Davide Oldani’s New Restaurant FOO’D opens in Singapore
By Darinee Durai
At the recently concluded Fancy Food Show held in San Francisco from 19th January to 21st January, over 1,300 exhibitors showcased a wide variety of specialty food products from a total of 35 countries and regions. The show was a good indicator of food trends for the year to come. Some highlights of the show were the continued rise of ancient grains that had until recently been largely forgotten, and Peruvian cuisine. Often touted as being more nutritious and healthy than conventional grains like wheat, barley and corn, ancient or relatively unheard of grains such as spelt, sorghum and quinoa are becoming increasingly common on people’s plates. At the Fancy Food Show, other ancient grains such as Freekeh-roasted green wheat from the Middle East, and Farro an Italian strain of wheat, were exhibited. Peruvian cuisine was also a highlight. With over 20 restaurants already in San Francisco, it will not be long before the trend spreads elsewhere.
By Darinee Durai
By Felix Lim
