In an evocative celebration of memory, flavour and craftsmanship, The Ritz-Carlton, Bangkok draws the curtain on Marriott International’s most ambitious culinary journey to date—where forgotten ingredients and ancestral techniques return to the table in extraordinary fashion.
From 25 to 28 September 2025, the newly opened Ritz-Carlton, Bangkok will host the grand finale of Marriott International’s 2025 Luxury Dining Series—an immersive, four-day exploration of time-honoured traditions reborn through contemporary expression. Themed Forgotten Flavors, the event brings together visionary chefs, rare ingredients, and nostalgic craftsmanship in a tribute to the culinary roots that shaped modern gastronomy.
This Bangkok chapter is the culminating act of a cross-Asia journey that spanned seven cities—from Osaka and Jeju to Perth, Singapore, and Jakarta—united by a shared purpose: to spotlight Asia-Pacific’s rich food heritage and its growing influence on the global culinary stage. Inspired by Marriott’s “Future of Food 2025” report, which predicts the region’s culinary tourism market will reach USD 6.2 trillion by 2033, the series has become more than a showcase—it’s a movement to preserve and reimagine the tastes of the past for a new generation of diners.
At the heart of the celebration are two remarkable dinner duets led by acclaimed French chef David Toutain, known for his boundary-pushing creativity and reverence for ingredients. For the first two nights, Toutain joins forces with Valentin Fouache and Adam Catterall of Roganic Hong Kong to deliver a terroir-driven tasting experience that draws from European culinary philosophies while embracing the vibrancy of seasonal produce. The second collaboration, on 27 and 28 September, sees Toutain partner with Loïc Portalier, Executive Chef at Louise in Hong Kong, to craft a menu where classical French technique and Asian sensitivity find perfect harmony.
Beyond the headline dinners, Forgotten Flavors pulses with layered experiences across the property. At Lily’s—a culinary space designed for audacious experimentation—the event “Friends of Lily’s” redefines the concept of fusion with a playful, cross-cultural brunch. Here, chefs Sedtapat “Pop” Sukpaisanpongsa, Chef Jai of Charmgang, Bahrain’s Tala Bashmi, and Loïc Portalier weave together Thai, Middle Eastern, and French influences. For an even more intimate affair, Chef Tala, recently named MENA’s Best Female Chef, hosts a private ten-guest dinner that blends storytelling and heritage through the lens of Bahraini cuisine.
Meanwhile, the hotel’s Calēo Bar becomes a canvas for cocktail artistry. Angelo Sparvoli from London’s American Bar at The Savoy, and Simone Rossi from Hong Kong, join forces to offer a high-concept takeover that elevates mixology to ritual. Rossi, known for his Ratafia Rossi cherry liqueur, brings a touch of alchemy, while Sparvoli offers elegance distilled into every pour. Complementing this is a multi-sensory chocolate experience curated by Executive Pastry Chef Sylvain Constans—an afternoon tea series with rare cacao origins, tastings, and live demonstrations designed to awaken both nostalgia and curiosity.
Every element of this event reflects The Ritz-Carlton, Bangkok’s foundational philosophy—Elemental Ensemble—a vision that connects guests to the essence of place through cuisine, culture, and craftsmanship. In its first year of operation, the hotel is already positioning itself not just as a luxurious haven but as a cultural catalyst, honouring local identity through global collaboration.
“We are honoured to host the finale of Marriott’s Luxury Dining Series in our inaugural year,” says General Manager Tina Liu. “Through these chef collaborations and curated experiences, we hope to preserve Thailand’s culinary memory while reimagining it for a discerning global audience.”
For Marriott Bonvoy members, exclusive access to limited-edition moments—including private dinners, mixology workshops, and immersive tastings—adds another layer of indulgence. As Bangkok brings this epicurean series to a close, it does so not with spectacle alone, but with reverence—for the earth, for memory, and for the flavours that once defined us.