Overview
- The forecast emphasizes heritage and third‑culture cuisine, a resurgence of Binchotan charcoal cooking, and globally inspired pancakes, with examples ranging from a lamb terrine at Kimpton KAFD Riyadh to charred cauliflower satay and a paella‑inspired martini with blinis and caviar at the Kimpton Sawyer Hotel.
- Beverage programs pivot toward botanicals in place of processed sugars and prioritize texture, illustrated by rose‑sweetened cocktails at Ladyhawk in West Hollywood and multi‑sensory drinks that layer crispy, foamy or fizzy elements.
- Banana milk is projected to expand as a coffee partner and cocktail component, with the alternative offered on request at select properties due to its natural sweetness and silky body.
- Bars are set to adopt aroma technology, cryogenics, and techniques like sous‑pression and molecular spherification, alongside layered drinks, low‑ABV Garibaldi spritzes, and a garden‑to‑glass push using plants such as aloe, eucalyptus and pepperberry, exemplified by the Alianthus at Kimpton Da An in Taipei.
- Wine and coffee shifts include rising Asia‑Pacific wines, renewed interest in Bordeaux, Spanish wine cocktails gaining ground, and terroir‑driven specialty coffee cultivars like Gesha and Yunnan beans appearing across Kimpton outlets.