In our busy society we are all looking for ways to slow down, and none of us know this better than chefs. The cooking technique of steaming has allowed a more relaxed attitude to cooking and life in the kitchen. It is versatile and can be used across a wide range of cuisines, whilst also allowing for the perfect balance to be maintained between keeping the texture of the ingredient intact and maximising flavour to the fullest. To soak up all steaming has to offer, try broccoli served with a vinaigrette or get back to basics with dumplings.
Some of the most vibrant flavours are seen in street, however, with the changing consumer landscape, the dining experience is getting a makeover known as ‘street food couture’. Commonly seen in Mexican or Filipino cuisine, it involves chefs combining innovative flavours and high-quality ingredients with the casual and electric atmosphere which is also accessible to a vast majority of consumers. An embodiment of ‘street food couture’ is the classic Filipino dish, palabok, which has been elevated with smoked mackerel, deep fried mushrooms and togarashi to give it a new crispy and spicy finish the street food scene will die for.
Bar snacks nowadays are much more than humble chicken wings, sliders and mozzarella sticks. Crazy cocktails are having their moment, but next-level bar snacks with new flavours and creations aren’t far behind. Drawing inspiration from ingredients that can be found in the basic kitchen pantry, we are starting to see bar food fancied up, re-igniting diners’ interest once again. Don’t be afraid to explore remastered bar snacks of crispy chicken with triple doses of chilli, spicy peanut butter noodles or salted cabbage tossed with kombu shreds.
The cuisine of Laos is having a moment as their culinary traditions of generations are stepping into the spotlight, focussing on highlighting local flavours. Accompanied by the beautiful rivers and jungles of Luang Prabang, the streets are filled with smells of home-grown coffee, sticky rice (khao niew), jeow bong and grilled chicken (ping gai).
The evolution of how each generation discovers new restaurants has changed dramatically over the last 10 years. The increased trust of online views and social media from Gen Z at 72%, shows the importance of keeping your online reviews up-to-date to attract the new wave of diners.
Nostalgic desserts with modern twists are back, however not just in terms of creative flavours. Alternative flours can also appeal to a large spectrum of consumers, whilst appealing to their nostalgic side of classic desserts. Think spicy carrot cake with amaranth and almond flour.
The dessert industry is always looking for the next new creation that will spark interest in the eyes of the consumer. A trend we are seeing is pastry rolled out, fried and piped with flavoured filling, all while staying in the shape of cute sea creatures, such as a crispy crab!
Restaurants are always on the hunt to serve people food following the latest trends, including giving options for different spice levels on menus. Consider offering a choice of what level of heat they want their food seasoned at – all the way from hot to not.
2020 saw QR code popularity hit new heights, with its use in ordering food now a convenient and staple option for many diners. However, many customers are now aware of cybersecurity risks due to malicious websites or personal information being compromised, so make sure you have hard copy menus available for ordering options.
A myriad of choices of indulgent tableside sweet treats is synonymous with dessert trolleys. Not only does this avenue give diners a chance to explore multiple desserts they may have never tried before, but it also allows the venue to capitalise on a less labour-intensive option.
One of the most diverse ways to cook meat, vegetables and everything in between is charcoal grilling. With its smoky flavours and health benefits, look out for this cooking technique on the rise.
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