A good sign that Filipino food is gaining ground in the global consciousness: Madrid Fusion, the prestigious Spanish gastronomy congress, chose Manila as the site of its 2015 event (April 24-26, 2015). Manila is brimming with top restaurants, including Nobu Matsushisa's NOBU in Manila (<em>Aseana Boulevard Corner Macapagal Avenue, Tambo, Paranaque City</em>). <br />Tony Boy Escalante of Antonio's (<em>Purok 138, Barangay Neogan, Tagaytay City, Batangas</em>) landed the country on the list of Asia's 50 Best Restaurants for the first time this year. One reason: Antonio's tempura oysters with mango orange sauce (pictured).
Philippines —
A good sign that Filipino food is gaining ground in the global consciousness: Madrid Fusion, the prestigious Spanish gastronomy congress, chose Manila as the site of its 2015 event (April 24-26, 2015). Manila is brimming with top restaurants, including Nobu Matsushisa's NOBU in Manila (Aseana Boulevard Corner Macapagal Avenue, Tambo, Paranaque City).
Tony Boy Escalante of Antonio's (Purok 138, Barangay Neogan, Tagaytay City, Batangas) landed the country on the list of Asia's 50 Best Restaurants for the first time this year. One reason: Antonio's tempura oysters with mango orange sauce (pictured).
courtesy Antonio's
While the simple taco continues to influence other cuisines -- Korean tacos, standing at the pinnacle of Mexi-hybrids -- a new crop of homegrown restaurants is reinventing Mexican cuisine with contemporary twists on home-style favorites. The arguachile with chia seeds and avocado (pictured) from Pujol in Mexico City is an irresistible example. <br />April Bloomfield of the Spotted Pig <a href="index.php?page=&url=http%3A%2F%2Fwww.theworlds50best.com%2Fblog%2FEvents%2Ftop-chefs-see-high-end-mexican-cuisine-as-next-major-influence-on-global-dining.html" target="_blank" target="_blank">named Enrique Olvera </a>of Pujol (<em>Francisco Petrarca 254, Polanco, Mexico City</em>) as an influence and says Rene Redzepi of Noma is rumored to be taking scouting trips to Mexico.
Mexico —
While the simple taco continues to influence other cuisines -- Korean tacos, standing at the pinnacle of Mexi-hybrids -- a new crop of homegrown restaurants is reinventing Mexican cuisine with contemporary twists on home-style favorites. The arguachile with chia seeds and avocado (pictured) from Pujol in Mexico City is an irresistible example.
April Bloomfield of the Spotted Pig named Enrique Olvera of Pujol (Francisco Petrarca 254, Polanco, Mexico City) as an influence and says Rene Redzepi of Noma is rumored to be taking scouting trips to Mexico.
Courtesy of Fiamma Piacentini
Small business website <a href="index.php?page=&url=http%3A%2F%2FStartups.co.uk" target="_blank" target="_blank">Startups.co.uk</a> named Peruvian food as an "erupting" business trend of 2015. Along with quirky cafes and pet-sitting, opening a Peruvian restaurant is one of the most popular start-up business ideas this year. <br />A lot of that might be credited to long-established Astrid y Gaston (<em>Av. Paz Soldan 290, San Isidro, Lima</em>). Apart from being one of the best restaurants in Peru's capital city, it's achieved success with overseas restaurants in several countries, serving inventive Peruvian dishes like patada de res (pictured).
Peru —
Small business website Startups.co.uk named Peruvian food as an "erupting" business trend of 2015. Along with quirky cafes and pet-sitting, opening a Peruvian restaurant is one of the most popular start-up business ideas this year.
A lot of that might be credited to long-established Astrid y Gaston (Av. Paz Soldan 290, San Isidro, Lima). Apart from being one of the best restaurants in Peru's capital city, it's achieved success with overseas restaurants in several countries, serving inventive Peruvian dishes like patada de res (pictured).
courtesy Astrid y Gaston
Catchy K-Pop and teary K-dramas may be part of the explanation for the rise of Korean culture and food across international borders. A bigger reason might be all the Korean chefs who shine abroad.<br />After helming the first Korean restaurant to be listed among Asia's 50 Best Restaurants (No. 20) in 2014, Jungsik Yim and his namesake restaurant (<em>11 Seolleungro, 158 gil, Gangnamgu, Seoul</em>) leaped to No.10 this year.<br />Jungsik now has a sister restaurant in New York, serving Korean food with a twist, like beef carpaccio (pictured).<br />Kogi BBQ founder Roy Choi, on the other hand, has launched a wave of Korean taco stands in his hometown Los Angeles with imitators around the world. You can see Choi and <a href="index.php?page=&url=http%3A%2F%2Ftravel.cnn.com%2Fcnngo-los-angeles-573451">Kogi featured on CNNGo</a>, CNN's monthly travel show.
Korea —
Catchy K-Pop and teary K-dramas may be part of the explanation for the rise of Korean culture and food across international borders. A bigger reason might be all the Korean chefs who shine abroad.
After helming the first Korean restaurant to be listed among Asia's 50 Best Restaurants (No. 20) in 2014, Jungsik Yim and his namesake restaurant (11 Seolleungro, 158 gil, Gangnamgu, Seoul) leaped to No.10 this year.
Jungsik now has a sister restaurant in New York, serving Korean food with a twist, like beef carpaccio (pictured).
Kogi BBQ founder Roy Choi, on the other hand, has launched a wave of Korean taco stands in his hometown Los Angeles with imitators around the world. You can see Choi and Kogi featured on CNNGo, CNN's monthly travel show.
courtesy Jungsik
"Isn't Chinese food everywhere already?" We hear you, but the CatchOn report highlighted a new breed of non-traditional Chinese food emerging globally. <br />Bo Innovation (<em>60 Johnston Road, Hong Kong</em>) describes its offerings as molecular "X-treme Chinese Cuisine." It's been awarded three Michelin stars two years in a row. <br />Opened in 2014, Fu He Hui (<em>1037 Yuyuan Road, Changning District, Shanghai</em>) serves contemporary vegetarian Shanghainese food, such as a purple and white taro cake (pictured). It was the highest new entry (No.19) on the 2015 Asia's 50 Best Restaurants list.
China —
"Isn't Chinese food everywhere already?" We hear you, but the CatchOn report highlighted a new breed of non-traditional Chinese food emerging globally.
Bo Innovation (60 Johnston Road, Hong Kong) describes its offerings as molecular "X-treme Chinese Cuisine." It's been awarded three Michelin stars two years in a row.
Opened in 2014, Fu He Hui (1037 Yuyuan Road, Changning District, Shanghai) serves contemporary vegetarian Shanghainese food, such as a purple and white taro cake (pictured). It was the highest new entry (No.19) on the 2015 Asia's 50 Best Restaurants list.
courtesy Fu He Hui
Vietnamese cuisine's fresh and healthy nature has boosted its global popularity.<br />If they haven't already come to your local cafes, you can expect banh mi (Vietnamese sandwiches in a French baguette) and Vietnamese coffee to appear soon.<br />Deep-fried frog legs, Cha Ca Hanoi and Pho-Roll (pictured) from Chom Chom (<em>58 Peel St., Hong Kong</em>) are some good dishes to start with.
Vietnam —
Vietnamese cuisine's fresh and healthy nature has boosted its global popularity.
If they haven't already come to your local cafes, you can expect banh mi (Vietnamese sandwiches in a French baguette) and Vietnamese coffee to appear soon.
Deep-fried frog legs, Cha Ca Hanoi and Pho-Roll (pictured) from Chom Chom (58 Peel St., Hong Kong) are some good dishes to start with.
courtesy Chom Chom
Iranian, or Persian, cuisine has been on the gourmand radar for years but experts say its influence is growing. Celeb chefs are launching Persian-themed cookbooks. Greg Malouf's "Saraban" and Sabrina Ghayour's "Perisana," are two examples.<br />Also in the region, <a href="index.php?page=&url=http%3A%2F%2Fedition.cnn.com%2F2014%2F10%2F30%2Fliving%2Firan-cuisine-parts-unknown%2F">Anthony Bourdain</a> filmed in Jerusalem last year for an episode of "Parts Unknown." You can how to make succulent kebabs, Iranian style, <a href="index.php?page=&url=http%3A%2F%2Fedition.cnn.com%2F2014%2F10%2F30%2Fliving%2Firan-cuisine-parts-unknown%2F">here</a>.
Iran —
Iranian, or Persian, cuisine has been on the gourmand radar for years but experts say its influence is growing. Celeb chefs are launching Persian-themed cookbooks. Greg Malouf's "Saraban" and Sabrina Ghayour's "Perisana," are two examples.
Also in the region, Anthony Bourdain filmed in Jerusalem last year for an episode of "Parts Unknown." You can how to make succulent kebabs, Iranian style, here.
Zero Point Zero
In New York, Israeli chef/owner Einat Admony (pictured) of Balaboosta's (<em>214 Mulberry St., New York</em>) is turning hummus into the new Nutella and serving the best falafel in New York. <br /><a href="index.php?page=&url=http%3A%2F%2Fwww.haaretz.com%2Flife%2Fbooks%2F1.626081" target="_blank" target="_blank">Haaretz.com</a>, on the other hand, says another Israeli chef, Yotam Ottolenghi, makes "char-grilled broccoli salad, giant couscous and roast aubergine lavished with pomegranate seeds (into) British deli staples."
Israel —
In New York, Israeli chef/owner Einat Admony (pictured) of Balaboosta's (214 Mulberry St., New York) is turning hummus into the new Nutella and serving the best falafel in New York.
Haaretz.com, on the other hand, says another Israeli chef, Yotam Ottolenghi, makes "char-grilled broccoli salad, giant couscous and roast aubergine lavished with pomegranate seeds (into) British deli staples."
Brian Ach/Getty Images for New York Magazine