{"id":289121,"date":"2024-02-07T18:02:20","date_gmt":"2024-02-07T10:02:20","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=289121"},"modified":"2024-12-11T14:47:02","modified_gmt":"2024-12-11T06:47:02","slug":"food-drink-trends-2024","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/food-drink-trends-2024\/","title":{"rendered":"Mindful indulgence and alluring flavours: Chefs and mixologists in Singapore forecast F&B trends that will dominate in 2024"},"content":{"rendered":"

We\u2019ve already predicted the interior design<\/a>, dating<\/a>, travel<\/a>, fashion<\/a>, and style<\/a> trends that\u2019ll 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\u2019ll take over 2024. From the looks of it, we\u2019re in for a gastronomic adventure.<\/p>\n

Chefs and mixologists in Singapore predict the F&B trends for 2024<\/h2>\n

Janice Wong: Mindful indulgence continues to rule<\/h3>\n
\"Janice
Photography: Janice Wong<\/figcaption><\/figure>\n

What\u2019s the first thing that comes to mind when we say chocolates<\/a>? If it\u2019s Janice Wong<\/a>, you\u2019re on the right track. According to the celebrated chocolatier, she fell into the culinary world during a farm trip in Melbourne<\/a>. \u201cSince 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,\u201d Janice says.<\/p>\n

Having established her business in 2007, we\u2019re curious whether she eats any of her offerings regularly. \u201cMy all-time secret favourite is the chocolate praline pop rock cake,\u201d she divulges. \u201cI love that dance in the mouth when the pop rocks hit.\u201d<\/p>\n

What F&B trends will reign in 2024, and how will they shape your menu?<\/h4>\n

Mindful indulgence will continue to trend this year. Plus, natural, clean labels as well as sustainable and traceable products.<\/p>\n

Are you working on anything exciting this year?<\/h4>\n

I’ve been quite busy doing all sorts of R&D, and I can’t wait to share our new creations this Valentine\u2019s Day<\/a>. I turned nine of my favourite cocktails into chocolate delicacies. I\u2019m also working on using new Japanese ingredients for new desserts so that we can push the boundaries with flavours and techniques.<\/p>\n

Andrew Pang: It\u2019s all about discovery and balance<\/h3>\n
\"Andrew
Photography: Bar Spectre<\/figcaption><\/figure>\n

Tanjong Pagar<\/a> is often lauded as a foodie utopia because the enclave is home to many food spots and buzzy bars. That includes Bar Spectre<\/a>, which was inspired by Swiss psychologist and psychoanalyst Carl Jung. But beyond that, the bar exists to reduce the barriers to therapy<\/a>. Co-founder and bar director Andrew says, \u201cThe best non-invasive platforms have always been through food and drink, and people already come to bars to feel better.\u201d<\/p>\n

What’s new in the cocktail world, and how will F&B trends shape your bar offerings in 2024?<\/h4>\n

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\u2019re also expecting people to moderate their alcohol consumption more than abstain from it.<\/p>\n

Are you incorporating any innovative ingredients into your drinks this year?<\/h4>\n

We\u2019re looking to develop a menu consisting mostly of non-alcoholic drinks with the option to add a shot for the cocktail component. We\u2019ll use more traditional Chinese medicine and fresh ingredients to make teas<\/a> (traditional teas and soups) and tinctures (herbal infusions).<\/p>\n

Daniele La Rocca: You are what you eat<\/h3>\n
\"Daniele
Photography: Daniele La Rocca<\/figcaption><\/figure>\n

Like many of his contemporaries in the industry, head chef Daniele of Altro Zafferano<\/a>\u2019s culinary journey started because of his grandmother. He recalls the holidays and big celebrations, where she\u2019d always be in the kitchen preparing food for the whole family. \u201cHer ultimate happiness and satisfaction came from seeing everyone enjoying the food,\u201d chef Daniele shares. \u201cThe idea of being able to give that experience to people inspired me to become a cook.\u201d<\/p>\n

Chef Daniele almost didn\u2019t become a professional cook\u2026 because he was a picky eater as a child. \u201cWhich is strange, I know!\u201d 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.<\/p>\n

What F&B trends will reign in 2024, and how will they shape your menu?<\/h4>\n

Diners are more aware of and guided by their choices’ health and environmental impacts. We\u2019ve 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.<\/p>\n

Are you working on anything exciting this year?<\/h4>\n

As we speak, the team and I are working on the new spring menu, which will be released soon. It\u2019s full of exciting new dishes, and we\u2019re using some amazing produce. We can\u2019t wait for people to try them at Altro Zafferano!<\/p>\n

JiaWei Bai: Cocktails are more than just drinks<\/h3>\n
\"JiaWei
Photography: JiaWei Bai<\/figcaption><\/figure>\n

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\u2019s 50 Best Bars<\/a> in 2023. Nowadays, JiaWei is busy managing his new bar, White Shades<\/a>. Seeing as he\u2019s well-versed in the world of cocktails, we\u2019re keen to find out if family and friends expect him to recommend wine and spirits.<\/p>\n

\u201cMy family rarely drinks. But my cousins do, so when we have gatherings, I\u2019ll bring over any spirits and we\u2019ll enjoy them together. As for my friends, we have an idea of what we like and want, so they don\u2019t need my recommendations at all,\u201d JiaWei elaborates. We ask for his go-to recommendations, and they don\u2019t disappoint.<\/p>\n

\u201cWhisky and beers are straightforward and fuss-free. If you want a cocktail, I recommend trying Black III from our new cocktail menu,\u201d he states.<\/p>\n

What’s new in the cocktail world, and how will F&B trends shape your bar offerings in 2024?<\/h4>\n

Locally, guests are choosing better quality drinks and knowing exactly what goes into them. They\u2019re hyper-aware of what they\u2019re consuming and paying for. Globally, drinking cocktails isn’t just about the drink anymore \u2013 it\u2019s become a whole package.<\/p>\n

Are you incorporating any innovative ingredients into your drinks this year?<\/h4>\n

I\u2019d love to try something with arugula or artichoke \u2013 I\u2019m still searching for the best ways to extract flavours from these ingredients. Also, I\u2019d love to incorporate Chinese baijiu (white spirit). It has a unique flavour profile, and if done well, more guests will learn to appreciate it.<\/p>\n

Keith Wan: Asian flavours will be more prominent<\/h3>\n
\"Keith
Photography: Tribal<\/figcaption><\/figure>\n

\u201cI 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,\u201d chef Keith tells us. \u201cIn a way, he showed me that cooking can be a genuine form of expression, which inspired me to do the same.\u201d As a chef now, he carries forward the same culinary spirit as his father.<\/p>\n

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.\u201d He translates this philosophy into his cooking at Tribal<\/a> by going beyond expected flavours and cooking styles, as well as incorporating various elements.<\/p>\n

What F&B trends will reign in 2024, and how will they shape your menu?<\/h4>\n

The rise of Asian flavours with new restaurants. I reckon that it\u2019s 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.<\/p>\n

Are you working on anything exciting this year?<\/h4>\n

Definitely! The dishes are yellowtail umai, fried duck neck, rice pots with a nasi ulam<\/a> base, and Santori organic kampung chicken. They\u2019ve been a hit with our customers since we opened and we hope it\u2019ll stay that way as they\u2019re our personal favourites too.<\/p>\n

Adrian Besa: More local spirits from Asia<\/h3>\n
\"Adrian
Photography: Adrian Besa<\/figcaption><\/figure>\n

Ever wondered what a bartender\u2019s favourite drink is? We do, so we posed this question to Adrian, head bartender at Jungle Ballroom<\/a>. Unsurprisingly, his tipple of choice is his take on the classic gimlet. Adrian\u2019s 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.<\/p>\n

\u201cI\u2019m from Pampanga, the culinary capital of the Philippines,\u201d Adrian explains. \u201cWe 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.\u201d Far from it, we reckon: his inventiveness, alongside his remarkable hospitality and over two decades of experience, earned him a spot on the World\u2019s 50 Best Bars list. Now, that\u2019s a real feather in the cap!<\/p>\n

What’s new in the cocktail world, and how will F&B trends shape your bar offerings in 2024?<\/h4>\n

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\u2019ve observed that high-energy bars with DJs are popular among customers.<\/p>\n

Are you incorporating any innovative ingredients into your drinks this year?<\/h4>\n

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\u2019t be found elsewhere.<\/p>\n

We can\u2019t wait to see these F&B trends take off in 2024.<\/p>\n","protected":false},"excerpt":{"rendered":"

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