Food trends that ruled 2017, and a look forward to 2018

Anyone wanting to open another poke bowl eatery should do it well with quality ingredients - and skip the canned corn. Chef Jerome Brochot is giving up his Michelin star at his restaurant because of the costs of maintaining high standards. Mr Yoshiak
Peranakan Khek's chef-owner Sharon Low, who makes traditional kueh, is a chef staying rooted in tradition.PHOTO: ST FILE

Chefs and The Sunday Times food team look at food trends and give their take on what should stay or go

Published: 
3 hours ago

Food trends that ruled 2017, and a look forward to 2018

Anyone wanting to open another poke bowl eatery should do it well with quality ingredients - and skip the canned corn. Chef Jerome Brochot is giving up his Michelin star at his restaurant because of the costs of maintaining high standards. Mr Yoshiak
Peranakan Khek's chef-owner Sharon Low, who makes traditional kueh, is a chef staying rooted in tradition.PHOTO: ST FILE

Chefs and The Sunday Times food team look at food trends and give their take on what should stay or go

Published: 
3 hours ago

The Straits Times

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