2017 saw an explosion in the popularity of salted egg-infused food; from burgers to seafood, snacks, and everything in-between.
What food trends will 2018 bring? We look into our (imaginary) crystal ball, and predict upcoming dining trends that could have you serving more satisfied diners for the rest of the year.
While high-protein food has always been in demand, 2018 looks to be the year where plant-based proteins (as opposed to animal-based proteins) become more important to diners.
When creating new dishes for 2018, try to incorporate soy, seeds, grains, and pulses into dishes – especially finger foods and drinks – so diners can enjoy a quick, healthy dose of plant-based protein to liven up their day.
Here’s our Wheatgrass Tofu with Royale Chives, Beansprout & Shimeji Mushroom to kickstart your creative juices.
As societies become more inclusive, so too do menus. In Western countries, restaurants are creating gut-friendly dishes with anti-inflammatory, probiotic, and prebiotic qualities using ingredients such as turmeric and flaxseed.
This trend is spreading east toward our shores, and into our restaurants. By including gut-friendly dishes into your menu, you’ll be positioning your restaurant as one with modern sensibilities. You’ll also gain the added benefit of being a place that larger groups can dine at, as all members of the group will be able to enjoy great tasting food without worry or compromise.
Need some inspiration to get started? Give these a try:
- Asian Spice Steam Seabass
- Flavoured Rice with Spice Marinated Chicken Leg and Cashew Nut
- Gan Xiang Mei Ren Yu
As more Singaporeans actively choose to go vegan, their choice of dining establishments will change along with their diets… or will it?
That’s up to you. By simply including a few quality vegan choices in your menu, your customers won’t have to go elsewhere when their dietary needs change. Or, if their friends go vegan, you could be the dining destination that will feed them with the same quality of great tasting food as their meat-loving friends.
Be a trendsetter by experimenting with creative flavours. One of the best ways to do so is by skilfully combining several popular tastes into one gastronomic delight!
You’ve seen the success of creative dishes such as durian mooncakes, salted egg chips, and everyone’s all-time favourite marmite chicken have brought to restaurants and other food providers. In 2018, you can make a name for yourself by creating an innovative taste that takes the nation by storm. Just be sure you claim the dish as your own (before others start copying it), and reap the rewards of being recognised as a culinary trendsetter!
Just a tweak, not an overhaul
You can take advantage of these trends to attract more customers and earn more recognition for your restaurant while still being true to your loyal diners.
You don’t need to (and shouldn’t) make massive changes to your menu. Simply introduce a few innovative dishes into the mix as a short-term special. If a dish becomes really popular, you can then choose to make it a mainstay in your menu – by then, it would’ve earned its place there.