Marriott International’s Luxury Group has confirmed the highly anticipated return of its Luxury Dining Series for 2025, following the success of last year’s inaugural campaign. Set to run from July to September, the event spans a collection of marquee properties across Asia Pacific, each hosting a series of exclusive gastronomic experiences that explore the theme of ‘Forgotten Flavours’.
This year’s culinary journey will unfold at a curated selection of the brand’s hotels and resorts including The St. Regis Osaka, JW Marriott Jeju Resort & Spa, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, The Ritz-Carlton, Perth, The St. Regis Singapore, The St. Regis Jakarta, and The Ritz-Carlton, Bangkok.
Guests can expect refined menus and cocktail pairings developed by some of Marriott International’s most skilled chefs and mixologists, all drawing inspiration from heritage ingredients and traditional techniques rarely seen in modern fine dining. The programme aims to celebrate underappreciated culinary traditions while showcasing contemporary interpretations from a global line-up of culinary talents.
Japan – July 11-13 – The St. Regis Osaka
Kicking off at The St. Regis Osaka, the first collaboration sees Chef Takato Kitano of Wajo join forces with Master Teppan Chef Yuki Oe of The Ritz-Carlton, Tokyo. Together, they will craft a refined showcase of Japan’s culinary purity, featuring pristine seafood, heritage vegetables, and regional techniques passed down through generations.
In Hong Kong, the acclaimed Chef Agustin Balbi of Andō recognised by the Michelin Guide and Asia’s 50 Best Restaurants will partner with Chef Michiaki Yoshida, Head Chef at La Veduta. Their tasting menu will blend the elegance of Italian culinary traditions with the precision and structure of Japanese cuisine.
Guests can also look forward to a 50 Best Bar takeover at The St. Regis Bar, Osaka, curated by Hideyuki Saito, the creative mind behind Gold Bar at The Tokyo EDITION, Toranomon. Ranked among Asia’s 50 Best Bars, his cocktail menu will reflect a global flair and meticulous craftsmanship.
At The Singapore EDITION, Executive Pastry Chef Alex Chong will reinterpret the tea ceremony through his signature blend of French pâtisserie and Southeast Asian inspiration, delivering desserts with refined technique and expressive boldness.
The first leg of the dining series will conclude at Brasserie RÉGINE with a gala dinner prepared by Chef Takatoki Minagawa and Chef Ryuta Iizuka, the latter known for his two Michelin-starred restaurant Ryuzu and training under Joël Robuchon.
Together, these curated events set the tone for a season of immersive, high-concept dining experiences across the Asia Pacific region.
Korea – July 17-20 – JW Marriott Jeju Resort & Spa
Jeju Island is next in Marriott International’s 2025 Luxury Dining Series, showcasing rich culinary heritage and contemporary flair. A stellar trio of chefs, Paul Smart of Citrique at JW Marriott Gold Coast Resort & Spa, Ryan Byrne of Atria at The Ritz-Carlton, Melbourne, and Jayden Kim of The Flying Hog will headline a Six-Hands dinner, crafting an innovative tasting menu that celebrates Jeju’s land-and-sea bounty through a refined and modern lens. Both Atria and Citrique hold 14 Hats from the Australian Good Food Guide, while The Flying Hog was recently named in the 2025 La Liste 1000.
Desserts take centre stage in The Lounge, with a Midsummer High Tea led by Head Pastry Chef Sienna Wang and Chef Shigeru Nojima of the soon-to-open JW Marriott Hotel Tokyo. The experience will feature locally inspired pâtisserie creations, paired with tea-infused cocktails by award-winning Head Bartender Yosuke Asano of The Ritz-Carlton, Kyoto.
A standout brunch at Yeoumul will pay homage to Jeju’s iconic Haenyeo its legendary female divers. Chef Jin Lee of Yeoumul and Chef Hirotaka Nakashima of The Ritz-Carlton, Fukuoka, will prepare a seafood-led menu rooted in kaiseki precision, reflecting the beauty of Jeju’s natural ingredients and oceanic heritage.
The programme also includes a rare opportunity to delve into traditional Korean fermentation and spirits. Master Kim, an acclaimed artisan, will join Yosuke Asano for an exclusive masterclass exploring the intersection of Korean distilling heritage and Japanese mixology, highlighting the shared finesse and depth of both traditions.
India – July 31- August 3 – JW Marriott Bengaluru Prestige Golfshire Resort & Spa
The next chapter of Marriott’s Luxury Dining Series brings a vibrant celebration of culture, storytelling and sensory indulgence, with a rich programme of experiences set across a collection of Asia Pacific resorts. Among the standout events is Daawat-e-Aaleeshan, a regal dining affair led by Chef Riyaz Ahmed. The evening showcases refined Indian cuisine, designed as a journey through flavour, tradition and culinary artistry.
A whimsical farm-to-table showcase at the JW Garden adds a theatrical element to the line-up, with Director of Culinary Neeraj Rawoot crafting an imaginative menu inspired by Alice in Wonderland. Guests will dine on seasonal produce grown on-site, immersed in a fantasy-like setting.
The Five Elements Dinner brings together culinary talents Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien and Santosh Rawat in a multi-sensory feast that explores harmony through distinct flavours and textures. Meanwhile, EAST will host a relaxed Lazy Lakeside Brunch by Chef Saiful Agam and Chef Vu Van Thien of Summer Pavilion, The Ritz-Carlton Maldives, combining Korean barbecue flair with refined omakase and Cantonese influences.
For a more leisurely daytime experience, The Great Getaway Brunch offers a poolside celebration with grilled global dishes, desserts, curated cocktails and live music, all set against the scenic backdrop of the Nandi Hills.
Cocktail aficionados will not want to miss Shaken & Stirred, a one-night-only collaboration between Kuldeep Rawat and Simone Ciambrone of The Bvlgari Bar, Ginza ranked among the World’s 50 Best Bars. The duo will blend their signature styles in a dynamic exploration of contemporary mixology.
Australia – August 15-17 – The Ritz-Carlton, Perth
The next highlight of Marriott International’s Luxury Dining Series, brings together two culinary heavyweights, Chef Brian Cole of Hearth, Perth and Chef Katsuhito Inoue of Chef’s Table at The Ritz-Carlton, Kyoto for an extraordinary one-night-only ‘East meets West’ dining event. Guests will enjoy a seamless fusion of Japanese kaiseki’s meticulous precision and Australian open-fire cooking, celebrating the region’s finest produce through a traditional multi-course experience grounded in seasonality and artistic flair.
The chefs will also debut a second collaborative concept, Farmers’ Bounty, a thoughtfully curated farm-to-table menu honouring the harvest and those behind it. Designed to reflect the flavours of the land and the rhythm of the seasons, this exclusive event is a tribute to the connection between chef, grower, and guest.
Hearth’s afternoon tea, reimagined by Chef Cole and Pastry Chef Jiu Jiang, will provide a more leisurely but equally rich exploration of Western Australia’s culinary landscape. Featuring ingredients like Margaret River Dairy cream and native bush spices, each handcrafted dessert will tell a story of place and provenance.
Cocktail lovers can look forward to an exceptional tasting led by Marco Barsotti, Beverage & Bars Manager at The Ritz-Carlton, Perth, and Kentaro Wada of The Bar at The Ritz-Carlton, Tokyo. Their bespoke menu of crafted cocktails will be served alongside inspired bites by Executive Sous Chef Stephen Cocks, promising a showcase of technical brilliance and flavour innovation.
Singapore – August 29-31 – The St. Regis Singapore
The St. Regis Singapore is set to deliver a standout culinary showcase embracing the theme of Forgotten Flavours. A Four-Hands Cantonese menu at Yan Ting will be led by Executive Chinese Chef Chan Chung Shing alongside Daniel Wong, Michelin-starred Executive Chef of Jin Xuan at The Ritz-Carlton Shanghai, Pudong. Together, they will reinterpret traditional recipes with indigenous ingredients, blending heritage with forward-thinking culinary artistry.
At The Astor Grill, a collaborative six-hands dinner will feature Chef Vladmir Veiga of one Michelin-starred LAB by Sergi Arola at The Ritz-Carlton Penha Longa, Executive Chef Fabio Granata of The St. Regis Singapore, and Chef Angelo Sergio of The Astor Grill. Their menu will spotlight global influences through a contemporary grill experience that remains rooted in elegance and seasonal produce.
In celebration of Singapore’s 60th year of independence, acclaimed pastry chef Angela Lai formerly of two-Michelin-starred Tairroir in Taipei and named Asia’s Best Pastry Chef in 2021 will team up with Executive Pastry Chef Ng Chee Leong. The duo will create a refined series of desserts that honour the country’s beloved flavours, reimagined with precision and flair.
This edition will also highlight Asia’s rising cocktail capitals, with Marco Dongi of Bar Sathorn at W Bangkok returning to the programme to collaborate with Paulo Naranjo, Bar and Beverage Manager at The St. Regis Jakarta. Together, they will present an inventive menu of signature drinks at The St. Regis Bar, spotlighting mixology as a key pillar of the series’ experiential dining offering.
Indonesia – September 11-14 – The St. Regis Jakarta
The Jakarta chapter of Marriott International’s 2025 Luxury Dining Series promises a vibrant and culturally rich programme, beginning with a chocolate-forward tasting curated by acclaimed Pastry Chef Janice Wong. Drawing on the nuanced profiles of Indonesian cacao, her menu celebrates the country’s deep-rooted confectionery heritage through a contemporary lens.
Michelin-starred IGNIV Bangkok will bring its signature modern Swiss cuisine to the capital, with Chef Arne Riehn presenting a refined interpretation of shared fine dining. Another highlight is a family-style dinner led by Chef Almatino “Tino” Gabriel Ibrata, designed as a culinary journey through the Indonesian Archipelago. The experience will open with a traditional Wayang performance, setting the stage for an immersive evening rooted in storytelling and flavour.
Afternoon tea will be reimagined at The St. Regis Jakarta, where Janice Wong is joined by fellow pastry innovator Chef Kevin Lee. Their collaborative menu will blend avant-garde presentation with bold, expressive flavours, offering a curated selection of sweet and savoury bites in celebration of Indonesian terroir.
Evenings will culminate in a distinctive bar takeover inspired by the origins of punch in Batavia. Yasuhiro Kawakubo from Punch Room at The Tokyo EDITION, Ginza, will join forces with Giovanni Graziadei from Punch Room at The Singapore EDITION to serve original creations that pay homage to the punch tradition, highlighting the craftsmanship and legacy of modern mixology across the region.
Thailand – September 25-28 – The Ritz-Carlton, Bangkok
The 2025 Luxury Dining Series will come to a close in Bangkok, where the newly opened Ritz-Carlton, Bangkok sets the stage for a final chapter of world-class collaborations. At Duet by David Toutain, the celebrated French chef will join forces with Chef Valentin Fouache and Chef Adam Catterall of Hong Kong’s Michelin-starred Roganic to deliver a six-hands European tasting menu that celebrates local terroir through refined technique and ingredient-led storytelling.
The collaborative spirit continues with a second six-hands dining experience that merges French culinary tradition and Asian finesse, as Duet partners with Louise Hong Kong, led by Executive Chef Loïc Portalier. Brunch takes a bold turn at Lily’s with Friends of Lily’s, where Chef Pop curates a dynamic menu alongside Chef Tala Bashmi MENA’s Best Female Chef – Chef Loïc Portalier, and Chef Jai of Charmgang. Guests can expect an inventive spread fusing Middle Eastern, Thai and French flavours.
For those seeking an intimate encounter, a private dining experience hosted by Chef Tala Bashmi at Lily’s will cater to just ten guests, offering a soulful exploration of Bahraini cuisine with each dish crafted as a personal expression of heritage and innovation.
At Calēo Bar, a showstopping bar takeover will be led by Simone Rossi, renowned for his signature Italian ratafia cherry liquor, and Angelo Sparvoli, Head Bartender at The Savoy’s legendary American Bar in London. The series wraps up with a sensory chocolate afternoon tea at Calēo, featuring rare cacao beans, guided tastings, and live demonstrations from Executive Pastry Chef Sylvain Constans.
