Malaysian foodies predict the new year's culinary trends - most popular thai restaurant dishes

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The trend forecast plate with the country's cuisine.
Handmade, snacks
The increase in the size of dishes, a healthy diet, food trucks and delivery services is what our local food experts expect or hope in the coming year.
Sean Yin, founder and editor of the catering KL food blog, is expected to drive the development of artisan products, which are defined as specialty foods produced by independent entrepreneurs.
"Homemade peanut butter and jam are just the beginning of this trend," Yoong said . " He expects more varieties in 2015.
"As far as the restaurant is concerned, some of us hope that the small plate will be hot at the annual meeting, such as snacks.
"Customers can share dishes of all sizes and enjoy them at dinner," he added . ".
International Food Festival MalaysiaMIGF)
Datuk chairman Steve Dai also predicts snacks
Some restaurants will adopt a stylized approach in 2015.
"I see a lot of snacks
"The style restaurants are constantly popping up in the future to taste the food with them," he said . ".
Healthy eating is another food trend that restaurants are looking forward to today.
"At the moment, there is a war on sugar, and healthy eating is an improvement --and-
"The upcoming trend among young people," he said . ".
Monica Tindal, a woman at Yum's catering blog, said she is happy to see consumers raise awareness and better understand where their food comes from, the impact on our bodies, communities and the planet.
"I'm glad to see fewer and fewer restaurants selling shark fin, more vegetarian, organic and local --grown produce.
"This trend should continue," she said . "
Tindall and Yoong both noticed a "farm"to-
Mobile Desktop (
Used to refer to the awareness of chefs using more local produce rather than cutting off middlemen)
This may have started before 2014, but it has surfaced during the year and they hope that this trend will continue to expand in 2015.
"Some of the restaurant owners in Kuala Lumpur are already at the farm-to-
"Desktop campaign-focus on local production rather than imports and support sustainable agriculture and food production," Yoong said . ".
"So it means seeing more freedom.
The range chicken and local apper fish on the menu, instead of imported Norwegian salmon, even made-in-
He said: "Malaysian mozzarella cheese.
Tindall shared that some of the world's top restaurants have adopted the concept, "proudly celebrating organic and sustainable restaurants grown locally --
SOURCE products ".
"Many people even try to grow the ingredients themselves," she added . ". Instagram-
Looking back at 2014, the biggest food trend is dishes designed for photos, Yoong said
Share app Instagram.
"Many of the most popular new dishes are the most beautiful ones that are inevitable on social media," he said . ".
"From the small bowl of Thai" boat noodles "placed on the table to Danish --inspired open-
Freshly baked cold cut sandwich
Colorful waffles with ice cream, sauce, fruit and even flowers.
"If it looks so good, it could be hit," Yoong said . ".
However, Day said that although the presentation is important for the first impression, the taste of the dish is always more important.
"Speech is very important.
But not just how it looks, how it tastes.
It's also who you're with that makes the experience great.
"The important factor is food, service, atmosphere, cost, then presentation," he said . ".
Maybe old.
But when the hype on social media has subsided, it is better for people to have substance-as it was said that day-otherwise the success of istress will be reduced to only "Insta-flash-in-the-pan".
The rise of the Malaysian Food Day heralds the expansion of Malaysian food from street and hawker centres to restaurants.
"I can see our local food served at good restaurants and hawker stalls.
I expect that there will be more restaurants in Malaysia that sell local cuisine . "
"We have some of the best food on Earth and we can get the highest price if we offer it in a beautiful setting.
"A tourist wants to go to a nice restaurant and eat nasi lemak in his comfortable environment, where he can trust the hygiene level," he said . ".
Chefs used to work behind the scenes.
"We have chefs standing up now, so the restaurant has more contact with their chefs," Day said . ".
"Now, people want to know who the chef is, so the chef has the pressure to show up on the other side of the hot plate, interact with the guests and do more PR work.
This year, with the implementation of the goods and services tax (GST)
In April 1, many in the food industry thought it would lead to fewer consumers.
"Anything that will affect consumer spending will also affect the food industry," Day said . ".
"But once people get used to it, it's not a problem;
Like anything else, "he said.
However, the industry has begun to notice that people do not go out often, Day said.
He's heard of the guys who cut off their tops.
Visit the restaurant from three times a month to two times a month.
"People are a little cautious," he said . "
"Next year will be a cautious year, although our restaurant business is in a growing period, so I'm sure we'll see fewer new restaurants open.
"More affordable dining out-in the middle of the affordable and casual crowd --
Institutions are expected to increase by the end of 2015.
What we're talking about is "the type of place you're going to go if you want to go out at night, but, I don't want it to be so formal and I don't want it to have to pay a lot of money. "Said Day.
"It's about convenience, not tension and fun.
We can enjoy the comfort, hygiene, convenience, price and food here.
That's why the recent surge in cafes and bistros in Malaysia, "he predicts, will continue.
However, Day expects more international restaurants to open in the coming year.
Given the boom of the cafe in 2014, Yoong said, "peanut butter chocolate cake and piccolo latte are the culmination of the cafe and are unlikely to fade over the next few months.
"For fans of dining cars and delivery services, rejoice-Tindall believes they will continue to thrive in the coming year.
"This year, we have seen that from traditional restaurant delivery to local baked coffee, detox plans, fresh seafood, yogurt, wine, you can buy almost anything that is delivered to your door, there are even personalized cocktails. "
From Hawker to senior day, Malaysia has witnessed a "phenomenal shift" in the country's catering sector over the past decade ".
"Just over a decade ago, hawkers dominated food, and there was limited choice of international cuisine.
Now we have a top restaurant full of hundreds of profitable --End restaurant.
"In addition, we have witnessed the rise of the Independent.
Now there are more restaurants outside the hotel than in the hotel.
How the times change! ” Day rejoiced.