Take a seat as Charmaine Mok peppers you with the specials of the year—six of the hottest new culinary trends likely to make their mark in 2017
Illustration Memory will play a big part in menu creation through the year, be it chefs tapping further into their heritage or the continued proliferation of comfort classics taking contemporary form.
For example, here’s one case in play: one of the newest restaurants to join Hong Kong Tatler’s Top 20 Best Restaurants ranking last year, Rhoda, pays tribute to the cooking of chef Nate Green’s grandmother.
“We’re in a time when many of our core beliefs are under threat and our political and socio-economic institutions in question. And in times of upheaval and flux, it’s natural for us to seek refuge in food,” says Cathy Feliciano-chon, the managing director of Catch On, a strategic marketing and communications firm behind the city’s influential Future of Food reports. “I see more vestiges of home, mother’s cooking, family recipes being revived and repurposed, nostalgia-evoking menus, scaled-down simplicity, plus stews and bread growing in popularity. We’re seeing signs of these in Hong Kong now, and they’ll be more amplified this year.”
Indeed, many chefs and restaurateurs are seeking ingredients and foodways of the past. Hong Kong’s history of rice cultivation is seeing its own renaissance, as restaurateurs such as Lau Kinwai are bringing small batch, locally farmed rice back into their restaurants—the ultimate luxury.