Epicurean thrill seekers appreciate a noisy, hustling and bustling street kitchen, a hawker center, or a food trailer park just as much as the comfortable and sophisticated atmosphere of a fine dining restaurant. In today’s “grab-and-go” world, stay-at-home consumers are seeking that same level of culinary excitement and stimulation of all senses.
Innovation on the menu doesn’t have to be focused on entrées; it’s important to extend the same strategies, if not more intensely, to the so-called left side of the menu where appetizers are listed.
Prepared Foods talks about food trucks and street food with Christopher Hansen, corporate executive chef at OSI Group LLC, Aurora, Ill. OSI is a global processor-supplier of prepared meat proteins, entrées and side dishes.
January 23, 2014
What’s most important is to respect the recipe and idea—and replicate the ingredients and the method of preparation.
Singapore, referred to as “Asia light” by some, is a modern city that offers a variety of seafood and street foods. The population is made up of Chinese, Malaysian and Indian majorities, so their mix of customs and traditions makes Singapore culture and food very unique.