{"id":56600,"date":"2017-09-18T00:00:37","date_gmt":"2017-09-17T16:00:37","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=56600"},"modified":"2019-03-06T08:03:29","modified_gmt":"2019-03-06T00:03:29","slug":"food-trends-2017","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/food-trends-2017\/","title":{"rendered":"6 Delicious Food Trends That We’ve Seen So Far in 2017"},"content":{"rendered":"

Can’t wait to see what 2018 brings in!<\/p>\n

<\/p>\n

They may have graced your social media feeds once or twice in the last few months<\/strong>. We’ve seen the rise of froyo, ramen, milktea, and so many more food trends throughout the last few years that it must be tough for restaurants and food chains to come up with the next big thing. The ideas are getting crazier and crazier that we wonder what 2018 will bring.<\/p>\n

Monster Desserts<\/strong><\/h2>\n

Freezer Burn<\/a>\u00a0– Bonifacio High Street<\/h2>\n

Helmed by Miko Aspiras and Kristine Lotilla, Freezer Burn offers a\u00a0unique dessert experience with their hot and cold combo creations<\/strong>\u00a0such as the Morning Glory, Ketchup Mayo Fries, and Junkie. Read our full feature\u00a0here.\u00a0<\/em><\/p>\n

Also featured in:<\/strong> 20 Restaurants Perfect for First Dates in BGC, Taguig<\/pre>\n
Photo from\u00a0@ceejtheday<\/a><\/figcaption><\/figure>\n
No reservations accepted
\n<\/strong>View menu<\/a>
\nView their Instagram account<\/a>
\nG\/F Q3, Bonifacio High Street, 9th Ave, Fort Bonifacio, Taguig
\n(0927) 387-2703<\/p><\/blockquote>\n
Sub-Zero Soft Serve –\u00a0The Lost Bread<\/a><\/h2>\n
\n
The Lost Bread is a\u00a0homegrown dessert cafe<\/strong>\u00a0specializing in French toasts and milkshakes. Their name, ‘The Lost Bread’, is a direct translation of \u2018pain de perdu\u2019, the stale bread used to make French toast.<\/em><\/p>\n
Insider tip:<\/strong> Enjoy Buy 1 Get 1 Sub-Zero Soft Serve<\/strong> with Booky<\/span><\/a>!<\/pre>\n<\/div>\n
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Photo from Booky<\/figcaption><\/figure>\n
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\nView their Instagram account<\/a><\/p>\n<\/blockquote>\n
Do-It-Yourself<\/strong><\/h2>\n
Okonomiyaki –\u00a0Dohtonbori<\/a><\/h2>\n
Dohtonbori, from Tokyo, is\u00a0Japan\u2019s #1 okonomiyaki restaurant chain<\/strong>\u00a0that offers the first cook-your-own okonomiyaki experience to Manila. This is its 4th branch in the metro.<\/em><\/p>\n
Insider tip:<\/strong> Get UP TO P300 OFF<\/strong> when you book a table at Dohtonbori's three other branches<\/a>.<\/pre>\n
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Photo from\u00a0@dana.mp3<\/a><\/figcaption><\/figure>\n
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Photo from @aileenkingang<\/a><\/figcaption><\/figure>\n

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DIY Sisig –\u00a0Sisig Society\u00a0<\/a><\/h2>\n
Sisig is known to be a classic Filipino dish\u00a0that originated in\u00a0Pampanga. It has been recreated in more ways than one. At Sisig Society, you\u00a0can\u00a0create-your-own sisig<\/strong>\u00a0plate from choice of meat, to sauce and sides.\u00a0<\/em><\/p>\n
Also featured in:<\/strong> 17 Late Night Restaurants Still Open Past Midnight<\/pre>\n
Photo from\u00a0@greatdaive<\/a><\/figcaption><\/figure>\n

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\nEastwood Citywalk 1, Libis, Quezon City
\n(02) 940-9000<\/p><\/blockquote>\n
DIY Pasta –\u00a0Trufa Pasta Bar<\/a><\/h2>\n
Trufa is a cozy and\u00a0rustic\u00a0Catalan-inspired pasta bar<\/strong>\u00a0that creatively combines the best of Barcelona and Manila, a fusion of Spanish\u00a0and Filipino cultures through the art of taste. At Trufa,\u00a0diners have the liberty to customize\u00a0their orders starting with the sauce, pasta and toppings.\u00a0READ MORE<\/strong><\/em><\/p>\n
Photo from\u00a0@discovermnl<\/a><\/figcaption><\/figure>\n

\nView menu<\/a>
\nView their Instagram account<\/a>
\n109 Esteban St., Planters Bldg, Unit A, Legazpi Village, Makati
\n(02) 771-2581<\/p><\/blockquote>\n
Activated Charcoal<\/strong><\/h2>\n
Dark Skim Cone –\u00a0BLK 513<\/a><\/h2>\n
BLK 513 is the country\u2019s first dessert store offering\u00a0healthy activated charcoal-enhanced froyo<\/strong>\u00a0served with various sauces, toppings and crunches.<\/em><\/p>\n
Price: 2 orders of Dark Skim Cone<\/strong> for only \u20b1150<\/strong>!<\/pre>\n
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Photo from Booky<\/figcaption><\/figure>\n
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\n<\/a>2\/F SM Megamall, Bldg A, Ortigas, Mandaluyong
\n(0997) 105-9575<\/p><\/blockquote>\n
Charcoal Lemonade – Crazy Lemons<\/a><\/h2>\n
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Photo from @anapaulabacani<\/figcaption><\/figure>\n
\n
View more<\/a>
\nView their Instagram account<\/a><\/p>\n<\/blockquote>\n
Ube<\/strong><\/h2>\n
Honest Ube Cake –\u00a0Wildflour Caf\u00e9 + Bakery<\/a><\/h2>\n
The cafe and bakery is not one to miss out on food trends. After all, they\u2019re the ones responsible for bringing the cronuts and salted egg croissants to Manila. Wildflour co-owner Ana De Ocampo brings to the table the Honest Ube Cake\u00a0<\/b>because the truth lies in each bite. Not a drop of food coloring was used, only traditional ingredients to bake this cake.<\/em><\/p>\n
Photo from\u00a0@analorenzanadeocampo<\/a><\/figcaption><\/figure>\n

\nView menu
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Puto Bumbong Pancakes – Early Bird Breakfast Club<\/a><\/h2>\n
Early Bird Breakfast Club offers gourmet renditions of Popular Filipino and Western breakfast dishes. The vision of this whole-day breakfast cafe is simple – to uplift mornings by providing the most beautiful breakfast experience in the city.<\/em><\/p>\n
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Photo from @__kim__m__<\/figcaption><\/figure>\n

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\n<\/a><\/p><\/blockquote>\n
Superfoods and Health Foods<\/strong><\/h2>\n
<\/h2>\n
Mushroom Tapa – The Good Seed<\/a><\/h2>\n
The Good Seed by Edgy Veggy is a casual dining Cafe and Grocery offering delicious vegetarian food, desserts and coffee.<\/em><\/p>\n
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Photo from Booky<\/figcaption><\/figure>\n

\nView menu
\n<\/a>View their Instagram<\/a>
\n#3 Brixton St, Kapitolyo, Pasig
\n(0917) 847 – 4831<\/p><\/blockquote>\n
Superfood Salad – Moxy<\/a><\/h2>\n
Moxy is a health junkie’s dream come true. Their Superfood Salad contains\u00a0Adlai and spinach salad, roasted cashews, choice of grilled chicken or tofu. What is adlai, you ask? Think of it as a local version of quinoa. Moxy gets their adlai from an indigenous farm in Bukidnon. They make it a point to\u00a0source most of their ingredients from local, organic farms and suppliers.\u00a0<\/strong><\/em><\/p>\n
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Reservations are accepted<\/strong>
\nView menu
\n<\/a>View their Instagram account
\n<\/a>G\/F Makati Alphaland Place, Makati City<\/p><\/blockquote>\n
Instagrammable<\/strong><\/h2>\n
Organic Cotton Candy\u00a0–\u00a0Honey Creme<\/a><\/h2>\n
Honey Creme is a Taiwan dessert brand specializing in Korean soft-serve ice cream loaded with organic honeycomb and other toppings.\u00a0Using top-of-the-line equipment and fresh ingredients, Honey Creme Philippines promises to uphold the brand\u2019s standards and promise of ensuring \u2018a taste of heaven in every serving<\/strong>\u2019.<\/em><\/p>\n
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\n<\/a>View menu
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\nVisit them at SM Aura and SM North EDSA<\/p><\/blockquote>\n
VT Onion Bloom –\u00a0Village Tavern<\/a><\/h2>\n
Village Tavern is committed to the finest freshest ingredients and their menu offers something for everyone: rustic whole wheat flatbreads made from scratch, fresh seafood dishes, juicy burgers and gourmet sandwiches served on artisan bread, premium beef trimmed and aged with precision and decadent desserts.<\/em><\/p>\n
<\/p>\n
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\n<\/a>View menu<\/a>
\nView their Instagram
\n<\/a>2\/F Bonifacio High Street Central, 7th Ave, Fort Bonifacio, Taguig
\n(02) 621-4100<\/p><\/blockquote>\n
Carbonara Souffl\u00e9 – Le Petit Soufle<\/a><\/h2>\n
Le Petit Souffle is a modern French-Japanese cafe that offers unique fusion dishes and desserts by Chef Mike Aspiras and Kristine Lotilla. Menu highlights include their Caramelized Peaches Tartine, Squid-Ink Rice, and Mac & Foie.<\/em><\/p>\n
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Photo from @aynalim<\/figcaption><\/figure>\n

\nView menu<\/a>
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\nView their Instagram account<\/a><\/p><\/blockquote>\n
Post your predictions for the next food trends, tag @bookyapp<\/a>, and let’s see if they come true!\u00a0If you still haven\u2019t, download\u00a0Booky<\/a>\u00a0for free on iOS and Android and enjoy the convenience of searching\u00a0and booking restaurants offline.<\/p>\n","protected":false},"excerpt":{"rendered":"
Can’t wait to see what 2018 brings in!<\/p>\n","protected":false},"author":40,"featured_media":56624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/56600"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/40"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=56600"}],"version-history":[{"count":10,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/56600\/revisions"}],"predecessor-version":[{"id":108662,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/56600\/revisions\/108662"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/56624"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=56600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=56600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=56600"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=56600"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=56600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}