The newest Asian food trends are revealed by local specialists, showcasing innovative flavors and culinary creativity. From fusion dishes that blend traditional and modern elements to the rise of plant-based options, these trends highlight the dynamic and evolving nature of Asian cuisine.
The newest Asian food trends are revealed by local specialists.
The newest Asian food trends are revealed by local specialists. A fleeting trend or a long-term fixture? Asia’s foodies discuss what’s hot and trendy in seven different cities right now. Explore the newest culinary fads that are enticing palates throughout the continent, from inventive drinks to chic street food.
Hong Kong, China
The trend: Omnipork
What it is: a novel plant-based pork product created by food tech startup Right Treat using non-GMO soy, rice, shiitake mushrooms, and pea protein.
Why it’s trending: Hong Kong warmly welcomed Omnipork following the introduction of plant-based meat patties from businesses like Beyond Meat and Impossible Foods, largely due to the city’s penchant for pork and growing consciousness of the environmental impact of consuming meat.
How it tastes: The accuracy of Omnipork’s flavor and texture is astounding. It may not be the best at simulating entire pieces of pig, but it is fantastic in any recipe that calls for minced pork.
Where to find it: Steamed dumplings at Ming Court, the five-star Cordis hotel, shengjianbao (Shanghainese pan-fried buns) at King of Sheng Jian, and even local cha chaan teng icon Tsui Wah, where it appears in a traditional baked Bolognese sauce over rice or spaghetti.
Shanghai, China
The Trend: Healthy hotpot broth
What it is: Shanghai has always been a hotpot destination. More and more eateries have started to provide healthier broth alternatives in recent years. These options include a range of Chinese herbal soups, among which the fish maw chicken broth is a particular favorite.
Why it’s trending: As customers become more health conscious, they are looking for broths that are lower in fat to pair with their preferred meats and veggies.
How it tastes: Women love the collagen-rich fish maw chicken broth for its supposed benefits to their complexion.
Where to find it: Every year, a lot of new hotpot restaurants open in Shanghai. Lou Shang on Maoming Nan Lu has got to be the most popular recent opening. You must make reservations months in advance, and occasionally lines form at 2 a.m. for tables.
Manila, Philippines
The trend: Local artisanal chocolates
What it is: Producers use Davao cocoa beans to make premium bean-to-bar chocolates with pride.
Why it’s trending: Many of these domestic chocolate companies have collaborated on cross-promotional campaigns with social media personalities. These chocolates, in addition to the typical dried mangoes, are excellent gifts for loved ones.
How it tastes: Filipino chocolates range from fruity to floral and sweet, and they are on par with those made elsewhere. Additionally, my favorites are the dark chocolates with turon flavor from Mabuhay (closed). These chocolates remind me of my grandmother, who cherished this classic dessert made from deep-fried bananas.
Where to find it: You may find the Auro-chocolate-flavored Cacao Bits doughnuts in franchises like Mister Donut and lifestyle stores like Kultura Filipino.
Mumbai, India
The trend: Tandoori chai
What it is: A traditional Indian charcoal oven is used to heat up an earthen pot filled with steaming hot masala chai.
Why it’s trending: The sugar is caramelized and smoky flavors are added when the tea is heated in a tandoori oven. Additionally, the beverage quickly gained popularity on social media.
How it tastes: This, in my opinion, is a trendy technique to serve masala chai that doesn’t really improve the beverage. This is a prime illustration of something going viral on social media that might not last in the long run.
Where to find it: The origin of tandoori chai is Chai La Tandoor Chai. But these days, the beverage is available in a lot of Mumbai tea stores.
Tokyo, Japan
The trend: Uniku
What it is: a dish that combines uni (sea urchin) and niku (wagyu beef), wherein raw or cooked wagyu is wrapped around fresh uni and then served over wagyu sushi.
Why it’s trending: As both wagyu beef and uni are considered Japanese delicacies, combining the two is a sumptuous treat.
How it tastes: This combination of soft, fatty beef and a smooth, creamy uni center or topping is a decadent, melt-in-your-mouth delight, since Japanese people enjoy contrasting textures.
Where to find it: The first restaurant in Tokyo to serve uniku was Sushi Saisho, but other neighborhood eateries now serve the well-liked dish, such as Tsukiji Imazu and Maruushi Meat.
Kuala Lumpur, Malaysia
The trend: Bubble tea, South East Asian-style
What it is: Boil boba, or chewy tapioca pearls, with molasses and serve them with a smooth, flavorful milk tea on top.
Why it’s trending: Over the course of a decade, bubble tea has adapted to local tastes in Malaysia. Furthermore, durian is currently one of the most popular flavors, showcasing how the beverage has embraced local ingredients and preferences.
How it tastes: The taste and caliber of the tea and milk powder are the main determining factors. Actually, I’d suggest the more affordable traditional teh tarik, or pulled tea. Moreover, this classic beverage is not only budget-friendly but also offers an authentic taste experience that is hard to beat.
Where to find it: Locals refer to SS15 Subang Jaya as Bubble Tea Street. This location is home to over a dozen well-known bubble milk tea stores, such as Sugar Mummy, Xing Fu Tang, and Tiger Sugar.
Jakarta, Indonesia
The trend: Nasi ulam
What it is: a rice dish from Malay cuisine garnished with a mixture of herbs, including lemon basil, grated coconut, peanut granules, and semur, a stew-like sweet sauce. You can also add extra toppings such fried tofu, omelettes, fried tofu, fried tofu, and prawn crackers.
Why it’s trending: In contrast to nasi lemak, which consists of boiled coconut milk rice, nasi ulam is a more elusive meal.
But in the last 12 months, a number of regional food bloggers and vloggers have been praising the dish, and it’s going through a renaissance of sorts.
How it tastes: Similar to other Indonesian cuisine, nasi ulam combines a variety of flavors and textures, such as the rich sweetness of the beef jerky and the crunchiness of the vegetables and peanuts.
Where to find it: Not many eateries serve nasi ulam. However, if you’re looking for an original version, search for Nasi Ulam Misjaya and Nasi Ulam H. Nana in Glodok, Jakarta’s Chinatown.
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