On the Menu | The future of food in Asia is about comfort dishes as ‘accessibility trumps exclusivity’

Among the findings, the report showed that the importance of traditional cooking methods and ingredients – as well as respect for culinary heritage – continues to be upheld across Asia.

Personally, I see this as a response to the homogenisation of culture, fuelled by the omniscient algorithm of our social media channels. After all, when food starts to look the same, and chefs – consciously or unconsciously – begin to mirror global trends on the plate, adhering to one’s culinary identity becomes a small act of resistance.

For Petr Raba, vice-president of food and beverage for Asia-Pacific (excluding China) at Marriott International, there were ample reasons to double down on the concept of traditions when designing the second edition of the hotel group’s Luxury Dining Series.