Naturally emphasizing local, seasonal, and sustainable ingredients, the National Restaurant Association says Korean, Vietnamese and Filipino flavors align with emerging global dining preferences as we celebrate the quarter century mark this year.
Local Trend-Setters
Early on the scene of this trend, the husband-and-wife team of Braden and Yasmin Wages contributed to the appreciation of Thai and Vietnamese cuisine with the opening of Malai Kitchen in Uptown Dallas in 2011. Inspired by the Wages’ extensive travels through Southeast Asia, the menu emphasizes fresh ingredients and authentic flavors. The success of the original Malai Kitchen led to the launch of locations in Southlake Park Village and in Fort Worth’s Clearfork and a fourth location in Dallas’ Preston Center.
Mot Hai Ba in Lakewood is another taste pioneer. Chef Peja Krstic is recognized for his creative and authentic Vietnamese dishes. Under his leadership, the restaurant is one of Dallas’s premier destinations for Vietnamese cuisine. Its menu balances traditional flavors with innovative techniques.
Just last August, Wan Kim, known for his role as the CEO of Smoothie King, Kim ventured into the restaurant industry. The opening of the $20 million Nuri Steakhouse in Uptown Dallas merges traditional steakhouse fare with Korean culinary accents. The unique dining experience reflects Kim’s Korean heritage and international influences.
The Defining Flavors
Fermented, spicy, and umami-rich elements are signatures of Korean cuisine.
Chefs worldwide are now incorporating ingredients such as Kimchi, doenjang (soybean paste), and gochujang (red chili paste) into sauces, glazes, and marinades. In the fine dining sphere, Korean barbecue uses premium meats like wagyu and Iberico pork. It’s served with house-made banchan (side dishes) for an elevated experience. Temple cuisine, a concept inspired by Buddhist practices, includes plant-based dishes feature foraged and seasonal ingredients.
Traditional Korean ingredients like injeolmi (sweet rice cake powder), black sesame, and yuja (yuzu) are finding their way into delicate pastries and desserts. Cocktails with makgeolli (Korean rice wine) or soju infused with seasonal fruits offer a contemporary twist.
Filipino cuisine is a melting pot of Spanish, Chinese, and indigenous influences.
The quintessential dish, Adobo, involves meat, seafood, or vegetables braised in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns. Lechon is another centerpiece dish of roasted pig. Chefs reimagine it into crispy pork belly dishes or upscale terrines. And kinilaw (a ceviche-like raw seafood dish) highlights the country’s rich coastal heritage.
The distinctly Filipino flavors of kalamansi, a small, tangy, citrus fruit native to Southeast Asia, is finding its way into cocktails, desserts, and sauces. Ube (purple yam) is a crowd favorite for ice creams, cheesecakes, and pastries.
Vietnamese Flavors are known for a balance of flavors—sweet, salty, sour, and spicy.
Nuoc Cham, a dipping sauce made with fish sauce, lime, sugar, and chili, becomes a glaze or dressing in refined dishes. Salads and garnishes feature fresh herbs like cilantro, Thai basil, and perilla leaves. Pho, the beloved noodle soup, is deconstructed into consommés. It is often presented with high-end ingredients like wagyu or lobster. And spring rolls features unique fillings like foie gras, truffles, or caviar.
Chefs Get Creative At Fusing Flavors and Traditions
Dishes traditionally found in markets—like Vietnamese banh xeo (savory crepes), Korean tteokbokki (spicy rice cakes), and Filipino kwek-kwek (quail eggs in batter)—are reinterpreted with high-end ingredients and artistic plating.
Shared plates and communal eating is central to the cultural traditions. We’re seeing it adapted into tasting menus and multi-course fine dining experiences. For example, Kamayan, meaning “by hand,” is a traditional Filipino communal feast. Diners eat with their hands served on banana leaves. This practice fosters a sense of community and cultural immersion, highlighting the convivial nature of Filipino dining traditions.
The Bottom Line:
In 2025, fine dining will continue to evolve with a strong emphasis on sustainability, authenticity, and global flavors. Expect a fusion of traditional techniques and innovative approaches, driven by a growing demand for unique, high-quality experiences.
Traveling? Visit These Other Early influencers:
New York:
Chef David Change of Momofuku Ssäm Bar in New York City introduces Korean flavors to a fine-dining audience. His modern interpretations of gochujang, kimchi, and ssäm (lettuce wraps) in a fusion style brought Korean cuisine to the mainstream.
The Purple Yam in Brooklyn, NY, established Chef Romy Dorotan as a trailblazer in Filipino-American cuisine. He is knowm for introducing dishes like kare-kare and adobo to new audiences.
California:
At Kogi BBQ in Los Angeles, Chef Roy Choi kickstarted the food truck movement. Kogi BBQ brought Korean-Mexican fusion to the streets, blending flavors like bulgogi and gochujang with tacos and quesadillas. This innovation made Korean flavors accessible and trendy.
Chefs Chad and Chase Valencia have been pivotal in modernizing Filipino flavors for the American palate. They offer dishes like bistek tartare and squid ink arroz caldo at Lasa in Los Angeles.
Chef Charles Phan of The Slanted Door in San Francisco elevates Vietnamese food to fine dining, emphasizing fresh, high-quality ingredients and dishes like shaking beef and spring rolls, while maintaining authentic flavors.
Chicago:
Chefs Beverly Kim and Johnny Clark of Parachute in Chicago head a Michelin-starred restaurant that combines Korean ingredients with global techniques, offering dishes like baked potato bing bread and inventive takes on traditional Korean fare.
Chefs Thai Dang and Danielle Dang HaiSous in Chicago reimage traditional Vietnamese dishes with bold flavors and refined presentation.
Washington, D.C.:
Chef Tom Cunanan of Bad Saint received a James Beard nomination, spotlighting Filipino cuisine on a national level. His inventive, family-style dishes showcase the complexity of Filipino cuisine.
