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Unexpected combinations

Sensory Overload

No-holds-barred cooking

About the trend

We’re in an era of sensory overload, and it’s time to lean into that. Diners are keen to see chefs tear up the rulebook and experiment more, using authentic Mexican sauces like salsa poblana to create modern burgers, for example. They want wild fusion, chaos cooking, and a no-holds-barred approach to the dishes they see on the menu.

"It’s a fusion of paella negra and adobo, with a tangy twist to balance the richness. The acidity and unique flavors blend harmoniously, offering a delightful culinary experience."

"It’s a fusion of paella negra and adobo, with a tangy twist to balance the richness. The acidity and unique flavors blend harmoniously, offering a delightful culinary experience."

Chef Pipo Aluning

Senior Sous Chef, UFS Philippines

Flavor Shock Recipes
Flavor recipe

Adobong Pusit Paella with Pickled Mushrooms

Wow your diners with this special paella infused with the flavors of adobong pusit and topped with piquillo aioli. This dish is your next bestseller!

Flavor recipe

Lechon Baka Sliders with Creamy Atchara Dressing

Master the art of cooking lechon baka with this guide. Then, learn how to transform the dish into pulled roast beef for mini pandesal burgers. 

Flavor recipe

Crispy Pancit Canton with Dinuguan Sauce

Impress guests with a unique Filipino culinary experience! Serve crispy pancit canton with a silky dinuguan sauce for an unexpected delight.

Flavor recipe

Corn and Shrimp Okoy with Burong Manga

Learn to make not-so-ordinary Filipino okoy from scratch! This innovative starter features corn and shrimp fritters topped with burong manga and aioli. 

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