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5 things I learned about Japanese food at the Luxury Dining Series in Osaka
5 things I learned about Japanese food at the Luxury Dining Series in Osaka

Time Out

time06-08-2025

  • Time Out

5 things I learned about Japanese food at the Luxury Dining Series in Osaka

It may be a cliché to say that when we eat, we travel, but it's nonetheless true. Food offers a tangible, and often joyful, way to connect with a place's culture, history and people. That's why cuisine is so often inseparable from the experience of travel. At the recent Luxury Dining Series at St. Regis Osaka – part of Marriott International's regional dining event spanning key Asian cities including Bangkok and Jakarta – the hotel's chefs teamed up with culinary luminaries from Japan and abroad to explore the theme 'Forgotten Flavours'. While the menus took liberal approaches to interpreting the term 'forgotten' – sources of inspiration are usually treated rather loosely in food – the event offered fascinating insight into Japan's, and by extension the world's, dynamic food landscape. After attending two four-hand dinners, one standout lunch highlighting Kanto vs. Kansai differences, a cross-cultural afternoon tea and a bar guest shift – all over the weekend of July 11-13 – here's what I discovered. 1. As the food world becomes more homogenous, we often forget the origins of ingredients Under the statement chandeliers at La Veduta, St. Regis Osaka's Italian restaurant, head chef Michiaki Yoshida teamed up with chef Agustin Balbi from the Michelin-starred Ando in Hong Kong to present an Italian-Japanese tasting menu that celebrated Japan's quality produce. Here, creamy botan ebi shrimp was served in shiso-spiced tomato water reminiscent of the Italian classic acqua pazza, and seasoned with the saline flavours of sea asparagus and the umami notes of slow-roasted tomatoes blended with nanko plums. Then there was the dainty steamed crab on corn panna cotta, topped with caviar. The unassuming dish was surprisingly laborious in preparation: the corn was first baked in a salt crust while the caviar was cured in kombu seaweed to intensify their natural flavours. The chefs' inspired use of accompanying ingredients as seasoning – in place of conventional salt and pepper – was on point, while the wine pairings were cohesive: all similarly juicy and vibrant, yet concentrated in flavour. What stood out, however, was the recurring presence of tomatoes across several dishes. Chef Balbi wanted to remind us that this now-ubiquitous ingredient – plus the corn in the aforementioned starter – originated from South America, even as they've become foundational to cuisines many time zones away. Today, it's hard to imagine Italian cuisine without tomatoes or street markets in many corners of the world without corn on the cob. Although the tomatoes and corn used in this menu were harvested from farms in Japan, it's important to remember where these ingredients originally came from and recognise their cross-cultural influence. Because clearly, food is better for it. 2. Japan's quality produce makes for the perfect canvas to express different world cuisines It's common knowledge that Japan has some of the best produce in the world: pristine, flavourful and highly seasonal. But that excellence becomes especially clear when it's served up on the plate. In the aforementioned Japanese-Italian tasting menu at La Veduta, maitake mushrooms added a meaty bite to a creamy rice dish, while the Japanese summer staple sweetfish was transformed into a rillette and deep-fried tempura-style. The merging of Italian and Japanese flavours felt so seamless it was hard to pull them apart. As Chef Balbi pointed out, Japanese and Italian cuisines are both produce-driven, making them a natural match. Quality also drives versatility. As demonstrated in Brasserie Régine 's event-exclusive menu by hotel chef Takatoki Minagawa and guest chef Ryuta Iizuka of the two-Michelin-starred Tokyo restaurant Ryuzu, Japanese ingredients stood proud even in elaborate French cooking. Case in point: the Senshu eggplant from Osaka that was paired with a conger eel beignet, a variety so prized for its firm texture and delicate flavour that it was kept raw to complement the lightness of the anago 'doughnut'. Another standout ingredient, Nanatani duck from Kyoto, was prepared two ways to show off its quality: dry-aged and roasted, and also confit then pan-fried for that perfect crispy skin finish. 3. There's so much about Japanese cuisine the world still doesn't know Can you imagine Japanese cuisine without soy sauce? Neither could my dinner companions and I at La Veduta, until the chefs revealed that Japan has an ancient seasoning that predates soy sauce and is quietly making a comeback. Called irizake, this OG flavouring is made from sake, umeboshi (pickled plums), katsuobushi (dried bonito flakes) and salt. Its mild flavour is a perfect match for fish – like the menu's crispy-scale isaki (chicken grunt) that was served with torigai (heart clam) and Fushimi pepper – as it doesn't overpower the seafood's natural freshness. (Though in my book, any crispy-scale fish is already a winner.) Another fun fact: did you know Osaka produces its own wine? At the four-hands teppanyaki meal, Wajo head chef Takato Kitano and master teppan chef Yuki Ode from Tokyo's Ritz-Carlton paired their dishes with local vino. A red Muscat Bailey A (a Japanese hybrid grape) from Kontokuya Winery in Osaka's Kawachi region was particularly memorable, as its smooth mouthfeel and soft tannins didn't overpower the clean, delicate flavours of Japanese cuisine. Then there was the surprise of a sparkling wine by Katashimo, the oldest winery in western Japan, based in Kashiwara, Osaka. Called Tako-Cham and made from Delaware grapes, it was crafted specifically to match Osaka's most famous street food: the octopus ball, takoyaki. And yes, it was lovely. 4. The differences between Kanto and Kansai food are actually quite significant The friendly rivalry between Kanto and Kansai really manifests itself in food. But it's not about who does it better. Rather, these two regions (Kanto, where Tokyo is, and Kansai, where Osaka is) are treating the same ingredients differently to highlight various characteristics. At the aforementioned four-hands teppanyaki meal, Osaka chef Takato Kitano of Wajo and Tokyo-based chef Yuki Ode showcased that difference in the clearest way: through a dish of unagi (eel). In Kanto, eel is sliced down the back, while in Kansai, it's opened from the belly. Another key distinction lies in the cooking method: Kanto-style eel is first steamed, then grilled, whereas in Kansai, the eel goes straight to grilling while being basted in tare (sweet soy sauce). I'd read about these differences, but they became really apparent when the two styles of unagi were served side by side. With Kanto-style's pre-steaming, the soft and delicate flesh fell apart with just the lightest pressure of the palate. The Osaka-style, by contrast, was firmer, slightly chewier and had a smoky, crisp skin. 5. Food and drink can and should be fun, too Sure, technique, provenance and quality ingredients are the cornerstones of great food. But sometimes, we get so caught up in those details that we forget the simple truth: food (and drinks) should be fun, too. That spirit came through in the playful afternoon tea by Alex Chong, pastry chef from the Singapore Edition, who gave the classic St. Regis ritual a playful twist with flavours from his native Southeast Asia. Traditional scones were given a tropical twist with fragrant pandan leaves and pineapple chutney. Japanese mochi, meanwhile, took the form of onde-onde, a pop-in-your-mouth glutinous rice snack filled with one of my favourite flavour combinations: coconut and palm sugar molasses. Throughout the weekend, Hideyuki Saito from the Gold Bar at Tokyo Edition, Toranomon, took over the stately St. Regis Bar with cocktails that were just as fun in spirit. One mixed shochu with riesling and finished with jasmine tea 'fog' for a dramatic presentation. Another, the Salsa Claro, elevated the classic margarita with clear tomato juice and a kick of habanero. They were the perfect nightcaps to sip on while reflecting on the inspired food served by Luxury Dining Series Osaka's in-house and guest chefs. The Osaka Noh Festa is now underway

Rare chance to cook with The Ritz chefs from Perth and Japan
Rare chance to cook with The Ritz chefs from Perth and Japan

Perth Now

time09-07-2025

  • Entertainment
  • Perth Now

Rare chance to cook with The Ritz chefs from Perth and Japan

Guests at The Ritz Carlton Perth will soon have the chance to indulge in a cross-cultural culinary experience when The Ritz Carlton Kyoto chef comes to town. Marriott Bonvoy has unveiled 'East Meets West', a culinary event in Perth taking place in August that is set to excite food lovers and travellers alike. The experience will see guests enjoy a one-night-only dinner at Hearth Restaurant, where chef Brian Cole of The Ritz Carlton Perth and chef Katsuhito Inoue of The Ritz Carlton Kyoto offer a curated menu that blends Japanese kaiseki technique with WA produce and premium wines. There will also be a rare opportunity to cook alongside both chefs during a hands-on demonstration. As part of the package, guests will stay overnight on August 15 in a studio king room at the fancy hotel with views over Elizabeth Quay. Chef Brian Cole of The Ritz Carlton Perth. Credit: Supplied It is part of Marriott International's Luxury Dining Series, a multi-city program that spotlights top culinary talent across the group's luxury hotel portfolio. Now in its second year, the series runs from July to September and celebrates Forgotten Flavours; rare ingredients and time-honoured techniques re-imagined for modern palates. East Meets West at The Ritz Carlton Perth. Credit: Supplied This year's lineup includes standout events across Asia Pacific, including at The St. Regis Osaka, JW Marriott Jeju and The Ritz Carlton Bangkok. The event is available on the Marriott Bonvoy Moments platform which allows members to redeem points for once in a lifetime experiences. For more information on how to take part visit this link.

Rediscovering Culinary Roots with the Luxury Group by Marriott International
Rediscovering Culinary Roots with the Luxury Group by Marriott International

Bangkok Post

time27-06-2025

  • Business
  • Bangkok Post

Rediscovering Culinary Roots with the Luxury Group by Marriott International

Singapore, Following the success of last year's inaugural campaign, the Luxury Group by Marriott International announces the return of the Luxury Dining Series, a multi-city regional gastronomic journey taking place from July to September across Asia Pacific. This year's line-up of luxury hotels includes 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 property will offer carefully curated culinary experiences prepared by Marriott International's talented culinary and mixology professionals from across the world. Marriott Bonvoy members will also have the opportunity to bid on these exceptional dining events using their Marriott Bonvoy Moments loyalty points. '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 highly anticipated launch of the 2025 series promises an extraordinary culinary celebration starting with The St. Regis Osaka and an impressive ensemble of gastronomic masters. To begin, Chef Takato Kitano, Head Chef of Wajo will join forces with Master Teppan Chef Yuki Oe of The Ritz-Carlton, Tokyo, to pay tribute to the purity and depth of Japanese produce, highlighting pristine seafood, heirloom vegetables, and heritage culinary techniques. An exquisite collaboration awaits as Chef Agustin Balbi of Hong Kong's highly-acclaimed Andō – awarded by Michelin and Asia's 50 Best Restaurants list, amongst others, and Chef Michiaki Yoshida, Head Chef at La Veduta, will deliver an elegantly curated tasting menu that will seamlessly weave together timeless Italian flavours with the innovative precision of Japanese cuisine. The beverage segment introduces a dynamic 50 Best Bar Takeover at The St. Regis Bar, Osaka by Hideyuki Saito, the creative force behind Gold Bar at The Tokyo EDITION, Toranomon, ranked on Asia's 50 Best Bars list. The bespoke cocktail menu will reflect his blend of precision, creativity, and global hospitality. Reinterpreting the traditional tea ritual, Executive Pastry Chef Alex Chong of The Singapore EDITION, renowned for his mastery of French pâtisserie and his thoughtful integration of Southeast Asian flavours, will offer creations blending delicate technique with bold creativity. The first leg of the series concludes in grandeur with an elaborate dinner at Brasserie RÉGINE, prepared by Chef Takatoki Minagawa, and Chef Ryuta Iizuka, who trained under the legendary Joël Robuchon, and acclaimed for his two Michelin-starred restaurant Ryuzu. Korea - July 17-20 - JW Marriott Jeju Resort & Spa Jeju's culinary journey comprises an inspired celebration of its vibrant flavours and rich traditions. Setting the stage with culinary virtuosos, 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, the three talents will join forces in a Six-Hands dinner to create an impeccable contemporary tasting menu from the region's renowned land-and-sea bounty while presenting time-honoured techniques through a modern lens. Marking culinary excellence, both Atria and Citrique hold 14 Hats from the prestigious Australian Good Food Guide, whilst The Flying Hog has been recognised in the 2025 La Liste 1000. In The Lounge, Head Pastry Chef Sienna Wang and Chef Shigeru Nojima of the JW Marriott Hotel Tokyo, scheduled to open in Q3 2025, will bring their respective patisserie artistry and deep understanding of Jeju's local ingredients in an elevated Midsummer High Tea. Diners can expect delicate pastries paired with tea-inspired cocktails from award-winning Head Bartender Yosuke Asano of The Ritz-Carlton, Kyoto. A singularly curated brunch at Yeoumul will pay tribute to the Haenyeo, Jeju's legendary female divers, with a selection of dishes in homage to the ocean's treasures. Chef Jin Lee of Yeoumul and Chef Hirotaka Nakashima of The Ritz-Carlton, Fukuoka, will prepare a menu inspired by Jeju's fresh seafood and local produce, elevated by the elegance and precision of kaiseki techniques. Uncover the legacy behind Jeju's traditional liquor-making where renowned fermentation artisan, Master Kim, joins Yosuke Asano for an exclusive masterclass seamlessly blending Korean heritage with the finesse of Japanese mixology. India - July 31- August 3 - JW Marriott Bengaluru Prestige Golfshire Resort & Spa Experience the grandeur of Daawat-e-Aaleeshan where Chef Riyaz Ahmed will craft a feast of authentic Indian flavours, setting the tone for a night of indulgence steeped in cultural richness. Another highlight inspired by the whimsical world of Alice in Wonderland, Director of Culinary Neeraj Rawoot brings his vision to life with an enchanting farm-to-table meal at the picturesque JW Garden, featuring fresh seasonal produce grown on-site. For an immersive and sensory dining experience highlighting different flavour components and held in unforgettable spaces across the property, the Five Elements Dinner will be prepared by renowned chefs Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat. A Lazy Lakeside Brunch at EAST prepared by resident chef Saiful Agam who will join hands with Chef Vu Van Thien of Summer Pavilion, The Ritz-Carlton Maldives, to reimagine the restaurant's signature cuisine blend drawing on Korean BBQ traditions, elevated Omakase techniques, and the soulful simplicity of Cantonese flavours. For a poolside leisurely experience, The Great Getaway Brunch will comprise a curated selection of cocktails, a global spread of grilled foods and decadent desserts, and live music, all set against the backdrop of the Nandi Hills. For cocktail enthusiasts or those seeking a lively evening, the Shaken & Stirred Collaboration with Kuldeep Rawat and Simone Ciambrone from the acclaimed The Bvlgari Bar in Ginza, ranked among the World's 50 Best Bars, is a rare chance to see the two talents fuse their unique mixology styles. Australia - August 15-17 - The Ritz-Carlton, Perth Masterfully curated by Chef Brian Cole of Hearth and Chef Katsuhito Inoue from Chef's Table at The Ritz-Carlton, Kyoto, the East Meets West dinner will offer a seamless fusion of Australian open-fire cooking and Western Australian produce with refined Japanese kaiseki in a traditional multi-course dining format honouring seasonality, balance, and artistry. Closely collaborating with local producers, these two culinary maestros will also pair up for a second farm-to-table menu, dubbed as Farmers' Bounty. Exclusively available for one night only, this thoughtfully composed menu pays homage to the land, the season, and the hands behind the harvest. Presented by Chef Brian Cole and Pastry Chef Jiu Jiang, Hearth's reimagined afternoon tea experience will celebrate Western Australia's diverse landscapes, stories, and flavours, where each artisanal confection showcases the treasures of the region, from the creamy delights of Margaret River Dairy to the aromatic nuances of native bush spices. For cocktail enthusiasts, an exceptional tasting will be prepared by Marco Barsotti, Beverage & Bars Manager of The Ritz-Carlton, Perth, and award-winning Head Bartender Kentaro Wada from The Bar at The Ritz-Carlton, Tokyo, where their curated menu of handcrafted tipples, paired with distinctive bites by Executive Sous Chef Stephen Cocks, will reflect their mastery and innovation. Singapore - August 29-31 - The St. Regis Singapore Staying true to the 'Forgotten Flavors' theme, The St. Regis Singapore will feature an authentic Four-Hands Cantonese menu at Yan Ting by Executive Chinese Chef Chan Chung Shing, and Daniel Wong, Michelin-starred Chinese Executive Chef of Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong, with dishes that reintroduce indigenous ingredients in inventive ways to bridge tradition and innovation. Redefining fine dining, guests can also look forward to an exceptional six-hands menu at The Astor Grill, curated by Chef Vladmir Veiga, Head Chef of one Michelin-starred LAB by Sergi Arola of 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. In celebration of the 60th anniversary of Singapore's independence, Chef Angela Lai, former pastry chef of two-Michelin starred Tairroir Taipei, and winner of Asia's Best Pastry Chef in 2021 by Asia's 50 Best Restaurants, joins forces with Executive Pastry Chef Ng Chee Leong to reimagine the island's beloved sweet and savoury flavours through a refined lens. A spotlight on three of Asia's most compelling cocktail destinations - Singapore, Jakarta, and Bangkok, Marco Dongi, Bar Manager of Bar Sathorn at W Bangkok from last year's Luxury Dining Series returns to collaborate with Paulo Naranjo, Bar and Beverage Manager of The St. Regis Jakarta to shake things up at The St. Regis Bar. Indonesia - September 11-14 - The St. Regis Jakarta The gastronomic adventures for the Jakarta stop will kick off with a decadent tasting of fine confections by celebrated Pastry Chef Janice Wong, featuring the rich flavour profiles of Indonesian cacao beans. Experience the Michelin-starred touch of IGNIV Bangkok, as Chef Arne Riehn brings his distinctive interpretation of modern Swiss cuisine to Jakarta. Journey through the Indonesian Archipelago with a family-style dinner led by Chef Almatino 'Tino' Gabriel Ibrata, where the evening begins with a pre-dinner reception featuring a traditional Wayang performance, offering a cultural prelude to an immersive dining experience. The St. Regis Afternoon Tea experience will be designed by two celebrated pastry visionaries, Chef Janice Wong and Chef Kevin Lee. In sweet symphony, the menu marks an elevated take on afternoon tea, showcasing their avant-garde and bold flavour-driven approaches to desserts with a curated selection of sweet and savoury bites. Exceptional evening experiences include a noteworthy bar takeover that will honour the origins of punch in Batavia; during this event, Yasuhiro Kawakubo of Punch Room at The Tokyo EDITION, Ginza, and Giovanni Graziadei of Punch Room at The Singapore EDITION will present signature creations from their respective bars that reflect the rich legacy of mixology. Thailand - September 25-28 - The Ritz-Carlton, Bangkok This year's series concludes in Bangkok at the newly opened The Ritz-Carlton, Bangkok. At Duet by David Toutain, Toutain himself and Chef Valentin Fouache will join hands with Chef Adam Catterall of Hong Kong's Michelin-starred Roganic, the acclaimed outpost of three-Michelin-starred Chef Simon Rogan. The trio will present a six-hands European tasting menu rooted in honouring local terroir. The Bangkok and Hong Kong collaborations continue with another six-hands meal focused on French tradition and Asian finesse between Duet by David Toutain and Hong Kong's Louise with Executive Chef Loïc Portalier. For a special Friends of Lily's brunch helmed by Chef Pop, guests can further expect an explosion of Middle Eastern, French and Thai flavours prepared by Chef Tala Bashmi, crowned MENA's Best Female Chef by The World's 50 Best, Chef Loïc Portalier, and Chef Jai of Charmgang. Adding to the excitement is an intimate private dining experience at Lily's exclusive to 10 guests. Crafted by Chef Tala, diners can expect a delectable blend of Bahraini cuisine in each soulful bite. Headed by Bar and Beverage Manager Ewen Ledan, Calēo Bar will feature a guest bar takeover by Simone Rossi, celebrated cocktail master from Hong Kong and creator of Ratafia Rossi, a distinctive Italian ratafia cherry liquor, and Angelo Sparvoli, Head Bartender of the legendary American Bar at The Savoy, London. Featuring beans from some of the most distinctive cacao regions around the world, guests can dive into a multi-sensory chocolate afternoon tea experience at Calēo, where they can enjoy guided tastings, and live demonstrations into the craftsmanship of Executive Pastry Chef Sylvain Constans​ behind each bite.

Rediscovering Culinary Roots with the Luxury Group by Marriott International
Rediscovering Culinary Roots with the Luxury Group by Marriott International

Hans India

time10-06-2025

  • Business
  • Hans India

Rediscovering Culinary Roots with the Luxury Group by Marriott International

Following the success of last year's inaugural campaign, the Luxury Group by Marriott International announces the return of the Luxury Dining Series, a multi-city regional gastronomic journey taking place from July to September across Asia Pacific. This year's line-up of luxury hotels includes 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 property will offer carefully curated culinary experiences prepared by Marriott International's talented culinary and mixology professionals from across the world. Marriott Bonvoy members will also have the opportunity to bid on these exceptional dining events using their Marriott Bonvoy Moments loyalty points. '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 highly anticipated launch of the 2025 series promises an extraordinary culinary celebration starting with The St. Regis Osaka and an impressive ensemble of gastronomic masters. To begin, Chef Takato Kitano, Head Chef of Wajo will join forces with Master Teppan Chef Yuki Oe of The Ritz-Carlton, Tokyo, to pay tribute to the purity and depth of Japanese produce, highlighting pristine seafood, heirloom vegetables, and heritage culinary techniques. An exquisite collaboration awaits as Chef Agustin Balbi of Hong Kong's highly-acclaimed Andō – awarded by Michelin and Asia's 50 Best Restaurants list, amongst others, and Chef Michiaki Yoshida, Head Chef at La Veduta, will deliver an elegantly curated tasting menu that will seamlessly weave together timeless Italian flavors with the innovative precision of Japanese cuisine. The beverage segment introduces a dynamic 50 Best Bar Takeover at The St. Regis Bar, Osaka by Hideyuki Saito, the creative force behind Gold Bar at The Tokyo EDITION, Toranomon, ranked on Asia's 50 Best Bars list. The bespoke cocktail menu will reflect his blend of precision, creativity, and global hospitality. Reinterpreting the traditional tea ritual, Executive Pastry Chef Alex Chong of The Singapore EDITION, renowned for his mastery of French pâtisserie and his thoughtful integration of Southeast Asian flavors, will offer creations blending delicate technique with bold creativity. The first leg of the series concludes in grandeur with an elaborate dinner at Brasserie RÉGINE, prepared by Chef Takatoki Minagawa, and Chef Ryuta Iizuka, who trained under the legendary Joël Robuchon, and acclaimed for his two Michelin-starred restaurant Ryuzu. Korea - July 17-20 - JW Marriott Jeju Resort & Spa Jeju's culinary journey comprises an inspired celebration of its vibrant flavors and rich traditions. Setting the stage with culinary virtuosos, 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, the three talents will join forces in a Six-Hands dinner to create an impeccable contemporary tasting menu from the region's renowned land-and-sea bounty while presenting time‑honored techniques through a modern lens. Marking culinary excellence, both Atria and Citrique hold 14 Hats from the prestigious Australian Good Food Guide, whilst The Flying Hog has been recognized in the 2025 La Liste 1000. In The Lounge, Head Pastry Chef Sienna Wang and Chef Shigeru Nojima of the JW Marriott Hotel Tokyo, scheduled to open in Q3 2025, will bring their respective patisserie artistry and deep understanding of Jeju's local ingredients in an elevated Midsummer High Tea. Diners can expect delicate pastries paired with tea-inspired cocktails from award-winning Head Bartender Yosuke Asano of The Ritz-Carlton, Kyoto. A singularly curated brunch at Yeoumul will pay tribute to the Haenyeo, Jeju's legendary female divers, with a selection of dishes in homage to the ocean's treasures. Chef Jin Lee of Yeoumul and Chef Hirotaka Nakashima of The Ritz-Carlton, Fukuoka, will prepare a menu inspired by Jeju's fresh seafood and local produce, elevated by the elegance and precision of kaiseki techniques. Uncover the legacy behind Jeju's traditional liquor-making where renowned fermentation artisan, Master Kim, joins Yosuke Asano for an exclusive masterclass seamlessly blending Korean heritage with the finesse of Japanese mixology. India - July 31- August 3 - JW Marriott Bengaluru Prestige Golfshire Resort & Spa Experience the grandeur of Daawat-e-Aaleeshan where Chef Riyaz Ahmed will craft a feast of authentic Indian flavors, setting the tone for a night of indulgence steeped in cultural richness. Another highlight inspired by the whimsical world of Alice in Wonderland, Director of Culinary Neeraj Rawoot brings his vision to life with an enchanting farm-to-table meal at the picturesque JW Garden, featuring fresh seasonal produce grown on-site. For an immersive and sensory dining experience highlighting different flavor components and held in unforgettable spaces across the property, the Five Elements Dinner will be prepared by renowned chefs Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat. A Lazy Lakeside Brunch at EAST prepared by resident chef Saiful Agam who will join hands with Chef Vu Van Thien of Summer Pavilion, The Ritz-Carlton Maldives, to reimagine the restaurant's signature cuisine blend drawing on Korean BBQ traditions, elevated Omakase techniques, and the soulful simplicity of Cantonese flavors. For a poolside leisurely experience, The Great Getaway Brunch will comprise a curated selection of cocktails, a global spread of grilled foods and decadent desserts, and live music, all set against the backdrop of the Nandi Hills. For cocktail enthusiasts or those seeking a lively evening, the Shaken & Stirred Collaboration with Kuldeep Rawat and Simone Ciambrone from the acclaimed The Bvlgari Bar in Ginza, ranked among the World's 50 Best Bars, is a rare chance to see the two talents fuse their unique mixology styles. Australia - August 15-17 - The Ritz-Carlton, Perth Masterfully curated by Chef Brian Cole of Hearth and Chef Katsuhito Inoue from Chef's Table at The Ritz-Carlton, Kyoto, the East Meets West dinner will offer a seamless fusion of Australian open-fire cooking and Western Australian produce with refined Japanese kaiseki in a traditional multi-course dining format honoring seasonality, balance, and artistry. Closely collaborating with local producers, these two culinary maestros will also pair up for a second farm-to-table menu, dubbed as Farmers' Bounty. Exclusively available for one night only, this thoughtfully composed menu pays homage to the land, the season, and the hands behind the harvest. Presented by Chef Brian Cole and Pastry Chef Jiu Jiang, Hearth's reimagined afternoon tea experience will celebrate Western Australia's diverse landscapes, stories, and flavors, where each artisanal confection showcases the treasures of the region, from the creamy delights of Margaret River Dairy to the aromatic nuances of native bush spices. For cocktail enthusiasts, an exceptional tasting will be prepared by Marco Barsotti, Beverage & Bars Manager of The Ritz-Carlton, Perth, and award-winning Head Bartender Kentaro Wada from The Bar at The Ritz-Carlton, Tokyo, where their curated menu of handcrafted tipples, paired with distinctive bites by Executive Sous Chef Stephen Cocks, will reflect their mastery and innovation. Singapore - August 29-31 - The St. Regis Singapore Staying true to the 'Forgotten Flavors' theme, The St. Regis Singapore will feature an authentic Four-Hands Cantonese menu at Yan Ting by Executive Chinese Chef Chan Chung Shing, and Daniel Wong, Michelin-starred Chinese Executive Chef of Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong, with dishes that reintroduce indigenous ingredients in inventive ways to bridge tradition and innovation. Redefining fine dining, guests can also look forward to an exceptional six-hands menu at The Astor Grill, curated by Chef Vladmir Veiga, Head Chef of one Michelin-starred LAB by Sergi Arola of 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. In celebration of the 60th anniversary of Singapore's independence, Chef Angela Lai, former pastry chef of two-Michelin starred Tairroir Taipei, and winner of Asia's Best Pastry Chef in 2021 by Asia's 50 Best Restaurants, joins forces with Executive Pastry Chef Ng Chee Leong to reimagine the island's beloved sweet and savory flavors through a refined lens. A spotlight on three of Asia's most compelling cocktail destinations - Singapore, Jakarta, and Bangkok, Marco Dongi, Bar Manager of Bar Sathorn at W Bangkok from last year's Luxury Dining Series returns to collaborate with Paulo Naranjo, Bar and Beverage Manager of The St. Regis Jakarta to shake things up at The St. Regis Bar. Indonesia - September 11-14 - The St. Regis Jakarta The gastronomic adventures for the Jakarta stop will kick off with a decadent tasting of fine confections by celebrated Pastry Chef Janice Wong, featuring the rich flavor profiles of Indonesian cacao beans. Experience the Michelin-starred touch of IGNIV Bangkok, as Chef Arne Riehn brings his distinctive interpretation of modern Swiss cuisine to Jakarta. Journey through the Indonesian Archipelago with a family-style dinner led by Chef Almatino 'Tino' Gabriel Ibrata, where the evening begins with a pre-dinner reception featuring a traditional Wayang performance, offering a cultural prelude to an immersive dining experience. The St. Regis Afternoon Tea experience will be designed by two celebrated pastry visionaries, Chef Janice Wong and Chef Kevin Lee. In sweet symphony, the menu marks an elevated take on afternoon tea, showcasing their avant-garde and bold flavor-driven approaches to desserts with a curated selection of sweet and savory bites. Exceptional evening experiences include a noteworthy bar takeover that will honor the origins of punch in Batavia; during this event, Yasuhiro Kawakubo of Punch Room at The Tokyo EDITION, Ginza, and Giovanni Graziadei of Punch Room at The Singapore EDITION will present signature creations from their respective bars that reflect the rich legacy of mixology. Thailand - September 25-28 - The Ritz-Carlton, Bangkok

Marriott International (NasdaqGS:MAR) Launches Luxury Dining Series Across Asia Pacific
Marriott International (NasdaqGS:MAR) Launches Luxury Dining Series Across Asia Pacific

Yahoo

time10-06-2025

  • Business
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Marriott International (NasdaqGS:MAR) Launches Luxury Dining Series Across Asia Pacific

Marriott International recently announced the return of its Luxury Dining Series across Asia Pacific, a move that aligns with its focus on enhancing customer experiences through its awarded Marriott Bonvoy program. Over the last quarter, Marriott's stock price saw a 8% rise, reflecting broader market trends, as the S&P 500 and Nasdaq Composite reached new highs this year on robust corporate earnings. The company's expansion in the Asia Pacific region and solid Q1 earnings report, featuring increased sales and net income, may have added weight to this positive trend, despite no apparent direct connection to the overall market rise. We've spotted 2 weaknesses for Marriott International you should be aware of, and 1 of them is potentially serious. We've found 17 US stocks that are forecast to pay a dividend yield of over 6% next year. See the full list for free. The return of Marriott's Luxury Dining Series across Asia Pacific aligns with their strategy to enhance customer experiences and leverage their well-regarded Marriott Bonvoy program. This initiative could further bolster customer loyalty and market penetration in the region, potentially impacting future revenue forecasts positively. However, recent macroeconomic uncertainties, particularly in the U.S. and China, may overshadow these efforts, posing challenges to Marriott's broader revenue and earnings expectations. Analysts continue to anticipate significant revenue growth, but these external factors could lead to adjustments in future forecasts. Over a five-year period, Marriott International's total shareholder return, encompassing both share price appreciation and dividends, was 202.23%. This is significantly above the 1-year return for the US market, which stood at 12.4%, showcasing the company's long-term performance strength despite recent quarterly changes. However, over the past year, Marriott underperformed the broader US Hospitality industry, which achieved a 17.6% return. This suggests that while Marriott has experienced considerable long-term gains, recent performance has been less robust relative to industry peers. With the company's shares recently priced at US$251.96, they remain slightly below the consensus analyst price target of US$271.87. The present valuation reflects a potential upside of 7.3%, indicating analysts believe the current price may present a reasonable opportunity for appreciation, assuming earnings and revenue growth forecasts align with expectations. However, investors should weigh this price movement in the context of the discussed macroeconomic challenges and consider monitoring any developments that may affect future performance relative to industry trends. Take a closer look at Marriott International's potential here in our financial health report. This article by Simply Wall St is general in nature. We provide commentary based on historical data and analyst forecasts only using an unbiased methodology and our articles are not intended to be financial advice. It does not constitute a recommendation to buy or sell any stock, and does not take account of your objectives, or your financial situation. We aim to bring you long-term focused analysis driven by fundamental data. Note that our analysis may not factor in the latest price-sensitive company announcements or qualitative material. Simply Wall St has no position in any stocks mentioned. Companies discussed in this article include NasdaqGS:MAR. This article was originally published by Simply Wall St. Have feedback on this article? Concerned about the content? with us directly. Alternatively, email editorial-team@

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