Cover Photo: Mae Mu/Unsplash
Photo: Mae Mu/Unsplash
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After the boom in 2023, here is what to expect in the year that follows from some industry insiders
The food and beverage industry came back in a big way last year as both restaurants and the dining public show how much they have missed each other.
Chefs demonstrated profound creativity through tasting menus, and diners proved that they were willing to pay Singapore and Hong Kong prices for a seat at worthwhile collaborations and F&B experiences. Franchises from all over the world have come to join the mix in what is clearly a highly competitive local food scene, proving how the Philippine market is not one to be fiddled with. Filipinos love to eat (and drink), and we know what is good out there, and we want them all.
See also: New year, new restaurants: The most anticipated openings of 2024
Tasting menu vs à la carte
Will tasting menus still be as big this year? Chef Patrick Go of upscale casual Asian eatery Your Local seems to think so, seeing how the options have become a lot more democratic. “Since last year, there were so many offering tasting menus,” he points out, “ ranging from competitive to very high prices.” Go wishes to see more “bistronomy-type” concepts which he describes as “bistro-style food but super refined.” This would feature a “reasonably priced menu, small plates for sharing, and no-fuss food.” Coincidentally, chef Stephan Duhesme—best known for his innovations on Filipino cuisine at his critically acclaimed Metiz—supports this by saying that, basing his forecast on the current economic and geo-political climate, he sees this kind of dining to come into prominence this 2024. “I also believe that with the market saturation of tasting menu establishments, we are going to see more specialised à la carte places open, with food that will be just as good as your favourite tasting menu joints.”
See also: These are the best bar openings of 2023
Size matters
Above Photo: Dyah Arum/Unsplash
Photo: Dyah Arum/Unsplash
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Duhesme noticed how restauranteurs with similar tasting menu concepts as his are opting for smaller spaces. “Big restaurants that can seat 60 to 80 people are just too unpredictable, especially the more specialised and niche restaurants,” he warns. “Smaller is just more economically safe, easier for quality control, sourcing manpower and ingredients, et cetera.”
Sustainability
Sustainability will continue to be a buzzword as both chefs and diners become more aware of their shared responsibility to live and consume mindfully. “More and more diners are discerning where their food is coming from and how it impacts the environment,” stresses chef Bettina Arguelles, director of culinary operations at Sofitel Manila. “Sustainability does not have to be a massive and unattainable philosophy— sometimes it is merely about going seasonal and sourcing local, choosing sustainable farming practices, or supporting your local farmer.”
See also: Sip, savour, and connect: Common Man Coffee Roasters is ready to welcome the neighbourhood in
Going Green
Above Photo: Adam Bartoszewicz/Unsplash
Photo: Adam Bartoszewicz/Unsplash
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Mindful eating also shifts the focus toward wellness, which might make the prospect of plant-based more appealing even to the hardiest of carnivores. Chef Arguelles offers a more palatable proposal: plant-forward, which espouses a mostly plant-based diet without completely eschewing meat and seafood. “As we are more aware of the benefits of a fully plant-based diet, this might be a more elusive goal for many,” she admits. “A plant-forward diet might be a welcome and realistic alternative for the majority.”
See also: What’s next for chef Bruce Ricketts? From Mecha Uma to Iai
Filipino forward
The seasoned chef also foresees that Filipino cuisine will continue to be in the spotlight as our pride for our local food grows and our curiosity for undiscovered regional dishes prompts us to explore and discover what more our culinary culture has to offer. Jio Katigbak of Ijo Bakery proves how our local talents are at par with global standards, churning out expert-level laminated pastries and his innovative takes on bread from their outpost in Lipa, Batangas.
Connecting to the consumer
Above Photo: Markus Spiske/Unsplash
Photo: Markus Spiske/Unsplash
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He sees the same kind of creativity from his peers, and he notices that people are finding more ways to reach out to consumers and diners. “I believe that one of the trends for 2024 would be chefs, bakers, and cafe owners focusing on building and sustaining relevance through expanding their ‘empire’ not only by the traditional method of multiplying stores for better accessibility but creating new concepts and crossovers. Concepts with different brand names and different approaches in food styles but still keeping the soul, identity, and philosophy of the craftsman and to tell other stories through their food and as creative expression.”
One month into 2024, and we can already tell that the restaurant industry has truly hit the ground running. This promises to be a big year with so many exciting things to come!
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
