Look for Southeast Asian flavors, particularly Korean, to show up on restaurant tables next year.
That’s a prediction of the National Restaurant Association in its “What’s Hot 2025 Culinary Forecast,” released by the trade association on Wednesday, Nov. 13.
As evidence, the report points to “Culinary Class Wars,” a cooking contest, and the documentary “Street Food Asia,” both on Netflix.
Korean flavors include bibimbap, a rice dish, and fried chicken, served by chains such as Bonchon and bb.q Chicken.
Other trends the report notes include mushrooms, which are “expected to become a real hit in wellness-centric dishes” and just popped up on a new Wendy’s bacon cheeseburger. Researchers also expect to see more hot honey, a “swicy” trend that Paul Pszybylski, California Pizza Kitchen’s vice president of culinary innovation, picked up on last summer.
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