Fine dining is losing its formality in Asia Pacific as diners trade white tablecloths for comfort, creativity and connection, according to Marriott International’s new report, The Future of Food 2026.

The comprehensive study of how evolving tastes are reshaping the region’s dining scene, was based on insights from more than 30 chefs, mixologists, and industry insiders, along with a survey of 270 Marriott properties across 20 Asia Pacific markets.

It found that luxury today is defined not by exclusivity but by ease – a move toward “fine-casual” experiences where refinement meets relaxation and local flavours are key.

“The Future of Food 2026 showcases how Asia Pacific continues to shape the future of global dining,” said Petr Raba, Vice President of Food & Beverage, Asia Pacific (excluding China), Marriott International. “From the rise of casual luxury to experience-focused dining, today’s guests are seeking emotional connection as much as culinary excellence.”

Marriott’s data showed that 59% of properties surveyed across Asia Pacific said guests are opting for casual dining experiences over formal ones compared to last year. The result is a wave of elevated yet unpretentious dining – from caviar-topped fried chicken to à la carte menus that prioritise choice, flexibility and personality.

“Across Asia, a new culinary language is emerging, one where quality meets comfort, luxury meets experience, and a meal is no longer just about eating, but about engaging all the senses,” Raba said.

The shift extends beyond what’s on the plate. Nearly half (48%) of Marriott’s F&B associates report that guests are seeking more interactive, sensory dining experiences – from themed environments to omakase-style storytelling.

“As our report shows, food is no longer just fuel; it’s a form of storytelling, identity, and cultural connection,” Raba added.