Hot culinary trends for 2013
What does the culinary world have in store for Hong Kong this year? Vicki Williams seeks out the experts to get a taste of things to come
One doesn't need a crystal ball to determine culinary trends in Hong Kong. As a follower rather than a leader of trends, we generally take our cue from what the most influential chefs are saying and doing overseas.
The popularity of Peruvian food is a case in point. After former El Bulli chef Ferran Adria said last year that Peru was the future of gastronomy, Peruvian cuisine became a global trend. A second Peruvian restaurant will open in the city this year.
Similarly, the foraging trend, championed by the likes of Noma chef Rene Redzepi, encouraged other chefs around the world to search for local, wild ingredients. But as foraging is illegal in Hong Kong, the best our chefs can do is work with farmers to grow specific produce.
Will fusion return as one of this year's culinary trends now that Adria is poised to open his new Barcelona restaurant, Pakta, which will serve Peruvian-Japanese fusion? At least one Hong Kong culinary expert thinks so. Here, 10 food experts share their thoughts on these and other hot trends for the year.
I expect there to be more restaurants opened by chef-owners. Young local chefs are gaining confidence, while younger customers have a more open and respectful attitude to these chefs, giving them the support and encouragement to develop. We may also see an influx of European chefs opening restaurants because the economy is so bad in Europe.