 percent of diners in Malaysia now choose local Asian cuisine and dishes over international fare,
74 percent of properties serve traditional local dishes prepared with traditional methods,
and 42 per cent report higher demand for comfort food compared to 29 percent regionally
These findings position Malaysia among the region’s most dynamic culinary markets, where diners crave authentic, approachable experiences that connect deeply to culture and community.
Flavours of the Forgotten: Rediscovering Malaysia’s Roots
The Malaysia launch, Flavours of the Forgotten, celebrated the country’s indigenous ingredients — ulam raja, daun kaduk, daun pegaga, and kerdas — through a modern fine-casual menu by Executive Chef Nor Azizi, created in collaboration with BoomGrow, Malaysia’s pioneering urban-farm collective.
Complementing the dinner was a Sustainable Marketplace, a showcase of Marriott Bonvoy’s local partners shaping the country’s sustainable dining future — BoomGrow, Brotani, WonderBrew, Limelight, and Korte Chocolate × Hétam+ — each demonstrating how responsible sourcing and innovation can coexist beautifully with comfort and craft.
Comfort Meets Craftsmanship
“Across Asia Pacific, comfort food is emerging as the new luxury,” said Petr Raba, Vice President of Food & Beverage, Asia Pacific (excluding China), Marriott International. “In Malaysia, that evolution is especially powerful — where every ingredient tells a story and every recipe reflects a legacy. Flavours of the Forgotten celebrates that dialogue between heritage and innovation, and reminds us that the most meaningful meals are those rooted in culture and conscience.”
Raba added, “Through collaborations with local pioneers like BoomGrow, WonderBrew, and Korte Chocolate × Hétam+, we’re showing how sustainability, creativity, and authenticity define the next era of dining in Malaysia.”
Culinary Data That Defines a Nation
Malaysia leads the region in digital transformation, with 95 percent of Marriott properties managing bookings digitally and 84 percent integrating POS and feedback systems to enhance guest experiences. Social media continues to influence dining discovery, with 84 percent of Malaysian guests relying on online recommendations when choosing where to dine
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While entertainment-driven dining is on the rise across the region, Malaysian diners remain grounded in the familiar — valuing food that comforts, connects, and tells a story. This aligns with the Future of Food 2026 report’s broader theme that “comfort is the new luxury,” where fine-dining techniques meet everyday dishes to create accessible indulgence
Additional Report Highlights:
The Flavor Spectrum: Survey results reveal a preference for both classic cocktails and modern, regionally-inspired mixes. The data also indicates a clear trend toward healthier eating. Across the Asia Pacific, Marriott International’s F&B associates are noticing guests increasingly seeking vegan (63%), vegetarian (64%), and gluten-free (54%) options. In addition, classic condiments like ketchup, mayonnaise, hot sauce, and soy sauce remain popular across most markets.
Raising the Bar: Bars throughout Asia are redefining the drinking experience, catering to a generation that values wellness, personalization, and immersive environments. From low- or no-alcohol menus to omakase-style cocktails, venues are moving beyond traditional drink service and attracting kindred spirits. Cocktail bars are also shaking up the scene, spilling the tea and spicing up flavors with native ingredients or a dash of Dashi.
The Future Larder: Bold new ingredients and long-forgotten favorites are driving a new era in Asian cuisine. From fermented condiments to artisanal salts and heritage vinegars, chefs are diving into traditional ingredients to create bold, sustainable flavors with deep cultural significance.
Sustainability Pioneers: Local heroes are driving sustainable food movements in Asia by empowering local farmers and promoting biodiversity through social enterprises. Their grassroots campaign is inspiring a cultural shift in the hospitality industry and influencing the future of the region’s wider food ecosystem.