Culinary reflections

Culinary reflections
Clockwise: Frederick Yap, Managing director and owner of Pince & Pints, Kirk Martin, Executive director of L Capital Asia, Ku De Ta and Duangporn Songvisava, Chef-owner of Bo.Lan in Bangkok

Duangporn Songvisava

Chef-owner of Bo.Lan in Bangkok

(No 28 in Asia's Best 50 List)

What's In:

"Comfort food. It stood out in 2014 and I'd like to see more of local and natural food. Street food will be in the spotlight, but a more dressed up version. In Bangkok, we may see more Scandinavian and European-influenced establishments. The bar-restaurant concept will also be big, that's why we're opening Err@Tha Thien in April - a casual place for drinking and eating."

What's Out:

"Molecular-oriented food. It's overkill. And being charged for water without being told by the waiters."

Richard Ekkebus

Chef/culinary director, Amber in Hong Kong

(No 4 in Asia's Best 50 List)

What's In:

"Cold-infused teas served in wine glasses. At Amber, we serve a cold infused silver needle with notes of cucumber as a pre-meal palate cleanser. Locavorism: every chef who is quality driven wants to source as close to home as possible. Not all cities are surrounded by agriculture so it doesn't work in every urban environment. But urban farming is on the rise and I think in Hong Kong, we have not even touched the surface! The trend now is for high energy bars with informal food concepts as the bar programme worldwide has gained more importance, along with the phenomena of small bites/plates. This concept will continue to evolve in a positive manner."

What's Out:

"I'm not pre-occupied with such things!"

Gaggan Anand

Gaggan in Bangkok

(No 2 on Asia's Best 50 List)

What's In:

"Chefs being more experimental and cooking more soul food. I hope to see more adventurous cuisine from South America. Fine dining: when did it go out? Luxury always stays, only the notion changes. Coffee: coffee is coffee. Hope to see more artisan coffee and less cafe brands (in Bangkok). For me, I'll be working on our new bar and a lab which will change the way we cook at Gaggan."

What's Out:

"I hope it's sushi, Italian and bistro places. There are too many bistros with the whole industrial design."

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