Chef Jovan Goh opens up a food stall entitled 'The Leggy Business' -- it only uses chicken and pig legs as the main source of protein in its bowls. The spotlight of the menu hits the 'Signature Leggy Bowl' -- it features minced meat sauce atop of a Thai braised pork, which is ultra soft and cooked in sous vide manner. It is accompanied by pickled papaya, vegetables, and an onsen egg as well.
The blend of different textures and flavors really showcase the cultural influences, especially with the addition of a running yolk. Some other dishes that follow similar footsteps include the Phillippines-reminiscent 'Zha Jiang Mian, which features peanut paste and the Vietnamese Bun Cha.
Natural Flavor-Enhancing Meals
The Leggy Business is a Restaurant with Only Natural Ingredients
Trend Themes
1. Natural Flavor-enhancing Meals - Exploring unique ways to enhance flavors using natural ingredients in meals.
2. Protein Innovation - Creating innovative dishes that focus on using different parts of protein such as chicken and pig legs.
3. Cultural Fusion Cuisine - Blending flavors and cooking techniques from different cultures to create unique and delicious dishes.
Industry Implications
1. Food and Beverage - Opportunity for restaurants and food brands to incorporate natural flavor-enhancing techniques in their menus.
2. Gastronomy - Opportunity for chefs and culinary experts to push the boundaries of protein innovation in their dishes.
3. Hospitality - Opportunity for hotels and resorts to offer culturally fused cuisine experiences to attract guests with an adventurous palate.