2016 in food: salted, Asian and authentic | Lifestyle.INQ
Asian cuisine isn’t just rice and ramen or stir-fry and soy sauce. Taste the different flavors of the world’s largest continent in F&B Report’s Yearender Issue.

2016 in food: salted, Asian and authentic

Asian cuisine isn’t just rice and ramen or stir-fry and soy sauce. Taste the different flavors of the world’s largest continent in F&B Report’s Yearender Issue.
Asian cuisine isn’t just rice and ramen or stir-fry and soy sauce. Taste the different flavors of the world’s largest continent
in F&B Report’s Yearender Issue.

 

Start the year right by reading the current issue of F&B Report, the country’s leading food industry magazine.

 

Discover the relevance of cover boys JP Anglo, Jeremy Favia and Erwan Heussaff, all TV cooking personalities, in an age of YouTube and Tastemade videos. “Food became entertainment, whereas before it used to be something you need to survive,” says Heussaff. “It transformed into people on TV teaching you how to cook. Food is a relevant subject, and that’s why it’s so popular.”

The issue also features a rundown of trends that spiced up the past year, from rainbow-colored pastries and salted egg potato chips, to the prominence of food markets and the invasion of Asian cuisine and American franchises. Young and talented chefs Josh Boutwood, Jorge Mendez and Miko Aspiras whip up restaurant-worthy dishes using Harissa, free-range chicken, and lavender, respectively. The Industry Insider section cultural appropriation in food, the abuse of “soft openings” by restaurants, and the diversification of chefs.

The Yearender Issue of F&B Report is now out in National Bookstore, Powerbooks, Fully Booked and newsstands nationwide.

 

F&B Report is a publication of Hinge Inquirer Publications.

 

Do you appreciate rainbow design like the rest of the food world? This trendy tone goes beyond just cupcakes and cookies.
Do you appreciate rainbow design like the rest of the food world? This trendy tone goes beyond just cupcakes and cookies.

 

F&B Report’s Yearender Issue
F&B Report’s Yearender Issue