Food & Drink Trends
As we look forward to 2020 and usher in the New Year, it’s time to take note of some of the food and drink trends that have been on the radar this year; why we think they will continue going on strong next year as well as where to experience them here on the island.
Sustainable & Plant-Based Dining
With climate change and sustainability as a hot topic button of late, moving away from meat consumption to a plant-based one is an inspirational one. But the real foodies are the ones asking the important question – but is it TASTY? We know how important taste purists regard that in the whole grand (culinary) scheme of things. Here are our recommendations.
Organic Carrots from The Botanic. Photo by Nikko Pascua of Food News.
Driven by guests’ desire for a more socially conscious approach to dining, The Botanic celebrates plant-based dining. Inspired by nature, The Botanic showcases an array of plant-based dishes with vegan, vegetarian and gluten-free plates, as well as a progressive sustainable, organic and biodynamic wine list within a nature-inspired setting.
Bread to Basics
Yes, we are moving back to the basics – to the bread and butter of things. Keeping things simple, but classy tasty, and elevated.
The super addictive Singapore Stout and Liquorice Bread, glazed with sticky molasses and served with Echiré butter found at Cloudstreet has been highly lauded by bread fiends.
And over at the newly launched Da Paolo Dempsey Restaurant & Bar, the freshest and tastiest sourdough bread abound, exuding the spirit of the brand’s craftsmanship. Be sure to check out the all-day experiential lifestyle space in Dempsey Hill featuring a restaurant, cocktail bar and retail haven, combining the Group’s multiple concepts into one immersive destination.
A Rum Revolution
A rum renaissance has definitely sparked off here on the Little Red Dot. 2019 has seen the inaugural Singapore’s largest rum festival Rum Bellion take place on the iconic Keong Saik Road, revealing a line-up of leading and emerging global rum brands as well as guest shifts from top rum bars from around the world. We strongly recommend you to look out for next year’s edition and join in the (rum) fun.
Tropic City guest shift at Neon Pigeon during Rum Bellion 2019. Photo from Rum Bellion.
On the bar front, we have seen the range of rum offerings grow by leaps and bounds over the last few years; notably at venues such as The Bar at 15 Stamford and Origin Bar which carries one of the region’s largest ranges of rums.
Fermented and Non-Alcoholic Drinks
Good news for those who are teetotalers! Places like Basque Kitchen by Aitor as well as Cloudstreet are places of culinary inclusivity, with the former introducing their exciting Jun tea concept (a naturally effervescent fermented drink made with green tea and raw honey) and the latter showcasing a curated non-alcohol pairing option featuring a range of juices, teas, and infusions to accompany each course.
Photo from Basque Kitchen by Aitor.