PUBLISHED January 8th, 2015 04:00 pm | UPDATED January 20th, 2016 03:23 am
2014 was a wicked year for the food and beverage scene in Singapore. We saw the continued explosion of cocktail bars popping up all over the city, even more cafes and coffee roasters (how is that even possible?! At this rate there’ll be more independent roasters than Starbucks! Nevermind, that sounds awesome actually. Keep it coming, cafe owners!).
We’ve also seen an array of bakeries come to town offering up a pretty regular supply of quality baguettes, fresh breads and baked goods.
Finally, the rise in ‘atas’ Singaporean cuisine to rock your socks off has been most welcome and we hope the trend will continue.
With that being said, there’s definitely some gaps that still beed filling in the market and we really hope 2015 will be the year that those gaps are finally filled by some daring culinary entrepreneurs.
South American (specifically Peruvian and Chilean)
Whilst the Mexican wave maintains incredible strength in Singapore, I’m always surprised that there isn’t more South American cuisine available in Singapore – particularly Peruvian and Chilean. Considering the relative availability of many of the staple ingredients – fresh fish, coriander, chili, citrus etc and the incredible interconnectivity with the rest of the world it still surprises me.
Sur Nuevo made a solid attempt last year but unfortunately closed down due to ‘management issues’.
Bochinche offers up some great Argentinean food.
I love Peruvian Chef Daniel Chavez’s Spanish offering at Ola Cocina.. and I’d be first in line if he decided to open a full Peruvian restaurant. HINT HINT.
As for Pisco at RWS – it was decent when it opened but the standard has significantly dropped since then and I really wouldn’t recommend it anymore.
So then where? That’s the problem. While the culinary capitals of New York and London open up Latin American restaurants by the dozen, Singapore has sadly not taken on the trend. 2015, let’s make it happen.
Mongolian
When I think of Mongolian food, the image of giant platters of sizzling meat come to mind. I’m guessing i’m not the only one in that respect. However despite it’s relative rarity, Mongolian food has incredible roots that share Chinese and Russian style meals. If you love Dim Sum try a plate of Buuz (Mongolian dumplings). Likewise there’s impressive noodle and soup dishes.
Right now the only ‘Mongolian’ restaurant is the appropriately named Kublai Khan Mongolian BBQ Restaurant which isn’t exactly authentic. Hopefully we’ll see some bright star emerge this year.
North African
Moroccan food is one of my favourites. Growing up in London, it was as common as most other International cuisines…and it was good!!! Since the unfortunately close of Pasha at Sultan Hotel, Chef Said started his own little diner in form of Pastilla Café. Whilst I love his food, the location on Changi Road is little ‘in the middle of nowhere’ and frankly not worthy of his culinary talents.
I would love to see him move to a more prestigious location and really become a sort of ‘Moroccan food ambassador’ to Singapore. As for the places around Arab Street. Don’t insult my taste buds, thank you.
So Chef Said, if you’re reading this, please please please open up somewhere central :).
Deli Food
The opening of Sacha & Sons almost brought tears of happiness to my eyes. Finally a good New York Jewish-style Deli. It’s about bloody time! I love their latkes and reuben sandwiches. All I can say is that I hope this is the start of a new trend to take hold in 2015. Deli food is comfort food, and we should all feel comfortable. AMEN!
Middle Eastern
This isn’t the first time I’ve made complaints about the lack of decent Middle Eastern food in Singapore. Arab Street – go away. Okay, there have been some additions around the isle to take note of. Pita Pan, Kazbar, Arkadas, Beirut Grill. But sorry, there’s still nothing which really just knocks it out the park for me.
Somewhere where I just crave their kebabs and have to go back every month. If it doesn’t happen soon I might just open up my own place. I do cook this stuff at home after all.
What food trends do you predict in 2015?