The world is still enamored by food. As global citizens, we travel the world through food. Diners and travelers always seek out food adventures, which is a journey in itself. That’s why on August 2019, Unilever Food Solutions hosted the first ever Future of Food event to celebrate what’s to come in the culinary world.
At the event, a panel of top chefs and industry experts brought participants on a journey through Europe, introduced Western-inspired fusion creations from China, Japan, Taiwan and Malaysia, as well as unearthed bold Tex-Mex flavours that most participants were unfamiliar with. Here are some dishes inspired by cuisines around the world that were featured at the event.
Cooking demo by Chef Andrew, Executive Chef of UFS Australasia during FOF 2019
North Asian Cuisine
Spring Onion Pancakes with Roasted Chicken in Peppermint Sauce
A spring onion pancake roulade is stuffed with shredded chicken, then drizzled with delightful Thai peppermint-basil sauce.
Deep-fried “Mantou” with Minced Chicken and Peanut Sauce
A mantou bun is filled with minced chicken thigh prepared “char-cheong style”, and topped with Lady’s Choice Peanut Butter.
European Cuisine
Grilled Rockmelon and Crabmeat Salad with Nantua Sauce on Paella Puffed Rice
Seared rockmelon, shellfish salad, creamy nantua sauce and paella puffed rice make up this exquisite dish. Add smoked paprika powder for a touch of heat.
Beetroot Cured Salmon with Fennel Ricotta and Lime Pickled Watermelon Rind
Delicate salmon roses are combined with fennel ricotta cream, and topped with lime-infused watermelon rind shavings.
Tex-Mex Cuisine
Stuffed Roselle Flowers on Watermelon Citrus Gazpacho
Flavourful lime-scented watermelon gazpacho is topped with luscious stuffed roselle flowers.
Potato Churros, Dusted with Paprika
These savoury crispy potato churros are combined with creamy smoked corn kernel béchamel.
Southeast Asian Cuisine
Beef Rendang Sphere with Turmeric Glutinous Rice and Peanut Glaze
Glutinous rice balls are filled with pulled beef rendang-style, and covered with a sweet-savoury peanut glaze.
Singapore Chilli Crab in Choux Pastry
Wok-fried chilli crab is added to fluffy choux pastry, then drizzled with fragrant hoisin dressing.
