In a world where culinary experiences are as coveted as the finest vintages, Marriott International’s Luxury Group Dining Series stands as a beacon of gastronomic excellence. Following the resounding success of its inaugural event, the 2025 series is set to return, offering an unparalleled journey through seven of Asia Pacific’s most esteemed luxury hotels. From July to September, this exclusive series invites connoisseurs to rediscover the art of fine dining through the theme of “Forgotten Flavours” – a celebration of ancient ingredients and time-honoured techniques.
The Venues and The Chefs
The journey begins at The St. Regis Osaka (11-13 July), a hotel where traditional Japanese design sensibilities meet contemporary sophistication. Here, guests will experience the culinary mastery of Chef Takato Kitano (Wajo, Japan), revered for his exacting approach to traditional kaiseki cuisine.
Next, the series travels to South Korea’s stunning volcanic coastline at JW Marriott Jeju Resort & Spa (17-20 July). The panoramic views of Jeju’s natural beauty will be matched by the elegant artistry of Chef Shigeru Nojima from The Lounge, JW Marriott Tokyo – famed for his refined patisserie and ability to blend time-honoured techniques with modern innovation.
From there, the serene surrounds of JW Marriott Bengaluru Prestige Golfshire Resort & Spa (31 July-3 August) offer a quiet escape near India’s tech capital. Culinary excellence continues with Chef Alexandre Katsman (Penny Blue, Adelaide Marriott Hotel), who brings an Australian lens to global flavours, expertly layering heritage and creativity.
Western Australia plays host next as The Ritz-Carlton, Perth (15-17 August) sets the stage with its striking views over the Swan River and its embrace of the region’s natural beauty. Guests here will be treated to the inventive pastry work of Chef Sienna Wang (The Lounge, JW Marriott Tokyo), a rising talent whose craft balances sustainability with sophistication.
The experience then moves to the cosmopolitan refinement of The St. Regis Singapore (29-31 August), where opulence and service are matched only by the culinary spectacle – again led by Chef Shigeru Nojima, who returns to deliver another dimension of his exquisite dessert-driven storytelling.
In early September, the spotlight shifts to The St. Regis Jakarta (11-13 September), where rich Indonesian cultural traditions blend seamlessly with global elegance. Details remain closely guarded, but guests can expect a deeply immersive dining event guided by regional influences and reinterpreted classics.
Lastly, the journey concludes – dates to be confirmed – at The Ritz-Carlton, Bangkok, a sanctuary of luxury amidst the vibrant chaos of the Thai capital. With its panoramic city views and regal interiors, this grand finale promises to be a spectacular crescendo to the Dining Series, with a yet-to-be-announced chef set to create a menu that honours Thailand’s rich culinary past.
The Experience: An Invitation to Indulge
Each event is a curated experience, offering guests the opportunity to engage with culinary artisans through intimate masterclasses, immersive market visits, and bespoke dining sessions. These gatherings are designed not only to tantalise the palate but also to educate and inspire a deeper appreciation for the rich tapestry of flavours that define Asia Pacific’s culinary heritage.
Exclusivity and Access
The Luxury Dining Series is an invitation-only event, ensuring an intimate and personalised experience for each guest. For those seeking to partake in this extraordinary journey, Marriott Bonvoy members have the exclusive opportunity to bid for reservations through the Marriott Bonvoy Moments programme, offering a seamless integration of luxury travel and culinary indulgence.
Conclusion
For the discerning epicurean, the 2025 Luxury Dining Series by Marriott International promises an unparalleled exploration of Asia Pacific’s rich culinary traditions. This is more than a series of dinners; it is a celebration of heritage, innovation, and the timeless art of fine dining. An invitation to rediscover the flavours of the past, reimagined for the present.
Written by: Cathy Yin
Published: 16th June 2025