Artisan products, tapas-sized dishes, healthy eating, food trucks and an increase in delivery services are what Malaysian food experts are expecting or wishing for in the year ahead.
Founder and editor of Eat Drink KL food blog, Sean Yoong, anticipates a drive towards artisan products, here defined as speciality food crafted by independent entrepreneurs.
“Home-made peanut butter and jams were just the beginning of that trend,” said Yoong, who expects a greater variety to come in 2015.
“As far as the restaurant scene is concerned, some of us are hoping that small plates will be a big hit next year, such as tapas-sized dishes that customers can share a large variety of and graze on for dinner,” he added.
Nutritious and mindful food
The woman behind The Yum List blog, Monica Tindall, said that she is pleased to see heightened awareness among consumers and better knowledge of where their food comes from, its effect on our bodies, the community and the planet.
“I’m pleased to see fewer restaurants selling shark’s fin, and many more embracing vegetarian, organic, and locally-grown produce. Fingers crossed, this trend should continue,” she said.
Both Tindall and Yoong have noticed a ‘farm-to-table’ movement (used to refer to a consciousness among chefs to use more local produce, rather than cutting out the middlemen) that probably started before 2014, but came to surface during the year, and they are hoping that the trend will continue to expand in 2015.
“A few restaurateurs in Kuala Lumpur have latched on the ‘farm-to-table’ movement — focusing on local produce instead of imports, as well as supporting sustainable agriculture and food production,” said Yoong.
“So that means seeing more free-range chicken on the menu and local snapper instead of imported Norwegian salmon, and even made-in-Malaysia mozzarella cheese,” he said.
Tindall shared that some of the top restaurants around the world have adopted this concept, and “proudly celebrates locally grown, organic and sustainably-sourced produce”.
Instagramable dishes
Looking back at 2014, Yoong said that the biggest food trend were dishes designed for photo-sharing application Instagram.
“Many of the most popular new dishes were the prettiest ones that proved inescapable on social media,” he said.
“From tiny bowls of Thai ‘boat noodles’ cutely stacked up on tables, to Danish-inspired open-face sandwiches crowned with cold cuts, to freshly-made waffles colourfully covered with ice cream, sauces, fruits and even flowers.
“If it looked too good to eat, it probably was a hit,” said Yoong.
However, Malaysia International Gourmet Festival (MIGF) chairman Steve Day said that although presentation says a lot for first impressions, the taste of the dish is always more important.
“Presentation is important. But it’s not just how it looks, but how it tastes. It’s also who you are with that makes the experience great. The elements of importance are food, service, ambience, cost, and then presentation,” he said.
Rise of Malaysian cuisine
Day predicts that Malaysian cuisine will extend its influence from streets and hawker centres into restaurants. “I can see our local food being served in good restaurants as well as in hawker stalls. And I predict that more of these types of restaurants selling good local dishes will come up in Malaysia,” said Day.
“We have some of the best food on the planet and if we serve it in nice surroundings, we can get top dollar for it.
“A tourist would like to go to a good restaurant and have nasi lemak in surroundings that he’s comfortable with, where he can trust the level of hygiene,” he said.
Rise of the chef
In the past, chefs were very much behind the scenes. “We now have chefs coming forward, so restaurants get more associated with their chefs,” said Day.
“These days, people want to know who the chef is and so there’s pressure for chefs to make an appearance on the other side of the hot plate, interact with guests and do more public relations work,” said Tindall.
More affordable dining out
The number of affordable and casual mid-end establishments are predicted to increase in 2015. And we are talking about “the type of place
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