The top food trends of the year in Thailand
Food Truck
As the world's most famous hub of street food with an astounding array of mouthwatering local fares dominating almost every street corner, Bangkok has never been shy of food hawkers and mobile eateries.
But it wasn't until 2014 that diners in the tropical metropolis were introduced to American-style food trucks, a meals-on-wheels culture that has for more than half a century been a diet staple among blue-collared folk in many US cities.
However, Bangkok's food truck craze is believed to follow particularly a recent gastronomic trend in California, New York and Florida, where festivals for hip gourmet food trucks of international culinary genres have been a popular event since 2010.
There are some 20 modish roach coaches popping up in Bangkok's rather uptown areas (and not construction sites). They include Banh Mi Boy Vietnamese sandwiches on Sukhumvit Soi 47, Daniel Thaiger burgers on Sukhumvit Soi 38, Mother Trucker burgers in Bang Lamphu, SummerStreet seafood on Ari Soi 2 and Kofuku Japanese in Town in Town, Sri Wara Road.
Salted Caramel
If there's only one "in" flavour for the 2014 culinary sphere, salted caramel must be it.
A little saltiness has long been known to give a dish an all-round subtle taste. And when salt is added to typical sweet treat it creates a palate sensation.
Just a sneek peek into the menu of modern-day eateries, you will find anything from desserts to snacks, and coffee to cocktails, laced with salted caramel. Some of them, like the Salted Caramel Frothy drink at Vanilla Bakeshop, are to die for!
The Rice Bond
The non-profit effort to shorten the chain of supply and demand in Thailand's domestic rice consumption by excluding the middleman system may have existed for decades.
But the aspiration has just been made a greater public endeavour thanks to the Yingluck Shinawatra administration's notoriously failed rice-pledging scheme that put rice farmers to the worst disadvantage.
To offer Thai rice farmers a fair and better trade price and help support organic farming, over the past 12 months there have been various schemes by a few private organisations that hook rice growers directly with diners.
Thus an impressively increasing number of consumers today are no more buying rice grains from stores, but having the rice sent straight to their home from the rice fields. While fanciful breeds of organically-grown rice, including khao hom nin (aromatic black rice) and whole grain brown rice, have become popular in households and restaurants.
'Tis the Season for Seasonal and Artisan Produce
Over the past 12 months fine restaurants seem more excited than ever before to declare that their cuisine focuses on local seasonal harvests, as opposed to fancy imported ingredients.
The crave for artisan Western-style delicacies, yet locally produced in the tropical Kingdom, which started a couple of years ago, also continues to be strong in 2014.
Gone are days when European gourmet luxuries need to only imported. Whether it is bread or butter or cheese, charcuterie or coffee and liqueur syrups, all previously known to exclusively come from the West, are now crafted here on Thai soil.
Some awe-inspiring examples include a variety of French cheeses, from Camembert to Reblochon, Munster and Brie, made in Nakhon Sawan province; Italian buffalo mozzarella produced in Chacheongsao province; and bratwurst, chorizo and Cumberland sausages made in Bangkok.
Star-studded Invasion
They came to Thailand for a short visit to showcase their internationally celebrated dexterity at five-star hotels' food promotion. But this year proves the country's readiness to play home to a number of Michelin-starred chefs.
Starting from Savelburg, which opened in November at the Oriental Residence. The 85-seat eatery is owned and run by Henk Savelburg, chef-patron of former one Michelin-starred Restaurant Savelburg, in The Hague, the Netherlands.
J'Aime by Jean-Michel Lorain had a grand opening at U Sathorn Hotel three weeks ago. The lovely establishment is the only out-of-home brainchild of the chef-patron of three-Michelin-starred La Côte Saint Jacques restaurant in Burgundy, France.
Most recently, and probably most talked-about, is L'Atelier de Joel Robuchon Bangkok. After more than a year long wait, the "workplace" of Joel Robuchon, the world's most Michelin-star cultivated chef, opened last week at MahaNokhon Cube.
Fanciful French Frills
Say sayonara to the Japanese dessert trend, as the invasion of the French comes to town. It's been a year where French patisseries from top to bottom of the pyramid have made an appearance on our shores, with an intent to widen our knowledge beyond the macaron.
New menus ranging from eclaires to caneles are set to be an effortless part of our lingo, thanks to countless establishments that have finally opened their gates in Bangkok.
The bread and pastry house Paul, at Central Embassy, is already reeling long lines in with their medium-priced baguettes and croissants. Less buzzing is Paris restaurant Maxim's Bistrot and delicatessen Fauchon, which are depressingly empty most times. In fact, Fauchon's prized eclaires never really became a thing and Thai patisseries (like Pastel) that tried to feed off this new trend may have jumped onto the wagon in vain.
Our nation never seems to ever get enough of the macarons so it was expected that Laduree opened this year, with their delicacies selling at 120 baht a pop.
Look for Pierre Herme's macarons, which is scheduled to enter the market next year to top them all on Instagram.
