{"id":14828,"date":"2025-11-27T08:49:36","date_gmt":"2025-11-27T00:49:36","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=14828"},"modified":"2025-11-27T08:49:36","modified_gmt":"2025-11-27T00:49:36","slug":"on-the-menu-the-future-of-food-in-asia-is-about-comfort-dishes-as-accessibility-trumps-exclusivity","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=14828","title":{"rendered":"On the Menu | The future of food in Asia is about comfort dishes as \u2018accessibility trumps exclusivity\u2019"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div id=\"\">\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Every so often, I get the chance to share my opinion on the trends that defined the year and what may be on the horizon. This year, my two cents were included in Marriott International\u2019s Future of Food 2026 report, released last month.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">The comprehensive 41-page dossier is a compendium of insightful and challenging perspectives on where dining and food culture is headed, peppered with the opinions of thought leaders and industry experts, including hoteliers, chefs, journalists and entrepreneurs.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Among the findings, the report showed that the importance of traditional cooking methods and ingredients \u2013 as well as respect for culinary heritage \u2013 continues to be upheld across Asia.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">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 \u2013 consciously or unconsciously \u2013 begin to mirror global trends on the plate, adhering to one\u2019s culinary identity becomes a small act of resistance.<\/p>\n<div class=\"image-inline-container e1a5rv550 css-1llrc1m e1yqhwb40\" data-qa=\"Component-renderMap-StyledDiv\">\n<div class=\"image-inline caption e1fvabeq0 css-19sk4h4 ea9pn0s0\" data-qa=\"Component-Container\">\n<figure class=\"image-inline caption ea9pn0s1 css-1qeofuq e1gf69pb0\" data-qa=\"ArticleImage-ArticleImageContainer\">\n<div data-qa=\"ArticleImage-handleRenderImage-ImageContainer\" class=\"css-0 e1gf69pb3\"><img decoding=\"async\" alt=\"Bahraini chef Tala Bashmi (left) was among the culinary stars to cook at the Friends of Lily\u2019s brunch at the Ritz-Carlton, Bangkok, as part of Marriott International\u2019s second Luxury Dining Series.\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2025\/11\/26\/10c415c1-71c9-4d7c-a02d-6bf5ffb8da22_1126e908.jpg\" title=\"Bahraini chef Tala Bashmi (left) was among the culinary stars to cook at the Friends of Lily\u2019s brunch at the Ritz-Carlton, Bangkok, as part of Marriott International\u2019s second Luxury Dining Series.\"\/><\/div><figcaption data-qa=\"ArticleImage-DescriptionContainer\" class=\"css-1ixmelf e1gf69pb1\">Bahraini chef Tala Bashmi (left) was among the culinary stars to cook at the Friends of Lily\u2019s brunch at the Ritz-Carlton, Bangkok, as part of Marriott International\u2019s second Luxury Dining Series.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">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\u2019s Luxury Dining Series.<\/p>\n<\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3334207\/future-food-asia-about-comfort-dishes-accessibility-trumps-exclusivity?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Every so often, I get the chance to share my opinion on the trends that defined the year and what may be on the horizon&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[4840],"tags":[10932,5024,2988,100,6788,108,2562,739,4306],"class_list":["post-14828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-globetrotting","tag-accessibility","tag-asia","tag-comfort","tag-dishes","tag-exclusivity","tag-food","tag-future","tag-menu","tag-trumps","wpcat-4840-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/14828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14828"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/14828\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}