Cover Food trends come and go, with some more stubborn than others. Here's some of our thoughts on the ones we think should take a step back in 2026 (Photo: Alicia Windzio)
Food trends come and go, with some more stubborn than others. Here's some of our thoughts on the ones we think should take a step back in 2026 (Photo: Alicia Windzio)
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Every year the foodie world experiences oscillating swathes of trends, and this year, we’ve asked our editors which they’re not keen on bringing into 2026
As the years go by, and 2025 was no different, we in the food industry see the vast changes trends go through in just a measly 12 months. These food trends are all encompassing, taking over digital feeds, physical menus, and infiltrating the mainstream market. However, some are becoming tired, or might have already reached that point.
With social media as the main source of information for foodies and everything in between, these trends are moving at a rapid pace, and reaching all corners of the world.
For the new year, it’s time for a little spring cleaning of trends that don’t serve us. We advocate to clear the table for new trends to come about, and reduce the menu-clogging, hype-chasing clichés.
In case you missed it: From prediction to plate: How 2025’s food trends played out
Dubai Chocolate
Handwritten sign reading “Yes, We Have Dubai Chocolate” displayed on a storefront window, Lafayette, California, March 20, 2025. (Photo by Smith Collection/Gado/Getty Images)
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Unless you’ve totally been living under a rock, I think it would have been otherwise quite difficult to have not heard of Dubai Chocolate and ignoring the gigantic pistachio, chocolate, and knafeh-filled elephant in the room that’s taken over in the past 2 years. Gaining traction from 2022 until now, it’s been the long-lasting trend that’s seen variations in nearly every type of dessert.
What was initially a creation to satisfy a pregnancy craving by Dubai-based FIX Dessert Chocolatier quickly became a viral sensation, and it was nearly impossible to find a bar when first launched, leading people to make it at home. At one point, chocolate bars were selling for a ridiculous amount of money for those who were willing to pay, with a prominent resale and personal shopper market and led to an international shortage of pistachios. Now, you can find versions of Dubai Chocolate by independent chocolatiers and multinational brands such as Lindt and Ülker producing their own versions to meet global demand.
Matcha-fication of everything
Above A matcha and durian hotpot that went viral in China (Image: Next Shark)
A matcha and durian hotpot that went viral in China (Image: Next Shark)
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Another flavour that has taken over every type of food, matcha has become the global face of health and wellness, and has become a daily routine for millions around the world. It has the reputation of being the healthier alternative to coffee, and has driven global consumption to new heights, with some markets reporting their matcha sales outweigh the ones of espresso-based drinks on their menu.
What used to be a ritualistic practice in Japan has now found its way into the mainstream, and this consumption is causing a global shortage, with tea farmers struggling to keep up, along with dwindling production due to the effects of climate change.
Not only is it established within the health and wellness space, but we are still seeing a boom in matcha-only cafés, such as Niko Neko in Malaysia, Tokkia in London, and many more. Where our gripe is specifically though, is not in drink form, but rather the omnipresence of matcha in everyday foods. Flavour fatigue has hit, and I think it’s time to give the chefs some breathing room for creative development.
Ultra-luxurious ingredients
Above The gold leaf wrapped steak by Salt Bae at his restaurants, Nusr-Et (Image: @nusr_et)
Above Foie gras wrapped in gold leaf on a bed of truffles, topped with caviar (Image: Bester Caviar)
The gold leaf wrapped steak by Salt Bae at his restaurants, Nusr-Et (Image: @nusr_et)
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In the predicted dining trends of 2026, many are anticipating the end of ultra-luxurious ingredients that frequently take up space in high-end restaurants, such as foie gras, caviar, truffle, gold leaf, and the like.
Diners are changing up their eating habits and are no longer impressed by mountains of caviar, but rather the thought behind it. In many situations, these ingredients are used as a showcase of luxury, and not for their flavour nor contribution to the dish itself. The new realm of what classifies as luxurious ingredients might still be rare and expensive, but will be used in a dish to enhance rather than embellish, such as heirloom crops, handmade butters, and extremely seasonal vegetables.
Useless garnishes
Above Inedible garnishes serve little to no purpose, and are in the way every time you take a sip (Image: Mashed)
Inedible garnishes serve little to no purpose, and are in the way every time you take a sip (Image: Mashed)
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Although not a trend in particular, we are strong believers in edible garnishes that provide flavour, or if not edible, at least an olfactory experience. The worst food garnishes are generally inedible or detract from the dish, including edible flowers that do not bring any flavour, anything plastic, (although a cocktail umbrella has its time and place), and very woody herbs that are there for decor.
In cocktails, garnishes are a key part of the drinking experience, often providing aroma, flavour, and colour, but most of the time, a good garnish should enhance flavour, be fresh, and be edible.
AI food photos
There have been studies done on the uneasiness caused by AI generated food images (Image: Peta Pixel)
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At this juncture of AI and its presence in food, we’re seeing an increase of AI generated images, especially on food delivery websites and the occasional menu where there are little to no real images, but instead just rendered images of the food.
It’s probably safe to say that not many would find it appealing, and instead, it often has the opposite effect.
With the current rate of progression of AI and its ability to render extremely realistic imagery, it's not usually a good sign as a customer when what you're looking at is not the real deal.
Pretentious small plates
A £27 omelette with girolles, spenwood and black truffle, that unfortunately did not taste much of either of those ingredients (Image: Keandra H'ng)
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Slightly controversial, but small plates are getting annoying. Compounded during a recent trip to London where small plates reign, what was once a whimsical way of customising your dinner menu and being in the throes of funky wine bars with equally creative food has become one that costs too much, and is beginning to reek of pretentiousness.
As a concept, small plates is something I love, driven by the same principles of what makes mezze and tapas so addictive and fun. However, there is a certain nightmare scenario that derives from these restaurants with small sharing plates. A typical nightmarish experience might include a menu of 30 different items, each item costing more or less £10 (~MYR54), lasting the entirety of two medium sized bites at best, and the recommendation to order at least eight for a table of two.
Although this critique is heavily based on my dining experiences in London, the same trends are bubbling on home grounds. The influx of small plates in Malaysia has been a refreshing one to see, and one that many restaurants do well, but there is a certain tipping point that we are approaching that I’m not too keen on crossing.
At its best, small plates signal coolness, an urban, leisurely way of dining that is effortlessly cool for the diner, and of course, for the experimenting chef, but at its worst, it can be fussy, and performatively pretentious.
Experiential dining
Inamo, an interactive Japanese dining experience in Soho, London (Image: TripAdvisor)
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Perhaps one that is also on the controversial side, I think it’s time we rethink experiential dining. As a concept, it’s fun and engaging, but most times, I’d leave dissatisfied with the meal, and feel that experience takes precedence over food quality.
For the high price points these experiences usually fetch, you’d usually hope that the quality of the food matches, but it often doesn’t feel justifiable.
It very well could be that these sort of dining experiences are for those who value the experience over food, but novelty does not trump flavour in my personal checklist for dining out.
Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in Kuala Lumpur to champion the local dining scene.
Reach her at keandra.hing@tatlerasia.com, @keandruh
