A TASTE OF THINGS TO COME
FLAVOUR
Acid High
Natural cooking methods, fermentation and preservation will dominate.
“Few chefs know about fermentation, so it will continue to grow and evolve, and slowly become more mainstream,” predicts André Chiang of Restaurant André, an award-winning restaurant in Singapore. “Most people want to have and use natural ingredients and techniques, making preservation very important,” adds Virgilio Martinez of the acclaimed restaurant Central in Peru. Both agree that sourness and acidity will be predominant flavours. “Preservation gives a
