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Future of Food Report 2025 Predicts Asian Cuisine Will Dominate Global Food Landscape

Graphic illustrating the rise of Asian cuisine in the global food landscape as predicted by the 2025 Future of Food Report.

Have you ever thought about what the future of food might be like? A significant part of our daily lives revolves around the choices we make about what to cook or eat, including the rising popularity of Asian cuisine. For many, this is one of the most important decisions they face each day. Food is at the heart of human existence, whether we acknowledge it or not. It’s not just about cravings or being a food enthusiast; it’s essential for our survival.

In our daily routines, most individuals tend to gravitate towards the dishes they grew up enjoying.

For instance, someone from North India might lean towards paratha or chole chawal, while a South Indian might prefer seafood or rice dishes accompanied by rasam or sambar.

However, with the increasing exchange of culinary traditions, ingredients, and spices, more people are venturing into diverse cuisines from both within their country and around the world.

The Future of Food Report 2025 for the Asia-Pacific (Apac) region suggests that Asian flavors are set to take center stage on the global culinary scene.

This insightful study, released by the Luxury Group, which encompasses a selection of premium Marriott International properties, gathered perspectives from 30 culinary experts, including chefs, mixologists, and industry insiders, to paint a picture of the future food landscape.

Ten years ago, it might have seemed unlikely for an Asian restaurant to be recognized as one of the best in the world. Yet, today, that’s exactly what’s happening. If you check any reputable list of top dining spots worldwide, you’ll notice a significant presence of Asian cuisine. Additionally, research indicates that culinary experts, particularly from the Global South, including the Asia-Pacific area, are earning more Michelin stars and prestigious accolades compared to their counterparts in developed countries.

Why Is Asian Cuisine Gaining Popularity?

Explore any Asian cuisine—be it Indian, Pakistani, Korean, Japanese, Chinese, or Thai—and you’ll discover a treasure trove of recipes that highlight an abundance of locally-sourced ingredients and spices, enriching the flavors significantly.

Chef Yoshihiro Narisawa emphasizes that “Japanese cuisine has profoundly impacted the world, rooted in its appreciation for the four seasons, the tradition of dashi (soup stock), and the art of fermentation.”

Prateek Sadhu, the Chef-founder of Restaurant Naar, remarked, “The future of Indian cuisine lies in each region sharing its unique narratives.” He further noted that the vibrant spices such as cumin, turmeric, and cardamom not only enhance vegetarian dishes but also elevate the tandoor cooking technique, inspiring chefs and food lovers globally to explore new tastes and culinary innovations.

Travel and Luxury Journalist Kee Foong pointed out that “Asian chefs increasingly feel less pressure to prepare Western dishes to achieve success.” This sentiment resonates with many, especially when looking at Indian chefs like Ranveer Brar, Kunal Kapoor, Natasha Gandhi, Devika Manjrekar, Sanjeev Kapoor, Harpal Singh Sokhi, Vikas Khanna, and Vanshika Bhatia, who have been champions of Indian cuisine on social media and international stages for years, with some doing so for decades.

The discussion also highlights emerging culinary hotspots such as Mumbai, Bali, Ho Chi Minh City, Kuala Lumpur, Jeju, and Shanghai. For more insights into the evolving global food scene and the bright future of Asian cuisine, you can delve deeper into the topic.