My 2012 food trend predictions

I received an e-mail from a college student conducting a survey on what will be the top food trend in 2012. It made me think. While I am not presumptuous enough to think that my predictions will 100% come true, I can’t deny myself such an interesting topic. I never really thought about food trends before. In fact, I despise them. But now that I have subjected myself to some thinking, it’s kinda fun. So let me play Nostradamus for a few minutes. Okay fine, Manang Bola.

In general, I think food in 2012 will be real, fresh and our own. There will be nothing half-baked, nothing trying to be something else, nothing ill-fitting. It’ll be all about bold flavors, comfort food and authentic cuisines. Just the way I like it.

Love our own

Filipino food is the answer I gave the girl who emailed me, although she wanted me to be more specific, which I couldn’t. It is the first thing I thought of, and it applies to me. I am committed to learn and share more about Filipino food.

So, I dare declare it: we’re going local - local produce, local ingredients, local recipes and even local techniques. We’re going back to our roots, and I believe this will be true for other countries as well. Perhaps we will also dig deeper into regional cuisines, bringing out obscure specialties that many haven’t even heard of. We will be more curious about each place’s history through food.

Battle of the Asians

We have numerous Korean restaurants as it is, but more have been opening recently. Now that Filipinos have this newfound courage when it comes to trying out unfamiliar food, it’s bringing them to kimchi, bulgogi, jjampong, wraps and rolls, and grilled meats. Regular readers would be aware of my penchant for Korean cuisine so, yeah, I’ll be one happy camper if this goes on.

But there is a quiet yet strong rise of Singaporean restaurants as well. I love Hainanese Chicken, laksa and cereal prawns myself. It will be pretty interesting to see which cuisine will outpace the other.

Seize the niche

Beyond cutting down to just one cuisine, restaurants will go even more specialized. We have seen the start of this last year with the growth of establishments focusing on ramen, katsu, burgers, chicken wings, milk teas and the like. Restaurants offering a modern twist to the usual fare will get more attention than fusion or 101-cuisines-in-1 eateries.

Heat up the stove

With modernity and technological advancements comes the desire to touch base, which is also part of the logic behind the rise of the local cuisine. Aside from that, wanting something basic will make home cooking more popular. Dishes will be mostly simple, raw and made from fresh ingredients, but there will be some experiments on family recipes and staple Filipino foods.

Home cooking may also extend to entrepreneurial efforts and backyard restaurants as people try to make money from their cooking or pursue passions that previously warranted millions in capital and a large team of employees. Now, they will only need to cook or bake when you place an order, or open their homes to diners who are after food quality, the coziness of eating at “home”, and the novelty and slight perversion of being in somebody else’s.

Another offshoot of home cooking will be family meals, but eating together may also bring families to eat out. This sends us back to Filipino cuisine since our dishes are best for sharing. We do family-style dinners like no other. Aside from that, banquets and self-service buffets will naturally continue their progress.

Exciting exotics

Innards and other cuts of the usual suspects will be explored more. In addition, other animals will be eaten with less trepidation as Filipinos become more adventurous and curious. (To PETA’s dismay?) Yey, meat!

Make way for milk and eggs

Inhibitions and fears will die down just enough for us to enjoy more cakes, breads, pastries and sandwiches. (I myself have been eating a lot of sandwiches and pancakes lately.) Yes, the dough will rise, although I think I’m saying this because it is what I want to happen more than it is what I think might happen. Who cares, as long as we get to buy our cakes and eat them too, right? Milk and eggs, rich creams and cheeses, and comfort food all the way.


This guessing game is quite amusing, isn’t it? So, what do you think will we be seeing and eating a lot of in 2012?