Comfort is the new luxury: Marriott redefines Malaysia’s culinary future
“Flavours of the Forgotten” was a sensory journey into Malaysia’s roots and a glimpse into what the future of food will look like by 2026.
The gentle clink of porcelain, the aroma of herbs like ‘ulam raja’ and ‘daun kaduk’ and the quiet buzz of anticipation at The St Regis Kuala Lumpur, this was the scene as Marriott International unveiled a new chapter in Malaysia’s dining story.
Blending sustainability with nostalgia, “Flavours of the Forgotten” was a sensory journey into Malaysia’s roots and a glimpse into what the future of food will look like by 2026.
The event marked Malaysia’s official introduction to Marriott International’s Future of Food 2026 report, a visionary look at how sustainability, sensory storytelling and local heritage are shaping the next era of dining across the Asia Pacific.
In Malaysia, that future feels comfortingly familiar; one that celebrates cultural authenticity, homegrown flavours and meaningful dining experiences that connect people back to their heritage.
According to Marriott’s study, 68 per cent of Malaysian diners now favour local Asian cuisine over international fare, while 74 per cent of Marriott properties across the country proudly serve traditional dishes prepared the old-fashioned way.
What is more, 42 per cent report growing demand for comfort food, significantly higher than the regional average of 29 per cent, proof that Malaysians crave food that feels like home.
“Across Asia Pacific, comfort food is emerging as the new luxury. In Malaysia, that evolution is especially powerful, where every ingredient tells a story and every recipe reflects a legacy.
“‘Flavours of the Forgotten’ celebrates that dialogue between heritage, innovation and reminds us that the most meaningful meals are those rooted in culture and conscience.
“Through collaborations with local pioneers, we are showing how sustainability, creativity and authenticity define the next era of dining in Malaysia,” Marriott International Asia Pacific (excluding China) Food and Beverage Vice President, Petr Raba said.
For this special Malaysian showcase, Executive Chef Nor Azizi curated a fine-casual menu spotlighting indigenous ingredients such as ‘ulam raja’, ‘daun kaduk’, ‘daun pegaga’ and ‘kerdas’; each reimagined with modern finesse.
The evening also featured a Sustainable Marketplace, highlighting Marriott Bonvoy’s local partners shaping the nation’s sustainable food movement; BoomGrow, Brotani, WonderBrew, Limelight and Korte Chocolate x Hetam+.
Malaysia’s hospitality industry is also embracing digital innovation. According to the report, 95 per cent of Marriott properties manage bookings digitally, while 84 per cent integrate feedback systems to refine the guest experience.
Social media now drives culinary discovery, with 84 per cent of Malaysians relying on online recommendations before deciding where to dine. While entertainment-led dining continues to grow regionally, Malaysians remain grounded in familiarity.
They value meals that comfort and connect, a reflection of the report’s defining theme that “comfort is the new luxury.” Fine dining is no longer about formality; it is about authenticity, emotional connection and ingredients that speak to the soul.
The Future of Food 2026 report reveals fascinating regional insights. Guests are gravitating toward vegan (63 per cent), vegetarian (64 per cent) and gluten-free (54 per cent) options, reflecting a collective shift toward wellness and mindful eating.
Meanwhile, chefs are diving deeper into heritage ingredients, from artisanal salts and fermented condiments to heirloom vinegars, proving that the next big culinary movement may actually lie in rediscovering the past.
With its deep culinary roots and multicultural palate, Malaysia stands out as one of Asia’s most dynamic food destinations. The Future of Food 2026 report positions the country at the forefront of a new global narrative; one where comfort, sustainability and storytelling define luxury.
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