Food and dining trends to watch out for in 2022, according to chefs

Health and nutrition is an important factor when it comes to food, more so now than ever before. This will likely mean a surge of food trends that aim to meet these needs. 

“Superfoods like moringa, or turmeric are going to be even more popular,” explains Antonio Oviedo of 22 Ships. “Probiotic food and beverages, like koji, tempeh or kombucha, will also be in demand next year.” 

But that’s not all. Homemade food and drink, or cottage food, was quite the trend during 2021, and people began taking more of an interest in preserving their food. “The result is jams, pickles, sourdoughs, candies, and homemade pastries, '' continues Antonio.

As for desserts, Natalie Eng at Bâtard, predicts “more processes of fermentation, along with the usage of plants and herbs as a key ingredient in desserts.” 

Where food comes from; where and how we source our produce is equally important. Wilson Leung, executive chef at Hue Dining says “we should embrace more local produce from Hong Kong to nearby China or Taiwan, and less from Europe.”

He adds, “I hope we see a rise in more mindful eating. More customers are asking questions about produce and how a dish comes together, especially since the pandemic has caused instability of the supply chain for all sorts of ingredients.”

Going green isn’t exactly anything new in the food and restaurant industry, but it takes on a bigger and more sustainable approach in 2022. More chefs and restaurants, as well as diners themselves, are wising up, getting educated, and want to do their part in sustainability, traceability, waste reduction and fair trade. “We need initiatives like ultra-urban farming, renewable energies, better recycling programs, and less plastic packaging and wastage, '' says Antonio Oviedo of 22 Ships.

“I think this will have a positive impact on the restaurant industry, and not just within Hong Kong. It will be a good and important global step towards being more eco-friendly in general,” adds Natalie Eng at Bâtard. “I believe most diners would appreciate that a restaurant is making such efforts to care for the earth.” 

COVID-19 has undoubtedly changed our lives and in turn, our behaviour, eating habits and dining preferences. Antonio Oviedo of 22 Ships predicts “In 2022, I would expect to see more open air dining spaces, terraces and ghost kitchens (delivery-only restaurants).”

Leonard Cheung of Cultivate speculates “For large scale restaurants, I foresee the return of smaller a la carte menu selections. Due to the uncertainty of our food supply chains, it may force chefs to change menu items on short notice. There is also a shortage in cooks and staff and it’s easier to control the quality of a smaller menu.”

But it’s not all going to be good news. Wilson Leung of Hue Dining says “there may be caps on bookings and fewer bums on seats given the staff shortages in many restaurants.” 

He adds, “All the more reason as to why we should be appreciative when we do get to have a good evening out.” 

As we look towards 2022, there is, of course, hope that things will get better. Estro’s Antimo Maria Merone proclaims “My wish for next year is to be able to travel. Only then can the work we are doing in the city be fully showcased to the rest of the world.”

Meanwhile, 22 Ships’ Antonio Oviedo hopes to see more investment and training for staff. “Our industry is all about people, '' says Antonio. “We need a strong and passionate team to build a solid and successful restaurant, but also to create an even better dining scene in Hong Kong.”