MARRIOTT Bonvoy, Marriott International’s award-winning travel program, has officially launched its 2025 “Taste of Wonders” food and beverage marketing campaign across China. The initiative brings together nearly 400 participating restaurants, spotlighting signature dishes, award-winning dining spaces, masterful culinary craftsmanship, and exclusive collaborations to create a refined, multicultural gastronomic journey.

Michael Malik, chief operating officer for China operations at Marriott International, emphasized the brand’s commitment to crafting high-quality dining experiences tailored to local palates. “This year’s campaign not only highlights the creativity and visual appeal of our signature dishes but also demonstrates Marriott’s ongoing innovation and deep expertise in the culinary arts. Through ‘Taste of Wonders,’ we aim to explore and showcase the rich and diverse local food cultures of China.”

In South China, a special focus is placed on integrating tea into cuisine. Participating restaurants, spanning seven provinces and 33 cities, are innovating with seasonal menus, afternoon teas, and desserts that blend Cantonese and Sichuan cooking techniques, offering guests a multi-sensory “tea and meal pairing” experience. Highlights include refreshing dishes such as Longjing tea with buffalo milk pudding, jasmine tea-steamed cod fish, and Yunnan black tea-braised Dongpo pork.

Shenzhen diners can savor creative Cantonese-Jiangsu fusion dishes at the “Chef’s Table” by master chef Wang Jian at the Manho Chinese restaurant, Shenzhen Marriott Hotel Nanshan.

In northern and central China, over 90 restaurants in four cities — Wuhan, Shenyang, Beijing, and Xi’an — are crafting immersive dining experiences inspired by local specialties and culinary heritage.

In eastern China, hotels in Shanghai, Hangzhou and Suzhou have partnered with century-old brands to launch co-branded handcrafted pastry products using intangible cultural heritage techniques.

In Hong Kong, Taiwan, and Hainan, eight master chefs from these regions have designed exclusive tasting menus that weave together Hong Kong’s refinement, Taiwan’s warmth, and Hainan’s tropical zest. Their collaboration results in refined dishes where tradition meets creativity, writing a new chapter in the region’s culinary legacy.(Li Jing)