Singapore restaurant themes for 2012

The Living section of the Singapore Business Times took the temperature of several wel known local chefs to assess how they see the restaurant landscape in Singapore changing.

While the selection has a bias towards western restaurants, the insights are interesting, and focus on growing simplicity of food and dishes, a trend away from complicated flavours and styles.

And while 2011 saw a host of new neighbourhood eateries open and midmarket local bistros and a greater focus on western cafe style, simple dining in restaurants appears to be the style for 2012.

Chef Emmanuel Stroobant (pictured left) best known for his local TV series highlights simplicity and a greater focus on ingredients as his highlight for the year ahead. And forecasts the decline of overly complicated flavours. And in this Andre Chiang from restaurant Andre, and Loh Lik Peng from Unlisted Collection, Philippe Pau from les Amis all agree.

Sustainably produced and seasonal produce was also high on chef's agendas, although Singapore's place on the equator does not really set itself up for sustained sustainabiluity for a wide range of western ingredients, with those sourced locally (malaysia) lacking in flavour and colour.

Some chef's were more focused, with Travis Masiero from Luke's Oyster Bar being quite plain- Eel is in, and Wagu Beef is out.

Maria Brown from broadcaster Asian Food Channel made a plea to consumers ratehrt than forecatsing food trends, she forecast greater consumer respect for F&B (keeping reservations and treating staff with respect) but this I see more as a hope than a trend. She also said poor service and poor professionalism was out- well we hope that's true too!

Several noted that brand name chains would also face a challenge- and in foodies paradie of Singapore why would you need to eat at a foreign chain restaurant when there is so much great food in independent outlets- fast, slow, cheap, expensive- we have it all.

All in all 2012 looks to be a return to more simpler times- simpler flavours and less fussy style. But still strong on flavour.