ASIA CULINARY EVOLUTION

From elevated comfort food to plantforward menus and reimagined cocktails, Asia's top F&B minds share their predictions for 2025

- Fontaine Cheng

Asia has cemented its role as a global tastemaker in both culinary and cocktail culture, blending heritage and modernity to set the stage for bold ideas and innovation.

As 2025 approaches, the focus is shifting toward food and drink that not only delights but also aligns with evolving priorities like health consciousness, sustainability and authenticity.

Beyond the plate and glass, there's a growing emphasis on accessibility, flavourful innovation, and creating fairer, more inclusive work environments. From elevated comfort food and plant-forward dining to a resurgence of classic cocktails and the rise of complex non-alcoholic beverages, the industry's evolution is as thoughtful as it is forward-thinking.

We spoke to six of Asia's leading voices about the trends they see shaping 2025 and the changes they believe are long overdue.

1. HEALTHIER AND MORE ACCESSIBLE CULINARY OPTIONS

Vicky Cheng, chef and restaurateur, Hong Kong and Bangkok

Vicky Cheng, who has made a name for himself in Hong Kong's fine dining scene with VEA and Wing, and is now venturing into more casual concepts such as Medora in Hong Kong and K by Vicky Cheng in Bangkok, the future of food lies in rethinking what casual dining can be. "One of the emerging food and drinks trends will likely be elevated casual cuisinereasonably priced food in a relaxed atmosphere," says Cheng.

"Maybe casual isn't the right word," he continues, "but it's elevated food that is accessible.

I think there will be a time when dishes that are more classic, and simple comfort food, are done by chefs with a great amount of knowledge and a very good, sophisticated palate. There's also a big trend for trendsetters, like Noma, and there has been a wave of fusion cuisine too."