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Food allergies and dietary restrictions have become par for the course at restaurants. Chefs share how they toe the line between accommodating requests and staying true to their culinary philosophies.

- GRACE MA

When American chef Nancy Silverton started cooking in 1978, the only allergy she had to deal with was peanuts. “Nowadays, there are so many dietary restrictions, either by nature or choice. Coming up with a menu that showcases your restaurant but also accommodates what diners eat has become quite a challenge,” says the co-owner of the famed Osteria Mozza Italian restaurants in Los Angeles and Singapore.

Silverton succinctly sums up a major challenge that restaurants around the world, including Singapore. She has taken steps to cater to the dietary requirements of diners. Around 70 per cent of Osteria Mozza Singapore’s dinner menu offers gluten-free alternatives, including dishes from the antipasti, secondi, and pasta sections. The main courses are free of gluten, shellfish, and nuts; dairy-free alternatives can be prepared if diners request beforehand.

As more people become aware of life-threatening allergies and are increasingly assertive about their dietary preferences, creating an inclusive menu has become complex.

PREFERENCE VS ALLERGY

Most of the chefs The Peak spoke to share that the number of allergy-related requests has not significantly changed, but more diners are voicing out dietary preferences, such as dairy-free, vegetarian, or vegan options, as they become more mindful about taking charge of their health.

Daniele Sperindio, chef-owner of one-Michelin-starred Italian restaurant Art di Daniele Sperindio, shares: “In the past five to 10 years, there has been a steady increase in dietary preferences, but not as many in terms of allergy-related requests. We have seen customers predominantly requesting vegan or non-dairy options, and quite a few ‘no added sugar’ requests due to lifestyle trends.”