A
s Americans become more adventurous in
their tastes—and more insatiable in their
desires to consume exciting new flavors—it's
no wonder that today's restaurant menus are beginning
to turn toward the flavors of Singapore, Portugal, and
Peru. Each of these countries boasts an incredible vari-
ety of indigenous ingredients, and unique flavor profiles
shaped by many different cultures and cuisines from
around the world.
As authentic ethnic cuisines continue to rise in popular-
ity, Americans are looking for more condiments like Portuguese
piri piri, Peruvian ají sauce, and Singaporean sambal. According
to the National Restaurant Association's annual "What's Hot"
culinary forecast, a survey of 1,475 chefs, ethnic condiments and
spices, and authentic ethnic cuisine ranked in the top 20 food trends
for 2016. Flavors from Latin America, Southeast Asia, and the
Mediterranean were also ranked highly by the chefs in the survey.
In the following pages, you'll read about Singapore's rich
culinary inf luences and unique street food culture, Portugal's
exceptional f lavors and dishes, and Peru's highly sophisticated food
scene. These food traditions, and the specialty food products that
ref lect them, are adding a whole new world of tastes and recipes to
restaurant menus and store shelves alike. —D.T.
The distinctive flavors of
Singapore, Portugal, and Peru
are taking the spotlight.
BY EMILY CROWE,
ANNELIESE KLAINBAUM,
EVA MESZAROS, AND DEANNA TING
Emerging
Cuisines
Singaporean dishes combine sweet, spicy, and savory notes
Peruvian ceviche lends itself
to creative interpretations
Portuguese seafood dishes
emphasize bold flavors
PHOTO:
THOMAS
DANG
VU
PHOTO:
TANTA
92 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
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