Chef Chris Millar of Stellar at 1-Altitude

food trends

 

On food trends

CM: “Local-inspired foods will continue to be a running theme next year. There is a huge interest in localised and sustainable produce amongst younger growers. The best ingredients used to be imported from Europe, Japan, and Australia, but now with more local growers and producers bringing a fresh attitude to the local markets, things will definitely change.”

On dessert trends

CM: “In line with the ongoing local theme in food trends, there will be a stronger Asian influence in classic European desserts.”

On cool, new ingredients to use

CM: “More local produce and Asian ingredients being used to create dishes. And also the use of plant-based proteins such as cauliflower, avocado and mushrooms.”

Executive Head Chef Nicky Ng of Mitzo Restaurant and Bar

food trends

On food trends

NN: “Technology will change the way chefs cook and the way we eat. I foresee more changes in cooking methods with the help of advanced technology and the continuous rise of fusion cooking.”

On dessert trends

NN: “I think the use of honey vinegar will be popular next year. This will add an interesting acidity to the dessert.”

On cool, new ingredients to use

NN: “First, we had collagen-based soups then, of course, there was the salted-egg craze. Rather then new ingredients, I think that restaurants will be more focused on food presentation, on top of ensuring food quality. After all, the cameras eat first now.”

Chef Leo of Bakerzin

food trends

On food trends

L: “I believe that local flavours will continue to rise in 2018, together with superfoods such as goji berries and chia seeds as many people want to lead healthier lifestyles.”

On dessert trends

L: “Local flavoured sweet treats such as chicken rice cupcake or even soon kueh ice cream and rojak waffles would be seen around more in 2018.”

On cool, new ingredients to use

L: “It would definitely be superfoods such as black garlic. These ingredients are going to be incorporated into desserts and mains.”

Chef-owner Ryan Clift of Tippling Club

food trends

On food trends

RC: “I would like to see traditional English pub food or old gastropub concepts making a comeback. I think it was a bit short-lived and only extended itself within England. I would like to see more high-end gastropubs opening, with more artisanal beers and a focus on refined dining within a pub atmosphere.”

On dessert trends

RC: “I feel that there will be a massive comeback with classic desserts. I know places like Laduree has brought classic desserts back a while ago. However, I think there will be more to the trend of going back to the classics, from old-school baking techniques to old-school French patisserie-style cakes. With the new generation of young pastry chefs who are coming through, they have created some amazing cafe-style and plated desserts that you can buy for takeaway, made with extremely intricate techniques and featuring cool concepts behind them. I think the young generation of pastry chefs are going to make a big entrance to the culinary scene in 2018.”

On cool, new ingredients to use

RC: “An ingredient that we have been playing with a lot at the moment is aromatase flowers. Aromatase flowers are flowers that have really strong flavours. When I say flowers, I mean ground flowers; the kind that can be added to baking items, like bread and doughs. The ingredient that we are experimenting with at the moment is white truffle flower. It is made from pure white truffle with a beautiful aromatising flavour. I think that’s definitely something new and cool for 2018.”

Executive Chef Alex Phan of Porta

food trends

On food trends

AP: “I am constantly exploring new and innovative ways to present dishes to diners. I would also  love to introduce diners to creative ways to maximise the use of different parts of an ingredient.”

On dessert trends

AP: “Desserts packaged in those really nice takeout boxes – they are super Instagram-worthy and fun to eat from. Since it’s takeaway, it will also be great for those who are always on-the-go.”

On cool, new ingredients to use

AP: “Charcoal Powder. There are so many ways to incorporate it into cooking, plus there are added health benefits to boot. Can I also mention how cool the colour is?”

Like this? Check out our guide on the best spots to countdown to 2018, the best restaurants to dine at on New Year’s Eve and the stylish restaurants and cafes to dine at next year