99-minute fine dining and more: What’s next for F&B in Asia Pacific

Restaurants across the region are rethinking ways to deliver fine dining experiences, specifically in terms of the length of meals, as consumers are becoming more mindful of their time and budget.

This is among the key findings in Future of Food Asia Pacific 2027, a newly released report on the culinary scene by Marriott International. It includes a survey of its 284 properties in 20 Asia Pacific excluding China (APEC), as well as insights from chefs, independent restaurant owners, and other players in the industry. 

Petr Raba, vice president of food and beverage of Marriott International APEC, spoke of the 99-minute fine dining trend as he presented highlights of the report in Manila. The idea is to deliver up to five memorable courses in less than two hours instead of a four-hour tasting marathon with 10 dishes or more. 

“How can we deliver fine dining in less than two hours? I think a lot of our customers are still interested to try exceptional dishes, but can we present them in a smaller format?” he asked.

According to the study, many restaurants have been actively changing their formats to keep up with the changing landscape — not just by reducing the number of courses and excessive explanations at the table, but also by adding lunchtime offers and a la carte options. 

Others, meanwhile, are taking a totally different approach, launching casual sister spots to offer something more approachable without losing the essence of their original concepts. 

Raba said they are seeing a move toward smaller and smarter venues that transform throughout the day (for instance, a buffet breakfast spot that turns into a more specialized restaurant for lunch or dinner), as well as more casual settings like bars, lounges, and in-room dining. 

“We’re looking at how we can make the footprints smaller,” he said. “Typically in the old days, when we build restaurants we have 80 to 90 seats or more. Now, we’re looking at 40 to 60.” 

Another important observation is the growing demand for local signatures in hotel and fine dining menus across the region — a departure from the old model of celebrity chef-driven partnerships, giving homegrown chefs and brands a chance to shine. 

“I believe that the Philippines can become a destination for food. We already have the Michelin Guide here, so that’s an amazing achievement,” Raba said. “And there’s so much talent here in the Philippines in food and hospitality.”

Wellness and sustainability are also starting to play a crucial role as more diners are seeking healthier options in their meals. 

Most of the properties covered by the study have been serving dishes with ingredients associated with longevity such as turmeric, ginger, matcha, miso, and even the Philippines’ very own ube (purple yam).

This applies to drinks as well, with low- to no-alcohol alternatives becoming more popular, especially among younger consumers. 

“Health has become really important for a lot of our customers and diners… In the Philippines, surprisingly there’s 77% reported higher sales in low- and no-alcohol drinks,” Raba said.