TOP TIP
Try featuring “Regional Provenance” as a way to refresh familiar menu items with regional specific dishes
WOK THIS WAY: CHINA’S FLAVOUR RENAISSANCE
Chinese cuisine is having a renaissance. Diners want regional specificity like Lanzhou lamian, Xinjiang lamb skewers, mapo tofu and malatang (a spicy, Sichuan-style hot pot street dish), and they’re equally excited by the new wave of Chinese finedining. Think XO-glazed char siu, sesame prawn toast with caviar, and delicate wontons in aromatic broths. “No rules” fusion is also thriving: Chinese pantry staples like soy, chilli crisp and Sichuan peppercorns are inspiring next-gen creations, from mala pasta to Chinese-Jewish latkes and Chinese-American comfort classics reimagined with more depth and technique.
savoury potato churros with parmesan and dipping sauce
Chinese lamb skewers
THE RISE OF NEXT-GEN INDIAN EATING
Curiosity is steering diners toward regional dishes: Keralan meen pollichathu, Amritsari fish, Malvani chicken and Kolkata jhalmuri. Fine-dining interpretations and global mashups including; caviar pani puri, roti tacos, samosa nachos and naan paninis bring playful innovation. Breakfast also benefits with idli, dosas and masala fry-ups stepping into the spotlight.
FRESH FINDS FROM ITALY & SPAIN
Italian and Spanish favourites remain beloved, but new trends encourage diners to explore further. Italy offers carciofi alla Romana, friselle Pugliesi and cauliflower Milanese, while Spain tempts with fideuà, bacalao dishes, savoury churros and pintxos with creative twists.
Drink trends in both countries focus on lowABV, citrus-forward aperitivos like the Garibaldi, spritz-style Spanish drinks such as Tinto Verano, dessert-inspired lattes, and a growing demand for experiential, sessionable options beyond alcohol.
Across these cuisines, global comfort is evolving with familiar formats, elevated ingredients and the thrill of discovery in dishes that feel both comforting and new.