F&B Trends for 2025: Jordy Navarra, Miko Calo, and other experts share their predictions

What’s the one trend you want to leave in 2024?

I'm not a fan of too many “layback” shots. One is acceptable as part of a ritual of hospitality. Multiple laybacks could be dangerous.

What were you happy to see a lot of in 2024?

I am happy to see Filipino bars and bartenders being highlighted overseas through guest shifts, competitions, and expos. We have the talent and charisma to be showcased worldwide!

What will the bar trends be in 2025?

If we talk about cocktails, I see the rise of ABV cocktails, barrel-aged cocktails and modern culinary techniques. If we talk about bar concepts, we know a lot of restaurants also give the same focus on drinks. Neighbourhood bars are also a thing, bringing the experience closer to consumers.

What ingredient/s will we see a lot on beverage menus?

Some menus feature macros and new liqueurs as the highlight of cocktails. There has also been a rise in agave spirit-based cocktails. Last but not least, everybody now uses a saline solution in their cocktails.

What can we expect from you this year?

There will be more exposure to our Filipino bars and bartenders, and there will also be lots of visitors from our friends in the industry. There will also be more cocktail bars in the metro and provinces.

See also: What makes a great cocktail menu? We ask Asia’s top bar owners and mixologists

What’s the one trend you want to leave in 2024?

As much as I appreciate a good tasting menu, I’d love to see more chef-driven casual spots. We have so much talent here, and it’d be great to have more places where people can easily enjoy what our chefs are creating.

What were you happy to see a lot of in 2024?

Seeing all the new restaurant openings around town has been exciting. It’s a good sign for the industry.

What will the food trends be in 2025?

I think we’ll see a shift to more straightforward, well-made dishes. There is no fuss; it is just solid, intentional cooking that focuses on quality.

What ingredient/s will we be seeing a lot on menus?

More local, sustainable ingredients that show off our region’s diversity. There’s a push toward more authentic, sustainable food.

What can we expect from you this year?

We’re launching two new concepts and expanding some of our current locations. The coming 2025 is going to be a big year for us!

In case you missed it: The new Kiwami: Meet Japanese Master Kitchens

What’s the one café trend you want to leave in 2024?

I’d leave behind the trend of cafés obsessed with being “Instagrammable and ultra-aesthetic”. When design and style outweigh hospitality and product quality, the focus on quality coffee and genuine customer experience gets lost. In 2025, I hope we shift back to what truly matters: great coffee, meaningful connections, a welcoming atmosphere and heartfelt hospitality.

What were you happy to see a lot of in 2024?

In 2024, I was glad to see strong support for local coffee farmers and a vast improvement in the quality of Philippine coffee. More cafés and roasteries were buying beans directly from small farms, showcasing the potential of local coffee and more traceable origins. This shift also pushes farmers to raise their quality, as customers become more aware and willing to pay for premium local products. It’s a significant step towards a more sustainable and quality-focused industry.

What will the café trends be in 2025?

For 2025, I see a strong focus on cafés crafting unique coffee experiences that go beyond just serving coffee. Cafés will become more immersive, offering customers a deeper connection to the story behind their coffee, from the farmers who grew it to the different ingredients used to craft unique signature beverages. I also anticipate more interactive events like tasting workshops and coffee omakase, making visits more memorable and educational.

What ingredient/s will be seen a lot on menus?

In 2025, we expect menus to focus on bold, layered flavours with a bittersweet aftertaste. With this profile, I see more ingredients such as chocolate, almond, hazelnut, caramel, molasses and local produce such as cacao nibs, calamansi zest or muscovado sugar more widely used for signature beverages.

The recent flavour profile that local coffee consumers have been enjoying is a balanced “bittersweet” beverage taste profile. It’s a taste experience that combines the depth of bitterness, which reminds them of the presence of coffee but with a touch of sweetness, making it approachable to a wide range of customer preferences.

What can we expect from you this year?

We aim to finally open our Manila Coffee Studio in Makati, a space that will operate a café, a coffee omakase room, a coffee academy and a coffee roastery. Aside from travelling to the farms to visit more local coffee farmers with whom to collaborate and work, I will mostly spend my time here.

See also: The return of Ladurée Philippines

What’s the one trend you want to leave in 2024?

The trends that emerged in 2024 should stay because, from what we know, they all favour healthy eating and lifestyles.

What were you happy to see a lot of in 2024?

We were thrilled to see a lot of new restaurant openings and how the food industry is getting closer and closer together. This helps improve the industry in general and be noticed worldwide.

What will the food trends be in 2025?

Eating healthy and watching food intake will still be significant, and we hope this continues.

What ingredient/s will be seen a lot on menus?

We noticed an influx of local chefs highlighting local but rare ingredients.

What can we expect from you this year?

We will explore the Philippines thoroughly, tell our diners this story and shed light on regional cooking. We just finished a new menu that focuses on Western Visayas. Next year, we plan to visit Zamboanga, Sulu and Tawi-Tawi, and highlight Mindanao cuisine and culture.

More from Tatler: Diving into the restaurant collab series trend with Automat, Ayà, and Taquería Franco

What’s the one trend you want to leave in 2024?

Caviar, tartelettes, long tasting menus, A5 Wagyu mains. Although these have been ongoing trends, if I had to pick one, it would be long tasting menus.

What were you happy to see a lot of in 2024?

More vegetable-centric menus!

What will the food trends be in 2025?

More specialised à la carte restaurants. I feel that tasting menus (while they’ll always exist) are losing some appeal as you see so many of the same things on all menus. Only those who dare to do different things will survive in the long run.

What ingredient/s will be seen a lot on menus?

More vegetables of all sorts. More localised produce, less imported goods. I can’t speak for a specific ingredient.

What can we expect from you this year?

A slightly shorter and more to-the-point menu at Metiz. I’ll keep the rest a secret! We are also changing the format of Automat to a more family-style a la carte. Small menu. This should be changed soon, though!

Read more: New Tagaytay resort Arete brings chef Margarita Forés on board

What’s the one trend you want to leave in 2024?

The industry after-parties and the more casual collabs.

What were you happy to see a lot of in 2024?

More female chefs taking space.

What will the food trends be in 2025?

I honestly can’t predict trends. Hopefully, there will be more chef-driven concepts and less corporate-driven concepts.

What ingredient/s will be seen a lot on menus?

More local seafood.

What can we expect from you this year?

Expect new projects from me. And a more uninhibited approach to my cooking.

See also: Meet new generation restaurateur Alyanna Uy of Dough & Grocer, Prologue, and more

What’s the one trend you want to leave in 2024?

I want to leave behind the trend of overly extravagant food presentations that prioritise appearance over taste. Food should be enjoyable and yummy!

What were you happy to see a lot of in 2024?

I was happy to see communities supporting local artisans and farmers and embracing farm-to-table dining. It highlighted the importance of sustainability and local flavour.

What will the food trends be in 2025?

Street food influences fine dining menus. The trend of zero-waste cooking practices and innovative leftover uses will also be highlighted.

What ingredient/s will be seen a lot on menus?

Plant-based proteins as more people adapt to vegetarian and vegan diets. Fermented ingredients such as kimchi, sauerkraut and kefir will continue to be popular because of their health benefits.

What can we expect from you this year?

This year, expect an emphasis on creating engaging experiences, such as storytelling through food and promoting health-conscious yet delicious eating options.

NOW READ

Food and drink trends 2025: Insights from Asia’s culinary and mixology leaders

Top 10 restaurant openings of 2024

The 10 best bars that opened in 2024