Dinner took a rather interesting form at Petaling Jaya Marriott Hotel recently. To launch its Future of Food 2027 report in Malaysia, Marriott International put together a one-night, five-course dinner called The Local Edit, with every dish designed around what the report found.
A Hunger for Place
The report’s big takeaway is this: people want their meal to taste like the place they’re in. Across Asia Pacific, 95% of surveyed properties named authentic local signature dishes as the strongest trend in their market. For 69%, those same dishes carry the most weight when guests decide what to order, and demand for them has grown by 46%, outpacing every other menu attribute.
Malaysia adds a few distinct expressions of its own. It’s reported that 50% of diners here are asking for healthier food, while 54% have seen a growing interest in vegetarian dishes. Behind the bar, 38% report slower sales of premium spirits and cocktails, and local wine and craft gin are the drinks picking up the most speed. Guests are also spending less time at the table than a year ago, so every visit has to earn its place. Meanwhile, tea-making experiences, private dining rooms, lounges and outdoor spaces are all becoming favourites.
The Local Edit
That’s the thinking behind The Local Edit, where those ideas were served up one course at a time. Familiar Malaysian flavours came out in a sleeker form, with Eggplant Rendang to start, then Borneo Harvest and Charcoal Ikan Bakar, and Assam Pedas Duck rounding off the savoury run. The whole dinner ran 99 minutes, matching the report’s finding that guests are spending less time dining, and prefer visits that are shorter and more intentional.
The dessert, however, stole the spotlight. Made For You came as a Pandan-Coconut Mousse Tennis Ball, and prior to the dinner, guests had to first answer a few questions about their tastes, after which AI chose the version of the dessert that suited each of them best. Two neighbours at the same table could end up tasting slightly different versions of the same sweet finish.
Marriott Bonvoy also put its local partners in the spotlight: BoomGrow, Hétam, Salla Kulinaria, Tug Gelato and Bancuhan. Their Malaysian ingredients and homegrown craft gave the evening a strong sense of provenance, and guests got to learn about the people behind them.
Smaller Rooms, Softer Spice
The report also gives a peek at how restaurants may look soon. Cosier venues are on the rise, with 40 to 60 seats named as the ideal size for intimate concepts, and 45% of surveyed properties noticing more demand for casual spaces. Counter seats, open kitchens and flexible portions are making a table for one feel like a treat.
Flavours are getting a makeover too. Texture and mouthfeel now share the spotlight with taste, and fiery heat is stepping aside for a softer warmth with fragrant, herbal edges. Among Marriott properties, 79% say guests usually opt for mild spice, with lemongrass and ginger leading the way. Wellness ingredients have settled onto menus in force: 97% of properties serve dishes featuring longevity-minded produce, topped by turmeric and ginger at 80%, followed by black sesame at 64%, matcha at 59 %and miso at 52%.
The drinks list is evolving as well. 42% of venues say non-alcoholic drinks are selling better, and 22 percent are seeing more orders for low-alcohol options. Guests clearly want these choices to feel as thoughtful as a classic cocktail.
The Era of Technology
AI is already at work behind the scenes, helping shape menus and understand what guests want. Yet the people in the room remain the heart of the experience, and the report makes clear that human warmth is still what hospitality is built on.
