Chef Thai Dang Explores Global Flavors in Incredible Egg Trends Series
Global flavors resonate with diners, especially younger ones, who enjoy exploring other cultures through food
Chef Thai Dang, Iron Chef alum and owner of HaiSous Vietnamese restaurant in Chicago is the latest trendsetting chef in the American Egg Board’s Incredible Egg Trends (IET) series. Global flavors are on the menu in this issue and Chef Thai leads off with his Bông Cải Trắng Nướng or Roasted Cauliflower, Shallot Jam & Soft Egg creation. Vietnam is just the first stop on the IET tour of global flavors. Other hot flavor spots along with Asia, include Latin America, Africa, the Middle East and the Mediterranean. Think sambal, gochujang, guasacaca, sofrito, agrodolce, dukkah, and more. These are just a taste of the flavors from around the world spicing up menus all over the country.
Global flavors resonate with diners, especially younger ones, who enjoy exploring other cultures through food. “Millennials in particular, but Gen Z as well, have grown up in a foodie culture and like eating authentic, ethnic cuisines,” says Phaedra Ruffalo, senior director, market development, American Egg Board. “This is what’s driving the trial and adoption of global flavors on menus today. Pairing global flavors with eggs is natural because eggs are ubiquitous in food cultures around the world—and not just at breakfast.” According to Datassential, 69% of Millennials want authentic ethnic cuisine over more Americanized versions, while 67% of Gen Z agree1.