The new global order may be arriving in a big way, but it will require a lot of food, and a lot more of the same.
The challenge for any restaurant is how to satisfy both, says Mark Siegel, author of “Foodies: A Guide to the Most Delicious Food in America.”
“You want to be able to make both of them, but not be afraid to mix them together,” he says.
“There’s a lot you can do in terms of the ingredients you use, and how you serve it, but also what you do with it and what it tastes like.”
“If you’re making a traditional food, it’s probably a little bit easier to keep the ingredients simple.
If you’re trying to do something new, you’re going to have to work with a lot fewer ingredients,” he adds.
Siegel has been studying the food world for more than two decades, and has been covering the food scene for more the last 15.
In this week’s episode of the podcast, he takes us through his list of the Top 20 Filipino food trends of 2017.
“The food scene is changing rapidly, and there are a lot changes going on in the food business,” he tells us.
“The way people eat has been changing, and it’s changing the way they live their lives.
And I think food trends are just one part of that.”
Here’s what we learned from the podcast:Food trends like chicken parmesan, which Siegel says is one of the most popular foods in the country, is going mainstream in the United States.
“We’ve had this trend of chicken parm in restaurants for years, and now it’s just becoming more popular and more widely known,” he explains.
“So you can see it in restaurants like the one in Brooklyn that I went to recently, which is the only one in the city that serves chicken parmeans.”
It’s a trend that has been embraced by restaurants, restaurants have opened, and people have embraced it, says Siegel.
“If I was a restaurant owner and I saw someone eating chicken parms, I’d probably think, ‘This guy’s crazy.’
But they’re becoming more and more popular,” he recalls.
“There’s not really any downside to it.
If someone wants a chicken parmo with some cheese and some herbs and I have a bunch of basil, they’re going out of their way to get that.”
In addition to chicken parming, the Philippines is also starting to see an explosion of new types of desserts.
“They’re not just made with rice, they’ve been making rice in lots of different flavors and textures,” Siegel explains.
“It’s becoming easier for Filipinos to eat different things,” he continued.
“In the past, you couldn’t even buy something that had rice on it.
Now you can, and the prices are way down.”
While the Philippines has long been a food powerhouse, Siegel cautions against trying to be “the only food” there.
“You don’t have to be the only food.
You can be the best food,” he advises.
“But you’re not going to be king of the world.”
We also learn about some of the food trends that are gaining in popularity, like the Filipino love of tacos.
“Tacos have become very popular in the Philippines, and they’re definitely on the rise,” he notes.
“I think tacos are going to become more and better in the future.”
There’s also a resurgence in the trend of Korean food, as Filipinos are moving to restaurants with Korean dishes in mind.
“A lot of people think that Korea is a culture that has more of a European flavor, and I don’t think that’s true at all,” he admits.
“If you look at Korean cuisine, it really is more of an American thing.”
As for the trends we love most, Sizer says, “There are some that are becoming more common, and some are not.”
“There are things that are very popular and are going up in popularity in certain markets, but the things that aren’t going up are the things you want to keep your eye on.”