SETTING THE STAGE
F&B trends and hot hotel openings for 2020
“Besides the monumental launch of certain protein alternatives, I believe we will see more recognition towards vegetables and they will increasingly become the focus of restaurant menus. For the past few years in Esquina, we’ve made it a point to feature five dishes where vegetables are the key ingredient and we plan to increase this ratio even further this year. This doesn’t mean that the dish is vegan or vegetarian, although some are, but the vegetable is the highlight. Apart from this trend, I think value-for-money dining will be an increasing demand among diners; with the amount of fantastic restaurants that are currently operating in Singapore, and the fact that diners are getting more discerning, competition will be tough.” Carlos Montobbio, executive chef of Esquina “We see fine dining chefs around the world veering towards more wholesome cuisine, due to the increased demand in healthier lifestyle choices from their clientele. Many are opening Mediterranean restaurants as it opens up a whole sea of possibilities for food choices. There are so many beautiful cuisines that line the coast of the Mediterranean, including Italy and Spain, which celebrate the natural, robust flavours of quality ingredients.” Olivier Bendel, CEO of Deliciae Hospitality Management “Fermentation is definitely here to stay for 2020. With the rise of many artisanal bakehouses, sourdough breads have been more popular than it ever has been. Granted, that may mean there are some bakeries that are adding sourdough flavour rather than cultivating their own starters to capitalise on the hype, but in general most bakeries are producing fantastic loaves. The other fermentation technique that is really picking up is kombucha brewing; many establishments are starting their own programmes. The rise in health-conscious diners also means that alternative grains like sprouted grains and whole wheat are getting more popular. Handcrafted bagels are another up and coming alternative to sandwich bread.” Dean Brettschneider, founder of Baker and Cook
Aitor Orive, head chef of Basque Kitchen by Aitor “The rise of simplicity. There’s been a great push in the industry towards the revival of classic cuisine; dishes with an emphasis on produce and sustainability driven by a modern sensibility. Diners as a whole, I believe, are starting to stray away from gimmicks and overly convoluted stories with their food. This kind of food is entertaining and boundary pushing, for sure, but I’ve noticed more diners who want simply well-executed food. It’s the flavours that should impress.” “I reckon plant-based dining will continue to take flight in Singapore. The sustainable push will get stronger with more people on board and it will extend to plant-based produce, i.e. root-to-stem concepts and zerowaste restaurants. There is also more readily available information on sustainable dining, hence the trend will continue to grow. Many restaurants are adopting these concepts and practices. For example, take a look at Kausmo; their entire concept is based on repurposing unwanted produce. At Salted & Hung, however, I get inspired by the flavours, origins and textures of the main produce. After the dish is created, I look at what is left over ― shells, skins. From there, I work out how we can use the by-products, whether it’s for another dish or to enhance the main dish I’ve created. After we’ve eliminated at least 95% of wastage, the dish goes onto the menu.” Drew Nocente, chef-founder of Salted & Hung Fotis Kokoshi, head chef of Summerlong “Food consciousness has been on the rise for the past few years, and I believe this shift in consumer behaviour is here to stay in 2020. In my restaurant, I’m getting increasingly more requests for vegetarian, vegan and glutenfree alternatives. Besides this trend, quality-ingredient-driven cuisine as well as personable and intuitive service are getting more popular.”
“I’ve been experimenting with preservation methods to make drinks for the last several years, and am seeing this as a popular trend within other venues in Singapore and elsewhere. Some of the preservation techniques on the Illusion of Flavours menu at Smoke & Mirrors include brines from pickles, shrubs, tinctures and bitters, infusions and macerations, vacuum distillates, and so on. Using fresh ingredients and transforming them into a liquid form by extracting flavours and aromas have different benefits – it allows me to be consistent on balance of mixed drinks, to be able to batch drinks with a long shelf life, also to build a list of homemade ingredients to create unlimited options of bespoke cocktails anytime with a minimal mise en place.” “The future is vegetable forward, where the importance and emphasis of produce-driven cooking based on proteins is slowly shifting towards something more of a sustainable paradigm. This is something I hope to achieve with Fat Prince ― focusing on a menu largely driven by vegetables, allowing them to be better represented and take on bigger roles alongside their meat and seafood counterparts in a dish. And I’m not the only one. There are many restaurants that are heading down that same route, which does give hope for a more sustainable future.” Paul Lim, head chef of Fat Prince “Sustainability has gone mainstream and has permeated all industries – from fashion to travel. It’s increasingly important for the F&B industry to reassess traditional systems and practices. This is why Capella Singapore has placed a renewed focus on food sustainability, particularly through partnering with Kuhlbarra, a supplier of locally farmed barramundi in open sea pens within 5km of Capella Singapore. Kids’ menus are becoming increasingly comprehensive. One of my favourite things is introducing new flavours to my diners. This is all the more exciting with children who are even easier to surprise. I love sharing my favourite ingredients with them, disguised in forms that they wouldn’t expect. For example, children are notoriously impartial to vegetables, so I purée things like zucchini and carrots to the same texture as mash potatoes, and they love it!” David Senia, culinary director of Capella Singapore