Marriott International has unveiled a new report, The Future of Food 2026, which explores how dining habits and cocktail preferences are changing across the Asia Pacific region. 

Drawing on insights from more than 30 influential chefs, mixologists, industry insiders and regional food media, along with findings from Marriott’s inaugural regional survey of F&B teams in 270 properties  across 20 Asia Pacific markets, the report explores how these emerging trends are redefining hospitality and guest expectations.

“The Future of Food 2026 showcases how Asia Pacific continues to shape the future of global dining,” says 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.”

Survey results revealed a preference for both classic cocktails and modern, regionally-inspired mixes.

Bars throughout Asia are redefining the drinking experience, catering to a generation that values wellness, personalisation, and immersive environments. From low- or no-alcohol menus to omakase-style cocktails, venues are moving beyond traditional drink service to deliver immersive, curated experiences.

In Bangkok, Chenin wine bar regularly invites guest chefs for short-term kitchen takeovers. While technically a pop-up, it feels more playful and less performative.

Kazutaka Ozawa, winner of Asia’s Best Sommelier Award 2025, agrees this new broader strategy will gain popularity.

“Many establishments are focusing on food menus to differentiate themselves,” he said. “An increasing number of venues offer various forms of entertainment to attract younger customers.”

Take, for instance, Centifolia in Tokyo, which takes a theatrical, omakase-style approach to cocktail making. Rather than present a regular menu, the bartenders customize a unique cocktail based on the customer’s preferences.

Alternatively, other cocktail bars are embracing their heritage to enhance the drinks experience. The St. Regis Bar in Jakarta
(No.22 on the 2025 list of Asia’s 50 Best Bars), for example, channels its New York roots by reimagining the classic Bloody
Mary with a local twist, resulting in the unique Batavia Mary.

Sydney-based food writer and cookbook author Jill Dupleix agrees personalisation is the way forward.

“Upscale cocktail bars will offer a degustation of cocktails with accompanying snacks,” she said. “It is turning the ‘dropping in for a drink’ into a real experience, something that can be anticipated, reserved ticketed, and potentially evolve over a two-hour period as a degustation dinner would.”

Already bars like Sips in Barcelona, and its hidden room called Esencia, follow this format, as does +81 Aizome Bar
in Brisbane. Demonstrating the bartenders’ skills and creativity, customers are served a variety of neo-cocktails
matched to food pairings.

Listening bars, sometimes called hi-fi or vinyl bars, are re-emerging across Asia, offering curated soundscapes alongside the cocktails. With roots in Japan’s 1950s jazz kissaten, where patrons engaged in near-reverential music listening, today’s listening bars prioritize sound quality, mood and ambience as much as what’s in the glass.

When it comes to what is in the glass, many bartenders are advocating for a back-to-basics approach.

“The trend is towards minimalism,” says Antonio Lai, co-owner of Hong Kong, China’s Tastings Group. “Fewer ingredients, but more precise and thoughtful combinations. It’s all about doing more with less and focusing on clarity and flavour balance.”

John Ng, Academy Chair for Mainland China, Hong Kong, Taiwan and Macau for Asia’s 50 Best Bars agrees: “By using homemade spirits or small-scale local ingredients, we can create unique botanical combinations that form the very base of the cocktail.”

View the full report here.