Crys­tal Bowl

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

Hong Kong Tatler - - Life -

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.

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