Report Reveals Latest Food Trend Of Chefs Utilising Locally Sourced Ingredients & Flavours

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This Spotlight is sponsored by Unilever Food Solutions.

With diners seeking both authenticity and innovation, traditional flavours are being elevated with contemporary techniques — honouring heritage while embracing new interpretations.

Recently launched at the Worldchefs Congress & Expo 2024, the report translates global culinary trends into actionable strategies for full-service restaurant (FSR) operators.

Restaurants are embracing the richness of Malaysia's local produce, creating dishes that highlight unique, homegrown ingredients like bunga kantan and other native flavours. It's not just about using what's available — it's about forming meaningful connections with local farmers and suppliers to bring fresh, seasonal elements to the table.

By blending traditional components in new ways, chefs are redefining what it means to serve up a taste of home, offering vibrant, refreshing dishes that excite the palate while supporting the community.

Having honed his skills in five-star hotels like The Westin and Shangri-La, Chef Hadzrin was also entrusted as the personal chef for distinguished guests such as former French President Jacques Chirac and other European leaders.

"I believe in embracing menu trends for local abundance as it not only celebrates unique flavours but also supports local farmers and producers. It allows us to create dishes that are both delicious and sustainable," Chef Hadzrin shared.

Beyond crafting exceptional dishes, Chef Hadzrin plays a key role in Unilever Food Solutions' Chefmanship Academy, guiding industry professionals on how to integrate local abundance into their offerings.

A fusion of Italian and Southeast Asian flavours, this dish features a perfectly seared salmon steak paired with al dente fettuccine, coated in a bold tom yam arrabbiata sauce. The combination of heat, tanginess, and aromatic spices creates a rich, flavourful experience.

By reimagining tom yam beyond its traditional soup format, this dish presents its signature flavours in an exciting new pasta and protein combination.

Perfectly grilled lamb chops infused with aromatic cumin, paired with a rich, smoky curry sauce that enhances the dish’s depth of flavour. This dish brings together tender lamb shoulder and bold, fragrant spices for a truly indulgent experience. 

Achieving the right balance of smokiness in the curry sauce can be challenging, which is why the chef uses Knorr Hickory Smoke Barbecue Sauce to ensure consistency and a well-rounded flavour.

A modern twist on a beloved classic, this dish features perfectly roasted chicken paired with a luscious kantan buttermilk sauce and a bold, aromatic rendang sauce. The fusion of creamy, tangy, and rich flavours adds a unique depth to the traditional roasted chicken, creating a dish that is both comforting and exciting. 

Elevate your dining experience with these two distinct sauces, offering a perfect balance of indulgence and bold flavours in every bite!

By sourcing locally, restaurants support farmers, minimise carbon footprints, and create fresher, more flavourful dishes.

The Future Menus report provides valuable insights for chefs looking to stay ahead of industry trends while prioritising sustainability. Packed with actionable strategies, it serves as a guide to reimagining menus through the lens of local abundance.