Over the years, Singapore has seen its fair share of trends. From the massively popular bubble tea, to more delectable choices such as macarons, cronuts and even kale.
While trends come and go, as a chef, it is helpful to be aware of the latest dining trends to stay relevant to diners. The following are 4 restaurant trends that are changing the way people eat out in 2017. Try to incorporate these into your restaurants if you wish to stay ahead of the intense competition.
Cleaner, healthier menus with vegetable-heavy dishes
As Singaporeans grow more health-conscious and become increasingly aware of what we put into our bodies, previously “Western-dominant” diets such as paleo and gluten-free meals have become increasingly popular.
In response, local restaurants have begun including healthier choices on their menus that go beyond the introduction of just salads. Vegetable-heavy cuisine is quickly finding its place in menus as greens take centre stage in 2017.
Not only do vegetables pack a nutritional punch, they are also extremely versatile. Chefs across the island are realising this and responding to the higher demand for vegetable-based menus.
While there will always be a demand for meat, the green trend is rising to prominence. Challenge yourself to make vegetables the star of your next dish, or create a meatless dish that is not only delicious, but also compatible with wine too!
The benefits of technology have been far-reaching, even influencing the way diners eat out today. Technology is pretty much doing everything except creating the dishes and putting them into our mouths. Today, diners are able to order their food and pay for it, all on their smartphones!
In some restaurants, diners may even pre-order food so that by the time they reach the restaurant, their meal is ready. These advances have a significant impact on the kitchen, as chefs now plan meals that begin even before the customer steps into the restaurant.
If you are a restaurant owner, embracing these technologies to provide your diners with more convenience and options can give you a huge advantage over your competitors!
Oysters are everywhere
Restaurants seem to have recently rediscovered the love of oysters. As bays and basins are detoxed, farmers are finding new oyster beds while reseeding old ones, bringing oyster prices down. Oysters are replacing chips and pretzels at the tables and some bars are even able to keep the booze flowing with low-cost oysters. Having them on your menus is sure to attract the expanding group of young and well-off millennials.
The rise of adventurous palates
Chefs have to constantly go beyond the obvious to satisfy the increasingly adventurous palates of the modern diner. Some examples of the likings of increasingly exploratory palates include:
Ugly root vegetables Ugly root vegetables such as parsnips and celery roots are gaining popularity in restaurant kitchens. One main reason is that customers have no idea how to cook them, thus making them perfect for you to include in your dishes.
Seaweed Seaweed might not take off like kale, but it’s an all-time favourite among modern consumers and it’s even a hit as a snack. Chefs are now also adding them to their seafood sauces, broths and even risottos.
Hummus After witnessing the rise of the Greek yogurt, we think that it is only a matter of time for the same to happen with hummus. This niche product is no longer only consumed by Arab and Israeli expats. In fact, hummus has already out-trended salsa in Western countries, and is likely to do the same in Singapore soon.
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