Food is a big part of Malaysian culture, and the way people experience it is constantly evolving. Marriott International’s Future of Food 2027: The Rise of Place report points to a dining scene increasingly shaped by local ingredients, more personal experiences, and a growing appetite for culinary discovery. Based on a survey of food and beverage teams at 284 properties across 20 Asia Pacific markets, the report identifies six main trends influencing dining in the year ahead. Here, we look at four that stand out.

These themes were also explored at The Local Edit, Marriott International’s Malaysian launch event for the report, through a panel featuring food writer and podcaster Loh Yi Jun, Fifty Tales chef-owner Aaron Khor, BoomGrow co-founder and director Dr Jay Desan, and Marriott International Malaysia market vice president George Varughese.

Local food, with room to experiment

Local signature dishes are leading the way, with 95% of surveyed Marriott properties across Asia Pacific identifying them as the biggest food trend in their markets. Some 69% also named local dishes as the menu attribute most likely to influence guest decisions.

But celebrating local food doesn’t mean keeping it unchanged. Loh noted how social media has exposed Malaysians to unfamiliar ingredients and unexpected combinations, using the trendy ikan keli pistachio (catfish cooked in pistachio sauce) as an example.

Local food is also shaped by the ingredients behind it. Dr Desan highlighted the relationship between local sourcing, growers, and freshness, noting that collaboration between farmers and chefs can make a tangible difference to what ends up on the plate.

For Khor, the question is whether to “preserve, elevate, or bastardise” a dish. Rather than drawing rigid boundaries around food culture, he believes there should be room for different interpretations — and for diners to choose what appeals to them.

More personal dining, from quiet spaces to shorter meals

The dining experience is shifting, too. Across the region, 45% of surveyed properties reported a growing preference for casual dining spaces. In Malaysia, 58% observed increased guest preference for private dining rooms, while 54% reported greater interest in intimate or quiet spaces.

The report also points to a blooming appetite for shorter fine-dining experiences. Its “99-minute fine dining” concept centres on serving up to five memorable courses in well under two hours, providing an alternative to lengthy multi-course meals.

Alcohol-free drinks and wellness-inspired menus

Drinks are getting a rethink, with alcohol-free options becoming more prominent. 42% of surveyed properties reported higher sales of non-alcoholic beverages. In Malaysia, 67% had introduced a dedicated alcohol-free cocktail list in the preceding 12 months.

Wellness is influencing food choices, too. Some 97% of surveyed properties serve dishes featuring ingredients associated with wellbeing and longevity, including turmeric, ginger, and matcha. These ingredients bring familiar wellness associations to the menu without requiring diners to give up flavour.

AI behind the scenes of menu development

Technology is also finding a place in the kitchen. Across Asia Pacific, 54% of surveyed properties use artificial intelligence (AI) for menu development, while 34% use it to track guest behaviour.

Although AI can help teams understand preferences and develop menus, the report’s broader message is that dining remains rooted in a sense of place. Technology may help shape what appears on the menu, but local ingredients, culinary traditions, and the people behind them are what give a meal its character.

As George Varughese noted at the event, food is a way for diners to experience a destination’s culture. For travellers, that makes the dining experience about more than what is served: it is also an opportunity to connect with the people, ingredients, and traditions that make a place distinctive.

All photos are by and courtesy of Marriott International.

Marriott International