December 31/The Business Times Singapore -- On the global dining front, 2010 has been about going back to basics. Diners are eating less meat now, so there is a higher demand for seafood and vegetables, explains Tetsuya Wakuda, chef at Waku Ghin. "In terms of ingredients, Chinese caviar has improved in terms of consistency and quality this year, compared to, say, three years ago. Japanese and Italian cuisine will continue growing -- it is comfort food you can eat three to four times a week and not get sick of it. I see both ends of the dining spectrum growing in 2011. People are dining out more, with more casual restaurants serving good food at affordable prices. At the same time, restaurants that diners go to on special occasions are doing well too."
Daniel Boulud, chef at DB Bistro Moderne, notes, "Farm to table is a big thing now. DBGB (his restaurant in New York) also started the trend of casual dining over beer and sausages - within one and a half years five beer gardens opened in New York.