CONSUMERS ARE DRAWN TO CLASSIC DISHES WITH EXOTIC, INDULGENT, AND BOLDER TWISTS
Classic dishes will always have a place in the menu. They have become a source of inspiration for chefs and restaurateurs in conceptualizing their menus while bringing comfort to customers. However, these dishes tend to become unimpressive when served repetitively over a given amount of time. That is why various restaurants are giving their own twists to classic dishes in order to keep the menu diverse and fresh, leaving lasting impressions to customers. Here are some techniques restaurateurs can do to reinvent dishes.
Fusion cuisine Combining two different cuisines turns a classic dish into a whole new fare. For instance, the savory Latin- American taste of burrito combined with the clean and crisp flavor of Japanese fresh sushi results in a Sushirrito. Another tasteful example is adding Korea’s kimchi for the extra spice and texture to a Mexican quesadilla. The tangy and spicy flavor of the kimchi greatly compliments the fresh and creamy guacamole. The Kimchi Quesadilla can also be paired with grilled chicken or shrimp for added taste.
Hooked on hybrids Mixing together two or three different food formats to develop a totally new concept can spark interest among customers. Since the birth of Dominique Ansel’s Cronut in 2013, many interesting combinations have emerged like the Cookie Shot (cookie shot glass filled with vanilla milk) and Brookies (brownie and cookie). No need to look overseas, you can find inspiration and play around with local hybrids that are also worth the hype. For instance, the Siopao Burger is basically a play on the classic American burger served in Mantou buns. Other local hybrids to try out are the Katcino, a savory masterpiece combining tocino and chicken katsu, and leche flan pie for the iconic Filipino dessert with a twist.
New alternatives Adding or substituting ingredients can give a different spin to usual familiar flavors. An example can be replacing gabi in Sinigang with ube, for a different taste and a pop of color to the soup. You can also try putting a local twist on Italian pasta by using cooked sisig and poached egg as toppings.
While experimenting on fares and flavors may be exciting, it’s important not to go overboard as it might result in an unfamiliar taste that may disappoint and drive away customers. Tweak your way gradually when marrying or replacing taste and flavors. Delight customers by offering them an all-time favorite with an exhilarating twist.
Improve your chances of success in reinventing a classic dish by using quality ingredients from Great Food Solutions (GFS), the foodservice arm of San Miguel Pure Foods. GFS has an extensive variety of products that makes them an ideal partner for your restaurant needs, making them one of the trusted names in food innovation.
For more information on Great Food Solutions visit www.greatfoodsolutions.com and facebook.com/greatfoodsolutions or call (02) 632-2000.
(From top) Toasted Siopao Burger using Chef’s Selection Angus Burger Patty; Leche Flan Pie using Magnolia Brown Eggs and Magnolia Full Cream Milk; Sisig Carbonara Pasta topped with Purefoods Sizzling Sisig