Creating greater demand for unique culinary experiences
About the Trend
We live in an era of sensory overload. Diners want to see chefs tear up the rulebook and experiment more. They want wild fusion, chaos cooking and a no-holds-barred approach to the dishes they see on the menu. The future of dining is about viewing food as a form of escape, aiming to thrill and challenge diners with dishes that excite the senses and deliver surprise and delight.
“Operators aim to differentiate their menus with unique flavour combinations and interactive dining experiences. This is especially challenging when creating plant-forward dishes for a market that predominantly prefers meat.”
- Joanne Limoanco-Gendrano
UFS Executive Chef, Gulf & Indian Ocean Islands
