The Most Exciting Food Trends in Asia for 2015

Despite the controversy over this year’s 'World’s 50 Best Restaurants' ranking, which included only nine Asia-Pacific spots, the fine dining scene in the region is flourishing.

Tokyo is home to an impressive 267 restaurants with Michelin stars.

In Hong Kong and Macau, there are 75 Michelin-starred options to choose from.

But it's not just about fancy dining—authentic dishes are also served in humble corner cafés, vibrant markets, and food stalls.

You'd be hard pressed to find flavors more intense or vibrant than those in Mumbai's Churchgate Khau Galli, Penang’s Gurney Drive Hawker Center, or Bangkok's Or Tor Kor Market.

That's why Dinogo spoke with chefs and industry experts across Asia to uncover the culinary trends that are causing the biggest stir, both locally and globally.

Trending ingredients: Tea is replacing chili.

Asia-inspired ingredients are taking over menus in places like Brooklyn and Dalston, with no shortage of exciting new finds.

Calamansi is now the go-to substitute for yuzu.

Bone broth, the health-boosting elixir inspired by Japanese ramen, is making waves.

Yet no ingredient is as sought-after as tea, particularly in China.

"A major culinary trend in China for 2015 is the growing use of locally sourced tea in cooking," says Toyo Koda, head chef at Le Passage Mokhan Shan, a French-style country hotel in Zhejiang Province.

"Tea is incredibly versatile, making its way into both savory and sweet dishes," Koda adds. "I use it to smoke a free-range duck, and a delicate tea infusion even pairs beautifully with foie gras in jelly form."

Thanks to its health benefits, tea has become a popular ingredient, especially in desserts.

"Patisserie is the perfect setting for tea, featured in dishes like biscuits and a green tea mousse cheesecake," says Koda. "The beauty lies in its versatility, working across international cuisines while adding a distinct local touch."

The return of the oyster.

Oysters are being reimagined in exciting new ways, adding a fresh twist to familiar dishes.

"Watch out for oysters, as they are making their way beyond the raw bar into a diverse range of dishes and cuisines," says Christopher Mark from Black Sheep Restaurants in Hong Kong, which operates eight venues.

Many places are now heating oysters rather than serving them raw with a simple lemon wedge.

The recently opened The Walrus in Hong Kong offers over 20 unique ways to enjoy oysters, including the Hail Caesar: a cooked oyster with Caesar dressing, homemade croutons, parmesan, and lettuce.

Another standout is the Oompa Loompa, a blood orange sorbet served atop an oyster with salmon and cucumber.

"Oysters, long seen as a delicacy, are surprisingly eco-friendly to farm and are becoming more accessible worldwide," says Mark.

Locally sourced ingredients, kimchi, adobo.

Steve Logan, chef at the casual fine dining Logan Brown restaurant in Wellington, New Zealand, has noticed an increase in the use of "super grains and vegetables," with chefs focusing more on using locally sourced ingredients.

While local produce remains a star ingredient, Logan has also embraced the rise of "more game, such as wild venison, offal, and pies."

His culinary style leans toward "wholesome, rather than overly decorative" presentations.

Perhaps the biggest surprise is the rise of "enzyme-rich foods like sauerkraut," in response to the growing demand for special dietary options.

Another high-enzyme powerhouse, Korean kimchi, has become a global sensation.

The Philippines seems poised to follow suit, with an adobo revolution—a Filipino method of marinating meat in vinegar—gaining momentum.

Casual fine dining.

In Melbourne, a city famous for its high quality of life and perfect blend of work and leisure, you won’t find starched linen or pretentious service in most restaurants.

Instead, chefs and servers create a relaxed atmosphere, letting diners enjoy their meals in comfortable, unpretentious surroundings.

The dishes speak for themselves.

Even in the tiniest towns across Victoria, you'll find meals worthy of Michelin-star restaurants.

From wineries like Tom's Cap, Narkojee, and Oakridge to dining spots like Nautica by the Gippsland Lakes, the impeccable plating and top-tier ingredients showcase the expertise of skilled chefs, all set in laid-back, quality-driven environments rather than flashy ones.

Asian fusion finally finding its true blend.

Rob Pengson, chef at several Manila restaurants, including the award-winning The Goose Station in the Fort district, observes how chefs across Asia are constantly evolving their craft.

Even though 'fusion' has sometimes seemed more like 'confusion,' he believes Asian chefs are at the forefront, crafting brilliant and well-thought-out combinations.

"In the past, Asian fusion in Asia was often underwhelming, with scattered, half-hearted attempts at innovation," he says.

"Now, I see more chefs pushing boundaries, at places like Ho Lee Fook in Hong Kong, Narisawa in Japan, Gaggan in Thailand, Black Sheep in Manila, and countless others."

"This is a trend that I believe more and more chefs will embrace."

Many of the restaurants Pengson mentions are run by 'third culture' chefs—individuals who grew up in one culture and now work in another, bridging those worlds through their culinary vision.

In a recent feature in *Culinary Journeys*, Gaggan Anand shares how he blended influences from his hometown of Calcutta and transformed them into extraordinary dishes at his Bangkok restaurant, Gaggan.

Similarly, Jowett Yu, the chef behind Hong Kong’s cleverly named Ho Lee Fook (‘good fortune for your mouth’ in Cantonese), hails from Taiwan, grew up in Canada, and trained under legendary Japanese chef Wakuda Tetsuya in Sydney before making his mark in Hong Kong.

Yu’s signature creation combines bold global flavors—roast wagyu short ribs paired with roasted jalapeno puree and green shallot kimchi, a culinary symphony with few rivals.

Yu and Ho Lee Fook embody the globalized nature of modern cuisine, where Mexican, Korean, and Australian ingredients converge in a contemporary Cantonese restaurant, helmed by a Taiwanese-Canadian chef.

A true representation of the world on a plate, with Asia taking center stage.