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Food trends for 2017

FOODIE

Predicting food trends is notoriously tricky. It’s the definition of subjective at the best of times. Hong Kong, regrettably, tends to be a year or so behind New York, London and co – so some of these may be hitting tables come 2018…but some, such as Filipino food, will be likely more quickly adopted here in the Fragrant Harbour. 

 

1)    Sexy vegetables - finally vegetarianism has become sexy and shaken off images of bad risottos and tofu with everything. Green is gold, and with people more conscious than ever of their plate’s footprint and provenance, expect a lot more vegetarian mains, creative offerings where cauliflower, eggplants and more are the star – not the supporting act

 

2)    Algae and plankton – yes you read that right, but pond scum and food normally eaten by whales are set to become a thing. Known as ‘sea spice’ in some circles, plankton and other microscopic plants will continue to give unique maritime flavours

3)    Filipino food – for a long time the butt of jokes, Filipino food has finally and rightly found its time in the global spotlight. The second best restaurant in America – Bad Saint in Washington DC – serves Filipino cuisine, while trendy pop-ups feature ingredients and dishes from across the 7,000 islands. It may not be long before you calls for an adobo or sinigang take-out.

 

4)    Poke - For some it’s already old news, but the Hawaiian dish of poke continues togrow in popularity for its healthy, light and delicious take on fresh fish. Restaurants specializing in it – often on rice bowls – are popping up everywhere, while high end restaurants are also realizing it’s a crowd-pleaser for diners.

 

5)    Food waste – thankfully one trend which seems to be impacting is a serious focus on food wasted in restaurants and domestically. Recipes and suggestions abound for ways to use up extra produce, while more appropriate portion size and wiser purchase choices help too. Sometimes, less really is more.

 

6)    Condiments – everyone has their favorite jar of sauce at home, but chefs are getting creative by offering everything home-made. Heinz and co may need to move over, as everything from ketchups to mustards, pickles and mayonnaises are all made in the restaurant kitchen. 

 

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