Dreamix and Kushikatsu in Kwun Tong and Pomegranate Kitchen and Dine Art
With a tendency to flock to any restaurant sporting a long line, flaunting a novel concept or really only doing anything related to matcha, Hong Kongers accept proven time and again that if we desire something, we will get it past any means. Whether that means queuing for hours under fiery atmospheric condition for ramen or dropping hundreds of dollars on photogenic burgers and ice cream, the tenacity displayed is nothing short of astonishing.
But what that translates to in the F&B manufacture in a meaningful, insight-driven way is what interests us nigh. With new concepts (sometimes rather bewildering ones) constantly emerging, we cannot aid simply wonder which trends volition continue their strongholds into the new year and which will dwindle into oblivion as the fad passes.
Harnessing the commonage intelligence of anybody here at Foodie, here are the trends that we believe volition win out in 2017:
Delivery services will proceed to thrive
With the expansion of Deliveroo to comprehend the whole of Hong Kong and the entrance of UberEats, everyone is hungry for a slice of Hong Kong's food-delivery pie. And it's not just the large dogs either; smaller companies, specifically healthy/diet meal-delivery services like NOSH, Eatology, Eat Correct and Mealthy are continually gaining traction in an increasingly health-conscious society. New players include Cadobox, Foodieetcetera, Paleo Taste, My Super Pal and the Swallow Right Nutrient Plan. The juices shouldn't be left out of the limelight either, with juice-cleanse delivery services like Bless, Dial, The Hong Kong Juice Co and Genie Juicery proliferating.
Gourmet street nutrient is on the rise
Street food has been trending towards the upscale. Non only does the Hong Kong Michelin Guide now include a defended street food section, more than and more restaurants are serving premium versions of street food – and doing so incredibly well. Kudos toBib n Hops, Samsen, Bindaas, Cơm Bánh Mì and more. Long gone are the days when street food has to exist eaten on the street!
Imaginary backstories are making restaurants sexier
Y'all have to admit – there'southward a sure appeal in revelling in food with a narrative chemical element. Ophelia tells of a veteran bird keeper and his come across with a Javanese peacock. Foxglove represents a tragic love story about a gentleman unable to win the heart of his beloved. Mr and Mrs Fox is the embodiment of the finest cuisines a furry couple sampled whilst travelling the globe. Bibo and Mrs Pound both have their respective whimsical tales, and we cannot look to exist intrigued by the fantastical narrative behind the recently opened Dim Sum Library and other restaurants with an imaginary backstory to come.
Individual kitchens are making a comeback
Private kitchens made huge waves in the F&B industry from the early on to mid-2000s. The idea that any skilled cook with a sizeable space could brand a lucrative concern out of his/her craft was welcomed with open up artillery. The individual kitchen scene floundered for close to a decade after that, but fortunately, we're seeing signs that it's picking upward step once again.
With the traditionally 'far-out' places like Kwun Tong and, recently, Wong Chuk Hang becoming more attainable only staying relatively affordable, we're expecting more private kitchens to set upwards store. The successful establishments ofDreamix andKushikatsu in Kwun Tong and Pomegranate Kitchen and Dine Art in Wong Chuk Hang raise a momentum nosotros cannot ignore, while the surge of new platforms like PlateCulture – in-dwelling dining – represents boundless potential for aspiring chefs.
Sustainable dining is getting stronger
It'due south an unstoppable moving ridge. With the age of information comes the awareness that our every activity has a collective event on the sustainability of our planet, and so comes the rise of sustainable dining. Green Mutual has recently launched its fully fledged cafés serving cooked food all day, while Dwelling – Swallow to Live and MANA! keep to gain humongous traction. This is non but express to vegetarian nutrient as we accept also begun to encounter the establishment of eco-witting butchers like Bones & Blades and Feather & Bone emphasising sustainable, ethical farming. Nosotros remember sustainable dining will keep to exist the hottest thing in the eatery industry in 2017, with many restaurants offset to take part in sustainable sourcing and upgrading their food-waste and reduction-management systems.
More vegetarian comfort food options
It'south not all nigh cold, dull salads anymore nor is it about oil-laden, deep-fried mock meat. We're seeing more and more vegetarian food that's inventive, fun and, most importantly, comforting. Seventeen restaurants in LKF recently jumped aboard the Light-green Monday bandwagon, and other quality restaurants around town are slowly introducing more than refined and substantial plant-based options. The cauliflower baked in za'atar served at Maison Libanaise and the butternut squash ravioli with Swiss chard, sage and almond butter and toasted pumpkin seeds debuted in Arcane'southward make-new 2017 vegetarian menu are adept examples, as is pretty much everything offered at Vanimal. The plant-based diet is a forcefulness to be reckoned with, and nobody likes bland, unsatisfying 'rabbit food' – every bit our CTO likes to call it.
ePayments will become more prevalent
As dissimilar ePayment platforms joust for market place leadership position around the world, the dining sector is becoming ane of the most intense battlegrounds between large players like Alipay, Apply Pay and the local behemothic, Octopus carte. Octopus card launched O! ePay in November last year, its commencement mobile app supporting peer-to-peer payment. 13 companies have been granted stored-value service-provider licences since August terminal year, and we expect more to come up as international players vie for the incredibly robust dining and shopping sectors in Hong Kong. This will undoubtedly lead to more people taking up these new platforms as more than dining outlets get uniform with them.
The poké craze is here to stay
If y'all haven't caught wind of the poké craze, y'all're losing out tremendously. This Hawaiian favourite checks every benchmark that's needed to succeed in Hong Kong: it'south salubrious, delicious and totally unique.Pololi hit the HK scene with a bang in 2014, but it wasn't until final yr when the competitive heat was turned up with the opening ofThe Poké Co, Aloha and Pokéworld, with The Elephas doing a version on their menu. Nosotros at Foodie don't run into ourselves getting over this filling, tasty and healthy dish in 2017 considering, honestly, what's non to love?
Matcha fever persists
Like it or non, matcha will continue to be all the rage. While this cult green tea craze most likely peaked two years ago when we had to brave a two-hour line when visiting Nakamura Tokichi on a weekday during an amber rainstorm, prestigious teahouses and dessert places hailing from Japan go along to open shop in Hong Kong. Brook'due south Café'south range of matcha drinks and parfaits took the hearts of many Hong Kongers, and we've been hearing more and more than about Shimizu Ippoen Kyoto's delightfully chewy matcha warabi mochi. We also adored the Tsuijiri curlicue block and matcha waffle sundae from Tsuijiri when it opened in November final year and cannot wait to encounter which new players will bring together the green (tea) party in 2017.
stonemanbrint1954.blogspot.com
Source: https://www.afoodieworld.com/cheukfung/7862-food-trends-hong-kong-2017
0 Response to "Dreamix and Kushikatsu in Kwun Tong and Pomegranate Kitchen and Dine Art"
Post a Comment