(Singapore,19,12,2025) Kimpton’s hotly anticipated annual Culinary + Cocktail Trend Forecast returns this year to unveil the unique dining styles, bold ingredients and expert techniques set to shape the global hospitality scene in 2026. From technology elevated cocktails to fruity milk alternatives, Kimpton’s global collective of cult chefs and mixologists are setting trends that will define food and beverages in the year ahead.
This annual forecast underscores Kimpton’s culinary creativity and playful approach to food and drink, brought to life at more than 100 restaurants and bars across its 83 properties worldwide. At the pinnacle of rich creative hospitality, Kimpton hotels, restaurants and bars embody masterfully crafted techniques and robust dining experiences that continue to shape the food and beverage landscape across the globe.
Patrick Both, General Manager of Kimpton Maa-Lai Bangkok and Director of Operations, Luxury & Lifestyle Thailand at IHG Hotels & Resorts said: “As guests seek deeper connections through what they eat and drink, we’re seeing a shift toward experiences that engage every sense. Cocktails, beverage programs, and food menus have become storytelling platforms, expressions of place, culture, and creativity. Our chefs and bartenders blend global inspiration with local character to craft drinks and dishes that surprise, delight, and invite conversation. You’ll see that Kimpton Maa-Lai Bangkok applies a zero-waste approach that celebrates conscious creativity and creates drinks that redefine sophistication. So, it’s not about chasing trends, it’s about leading with authenticity, artistry, and a touch of play.”
Paul Loader, General Manager of Kimpton Kitalay Samui shared that the resort is seeing more Mediterranean and Middle East influences in Thailand, like tom yum ceviche or turmeric hummus. He also noted that there is further development of vegan and plant-based dining, where common local Thai ingredients such as banana blossoms are transformed into an elevated ingredient, and an increased development of fermentation approach to cuisine.
Guests of Kimpton hotels, restaurants and bars around the world will have the opportunity to sink their teeth into incredible creations that bring these trends to life all year long. See below for what’s cooking and shaking up in this the Kimpton 2026 Culinary + Cocktail Trend Forecast:
Charcoal Gets Fired Up
Driven by a desire to reconnect with authentic flavors and culinary craftsmanship, charcoal will experience a renaissance both as an ingredient and as a medium for cooking. Whether it’s protein or veggies, guests can expect to specifically experience Binchotan, a Japanese white charcoal prized for its minimal smoke and odor. Expect to see menu items like charred cauliflower satay with lemon cream at select properties in the coming months. Kimpton Kitalay Samui explores this with their Smoked Miso Butter Corn Ribs where sweet corn is kissed with smoky miso butter, roasted to golden perfection and served in tender, bite-sized ribs. A playful, umami-packed treat that’s rich in flavor and full of character.
Pancakes Get a Passport
As global cuisines become more accessible, international pancake variations like Korean Hotteok and Vietnamese Bánh Xèo will serve as a versatile base for creative flavor pairings. These globally inspired pancake combinations will invite guests on a culinary journey that elevates the dish, like the paella-inspired martini with blinis and caviar on the side found on menu at Kimpton Sawyer Hotel in Sacramento.
Heritage & Third-Culture Cuisine
Take a culinary trip across multiple cultures as Heritage & Third-Culture Cuisine come to the forefront of the food scene in 2026. Influenced by multiple cultures all in one dish, there will be a focus on menu items that transcend one specific country’s cuisine and look to its neighbors for authentic flavor. This upcoming trend can be found at Kimpton Shinjuku Tokyo, where its Japanese Chestnut Mont Blanc with cassis sauce pays tribute to a French classic, while celebrating Japan’s seasonal bounty and craftsmanship.
Citrus Gets Zesty
Varieties and unique hybrids of citrus like Calamansi, Hallabong and Sumo will appear on food and drink menus, offering a fresh alternative to their more common citrus cousins. These vibrant, flavorful fruits bring unexpected tartness, sweetness, and aroma, inspiring chefs and mixologists to experiment with imaginative pairings and presentations like yuzu-infused cocktails and Calamansi–miso dressings for seafood or salads.
Entree-Inspired Dips
Girl dinner’s cool, older sister, entrée-inspired dips are set to be the next big thing in elevated snacking. As more consumers skip a larger traditional main course for smaller plates, the “snacky supper” aesthetic will evolve further. Classic dishes like Thailand’s beloved spicy minced salad (larb) are being reimagined as dips, offering bite-sized noshes of familiar favorites. At Kimpton Maa-Lai Bangkok, this dish appears as “Larb Tuna”, where fresh tuna is marinated in lime, herbs and sesame oil, then served with crispy rice crackers for scooping, turning a traditional entrée into a playful, social appetiser. Meanwhile, Kimpton Kitalay Samui has its own rendition, the Chicken Tikka Masala Dip, where creamy, spiced chicken tikka masala is transformed into a rich, savory dip that is perfect for sharing.
Lamberto Valdez Lara, Executive Chef at Kimpton Maa-Lai Bangkok, summarizes: “2026 will be the year that packs a ‘crunch’. Chefs are layering textures to create dynamic dishes that turn techniques and ingredients into added palate experiences. We’re also seeing charcoal come to the fore in a big way. This is down to its ability to impart rich flavor with global influences – like Korean Hotteok or Vietnamese Bánh Xèo. Comfort foods like pancakes are being redefined through a global lens, while natural botanicals and unique citrus varieties bring freshness and vibrancy to the plate.”
