If F&B professionals look to Asia for the next emerging dining trends, Dubai could see a revival of live cooking and buffet concepts, with a renewed focus on quality, predicts interior design Tina Norden.
Speaking to Caterer ahead of Ruya’s launch, Tina Norden, designer and project director at Conran and Partners, who was tasked with the design of the new Anatolian restaurant at Grosvenor House Dubai, said that the open kitchen trend in restaurants “has not yet reached its peak”.
What Norden has seen developing in Asia, particularly China, she told Caterer, is an extension of the open kitchen and buffet restaurant model, which is gourmet, “hip” and “high quality”.
“If you go to Asia, where I think a lot of food trends are coming from, buffet restaurants are really hip, people love going to them, and it is really high quality of food,” Norden said.
Norden added: “We actually designed one not so long ago in a hotel in China. People love it, it is completely booked out all the time. It is really high quality, and I think that this idea will start to trickle through a little bit to Europe.”
Read more from Tina Norden about trends in F&B and kitchen design, in the second edition of Caterer Kitchen, which is available next month, October 2016.
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