Worldwide icon-chevron-right Asia icon-chevron-right Singapore icon-chevron-right The world's best chefs predict the biggest food and restaurant trends of 2019 and beyond

The world's best chefs predict the biggest food and restaurant trends of 2019 and beyond

We speak to some of The World's 50 Best chefs about food and restaurant trends they see taking the globe by storm

Odette
Hokkaido uni at Odette
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For the first time since its inception, The World's 50 Best Restaurants ceremony is being held in Singapore. Dubbed as the Oscars of global gastronomy, the list recognises the top restaurants from Asia to North America and Europe to South Africa. With so many talented chefs arriving on our little island, we took the opportunity to ask some of them about the future of the food industry. Here’s what they have to say.

RECOMMENDED Read our interviews with Willin Low, Emma Bengtsson and Kirk Westaway

Jolien Royer

Julien Royer from Odette, Singapore

Number one, Asia’s 50 Best Restaurants 2019

“Globally I am happy to see a new generation of chefs looking back to classical French cooking and opening establishments dedicated to this. There’s also been a movement of people eating a lot more consciously – really taking an interest in where their food comes from. This attitude is great for the industry and I hope that it will bring more engaged and participative diners, who are open to trying new ingredients and wines that they’ve never come across before.”

Jimmy Lim JL Studio
Jimmy Lim JL Studio

Jimmy Lim from JL Studio, Taichung

One To Watch, Asia’s 50 Best Restaurants 2019

“I don’t believe in trends. But I do believe in new movements. Movements have an ethos and purpose. Looking to the future, localisation will be a very important component of the food industry – people will begin to take notice and start taking care of their ‘terroir’. I am proud to say that at JL Studio, 90 percent of our ingredients are local to Taiwan, which reduces transportation and our carbon footprint.”

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Clare Smyth

Clare Smyth from Core by Clare Smyth, London

Best Female Chef, World’s 50 Best Restaurants 2018

“Staffing has become more of a challenge because there is a lack of people coming into the restaurant industry. Guests are also more knowledgeable and can sometimes be demanding. Holding structured training for my team is very important because there are gaps in knowledge. Each week our team continues to learn new skills to take things to the next level. Training them in the industry with skills gives them increased confidence, knowledge and in turn, contributes to a less stressful working environment because people are more equipped for the job.”

Garima Arora Gaa
Photo by: Jarek Pajewski

Garima Arora from Gaa, Bangkok

Number 16, Asia’s 50 Best Restaurants 2019

“Ethnic food, street food and natural wines are big trends
for 2019. But at Gaa, we have a clear idea of what we want to do and we never change our ideology based on a trend. For example, while the rest of the world is moving in the direction of natural wines, we are going deeper into smaller producers who make beautiful old-world wines that go better with our food. We tap into traditional Indian techniques to create something totally different. My goal is to surprise our guests and show them how versatile Indian cooking techniques can be.”

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Zaiyu Hasegawa Den

Zaiyu Hasegawa from Den, Tokyo

Number three, Asia’s 50 Best Restaurants 2019

“Nowadays, delicious food is not the only thing expected of a restaurant, the dining experience also has to be fun. Diners value service and atmosphere more than ever. For me, I try to balance traditional Japanese cuisine versus a contemporary approach based on the specific diner. Some customers enjoy more creative dishes and some appreciate the traditional. It’s really about figuring out what the customer wants and giving them an experience that suits their taste.”

Vladimir Mukhin White Rabbit

Vladimir Mukhin from White rabbit, Moscow

Number 15, World’s 50 Best Restaurants 2018

“I’d say one of the biggest trends is ‘guilty pleasure’ cuisine. No more micro-portions spread over a massive plate, but comfort food, such as big salads or gastronomic burgers. In the White Rabbit Family restaurants, we’ve just introduced the innovative Beyond Burger. The patty is vegan but it tastes like real meat. That’s the taste of the future. We’re also using 3-D printing to make futuristic-shaped chocolate strawberry rabbits.”

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Kirk Westaway Jaan

Kirk Westaway from Jaan, Singapore

Number 32, Asia’s 50 Best Restaurants 2019

"One thing I think I’ve always believed in is less animal protein – so there’s not a lot of protein on the plate now, it’s moving into lots of vegetables. Back in the day, you’d choose your meat and work out your garnish around it. Now, I’m starting to look in reverse. I really think the world is waking up to the idea of using the best produce. The seasons help drive the whole menu – we get a lot of nice ingredients and it all revolves around what nature gives us."

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