Skip navigation
BBQ Tempeh Buns at Departure in Portland
<p>BBQ Tempeh Buns at Departure in Portland</p>

2015 trends: Asian maturation

Restaurant Hospitality editors have been watching these trends cook all year. Here are 15 trends that are ready to come out of the oven in 2015.

What we’re seeing:

We’ve known for years that Asian food is no longer specifically for takeout. Did we expect to be eating ramen for lunch three times a week? Not really, but we can’t get enough. So many restaurants are doing mind-blowing authentic cuisine from smaller countries like Korea and Vietnam, and even more obscure cuisines like Scandinavian and Peruvian are being touched by these Asian influences.

What they’re saying:
Katie Workman, food author: Kimchi seems to be cross-pollinating dishes on menus outside of Korean restaurants, and not just traditional kimchi, but other version of this pickled condiment.  

In the kitchen:

East Borough in Costa Mesa and Culver City, CA, focuses on simple, accessible street food with an authentic approach in the French/Vietnamese tradition. Bahn mi sandwiches and other staples of Vietnamese cuisine are served in a fast-casual atmosphere.

Departure Restaurant + Lounge in Portland is a pan-Asian, rooftop restaurant helmed by Gregory Gourdet. Departure does a “Compass Dinner” series, where each dinner focuses on the cuisine of one specific region or country.

• Jet Tila’s menu at Pakpao in Dallas showcases Northern Thai cuisine with an upscale spin. Examples include Pineapple Fried Rice, served on a pineapple half; a Waterfall Steak Salad; and the traditional Northern Thai dish Khao Soi.

Next: Shaking up cocktails
Previous: Rise of local chains

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.