Marriott International’s Tasty Traditions
The Luxury Group by Marriott International has announced the return of the Luxury Dining Series. Following last year’s successful launch, this event will take place from July to September in various cities across the Asia Pacific region. This year, participating hotels include 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. Each hotel will offer unique dining experiences crafted by Marriott International’s talented chefs and mixologists from around the globe. Additionally, Marriott Bonvoy members will have the opportunity to use their loyalty points to bid on these exclusive dining events through Marriott Bonvoy Moments.
“We are thrilled to unveil the latest edition of the Luxury Dining Series, featuring an expansion of stops with a broader lineup of culinary talents across our global portfolio of luxury hotels,” says Oriol Montal, Regional Vice President, Luxury, Asia Pacific excluding China, Marriott International.
“This year’s exclusive collaborations and experiences will celebrate ancient ingredients reimagined for the modern palate, reflecting a key theme identified in The Future of Food 2025 report – “Forgotten Flavors.” Through immersive collaborations and multi-sensory storytelling, we are offering crafted, unforgettable culinary experiences that seamlessly blend craftsmanship, cultural heritage, and innovation.”
Japan – July 11-13 – The St. Regis Osaka
The 2025 series is set to launch with an exciting culinary celebration at The St. Regis Osaka, featuring top chefs. To start, Chef Takato Kitano from Wajo will team up with Master Teppan Chef Yuki Oe from The Ritz-Carlton, Tokyo. They will celebrate the best of Japanese ingredients, focusing on fresh seafood, heirloom vegetables, and traditional cooking methods.
Chef Agustin Balbi from Hong Kong’s Andō, recognized by Michelin and Asia’s 50 Best Restaurants, will join Chef Michiaki Yoshida from La Veduta. Together, they will create a tasting menu that combines classic Italian dishes with innovative Japanese flavours.
In drinks, The St. Regis Bar will host a 50 Best Bar Takeover by Hideyuki Saito, known for Gold Bar at The Tokyo EDITION. He will offer a special cocktail menu that reflects his focus on creativity and top-notch hospitality.
Executive Pastry Chef Alex Chong from The Singapore EDITION will reinterpret the traditional tea ritual. He is famous for his French pastries and his use of Southeast Asian flavours, offering unique and creative desserts.
The series will conclude with a grand dinner at Brasserie RÉGINE, prepared by Chef Takatoki Minagawa and Chef Ryuta Iizuka, who trained under the famous Joël Robuchon and runs the two-Michelin-starred restaurant, Ryuzu.
Korea – July 17-20 – JW Marriott Jeju Resort & Spa
Jeju’s culinary experience celebrates its rich flavours and traditions. Three chefs—Paul Smart from Citrique at JW Marriott Gold Coast Resort & Spa, Ryan Byrne from Atria at The Ritz-Carlton, Melbourne, and Jayden Kim from The Flying Hog—will work together for a special Six-Hands dinner. They will offer a contemporary tasting menu using fresh ingredients from the land and sea while also applying traditional cooking techniques.
Atria and Citrique have received 14 Hats from the Australian Good Food Guide, and The Flying Hog is listed in the 2025 La Liste 1000. In The Lounge, Head Pastry Chef Sienna Wang and Chef Shigeru Nojima from the upcoming JW Marriott Hotel Tokyo will present a Midsummer High Tea. Guests can enjoy delicate pastries paired with tea-inspired cocktails from Yosuke Asano, an award-winning bartender at The Ritz-Carlton, Kyoto.
A special brunch at Yeoumul will honour the Haenyeo, Jeju’s famous female divers, with dishes inspired by the ocean. Chef Jin Lee from Yeoumul and Chef Hirotaka Nakashima from The Ritz-Carlton, Fukuoka, will showcase fresh seafood and local produce using kaiseki techniques.
Additionally, participants can learn about Jeju’s traditional liquor-making in a masterclass with Master Kim, a well-known fermentation expert. He will team up with Yosuke Asano to blend Korean heritage with the art of Japanese mixology.
India – July 31- August 3 – JW Marriott Bengaluru Prestige Golfshire Resort & Spa
Join us for Daawat-e-Aaleeshan, where Chef Riyaz Ahmed will prepare a delicious feast of authentic Indian flavours. Enjoy a night filled with cultural richness.
Experience a special farm-to-table meal inspired by Alice in Wonderland, created by our Director of Culinary, Neeraj Rawoot, at the lovely JW Garden. You’ll taste fresh seasonal produce grown right on-site.
Don’t miss the Five Elements Dinner, prepared by chefs Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat. This dinner will take place in unique settings around the property, giving you an immersive dining experience.
At EAST, enjoy a Lazy Lakeside Brunch crafted by resident chef Saiful Agam. He will team up with Chef Vu Van Thien from Summer Pavilion at The Ritz-Carlton Maldives to blend flavours from Korean BBQ, elevated Omakase techniques, and simple Cantonese dishes.
For a relaxing poolside experience, The Great Getaway Brunch offers a selection of cocktails, a variety of grilled foods, tasty desserts, and live music—all set against the beautiful backdrop of Nandi Hills.
If you love cocktails, don’t miss the Shaken & Stirred Collaboration with Kuldeep Rawat and Simone Ciambrone from the famous Bvlgari Bar in Ginza, one of the World’s 50 Best Bars. This is a rare chance to see their unique mixology styles come together.
Australia – August 15-17 – The Ritz-Carlton, Perth
Join us for the East Meets West dinner, a special event featuring Chef Brian Cole from Hearth and Chef Katsuhito Inoue from Chef’s Table at The Ritz-Carlton, Kyoto. This dinner combines Australian open-fire cooking with fresh Western Australian ingredients and traditional Japanese kaiseki in a multi-course meal. The focus will be on seasonality, balance, and artistry.
For one night only, the two chefs will also present the Farmers’ Bounty menu. This farm-to-table menu honours the land, the season, and the hard work of local farmers.
Additionally, Chef Brian Cole and Pastry Chef Jiu Jiang will offer a new afternoon tea experience at Hearth. This tea will celebrate Western Australia’s landscapes, stories, and flavours. Each dessert will highlight the region’s gems, including creamy treats from Margaret River Dairy and flavours from native bush spices.
Cocktail lovers will enjoy a unique tasting prepared by Marco Barsotti, Beverage & Bars Manager at The Ritz-Carlton, Perth, and award-winning Head Bartender Kentaro Wada from The Bar at The Ritz-Carlton, Tokyo. Their cocktail menu, paired with special bites by Executive Sous Chef Stephen Cocks, showcases their creativity and skill.
Singapore – August 29-31 – The St. Regis Singapore
The St. Regis Singapore is showcasing its “Forgotten Flavours” theme with an authentic Four-Hands Cantonese menu at Yan Ting. This menu is created by Executive Chinese Chef Chan Chung Shing and Michelin-starred Chef Daniel Wong, Executive Chef of Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong. They use indigenous ingredients in new and creative ways to combine tradition and innovation.
Guests can also enjoy a six-handed menu at The Astor Grill. This menu is curated by Chef Vladimir Veiga, Head Chef of the one-Michelin-starred LAB by Sergi Arola at The Ritz-Carlton, Penha Longa Resort; Executive Chef Fabio Granata of The St. Regis Singapore; and Chef de Cuisine Angelo Sergio of The Astor Grill.
To celebrate Singapore’s 60th anniversary of independence, Chef Angela Lai, a former pastry chef at the two-Michelin-starred Tairroir Taipei and Asia’s Best Pastry Chef in 2021, will work with Executive Pastry Chef Ng Chee Leong. Together, they will give a fresh twist to Singapore’s favourite sweet and savoury flavours.
Additionally, the event will highlight three popular cocktail destinations: Singapore, Jakarta, and Bangkok. Marco Dongi, Bar Manager of Bar Sathorn at W Bangkok, returns to work with Paulo Naranjo, Bar and Beverage Manager of The St. Regis Jakarta, to create exciting new cocktails at The St. Regis Bar.
Indonesia – September 11-14 – The St. Regis Jakarta
The culinary events in Jakarta will start with a tasting of fine sweets by famous Pastry Chef Janice Wong, showcasing the rich flavours of Indonesian cacao beans. You can also enjoy the Michelin-starred cuisine of IGNIV Bangkok, where Chef Arne Riehn will present his unique take on modern Swiss dishes.
Join a family-style dinner led by Chef Almatino “Tino” Gabriel Ibrata for a journey through the Indonesian Archipelago. The evening begins with a pre-dinner reception that features a traditional Wayang performance, setting the stage for a memorable meal.
Chefs Janice Wong and Kevin Lee will create the St. Regis Afternoon Tea. This special tea will offer a mix of sweet and savoury dishes, highlighting their bold and creative dessert styles.
In addition, there will be a unique bar event celebrating the history of punch in Batavia. Yasuhiro Kawakubo from the Punch Room at The Tokyo EDITION, Ginza, and Giovanni Graziadei from the Punch Room at The Singapore EDITION will share their signature drinks, which reflect the rich tradition of mixology.
Thailand – September 25-28 – The Ritz-Carlton, Bangkok
This year’s series ends in Bangkok at the new Ritz-Carlton, Bangkok. At Duet by David Toutain, Chef David Toutain and Chef Valentin Fouache will work with Chef Adam Catterall from Hong Kong’s Michelin-starred Roganic, run by three-Michelin-starred Chef Simon Rogan. Together, they will create a six-course European tasting menu that highlights local ingredients.
Another six-course meal will feature a blend of French tradition and Asian flavors, coming from Duet by David Toutain and Hong Kong’s Louise, led by Executive Chef Loïc Portalier. For a special Friends of Lily’s brunch, Chef Pop will lead a meal showcasing Middle Eastern, French, and Thai flavors, prepared by Chef Tala Bashmi, named MENA’s Best Female Chef by The World’s 50 Best, along with Chef Loïc Portalier and Chef Jai from Charmgang.
There will also be an intimate private dining experience at Lily’s for 10 guests. This event, crafted by Chef Tala, will offer a taste of Bahraini cuisine.
At Calēo Bar, Bar and Beverage Manager Ewen Ledan will host a guest bar takeover by Simone Rossi, a noted cocktail master from Hong Kong and creator of Ratafia Rossi, an Italian cherry liqueur. He will be joined by Angelo Sparvoli, Head Bartender of the legendary American Bar at The Savoy in London.
Lastly, guests can enjoy a chocolate afternoon tea at Calēo. This experience will feature beans from top cacao regions around the world. Guests will take part in guided tastings and live demonstrations by Executive Pastry Chef Sylvain Constans, who will showcase his chocolate creations.
Marriott Bonvoy members can use points to bid on unique experiences through the Marriott Bonvoy Moments program. This includes exclusive dining collaborations, cocktail masterclasses and more, at each of the seven destinations in this year’s Luxury Dining Series.
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