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Top chefs and restaurateurs on Singapore food trends for 2019

What are we going to eat and drink in the new year? We find out what Singapore’s F&B players think.

  • Manhattan Bar at The Regent Hotel


    2018 was a year of eating judiciously and 2019 even more so as ‘farm-to-table’, ‘less plastic’, ‘zero food waste’ and ‘conscious eating’ gain traction as the big buzz words of the F&B industry.

    “Besides trying to use more sustainable packaging, diners and chefs are increasingly seeking sustainable ingredients,” says a spokesman for the Les Amis Group.

    “There is a growing interest in what produce can be found within Singapore or closer to Singapore, discovering alternatives which can prevent certain food items from being over-farmed or over-produced. The philosophy of one of our new concepts is deeply rooted in this,” says the spokesman.

    Vegetarian options will also rise, reckons Lo & Behold’s Wee Teng Wen, who says, “More places are looking to deliver meat-free offerings by exploring plant-based proteins. We currently serve the Beyond Burger at Straits Clan and soon will help to launch Impossible Foods to meet the rising demands of more conscious diners. People are looking for food which nourishes while still being sustainable for the environment. All without ever compromising on taste.”

    “‘Sustainability’’ is a buzzword in the culinary field that will slowly trickle through bars too,” predicts Cedric Mendoza, head bartender of Manhattan in the Regent Singapore. “We will be more conscious of how spirits are produced, that sustainable materials are used in barrel-ageing, and that wood is being upcycled after their use.”

(RELATED: Singapore’s top restaurateurs predict 2018’s food and dining trends)

This article was originally published in The Business Times.

Photos: Atlas Bar, Makansutra Gluttons Bay, Manhattan Bar, Nouri, Raffles Hotel & Restaurant Zen