Marriott’s Luxury Group Dining Series Elevates Gastronomy in Asia Pacific

The Luxury Group by Marriott International wraps up the year with a brand new Luxury Group Dining Series. The portfolio of eight hotel brands include The Ritz-Carlton, Ritz-Carlton Reserve, Bvlgari Hotels & Resorts, St. Regis Hotels & Resorts, EDITION, The Luxury Collection, JW Marriott, and W Hotels.

This multi-city regional dining series from now to 1 December features six top hotels including The Ritz-Carlton, Tokyo, The St. Regis Bali, The Ritz-Carlton, Melbourne, The Athenee Hotel, a Luxury Collection Hotel, Bangkok, The St. Regis Mumbai, and JW Marriott Hotel Singapore South Beach.

The series’ specially designed gastronomic experiences are presented by a top-notch line-up of culinary talents across the Asia-Pacific region and beyond. The Luxury Group Dining Series takes place in six destinations, activating 23 restaurants and bars, with participation from over 25 hotels and resorts, and showcases the skills of over 55 culinary and beverage talents.

The Ritz-Carlton, Melbourne: October 17 – 19

Launching the Melbourne leg of the Luxury Group Dining Series, Chef Angelo Aglianó of Michelin-starred Tosca di Angelo at The Ritz-Carlton, Hong Kong will be bringing his signature dishes to a bespoke lunch at Atria.

Situated on the 80th floor, Cameo was recently listed as Australia’s Best Hotel Bar. It will spotlight a takeover from The Tokyo Toranomon EDITION’s Gold Bar, included for the past few years in Asia’s 50 Best Bars’ extended list. It is helmed by Head Bartender Hideyuki Saito, who placed in the top eight at the Bacardi Legacy 2017 Global Final cocktail competition in Berlin. Focusing on locally sourced ingredients, Chef Angelo will also be creating distinct canapés for ‘Indulgence Hour’ at the Lobby Lounge, elevating after-work drinks for the ultimate luxury interpretation of happy hour.

The Athenee Hotel, a Luxury Collection Hotel, Bangkok: October 31 – November 3

An array of Thai culinary experiences await at The Athenee Hotel, a Luxury Collection Hotel, Bangkok. Christian Herrgesell, Executive Chef at Phulay Bay, a Ritz-Carlton Reserve, will be taking over The Allium and creating an elevated tasting menu which incorporates signature dishes from Lae Lay restaurant. He says, “The Luxury Group Dining Series is a great opportunity for me to bring my Michelin experience and resort sea-to-table dishes to Bangkok. It’s a privilege to be able to showcase the incredible local ingredients that Thailand has to offer. In Krabi, we are fortunate to enjoy a stunning location surrounded by impressive rock formations and breathtaking views of the Andaman Sea.” Some of his refined dishes include: black cod with wasabi beurre blanc, daikon radish and watercress purée, and smoked kingfish with cucumber, crème fraîche, spring onion and Imperial caviar.

“We source the local kingfish from a small farm right in front of our resort, which supplies fresh seafood daily to Lae Lay, our fine dining restaurant. The fillet is finely sliced in a tartare, and the bones are grilled and then cooked in a dashi broth with kombu seaweed and dried mushrooms. This dashi forms the basis for our smoked mousse which is refined with Jerusalem artichoke purée, then topped with a sour cucumber jelly with lots of herbs from our garden. We arrange various accompaniments on the plate, such as cucumber pearls, chive crème fraîche and lettuce hearts, which create an interesting interplay of flavours and textures. The kingfish tartare sits in the middle as a centrepiece, accompanied with a generous portion of imperial caviar,” says Chef Christian.

Giovanni Graziadei, Director of Beverage at The Singapore EDITION’s Punch Room will be elevating the beverage experience by bringing Punch Room Signature drinks to The Allium. Graziedei says, “The menu reimagines classic cocktails using premium ingredients and artisanal touches, like our specially curated Tanamera coffee blend and luxurious pairings such as Oscietra caviar. We strive to select the ideal spirit for each classic; for instance, Belvedere 10 vodka pairs beautifully with caviar thanks to its creamy texture. With various sections, we cater to diverse tastes, whether guests are in the mood for refreshing tequila cocktails or rich, spirit-forward drinks. Each section also features a lesser-known classic, including El Diablo, Clover Club, and Vieux Carré.”

At Hashiri where the ancient artform complements gastronomy, discover an interactive experience with a contemporary artist, and a four-handed collaboration with Chef de Cuisine Alvin Chew and Chef Fujisawa Nobuhiro from Mizuki The Ritz-Carlton, Kyoto. Executive Chef Montri Jiratitankit, a veteran of fine Thai cuisine with 20 years of global experience, will be partnering with a prominent local chef in a Four Hands collaboration at The House of Smooth Curry.

The St. Regis Mumbai: November 15 – 17

For a sublime fine dining experience, Spanish Chef Miguel Navarro representing Es Fum, one Michelin-starred venue at The St. Regis, Mallorca, will take over Koishii, alongside other culinary talents from The St. Regis Mumbai. Bar experiences will be led by Cassandra Sim, senior bartender from Republic at The Ritz-Carlton, Millenia Singapore. “Our Volume Three menu is dedicated to showcasing the breakthroughs of the 1960s, with a curated list of 16 cocktails designed around four pillars – Icons, Media, Aesthetics and Innovation. In the upcoming guest shift at The Koi Bar, St Regis Mumbai, we will feature four cocktails from each pillar,” says Cassandra.

Seven Kitchens will showcase various head chefs coming together for an extravagant Brunch affair. They include: Alessandro Piso from JW Marriott Mumbai Sahar, Chow Chee Meng from The Ritz-Carlton, Bangalore, Bhaskar Chakraborty from the JW Marriott Kolkata, Sahil Sharma from JW Marriott Hotel New Delhi Aerocity, Chef Paul Kinny from The St. Regis Mumbai and Chef Golpin Sianipar from The Westin Mumbai Powai Lake.

The Sahib Room & Kipling Bar, the hotel’s Indian specialty restaurant will host an exquisite Four-Hands Dinner with Chef Asif Qureshi from the JW Marriott Mumbai Juhu. Look forward to patisserie masterclass by Guest Chef Vinesh Johny, or indulge in an haute couture themed Champagne afternoon tea at The Drawing Room.

JW Marriott Hotel Singapore South Beach: November 29 – December 1 

The series concludes in Singapore with an exquisite dinner at the renowned Madame Fan. Executive Chinese Chef Pak Chee Yit, will be joined by Executive Chef Paul Lau Ping-Lui of the Two Michelin-starred Tin Lung Heen at The Ritz-Carlton, Hong Kong to offer guests an exquisite Chinese dinner.

Meanwhile, Madame Fan’s Head Bartender Chew Qing Ting will be collaborating with the team from Bar Sathorn at the W Bangkok. “The four cocktails, united by the element of tea, will guide you through a sensory experience that flows like a narrative, from start to finish, creating a harmonious and unforgettable journey.” says Marco Dognini, from The Bar at The House on Sathorn.

One of the signature cocktails is Thai Bee’s Knees made with Patron Silver Tequila, crystal water honey, kaffir lime and lemongrass. There will also be live Chinese themed performances at Cool Cats by talented musicians at the forefront of the jazz scene.

In September 2024, The Ritz-Carlton, Tokyo kicked off the Luxury Group Dining Series with a stellar lineup of talents. They included Chef de Cuisine Teruki Murashima of Héritage by Kei Kobayashi, Chef de Cuisine Hisao Ishida from Hinokizaka, and Chef Takuji Nakano, Head Chef of Towers. Among the spectacular experiences were bespoke menus matched with exquisite wines.

One of the memorable meals included an exceptional kaiseki dinner paired with premium sake at Hinokizaka which specialises in kaiseki, teppanyaki, tempura, and sushi. The Japanese chefs meticulously sourced for fish at the Toyosu fish market earlier in the day to incorporate the produce in the evening’s menu.

Over at Towers, Chef Vladmir Veiga, Head Chef and Resident Chef at Arola and one-Michelin-starred LAB by Sergi Arola at Penha Longa Resort (part of The Ritz-Carlton portfolio of hotels and resorts), collaborated with Towers’ Chef de Cuisine Takuji Nakano in a four-hands matcha-themed brunch. The innovative brunch fused contemporary elegance with refined flavours and unique Portuguese influences.

Meanwhile, Kentaro Wada, Head Bartender at The Bar, who won the Chivas Masters 2018 cocktail competition, and Yosuke Asano from The Ritz-Carlton, Kyoto, winner of Bacardi Legacy in Japan in 2020, created cocktails inspired by the Nakasendo route based on the microclimates linking the different seasons of Japan and the ingredients native to the country.The hotel’s newly renovated Lobby Lounge presented a beautifully curated Afternoon Tea in collaboration with Sugi Bee Garden, a beekeeping company founded over 70 years ago. A range of exquisite savoury treats and desserts were presented by the culinary team.

Marriott Bonvoy members will be able to bid for these exclusive experiences using their points under the Marriott Bonvoy Moments program. From masterclasses, immersive market visits, elevated dining experiences, to limited-edition gifts, the Luxury Group Dining Series promises a memorable journey in each of the six  destinations. For more information, visit: https://luxurydiningseries.com/