Veteran and rising faces in our culinary scene discuss the F&B trends that’ll be on everyone’s mouths this year.
We’ve already predicted the interior design, dating, travel, fashion, and style trends that’ll make an impact this year. But what about food? Oh yes, this is one area that indubitably deserves a time in the spotlight too. We reached out to new and prominent faces in the culinary world to predict the F&B trends that’ll take over 2024. From the looks of it, we’re in for a gastronomic adventure.
Chefs and mixologists in Singapore predict the F&B trends for 2024
Janice Wong: Mindful indulgence continues to rule
What’s the first thing that comes to mind when we say chocolates? If it’s Janice Wong, you’re on the right track. According to the celebrated chocolatier, she fell into the culinary world during a farm trip in Melbourne. “Since then, my pursuit of perfection in imperfection and imperfection in perfection has never stopped in testing the limits and boundaries of traditional dessert, chocolate, and pastry making,” Janice says.
Having established her business in 2007, we’re curious whether she eats any of her offerings regularly. “My all-time secret favourite is the chocolate praline pop rock cake,” she divulges. “I love that dance in the mouth when the pop rocks hit.”
What F&B trends will reign in 2024, and how will they shape your menu?
Mindful indulgence will continue to trend this year. Plus, natural, clean labels as well as sustainable and traceable products.
Are you working on anything exciting this year?
I’ve been quite busy doing all sorts of R&D, and I can’t wait to share our new creations this Valentine’s Day. I turned nine of my favourite cocktails into chocolate delicacies. I’m also working on using new Japanese ingredients for new desserts so that we can push the boundaries with flavours and techniques.
Andrew Pang: It’s all about discovery and balance
Tanjong Pagar is often lauded as a foodie utopia because the enclave is home to many food spots and buzzy bars. That includes Bar Spectre, which was inspired by Swiss psychologist and psychoanalyst Carl Jung. But beyond that, the bar exists to reduce the barriers to therapy. Co-founder and bar director Andrew says, “The best non-invasive platforms have always been through food and drink, and people already come to bars to feel better.”
What’s new in the cocktail world, and how will F&B trends shape your bar offerings in 2024?
We see a stronger movement towards discovering and learning flavours through new or uncommon spirits. In terms of savoury cocktails, consumers are intrigued with mushrooms or other umami-flavoured drinks. We’re also expecting people to moderate their alcohol consumption more than abstain from it.
Are you incorporating any innovative ingredients into your drinks this year?
We’re looking to develop a menu consisting mostly of non-alcoholic drinks with the option to add a shot for the cocktail component. We’ll use more traditional Chinese medicine and fresh ingredients to make teas (traditional teas and soups) and tinctures (herbal infusions).
Daniele La Rocca: You are what you eat
Like many of his contemporaries in the industry, head chef Daniele of Altro Zafferano’s culinary journey started because of his grandmother. He recalls the holidays and big celebrations, where she’d always be in the kitchen preparing food for the whole family. “Her ultimate happiness and satisfaction came from seeing everyone enjoying the food,” chef Daniele shares. “The idea of being able to give that experience to people inspired me to become a cook.”
Chef Daniele almost didn’t become a professional cook… because he was a picky eater as a child. “Which is strange, I know!” he laughingly admits. He learned more about each ingredient and its qualities through his journey, which upped his appreciation for its flavours. That laid the foundation for chef Daniele to enjoy food and cooking.
What F&B trends will reign in 2024, and how will they shape your menu?
Diners are more aware of and guided by their choices’ health and environmental impacts. We’ve been heading in this direction for the past few years and will keep doing so by offering a menu deeply rooted in the flavours, freshness, and availability of seasonal ingredients.
Are you working on anything exciting this year?
As we speak, the team and I are working on the new spring menu, which will be released soon. It’s full of exciting new dishes, and we’re using some amazing produce. We can’t wait for people to try them at Altro Zafferano!
JiaWei Bai: Cocktails are more than just drinks
Singapore is lucky to have JiaWei in the craft cocktail scene. He kickstarted his bartending career at the now-defunct Nektar Bar before moving on to Bitters & Love and Employees Only. Many imbibers know him for co-founding Stay Gold Flamingo, which ranked among Asia’s 50 Best Bars in 2023. Nowadays, JiaWei is busy managing his new bar, White Shades. Seeing as he’s well-versed in the world of cocktails, we’re keen to find out if family and friends expect him to recommend wine and spirits.
“My family rarely drinks. But my cousins do, so when we have gatherings, I’ll bring over any spirits and we’ll enjoy them together. As for my friends, we have an idea of what we like and want, so they don’t need my recommendations at all,” JiaWei elaborates. We ask for his go-to recommendations, and they don’t disappoint.
“Whisky and beers are straightforward and fuss-free. If you want a cocktail, I recommend trying Black III from our new cocktail menu,” he states.
What’s new in the cocktail world, and how will F&B trends shape your bar offerings in 2024?
Locally, guests are choosing better quality drinks and knowing exactly what goes into them. They’re hyper-aware of what they’re consuming and paying for. Globally, drinking cocktails isn’t just about the drink anymore – it’s become a whole package.
Are you incorporating any innovative ingredients into your drinks this year?
I’d love to try something with arugula or artichoke – I’m still searching for the best ways to extract flavours from these ingredients. Also, I’d love to incorporate Chinese baijiu (white spirit). It has a unique flavour profile, and if done well, more guests will learn to appreciate it.
Keith Wan: Asian flavours will be more prominent
“I grew up with fresh seafood and good home-cooked food as my dad was a chef. He was often excited to share the new ingredients, cooking methods and flavour combinations he discovered at home,” chef Keith tells us. “In a way, he showed me that cooking can be a genuine form of expression, which inspired me to do the same.” As a chef now, he carries forward the same culinary spirit as his father.
Chef Keith adds, “My experiences have also taught me to go back to the basics. Think caveman cooking, letting good ingredients shine, and making full use of them through nose-to-tail cooking.” He translates this philosophy into his cooking at Tribal by going beyond expected flavours and cooking styles, as well as incorporating various elements.
What F&B trends will reign in 2024, and how will they shape your menu?
The rise of Asian flavours with new restaurants. I reckon that it’s because Singaporeans gravitate towards robust flavours and can identify or resonate with familiar elements. Many restaurants also emphasise conscious cooking and casual dining through nose-to-tail cooking and having dishes that are best eaten with hands.
Are you working on anything exciting this year?
Definitely! The dishes are yellowtail umai, fried duck neck, rice pots with a nasi ulam base, and Santori organic kampung chicken. They’ve been a hit with our customers since we opened and we hope it’ll stay that way as they’re our personal favourites too.
Adrian Besa: More local spirits from Asia
Ever wondered what a bartender’s favourite drink is? We do, so we posed this question to Adrian, head bartender at Jungle Ballroom. Unsurprisingly, his tipple of choice is his take on the classic gimlet. Adrian’s version, which contains kaffir lime, coconut, and pandan, is created to showcase the flavours of Asia in one cocktail. His creativity in crafting cocktails was sparked during his university years when he started participating in cocktail competitions.
“I’m from Pampanga, the culinary capital of the Philippines,” Adrian explains. “We love cooking, which led me to experiment with local produce in cocktails. At first, people thought I was crazy, using things like bamboo shoots in drinks.” Far from it, we reckon: his inventiveness, alongside his remarkable hospitality and over two decades of experience, earned him a spot on the World’s 50 Best Bars list. Now, that’s a real feather in the cap!
What’s new in the cocktail world, and how will F&B trends shape your bar offerings in 2024?
Due to increasing demand for agave-based spirits, we have expanded our selection of craft spirits and will be offering more local spirits from Asia soon. When it comes to venue trends, we’ve observed that high-energy bars with DJs are popular among customers.
Are you incorporating any innovative ingredients into your drinks this year?
Jungle Ballroom will be releasing its Vol. 2 menu later this year. The collection will showcase our collaborative travels throughout Asia, featuring indigenous spirits and exclusive imports like a craft Cambodian gin that can’t be found elsewhere.
We can’t wait to see these F&B trends take off in 2024.
