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1、The Future of Food 2025Asia Pacific2 Food is more than mere sustenance it is a way of life passed down through generations through recipes,cooking techniques,and dining etiquette that embody the values and beliefs of communities.Food is intricately tied to peoples identities,origins and heritage.At

2、the Luxury Group by Marriott International,we believe in the transformative power of food as a medium for storytelling,cultural exchange,and community engagement.In our Future of Food Report for 2025,we drew insights from research and in-depth interviews with over 30 pioneering chefs,mixologists,and

3、 industry insiders from across the Asia Pacific region.With gastronomy significantly influencing travel decisions underscored in our New Luxe Landscapes Report,dining has become an integral component in the global tourism landscape connecting people,geographies,IntroductionThe Future of Food 2025and

4、 generations,and allowing travelers to engage with the cultural fabric of their destination.To cater to this growing appetite,Marriott is introducing a Luxury Group Dining Series,a culinary grand tour of some of the regions most beautiful hotels and award-winning restaurants and bars that promises t

5、o captivate guests with riveting culinary experiences that celebrate the richness of global food cultures.By embracing the culinary trends and insights outlined in this report,we hope to continue evolving our gastronomy landscape alongside the F&B industry,delighting diners by creating lasting memor

6、ies that extend far beyond the dining table.Oriol Montal,Managing Director,Luxury,Asia Pacific excluding China,Marriott International3 ContentsThe Future of Food 2025From Asia Pacific to the World 4Emerging Culinary Destinations 8Fine Dining Redefined 12Reviving Forgotten Ingredients&Traditions 15Co

7、nscious Cuisine 19Sustainability:Farm-to-Future 24Wellness on a Plate 27Pour it Forward 29High-Tech High-Touch 32Sensory Dining and Sustainable Spaces 35From Asia Pacific to the WorldAn Asian restaurant as the number one restaurant in the world?That future is now entirely possible.The Future of Food

8、 20254French cuisine has traditionally been a mixture of different cultures,and well-known chefs such as Paul Bocuse have been influenced after experiencing Japanese and other countries cuisines and brought those elements back to France,changing the tradition from within.Just as K-Pop has taken over

9、 the entertainment world by storm,with groups such as Blackpink and BTS headlining global music stages worldwide,a parallel is unfurling in the culinary world.Cuisines from the“global south”,including the Asia Pacific region,are now receiving more Michelin stars from the esteemed French dining guide

10、 than Western restaurants in Central London,a development that the Financial Times recently pointed out as a“neat parable for the relative decline of the west”.Home to several global economic powerhouses,Asia Pacific will be the growth engine for global travel recovery.And as new waves of middle-cla

11、ss,highly educated Asian Pacific emigrants,leave home not out of necessity but out of choice,Asian Pacific communities abroad are becoming increasingly prosperous.Consequently,Asian restaurants are maintaining increasingly high standards in ever more affluent cities.Japanese cuisine has always had a

12、 significant influence on the world,according to chef Yoshihiro Narisawa.This influence comes from its respect for the four seasons,the culture of dashi(soup stock)and fermentation,and the aesthetic sense to enjoy meals visually.The influence of this sensibility on French cuisine dates back to 1903,

13、as captured in cookbooks dating back to that time.Kei Kobayashi,Supervisor Chef,Hritage by Kei KobayashiNagano native Kei Kobayashi moved to France at the age of 21 and worked with the countrys top kitchens before being the first Japanese chef to earn the superlative three stars from French dining g

14、uide Michelin in 2020.“In the past,French cuisine featured very beautiful,two-dimensional presentations on the plate,which looked like a picture.But now,it has become much more three-dimensional,due in part to the influence of Japanese aesthetics.The increase in seafood and fish dishes is also notab

15、le,”says Kei Kobayashi,who recently marked his Asia homecoming with the opening of Hritage by Kei Kobayashi in The Ritz-Carlton,Tokyo.The Future of Food 20255In addition to Japanese influences,other parts of Asia Pacific are also originating and disseminating global influences,reinforcing the region

16、s status as a new global center for cultural and culinary exports.Chefs in Turkey,Copenhagen and Spain are taking Cantonese cuisine to a global audience.Top culinary names such as Materas Bjoern Alexander and Copenhagens Noma are creating various riffs on XO sauce.DiverXOs Dabiz Muoz and German chef

17、 Tim Raue are meticulously handcrafting European renditions of dim sum,and at ngel Len ofSpains three-Michelin-starred Aponiente,“moray eel”dessert is made with fish scales that have been boiled in syrup,dried,and fried according to a traditional Cantonese technique.Likewise,Indias food culture has

18、been a source of inspiration for many and it has greatly influenced cuisines around the world.The use of vibrant spices like cumin,turmeric,cardamom that add depth to the concept of vegetarianism and art of cooking in tandoor has inspired chefs and food enthusiasts worldwide to embrace new flavors a

19、nd explore culinary creativity,notes Prateek Sadhu of Naar,a restaurant at the foothills of the Himalayas in India.The incorporation of curries in British cooking,or the popularity of yoga and Ayurveda influencing wellness trends globally,Indias cultural traditions continue to shape and enrich culin

20、ary experiences worldwide.6The Future of Food 2025The future of Indian Food lies in each region to tell its own stories.Prateek Sadhu,Chef-founder,Restaurant NaarThe Future of Food 2025Chefs in Asia increasingly no longer feel the need to cook Western food to succeed,Kee Foong,Travel and Luxury Jour

21、nalistTravel and luxury journalist Kee Foong points to the internationally trained chefs driving Thailand restaurants such as Sorn,Potong,Nusara and Baan Tepa,who are“knocking it out of the park”at the moment when it comes to reclaiming,reinventing or simply refining their native cuisine.Next on the

22、 radar?Influences from more remote areas in Asia Pacific,such as mountain ranges,deserts,and minority tribes will emerge rapidly as infrastructure and digital connectivity extend,thanks to government funding and the regions leading edge in superapp usage.Mainland China has surpassed many expectation

23、s when it comes to service level.Case in point:Chinese hotpot chain Haidilao,which offers hairdressing services while you wait for your table,says Gavin Yeung,associate editor of Post Magazine.He adds:“This style of service will inform much of the hospitality sector in the coming years as diners see

24、k humanity and connection in the post-Covid era.”Over in Hong Kong,China,restaurants like The Chairman are helping to drive innovation from within.“Chef-owner Danny Yip helped people-even food-loving Hong Kong people-realize that Chinese restaurants dont need menus that list 100 items,”notes food cr

25、itic and cookbook author Susan Jung.“They can offer a specially curated selection of dishes that are seasonal and which have been tested until they are perfect.”This is also an era when many young minds,having honed their fine dining skills in the traditional bastions of gastronomy worldwide,are ret

26、urning to their home countries.Now,theyre coming into their own,proud to showcase their heritage on the world stage and earning accolades for it.Dewakan became the first restaurant in Malaysia to clinch two Michelin stars for its elevated proffering of the modern Malaysian dining experience thoughtf

27、ully constructed around indigenous ingredients.Yale graduate and former investment banker,Peter Cuong Franklin,returned to his native Vietnam,which he fled as a child.There,he established Anan,a Michelin-starred restaurant that offers his version of Cuisine Moi,or new Vietnamese cuisine,in the middl

28、e of a Ho Chi Minh City wet market.Meanwhile at Yantra in Singapore,culinary historian Pritha Sen is on a quest to resurrect heirloom recipes that have shaped the historical and social fabric of Indian history.7Emerging Culinary DestinationsThe rise of culinary tourism in Asia Pacific has transforme

29、d the continent into a premier dining destination,attracting travelers from around the globe.The Future of Food 20258Kuala LumpurHo Chi Minh CityShanghaiManilaNisekoJejuMumbaiBusanBaliTasmania Ho Chi Minh CityMore open-minded than capital Hanoi,Ho Chi Minh City(or Saigon,for the sentimentalists)is n

30、ow a magnet for overseas Vietnamese returning home to partake in the countrys economic growth surge,and top chefs from across Asia Pacific setting down roots in search of fresh horizons.Its vibrant tech scene and youthful population brings the dynamism-and dollar spend-to support culinary experiment

31、ation,led by homegrown names such as Luu Dong of Tre Dining,Francis Thuan of Esta and Viet Hong of The Monkey Gallery Dining.JejuJeju island and its recent swathe of luxury resort openings has become a culinary escape for stressed out Seoulites seeking a reboot.Besides its famed black pig,mandarins,

32、haenyeo(free-diving grandmothers),and traditional rice-based spirits,theres plenty of creative fare from young chefs and sommeliers who have packed up their knives and moved over from Seoul on a mission to preserve indigenous Jeju produce and recipes from extinction.At The Flying Hog,executive chef

33、Joon Ko treats the islands renowned black pig using elevated techniques such as salt-curing and wet-aging,while Yeoumul offers Jeju-style omakase by a young Korean chef trained in Michelin-starred kitchens.In 2023,Asia Pacific commanded the largest share of 37.8%1 of the total global culinary touris

34、m revenue of USD 1.1 trillion.This figure is projected to increase to USD 6.2 trillion by 2033.For many Asians,traveling for food is akin to a religious pilgrimage,making the regions culinary offerings attractive not only to foreign tourists but also boosting intra-regional tourism.10 up-and-coming

35、culinary capitals were keeping our eyes on this year:BaliIndonesias resort island is shedding its reputation for easy-breezy acai bowls and sunset cocktails and starting to pull some serious culinary weight.Frontrunners such as Locavore and Potato Head have launched new ventures in recent months to

36、further push the envelope in terms of minimal-intervention,locally sourced sustainable dining,such as plant-forward Herbivore by Locavore,Powder Room by Room4Dessert,the Dome at Potato Head inspired by celebrated futurist Buckminster Fuller,alongside Il Ristorante-Luca Fantin at the Bvlgari Resort B

37、ali the latter where the days catch from the local fish market is treated with a contemporary Italian sensibility.BusanSouth Koreas second largest city and its summer capital attracts locals,tourists and Michelin Guide inspectors alike to its beaches,marina and cafe-lined boardwalks.The city is also

38、 the birthplace of Makgeolli,an ancient Korean rice beverage now trending on restaurant menus worldwide.Busan authorities are driving restoration projects to transform the citys historic sites into spaces for art,culture and dining,and a swanky new airport will debut by 2029.The Future of Food 20259

39、1 The Brainy Insights Culinary Tourism Market Research Report Kuala LumpurThe Malaysian capital is carving out its own niche beyond its renowned street food scene.Culinary lecturers-turned-restaurateurs such as Dewakans Darren Teoh and Betas Raymond Tham are reimagining traditional dishes and elevat

40、ing local Malaysian terroir to new heights,while exploring the core of what it means to be Malaysian.ManilaMurmurings of the Michelin Guides arrival(finally!)could catalyze the Philippine capitals culinary scene,which has been in a slow boil for nearly a decade.Regardless of rumors,the city is alrea

41、dy abuzz with a slew of blockbuster openings this year,including Margarita Fors namesake restaurant and not one but two openings by Chele Gonzlez,including a Spanish asador with luxury villas,Stephan Duhesmes Automat,and Toyo Eatery offshoot Inat,a daring showcase of new Filipino cuisine.MumbaiIndia

42、s financial center has slowly been earning its chops as a culinary capital in its own right.Mumbais diverse dining scene reflects the citys social and economic disparity(Over nine million people live in the slums across the city,which is also home to the most number of Indian billionaires)and histor

43、y as a melting pot of migrants.Frontrunners Masque traverse India,from the Kashmiri forests to the Goan shores,to source hyperlocal ingredients,while Ekaa brings a Nordic lens to Indian flavors and Noon quietly pushes the envelope on ferments and foraged ingredients.NisekoThe popular ski town in Jap

44、ans northern Hokkaido island has seen an influx of well-heeled holidaymakers and investors from around the region,thanks to the weakened Japanese yen,helping it shed its reputation as a seasonal ski town to an all-year-round dining destination.Pencil in:pizza omakase menus at Baby Crosta by an award

45、-winning Japanese pizziolo,Chuya teahouse by 50 Best-listed Malaysian bar Penrose,Roketto by godfather of modern Singaporean cuisine Willin Low and regular guest chef pop-ups by private members club Mandala Niseko.The Future of Food 202510 ShanghaiWhile closed off to the world during the COVID-19 pa

46、ndemic,Mainland Chinas throbbing financial heart quietly reeled in top restaurateurs from the country and the world,who spun off sister outlets in Shanghai that are nabbing prime positions on Michelin and the Asias 50 Best Restaurants rankings in their own right.New blockbuster openings include EHB,

47、an offshoot of three-Michelin-star Maaemo from Norway,and Narisawa Shanghai by acclaimed Japanese chef Yoshihiro Narisawa.Homegrown stalwarts include umami-centered modern Chinese restaurant Ling Long and 102 House,which originated as a modest private kitchen in Guangdong both earned Michelins and 5

48、0 Bests kudos less than a year out of the gate.TasmaniaTasmania,along with its capital city Hobart,has become a thriving center of creativity and sustainability due to its relative isolation from mainland Australia.Drawn by the areas pristine air,water and produce,returnee Tasmanians(known locally a

49、s homing pigeons)and chefs from across the country have decamped here to launch a gamut of hyperlocal dining options that are giving the mainland a run for its money,such as Dier Makr by Melbourne transplant Kobi Ruzicka,two-hatted Fico by Federica Andrisani and cocktail bar Mary Mary,which celebrat

50、es the terroir of Tasmania through artisanal spirits and cocktails.Many of the restaurants and bars awarded in the last few years have been from Tokyo,Singapore,Seoul,Bangkok and Hong Kong.I think youll see a shift in this representation in the coming years.The Future of Food 202511Daniel Ayres,Dire

51、ctor of Restaurants&Bars,Luxury,Asia Pacific excluding China,Marriott InternationalFine Dining RedefinedIs fine-dining dead or here to stay?Culinary experts in Asia Pacific weigh in on three future trajectories for fine dining in the region.The Future of Food 202512Hyperlocal HypeChefs and restaurat

52、eurs will prioritize the need to offer unique fine dining experiences to court affluent customers who can pursue culinary adventures globally.The demand for highly specific cuisines will continue to rise,and restaurants will increasingly celebrate lesser-known regional cuisines by crafting dining ex

53、periences that are as culturally enriching as they are gastronomically satisfying.Consequently,the future of fine dining will be more regional or local,especially in Asia Pacific.Venues will foreground local cultural dining practices to provide a deeper dining experience that is more meaningful to t

54、he cultural environment in which they operate.Modern Malay fine dining restaurant Fiz in Singapore celebrates the commensality that is at the heart of most Asian food cultures by elevating the Hidang,a traditional communal dining experience in Malay culture where multiple dishes are set on the table

55、 at the same time,to be eaten with rice with a group of diners.Shorter,Smaller,Stronger,FasterGone are the days of long tasting menus of 15 to 20 courses.Instead,guests will seek quality over quantity,and opt for shorter,yet high-quality menus in a more relaxed environment.“Less but better,which I b

56、elieve is the way to go,”says Julien Royer of three-Michelin-starred Odette in Singapore.Fine dining to some degree will become more approachable,less aristocratic and more tailored to their target audience.Meanwhile,headlining chefs will expand or lend their names to secondary and tertiary restaura

57、nt brands that are more fun and less fuss.Look to Michelin-starred French-Japanese restaurant Whitegrass,which launched casual,small-plates offshoot Dew in Singapore in January 2024,and Shanghais Rongji 95,a seafood tavern-themed bistro by the group behind the upscale and highly lauded Xin Rong Ji C

58、hinese fine dining restaurant group.Large restaurants will become unsustainable financially,with smaller,more intimate venues taking the fore.Think of it as the Southeast Asian way of breaking bread.It is a great way to connect diners and break the ice,and it symbolizes the harmonious nature of our

59、existence with the environment,as well as with each other,The Future of Food 202513Hafizzul Hashim,Chef-owner,FizOnly the strongest,most focused concepts will survive,Gavin Yeung,Associate Editor,Post MagazineThe Future of Food 202514Tasting menus often were a way to use luxury ingredients and charg

60、e a lot of money,but more chefs and restaurateurs realize that they reduce food costs and make it easier on the staff.By knowing what your customers will be eating on a certain night,you know exactly what ingredients to order for that meal,and how much you need to order,instead of having the ingredi

61、ents for 100 dishes available,Fine dining is here to stay.People do enjoy and seek fine-dining experiences that are increasingly focused on storytelling.And restaurants are creating immersive dining experiences that engage all the senses,from the presentation of dishes to the ambiance and decor of t

62、he restaurant.We collectively need to think about how to make fine-dining not just an occasional experience.Petr Raba,Vice President Food&Beverage,Asia Pacific excluding China,Marriott InternationalSusan Jung,Food ColumnistSuperfine DiningIn a landscape marked by soaring labor costs and prohibitive

63、overhead expenses,fine dining establishments will pivot towards exclusivity by elevating prices,limiting covers,and introducing membership-based entry to private dining spaces,positioning access as a status symbol.This may attract resistance from customers,so restaurants will have to rethink the val

64、ue chain and figure out where they can create value for their guests through superlative experiences,says Johanne Siy,chef of Lolla.She predicts:“How well we know our customers and personalize our offerings for them will be tantamount to survival in fine-dining.Exclusivity will become the name of th

65、e game and the ability to get a booking in these exclusive restaurants will be the social currency of the future.”For chef Kei Kobayashi,the real joy of fine dining lies in its ability to offer diners a contemplative experience,devoid of any social implications.“In the past,people used to go to a re

66、staurant to enjoy something delicious with minimal preconceptions.They experienced and evaluated the food based on their personal experience.Today,we may be witnessing something new,which might be described as a sixth sense:information,”he observes.Customers come to restaurants knowing what to expec

67、t because they have researched and analyzed it beforehand.He continues:“Today,we are influenced and,in a sense,disturbed by information.People have information in advance,read comments from others who visited the restaurant,and come with pre-formed expectations.”The future of food,therefore,may depe

68、nd on whether we choose to be overwhelmed by information or to be free from it when making our own judgements and decisions about food,Kobayashi believes.Reviving Forgotten Ingredients&TraditionsAs more restaurants and young chefs strive to make a meaningful impact,they will boldly champion forgotte

69、n ingredients and traditions,sparking a renewed appreciation.The Future of Food 20251516Mingoo Kang,Chef-owner,MinglesThe Future of Food 2025The hope is that the younger generations efforts to revive these traditions will outpace the attrition rates among older generations,so they can become economi

70、cally viable to attract both people and investment for long-term survival.As consumption levels increase and international attention on Korean culture grows,everyday Korean foods,including street food,are being made with higher quality ingredients.With the addition of branding that reflects a youthf

71、ul sensibility,I believe that Koreas food culture will only continue to evolve and develop.Johanne Siy,Head Chef,LollaNames to Watch:Culinary CustodiansNew spin on nose-to-tailNose-to-tail cooking,the practice of using every part of the animal,has long been a staple of many Asian cuisines but chefs

72、like Josh Niland are modernizing the movement by giving it eye-catching new applications.Despite the increasing labor costs that discourage many kitchens from using whole ingredients,Niland,a renowned seafood chef in Sydney,is dedicated to preserving this tradition at his seafood-centric steakhouse,

73、FYSH,in Singapores Edition hotel.Nilands waste-free approach is in full swing here:cod bones are milled into flour to make everything from tuiles to crockery,while offcuts and fish eyeballs are repurposed into ice cream.Return to artisanal jangsA revival of interest in the diverse tastes of Koreas a

74、rtisanal jang producers is underway,thanks in part to Mingoo Kang.Kang,from two-Michelin-starred Mingles,has recently released his book,Jang.Drawing from a decade of pondering the essentials of Korean food,the book provides a deeper insight into Koreas extensive history of sauces and fermentation cu

75、lture.It outlines the meticulous process of creating meju by boiling and mashing yellow beans to naturally inoculate bacteria and yeast,offering global gastronauts an intimate look into this traditional culinary practice.“I have definitely been inspired by the discipline of Asian cultures to consume

76、 not just the entirety of what they catch or purchase but also their unwavering focus on a specific craft,whether it is cooking rice,rolling noodles,making a soup,or indeed cutting fish,”says Niland.Beyond growing environmental concerns,the concept of sustainability will evolve to include the preser

77、vation of labor-intensive traditions integral to Asian heritage.As more restaurants and young chefs strive to make a meaningful impact,they will boldly champion these forgotten ingredients and traditions,sparking a renewed appreciation.17millet,along with wild fruits like Hisalu berries,seabuckthorn

78、,kafal berries,and prickly pear,enriching the Indian culinary landscape with a newfound appreciation for indigenous flavors.“Food is about telling the story of people,culture of that region through ingredients and techniques that have stood the test of time”says Sadhu,who has made it his mission to

79、showcase the depth and complexity of Indian gastronomy on the global stage.Appreciating ancient salt farmersChef-owner Jordy Navarra of Toyo Eatery in Manila is leading the charge in the Philippines in reviving interest in underused and underappreciated ingredients.His support for small farmers and

80、producers across the country has led him to ingredients such as asin tibuok,an artisanal sea salt from his wife Mays native Bohol;tabon-tabon,a fruit used since the precolonial era from Butuan;and rosella,a local variety of hibiscus often overlooked despite its abundance.This commitment to sustainab

81、ility and local produce has earned his eatery the Asias 50 Best Restaurant Flor de Caa Sustainable Restaurant Award upon its reopening in 2023,as well as a climb to the 24th spot on the ranking in 2024.The Future of Food 2025The evolution of dining was always to move inwards,meaning towards ones own

82、 culture and experiences.So our focus has always been to deliver not just hospitality but Filipino hospitality,and similarly with food,the goal is to champion our own ingredients and techniques,Jordy Navarra,Chef-owner,Toyo EateryForaging for indigenous flavorsIn the tranquil foothills of the Himala

83、yas,Kashmiri-born chef Prateek Sadhu is“building a new language for Indian cuisine”by turning the spotlight on the cuisine of the Himalayan belt.There,hes employing the ancient culinary techniques of pickling,fermenting and smoking essential to the Himalayan culinary culture as temperatures go down

84、to single digits during winters to reintroduce overlooked ingredients like heirloom grains such as amaranth and The Future of Food 202518Repurposing ingredients with social impactAt IGNIV at The St.Regis Bangkok,head chef and pastry chef Arne Riehn works with social impact organizations to source le

85、sser known native ingredients,playfully repurposing them with modern plating while creating additional revenue for local farmers.Coffee blossoms flowers that bloom on coffee plants and Horwor or Mountain Kombu,known as a medicinal herb with benefits for blood flow and heart health,are sourced and de

86、livered by Left Hand Roasters,a social impact Thai coffee brand that works closely with communities across Northern Thailand.“The amazing produce brought in by our suppliers and local communities guides our approach to the menu.Whats in season and available in small batches really drives our creativ

87、ity,while reducing our carbon footprint,”explains Riehn.Resurfacing lost roots and shootsMalay chef Haffizzul Hashim of Fiz is on a mission to reintroduce ulam native herbs and vegetables now lost due to the city-states rapid urbanization to Singaporean tables,both in restaurants and at home.“These

88、ingredients are actually an important part of the Malay dining table and encompass hundreds of varieties of roots,shoots,flowers,leaves,fruit and sometimes even the pith and stems,”he explains.To do this,he works with farmers in Malaysia to specially grow these ingredients to maintain a long-term st

89、able supply.“Its really about embracing and showcasing the rich tapestry of local traditions and flavors that define the region because thats something we cant get anywhere else.”Hunting wild gameAfter sharpening his knives in the kitchens of Noma and Martin Berasategui,Vaughan Mabee returned to his

90、 native New Zealand with a mission to explore the countrys natural bounty.His particular obsession?Wild game,which he forages,hunts and showcases via a thoughtful 22-course tasting menu at his restaurant Amisfield,nestled in the countrys Central Otago region best known for its exquisite pinot noir.H

91、is approach to game meat is as respectful as it is innovative dishes like the pheasant pie are presented with the birds head and wings intact,honoring the animals beauty and heritage before a swift,stress-free demise.Other hyperlocal ingredients such as endemic fish and locally grown horseradish are

92、 sustainably sourced and carefully studied in collaboration with Mabees network of experts,including fishermen,marine biologists,mycologists,and food scientists.Conscious Cuisine“In the future,a good chef will have to focus on sourcing as much as cooking,and take steps to build a more sustainable,le

93、ss-waste industry.”Julien Royer,Chef-owner,OdetteThe Future of Food 20251920Five hot button issues to know now1.Land vs Lab/Regenerative farmingTwo developing trajectories define modern agriculture and the re-thinking of our relationships with the earth:while high-tech agri-food innovations such as

94、lab-grown meat and hydroponics seek to decouple our reliance on land,regenerative farming prioritizes ecological balance.As consumers embrace a more holistic consideration of biodiverse systems,business models that commercialize biodiversity and microbiome-rich soils will gain traction.The spotlight

95、 on regenerative agriculture will also ignite conversations around reseeding indigenous crops and reviving traditional agricultural practices.2.The water crisisClimate change,rapid population growth,frenzied urbanization and over abstraction of ground water are pushing over 75%of the region into wat

96、er insecurity.2 This dire situation not only threatens agriculture with a daunting 60%increase in food demand by 2050 but also compromises food safety and nutrition at local levels by pushing lower-income families to shift their diets to less water-intensive but also less nutritious foods.Yet,theres

97、 hope on the horizon:by slashing food waste by 25%,we could nourish 900 million people in the region.3 Its time to empower farmers with sustainable water management tools and turn them into agents of change for climate-resilient solutions.3.The rice shortageAmplified by factors like El Nios wrath an

98、d the Russia-Ukraine conflict,the 2023 global rice shortage created a deficit of over 8 million tons of rice,the largest shortfall since 2004.4 Sky-high rice prices and diminishing yields are plunging communities across Asia Pacific into the depths of poverty,hunger,The Future of Food 2025and malnut

99、rition.Governments are responding by earmarking food security as a top priority,while others turn to protectionist rice export bans.5 The development of new technologies promoting sustainable farming methods and alternative trade policies will be vital in guaranteeing the availability and affordabil

100、ity of rice for all.Now that everyone in the world is thinking about food safety and preservation of the natural environment,naturally young chefs are learning about the dangers of pesticides and putting effort into capturing the seasonality of their ingredients.That is wonderful,but passive actions

101、 alone will not change the current situation.I hope that people will be more active in sharing their opinions and wisdom with each other,and that we can make agriculture a sustainable industry.Yoshihiro Narisawa,Chef-owner,Narisawa2 Asian Development Bank 3 Centre for Strategic and International Stu

102、dies4 Centre for Strategic and International Studies 5 The Lowy Institute214.Precision agricultureIn Asia Pacific,where over half of the worlds population resides but only 20%of global agricultural land is available,the challenge of feeding a growing populace rests heavily on agricultural productivi

103、ty.6 Technologies like vertical farming and Internet of Things devices are enabling precision agriculture through smart greenhouses,drones,and predictive analytics to optimize land use and enhance crop yields sustainably.Asian governments are leading the charge:spending millions to incentivise agrit

104、ech initiatives that equip smallholder farmers with cloud-based sensors for data-informed farming practices.7 But the impact of these developments is still highly uncertain despite the hype.The scalability,widespread adoption,and commercial viability of these new technologies are not yet demonstrate

105、d.5.Digitizing the supply chainThe food and beverage supply chain is witnessing a paradigm shift powered by Artificial Intelligence.Transport routes and storage capacities can be analyzed and optimized to reduce loss enroute,while blockchain technology can assure consumers of their provenance and en

106、sure quality grading.In addition,advancements in nano-enabled food packaging can extend perishables lifespans and minimize waste.Additionally,investments in agriculture robots aim to address labor shortages and enhance production efficiency.Takeaways:Know-your farmer:from locally sourced to personal

107、ly sourcedAs we progress into the age of scarcity,chefs and restaurants are faced with dwindling stock of many of the ingredients they used to enjoy freely,forcing a rethink of their relationship with farmers,fishermen and food suppliers beyond merely transactional.The Future of Food 2025For chef Hi

108、royasu Kawate of two-Michelin-starred Florilge in Tokyo,the dwindling supply of traditional Japanese ingredients from a kombu shortage,over-fishing and climate change have a more serious implication:it threatens the continuity of Japanese food culture.“Im concerned that we dont know how to maintain

109、our culture(because we dont know what to do without konbu or other ingredients).We have to find new ways now to prepare our dishes,”says Kawate.He only works with producers with a natural approach to farming,who only grow the amount they can per season.We are moving from a uniform and globalized sup

110、ply chain to a much more decentralized and local one.The front runners in the industry are building much closer ties with local farmers,fishermen and suppliers,because they know how they produce,they know the quality of the ingredient,they know the environmental impact of those suppliers-and thats t

111、he way it should go.Benjamin Lephilibert,CEO,LightBlue Environmental Consulting6 World Economic Forum 7 World Bank Blog22The Future of Food 2025His compatriot chef Yoshihiro Narisawa likewise forges strong bonds with local farmers and fishermen,purchasing only what he needs to reduce waste.His culin

112、ary vision,dubbed“innovative satoyama,”pays mindful homage to Japans traditional farming practices,and a time when agrarian communities lived in harmony with nature.Narisawas menu evolves daily,capturing the essence of Japans varied rural landscapes and embracing the subtle changes of each micro-sea

113、son.At Michelin-starred Haoma in Bangkok,ingredients not grown on the restaurants on-site vertical farm are sourced only from small ethical farmers from across Thailand that have been personally identified by chef-owner Deepanker Khosla.The team at W Sydney has taken a further step forward by litera

114、lly putting their suppliers on the map.They showcase photos and stories that celebrate the artisan cheese makers,beekeepers,and small-batch butter manufacturers they collaborate with.“Working with farmers and visiting their farms have given us a deeper understanding not just of where food comes from

115、 but of the people who make them and how truly brilliant they are.We even send our people to train and learn from these farmers to better understand the produce and the process of farming,”says Toyos chef-owner Jordy Navarra.Sexying up the supply chain:Farmers and fishermen go direct-to-consumerMean

116、while,ingredient purveyors are launching consumer-facing restaurants and dining concepts to connect directly with diners at reduced prices sans middleman fees.stall in Seouls Majang Meat Market into Born and Bred,a four-storey upscale beef retailer and restaurant that has been recognized internation

117、ally by the Asias 50 Best Restaurant and Michelin Guide.Jeong offers a matkimcharim course(Matkimcharim,which means“trust me”in Korean,is akin to a Japanese omakase)in the buildings basement barbecue bar,which is fashioned after a gentlemans lounge in a boutique hotel to shed the image of butchers a

118、s intimidating places.Meanwhile in Iwade in rural Wakayama,Japan,Kanji Kobayashi built his one-table restaurant Villa Aida on his familys rice field spanning the equivalent of 27 tennis courts.From there,he deftly executes his vision of“agro-gastronomy”using produce sourced from arms reach of the ki

119、tchen.Further afield,in ultra-urbanized Singapore,cult-favorite Scaled by Ah Hua Kelong is a farmer-owned restaurant offering the freshest catch straight from one of the island nations last-surviving kelongs(a colloquial term for fish farm).Second-generation distributor of prized Korean hanwoo beef

120、Jeong Sang-won turned his fathers meat 23The Future of Food 2025Market makers:Meet the next-gen produce purveyorsWoojinSouth Korea:the chatty young team based in Majang meat market delivers tips getting the most of your hanwooNaughtymongerSingapore:modern day fishmongers offering recipes and market

121、specials through tongue-in-cheek Gen Z slang and cotton candy pink aestheticsmalleeboy3490Australia:Millennial farmer Peter Vallance is bridging the gap between the people doing the work and the people eating the foodJeyaSpices Singapore:millennial hawker Jeya Seelan took his grandfathers spice stal

122、l into the digital age with spice education workshops and wise cracksSustainability:Farm-to-FutureThe Future of Food 202524The landscape of sustainable dining is changing.25A holistic approach is emerging,which includes biodynamic menus that support regenerative farming practices,plant-centric dinin

123、g that highlights plant proteins,the use of closed-loop ingredients,and the increase of micro-certifications targeting specific sustainability goals.These efforts are driving incremental improvements in the food and beverage industry.However,to make a significant impact,restaurateurs must“build dema

124、nd around flavor rather than dogma,”according to Will Goldfarb,chef-owner of Room4Dessert Bali.The Future of Food 2025Biodynamic is the new organic:A level above organic or farm-to-table concept,biodynamic menus will highlight ecological farming methods that view the farm as a living organism:self-s

125、ustaining,self-contained and following the cycles of nature.“Currently,biodynamic wine and biodynamic cosmetics are already known to be high-caliber products.The connoisseurs are the ones who can really discern the quality difference,”Dr Marian Alonzo,medical chief at The Farm at San Benito.From pla

126、nt-based to plant-centric:Plant-based menus will go beyond alt-proteins and carb-based options,introducing inventive flavors and dishes that showcase the versatility of plant proteins.“I reckon well see a surge in farm-to-table experiences,with more establishments creatively utilizing their unused s

127、paces for on-site herb and vegetable patches,”Charlotte Mei,host,presenter and nutritionist.The goal of sustainability is to meet present needs without compromising future needs.Restaurants and hotels who understand this will be part of the narrative for the greater good,Nicola Lee,Asias 50 Best Res

128、taurants Academy Chair for South-East Asia(South).26The Future of Food 2025Being truly sustainable as the F&B industry is near impossible but whatever can be done to alleviate the footprint,should be done without hesitation.Priyanka Blah,Founder the Dram Attic and Asias 50 Best Bars Academy ChairUpc

129、ycled,closed loop ingredients:Creative repurposing of food scraps and collaborations with suppliers with refill systems,such as EcoSpirits,will become standard practice,minimizing waste from the back end of operations.At JW Marriott Khao Lak,vegetable trimmings are dehydrated and transformed into um

130、ami powder,while watermelon rinds become candy.Egg shells are converted into compost and feed for the hotels flock of 300 chickens and 100 ducks that supply the hotels kitchens,all housed(along with a herd of goats and two water buffalos)on the propertys on-site organic farm.“Regenerative agricultur

131、e takes many years to develop.Awareness is growing now in Asia,but it will take years to trickle up to the farm stage in order to meet demand and a lot of system-wide changes and industry commitments are needed to achieve this at real scale in our lifetimes,”says social entrepreneur and food writer

132、Janice Leung Hayes.Micro-certifications:The rise of micro-certifications targeting specific sustainability goals,like eliminating plastic or addressing food waste,will reduce entry barriers for F&B operators,especially smaller ones,enabling them to gradually enhance their sustainability efforts.“Mic

133、ro-credentialling will be key and likely a leveler helping MSMEs level up unhindered by their scale of operations.It could be paired with an array of technologies that monitor correctness and skill of execution,and even regulatory compliance,such as to hygiene rules,”Luke Tay,founder of foresight ad

134、visory Cornucopia FutureScapes.Wellness on a PlateWere on the cusp of a wellness revolution.AI-powered smart health trackers and affordable,at-home DNA test kits are revolutionizing individualized nutritional analysis and paving the path towards a future where every meal is intentionally designed to

135、 maximize holistic wellbeing.The Future of Food 20252728The Future of Food 2025Movements to watch:Neuronutrition:An increasing number of food and drink choices will be influenced by concerns around brain health,via managing ones gut health.Menus are evolving to include probiotic-rich fermented food

136、and drink products that improve emotional wellbeing by balancing gut microbiomes.Functional“mood foods”such as adaptogens(plants and herbs that decrease mental and physical stress),and nootropics(plants and herbs that promote brain function and cognitive performance),are being added based on data-dr

137、iven scientific testing.Food farmacies:“Food as medicine”becomes a mainstream mantra as healthy eating becomes increasingly preventive,aimed at tackling or staving off conditions such as diabetes and heart disease or for holistic wellness.Restaurants will be pivotal to promoting this paradigm shift

138、by offering nutritious,chef-curated menus that prioritize fresh,whole ingredients and transparent sourcing practices.This will empower diners to make health-conscious choices without compromising on taste or enjoyment.Longevity is the new luxury:Health centenarians are the new ambition for many of A

139、sia Pacifics super-aged societies,with technology and research in prolonging healthspans paving the way.The convergence of the food and beauty sectors deepens,as“edible beauty”gain popularity and public conversations around ageing ails such as menopause and dementia get destigmatized.Food brands are

140、 capitalizing on this movement by offering anti-aging foods designed to support hormone balance,enhance dopamine levels,and cater to consumers holistic wellbeing.Individu-eat-lity:The longer-term trend with biohackers at the fore will be towards hyper-personalized diets powered by AI,which will prov

141、ide meal recommendations based on analysis of individuals physiological and psychological states.To win over this consumer segment,F&B operators need to keep operations agile and adaptable to offer tailored dining experiences that cater to the specific dietary and wellness needs of each guest.Pour i

142、t forwardThe future of bars is evolving.They will no longer be just watering holes you slip into at the end of a long day,but thriving gateways to different cultures and niche communities.The Future of Food 20252930The Future of Food 2025In Tokyo,a new vanguard of innovative bartenders such as Shing

143、o Gokan of The SG Club are transforming the image of Japanese bartending beyond its precise,perfection-driven polish.After ten years at Angels Share in New York,Gokan returned to Tokyo,bringing along with him a warmer,Western hospitality approach.His new venture,(pronounced“ash”),is a zero-waste cof

144、fee cocktail cafe designed to convert coffee drinkers into cocktail enthusiasts.This thematic specificity is also found in other bars,such as the duality-themed Gold Bar at the EDITION Tokyo,cacao-focused Memento Mori and the Mixology Salon,where tea cocktails are the main attraction.“The advantage

145、of operating a bar versus a cafe is that there are a lot more opportunities within the business to create singular niches,be it via the drinks,concept or music playlist.This helps slow down market saturation,”explains Sasha Wijidessa,a Noma alumna and co-owner of Fura,a progressive bar where low car

146、bon-footprint cocktails and upcycled ugly ingredients push the boundary on sustainable beverages.As a result,bars will need to adjust how they interact with their consumers on social media,by promoting the lifestyle aspects of the venues rather than just the drinks,predicts Wijidessa.With the increa

147、sing popularity of low and no-alcohol beverages among health-conscious Gen Zs and Millennials,bars that embrace this trend will build both community and social capital.“Its important for bars to stay inclusive and provide an equally exciting offering of drinks to those who choose not to participate

148、in drinking alcohol,but want to socialize.No group should feel excluded from the experience,”comments Priyanka Blah,founder of The Dram Attic and Asias 50 Best Bars Academy Chair for India.Wine lists will also become more inclusive,featuring regional new world options.From the high-quality ice wines

149、 of northern Jilin and Liaoning provinces to inland Ningxia and coastal Yantai in Shandong Province,Mainland Chinas vast geographic diversity of soils,landscapes and climates is a talking point in the world of wine.Recent wins by Chinese winemakers at global wine awards illustrate this.Newer wine re

150、gions like Nashik Valley,India and Yeongcheon South Korea are being compared to Margaret River and the Willamette Valley respectively.The bar boom that were witnessing is of new bars that tell stories and weave rich flavors,where cocktails are seen as vessels of a narrative,Gavin Yeung,Founder,Kinsm

151、an and Associate Editor,Post Magazine31The Future of Food 2025Heres whats stirring in the beverage community:1.Experience-driven barsMore music centered bars and more experience-driven bars,where the emphasis of the business shifts from menu offering to space offering,particularly after the Worlds 5

152、0 Best Bars debuted its Best Bar Design Award category in 2023.Less personality-led venues to give longevity to a space but also allow the venue to evolve organically with consumer preferences.The low and no movement will continue to proliferate and stretch beyond alcohol abstinence,as teetotal Mill

153、ennials and Gen Zs apply their low and no preferences to other elements such as sugar content and contaminants such as preservatives and pesticides.Menus will become more inclusive and alcohol-agnostic,with zero proof alternatives seamlessly integrated within menu design.Alcohol-inspired cordials th

154、at are formulated to mirror the dryness and depth of wine but fortified with vitamins and nutrients will gain traction.Restaurant wine lists will prioritize wines from sustainable,minimal-intervention and ethical producers,now more identifiable thanks to an increase in wine certifications such as th

155、e Robert Parker Green Emblem Wine selections will also expand to include a wider representation of wine regions that have historically been underrepresented,in tandem with the growing interest in food provenance and storytelling.Classic cocktails will make a comeback,and theatrical drinks with elabo

156、rate garnishes will become outdated.Consumers will prioritize flavors over brands as consumption patterns shift towards no-fuss drinking.2.Judgement-free clean drinking:3.Diversified winelists4.Gimmick-freeHigh-Tech,High-TouchThe future of service is high tech,high touch and high conscience.The Futu

157、re of Food 202532The Future of Food 2025Despite the ongoing global labor shortage in the F&B industry,new restaurants are sprouting daily in Asia Pacifics bustling culinary hubs.Savvy operators must embrace technology to mitigate dependence on an unreliable labor pool while still meeting diners desi

158、re for human connection.The key to navigating this delicate balance lies in prioritizing employee welfare to cultivate a healthy kitchen culture that will carry over to the dining floor.The Singapore government anticipates that 40%2 of food service roles will require moderate to extensive redesign.A

159、ttrition rates in Indias restaurant sector reached 60%3 in 2023,a three-year high.Local restaurants in Malaysia desperately need at least 30,000 workers to stay in business.Some 30%4 of restaurants have closed due to the crippling labor shortage.Where have all the kitchen cowboys gone?Service surviv

160、al guide:High tech:Facilitate a human-tech symbiosis by integrating technologies with a human-in-the-loop approachBack-of-house automation will become vital for operational efficiency,especially for owner/chef-run small-scale establishments with lower staff-to-customer ratios.As Artificial Intellige

161、nce technologies get further refined,more venues will lean into it to analyze customer data and offer menu recommendations based on past orders and preferences.“For a restaurant to thrive,providing a personalized guest experience is key to standing out from their competitors and helps drive diner lo

162、yalty,enhance satisfaction and improve operational efficiencies,especially with lower staff ratios,”says Petr Raba,Vice President Food&Beverage,Asia Pacific excluding China,Marriott International.While AI can handle administrative tasks and facilitate research for small businesses,it wont replace th

163、e creativity and personal touch of restaurant staff,say most chefs and industry observers.In fact,it might even foster innovation.“AI can help with the boring admin stuff so they can focus on the creative,personal and social aspects that people enjoy when eating out.It can maybe even spur good ideas

164、 by making research easier,”posits food and travel writer Kee Foong.“Talented chefs and floor staff are in no foreseeable danger of being replaced by AI unless your idea of a good time is to dine out with a robot.”2 Jobs Transformation Map:Food Services by Workforce Singapore 3 TeamLease Services,20

165、234 Kuala Lumpur and Selangor Indian Chamber of Commerce and Industry,2022High touch:Provide diners seeking emotional connection with a sincere,bespoke,and genuine human touch.Restaurants need to prioritize experiences more than ever before,from pop-ups in mystery venues to themed dinner parties wit

166、h dancing and interactive entertainers,and cook-it-yourself workshops.33 34 The Future of Food 2025Diners increasingly want to be seen and heard,and restaurant groups are delivering by creating private members restaurants that require an annual membership fee or private space that only the top clien

167、tele can book,such as The Masiero Groups The Clubroom,an intimate dining nook separated from sister restaurant Lukes Oyster Bar by a shiny blue door.On the other hand of the spectrum,more gourmet dining halls such as Kuala Lumpurs newly debuted Semua Rasa,housed in a restored fashion textile mill,an

168、d the upcoming Time Out Food Market in Osaka(the brands debut project in Asia)will emerge to make established restaurants more accessible to all in fun,casual and family-friendly environments.High conscience:Create a healthy culture by investing in restaurant staffIt is critical for F&B operators to

169、 dial into their core brand DNA and adjust their overall offerings to remove unnecessary tasks and preparation,while also shifting their approach to pay structures and incentive schemes,says Daniel Ayres,Director of Restaurants&Bars,Luxury,Asia Pacific excluding China,Marriott International.Singapor

170、es Paradise Group made headlines for awarding Rolex watches to almost 100 long-serving staff,with the group behind the citys one-Michelin-starred Putien restaurant sharing 30%of net profit after tax with employees.Beyond financial incentives,they also created an in-house F&B Management Academy to pr

171、omote upskilling to retain ambitious employees hungry for growth.Restaurants should make sure their culture is healthy and conduct frequent check-ins that everyone is happy,according to food writer Janice Leung Hayes.“Things like abuse in the kitchen,which is taken for granted sometimes even now,wil

172、l come to the surface a lot faster these days.In Asia Pacific,the culture is a bit more reserved so therell be less than say,the US,the culture of voicing out is seeping in,perhaps less so through grand exposes in the media,and more through social media.”Some of the most successful restaurants weve

173、designed are those that are more like a fun neighborhood bar with good food disguised as a restaurant,Sean Dix,Interior Architect and Designer,Dix Design StudioSensory Dining and Sustainable SpacesDining spaces are undergoing a transformative evolution.The Future of Food 202535The emergence of immer

174、sive experiences and sustainable practices will shape the future of dining,while technology integration and inclusive design principles further redefine the landscape,promising a future where creativity and functionality converge to enhance guest experiences.Look out for more of:1.Interactive,immers

175、ive experiences Open plan kitchens that blur the line between front-of-house and back-of-house and facilitate the cooking and serving of food with a reduced reliance of labour,given the global F&B staff shortage.Interactive menu boards and multisensory enhancements from lighting to sonic branding to

176、 create an immersive atmosphere as diners seek experiences rather than meals.According to food and travel writer Grace Ma,“The mass market would continue to value clean,open,efficient design such as intuitive order-collect or serve-eat formats,while fine diners would be drawn to art-filled,design-le

177、d interiors that tell a story.”Modular designs and compact layouts to optimize space usage for compact crews and strategic use of construction budgets by paring down general spaces and focusing on key zones.Cutting-edge kitchen technologies such as automated robot chefs and artificial intelligence-p

178、owered inventory systems will accelerate protocols and minimize waste.36 The Future of Food 20252.Ergonomic efficiency“With the challenging business environment,we are also seeing more cases of takeovers of existing restaurant spaces.This is quite a low wastage mode of starting a restaurant(unfortun

179、ate but also“sustainable”).We welcome projects like this,with more restrictions,allowing us to be more deliberate and conscious in our design decisions,to retain and refresh the space in an impactful and balanced way,”says Leong Hon Kit,founding partner,Wynk CollaborativeThese versatile spaces not o

180、nly entice guests to linger and savor varied experiences throughout different times of the day but also allow owners to tap into diverse market segments.Ben Gregoire,Principal,Levels Studio.37 The Future of Food 20253.Conceptual fluidity5.Imageability4.Biophilic designMulti-concept venues,such as a

181、cocktail bar with a hidden omakase room,or a caf that transitions into a wine bar by evening.Multi-functional spaces with designs that change throughout the day based on demand through the clever use of partitions and private dining spaces.Neutral spaces with flexibility to be adapted to cyclical tr

182、ends.Rooftop gardens,indoor green walls and al fresco dining with a focus on sustainable design to create an urban escape for city diners.Alternative energy sources and waste management technologies seamlessly incorporated into both back and front-of-house aesthetics.“Any good designer should have s

183、ustainability and environmental concerns baked into their designs.We want to achieve the most results with the least material and environmental impact.We design things for timelessness,longevity,durability,ease of cleaning and maintenance.Most importantly,if the restaurants we design succeed and hav

184、e a long life then they stay out of landfills,”states Sean Dix,founder Dix Design Studio.Identity-driven restaurant designs driven by a strong visual narrative and stop-scrolling presentations.Environments optimized for showcasing on social media,led by influencer-opened restaurants.“With the rise o

185、f phone cameras and social media,restaurants have to be visually captivating and matched up with a product that is equally strong to keep up with the evolution of social media,and the shift in recent years from the single“instagrammable moments”to the need for elements to build a visual narrative,a

186、story through Tik Tok,Reels and the like,”comments Leong,founding partner,Wynk Collaborative.38 The Future of Food 2025ContributorsWed like to thank these contributors for their insights on the Future of Food:Arne Riehn,Head Chef and Pastry Chef at IGNIV at The St.Regis,BangkokBen Gregoire,Principal

187、,Levels StudioBenjamin Lephilibert,Founder and CEO,LightBlue Environmental ConsultingCharlotte Mei,Nutritionist,Host and PresenterChristina Rasmussen,Co-founder,FuraDaniel Ayres,Director of Restaurants&Bars,Luxury,Asia Pacific excluding China,Marriott InternationalDebbie Yong,F&B Consultant,Yong and

188、 HungryEelke Plasmeijer,Chef and Co-owner,LocavoreGavin Yeung,Associate Editor,Post MagazineGrace Ma,Freelance WriterHaffizzul Hashim,Chef-owner,Restaurant FizIvan Brehm,Chef-owner,Nouri and Appetite Johanne Siy,Head Chef,LollaJordy&May Navarra,Owners,Toyo EateryJanice Leung Hayes,Food Writer and So

189、cial EntrepreneurJosh Niland,Chef and Restaurateur,FYSH at The Singapore EDITION,Saint Peter and Fish Butcher Julien Royer,Chef-owner,OdetteJune Lee,Beverage Writer39 The Future of Food 2025Kee Foong,Freelance writer and Academy Chair for the Worlds 50 Best Hotels:Hong Kong,Macau and TaiwanKei Kobay

190、ashi,Supervisor Chef,Hritage by Kei Kobayashi and Chef-owner,KeiKristoffer Luczak,Hospitality ConsultantLeong Hon Kit,Founding Partner and Director,Wynk CollaborativeMarian Alonzo,Medical Chief,The Farm at San BenitoMingoo Kang,Chef-owner,MinglesNicola Lee,Academy Chair for the Worlds 50 Best Restau

191、rants:Southeast Asia(South)Peggy Chan,Founder,Zero Foodprint AsiaPetr Raba,Vice President Food&Beverage,Asia Pacific excluding China,Marriott InternationalPrateek Sadhu,Chef-founder,Restaurant NaarPriyanka Blah,Founder,The Dram Attic,and Academy Chair for Worlds 50 Best Bars:India,Sri Lanka,Nepal,Bhutan,Maldives.Sasha Wijidessa,Co-founder,FuraSean Dix,Interior Architect&Designer,Dix Design StudioSusan Jung,Food Columnist and Academy Chair for Worlds 50 Best Restaurants:Hong Kong,Macau and TaiwanWill Goldfarb,Founder,Room4Dessert Bali and Air SingaporeYoshihiro Narisawa,Chef-owner,Narisawa