Food trends on the horizon: From going hyper-local, ‘swicy’ food, to passionfruit

Find out what ingredients, cooking methods, and topics are all the buzz

Food trends, like fashion, change with the times. It’s helpful to note that it’s not simply to keep restaurateurs, chefs and consumers abreast with what’s current but rather to be integrated with culture, influence behaviour and inspire innovation.

If 2023 were a year of alternatives, with people going for healthier options such as nut milks, plant-based fast food numbers, coconut flour in pastries, monk fruit and dates in place of sugar, and jackfruit as a substitute for meat, this year would have ingredients culled from different parts of the globe.

Swicy food

It’s a flavour combination that’s not new, but thanks to TikTok, it has officially earned a label. It’s a playful portmanteau of sweet and spicy, which has been proven to be effective with the likes of pepper jelly and Mexican spiced hot chocolate; and just recently, we saw doughnuts slapped with sour cream, drizzled with the hot sauce, then garnished with slivered almonds from New York’s Jolie Patisserie, or Gochujang Chocolate Pot de Creme with beignet from the DC joint Succotash.

The flavour dynamic duo isn’t just limited to confectionaries. Shake Shack had a cheeseburger with bourbon bacon jalapeño jam; Doritos released a spicy sweet chilli variant; and in the Philippines, Cheeza Bakes by Sunshine Puey has hot honey cheese pimiento, while bottle brand Isla Filipinas has a natural raw honey and siling labuyo (local chilli variety) condiment.

“Gone are the days when people are looking for extremely spicy food that they will regret the next day,” says Don Baldosano of Linamnam. “With the emerging popularity of Indian, Thai and Filipino cuisines, it seems diners are looking for flavours that are in-your-face yet balanced. That’s why I think the combination of sweet and spicy is something people will be looking for. The perfect balance of pain and pleasure in eating makes you want to eat more after each bite.”

Tahini

There’s more to tahini than just hummus. As of late, chefs have been getting much fanfare as they try to use it in more mainstream ways, like milkshakes and cookies, showcasing its flexibility, Tahini also enhances the flavours and textures of salad dressings, barbecue sauces, doughnuts and mac and cheese.

Dessert: Passionfruit, sampinit, and milk tea flavours

Above Photo: LUCA MELO/Getty Images

Milk tea is a flavour that’s surprisingly being transformed into different delectable novel formats. Case in point: the milk tea–filled doughnut from Bear Donut in the Penn District of NYC and the Tong Garden Crunchy Bubble Tea Popcorn.

Regarding fruits, there are two that The Flour Pot’s Rhea Sycip-Castro predicts will cause a stir. “I’m seeing more passionfruit desserts next year. Locally, the sampinit (local wild berry) is gaining popularity among bakers during its short season. She adds, “Wedding cakes are also evolving, where couples celebrate with muted cakes in size. They are now being served as part of the dessert spread.”

Style: Bistronomy

Above Photo: PETRI OESCHGER/Getty Images

Marrying bistro dishes with gastronomic cooking techniques is nothing new. It has been around since the 1990s; but in 2024, we expect bistro dishes to make a splash in the local dining scene, making haute cuisine much more accessible and less pretentious. It’s an experience many customers have come to love: high-quality ingredients simply prepared with a focus on flavours, void of the theatrics and frills.

“I feel that bistronomy is a concept that both the traditionalist and modernist consumers will enjoy. It’s relatable to all,” says Thirdy Dolatre of Hapag, which moves from Quezon City to Makati this year. “The menu is small; the chef can be creative and seasonal, yet the foundations are rooted in tradition. Then you’ll match it with a well-curated beverage programme and warm, friendly service.”

Grain: Buckwheat

Above Photo: DRAGOS RUSU/Getty Images

With wellness having a huge influence on how people eat, diners are always looking for more nutritional ingredients. In line with this, buckwheat, a naturally gluten-free prebiotic food packed with antioxidants and fibre, might be the “it” grain of 2024.

In its flour form, Buckwheat is enjoyed widely as soba, but it has also been converted into pancakes and crepes. More recently, it has also been a component in desserts such as pudding, cookies and cheesecakes.

Hyper-local

Sustainability and sourcing local ingredients are good, but going hyper-local is trendier and well, just a whole lot better. “I think globally, people are going to be more concerned with where their food comes from and be more interested in knowing who is growing the food they see on their plates. Using seasonal and local ingredients instead of importing everything is also where I see things going,” says Erica Paredes of Reyna Restaurant in Paris. It’s the same in London, where eateries are growing their food, like The Culpepper, which has a vegetable garden on the rooftop. It’s already the practice in France, and it won’t take long before our country follows suit.

Natural wine

We saw the immediate rise and demand for natural wines last year with the opening of bars such as Bombvinos Bodega, Bibio, and another one this year brought to us by Good Morning Wines. The penchant to go au natural is driven by the people’s sustainable efforts, knowing that this line of wine celebrates organic and biodynamic practices. That, plus everyone else, is drinking it.

As this trend continues to 2024, consumers will start looking for more refined ones, opting for less funky, cloudy and more clarity in both presentation and flavour. “Natural wines are just intriguing,” says Alex Tan of one of 2023’s newest restaurants, Tandem. “And as a restaurant that does wine pairing, it opens up the possibilities with food because the underlying notes and flavour tones have a much larger range, so they’re fun to play around with.”

Dining solo

Above Photo: D3SIGN/Getty Images

Gone are the days when solo dining was a social taboo, including in the Philippines, when people were used to eating in groups and sharing their dishes. The stigma is now almost erased as a consequence of the pandemic when dining together was obstructed by plastic walls. These days, asking for a table for one has become commonplace.

South Korea and Japan have been at it for quite some time now, calling the trend with specific terms. In South Korea, it’s honbap or eating alone; in Japan, it’s bocchi seki, referring to a single seat in public places. Diners in these countries are comfortable having their meals without the company of others as they value personal time and self-care, apart from having busy schedules and remote work. And the industry has acknowledged this with prix fixe options and spaces with bar seating and counters.

“It’s just so much more liberating for the diner. No need to argue on what to order, you get to concentrate on the food without the unnecessary chit-chat and comments, and no messy bill splits,” cites Aaron Isip, who will be offering solo counter-seating in his soon-to-open Kasa Palma.

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