Southeast Asian and Korean Flavors Anticipated to Surge on Menus in 2025
In a promising culinary forecast released on November 13, the National Restaurant Association predicts a notable rise in Southeast Asian flavors, particularly Korean cuisines, on restaurant menus in 2025. The report highlights cultural influences and media exposure as key drivers for this trend, referencing popular shows like “Culinary Class Wars” and the Netflix documentary “Street Food Asia.”
Among the Korean flavors expected to gain traction are bibimbap—a colorful rice dish featuring a variety of vegetables and meats—and the much-loved fried chicken, already making waves with outlets such as Bonchon and bb.q Chicken. These dishes not only emphasize the appeal of Korean cuisine but also its growing integration into mainstream dining experiences.
The report identifies other emerging trends poised to capture consumer interest, such as the rise of mushrooms, which are increasingly recognized for their wellness benefits. Notably, this trend has already seen mushrooms make their way onto new offerings, including Wendy’s latest bacon cheeseburger. Additionally, the report points to the growing popularity of “swicy” flavors, which blend sweet and spicy, with hot honey at the forefront. Paul Pszybylski, Vice President of Culinary Innovation at California Pizza Kitchen, noted this flavor combination’s emergence in last summer’s culinary landscape.
As these flavors gain traction, the National Restaurant Association emphasizes the evolving preferences of diners, showcasing a clear shift towards diverse and globally inspired menu options. Restaurant operators and food enthusiasts alike are urged to embrace these evolving tastes, setting the stage for a flavorful 2025.
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