Photo: Artichoke<\/p>\n<\/figcaption><\/figure>\n
I foresee more small-format, chef-driven concepts that are lean, personal, and emotionally resonant. There will also be more hyper-regional, ingredient-driven Asian concepts.<\/p>\n
\u201cLuxury casual\u201d will remain the sweet spot. I also think comfort categories such as pizza<\/a>, noodles, soft serve, and gelato will remain strong.<\/p>\n Consumers remain selective, but they\u2019ll spend for experiences that feel authentic, intimate, and personal, in line with a growing appreciation of craft and storytelling. Singapore diners are still curious, open-minded, and willing to explore. Creativity will continue to be rewarded \u2014 as long as it\u2019s honest, tight, and deeply human.\u00a0<\/p>\n Photo: Mustard Seed<\/p>\n<\/figcaption><\/figure>\n Despite 2025 being an uncertain year for restaurants, Mustard Seed hasn\u2019t seen a dip in business. We still fill every seat. It\u2019s not about chasing profits. It\u2019s about building something that lasts.<\/p>\n You\u2019ll see more big brands come in 2026, including chains from China and Japan. It\u2019s the way the market is moving. But there will still be small, independent places that stay true to who they are.<\/p>\n Photo: Restaurant Born<\/p>\n<\/figcaption><\/figure>\n It is very hard to predict, but my personal feeling is that Chinese cuisine will continue to grow stronger, especially concepts and brands from China that see potential in Singapore. Casual dining, which offers people flexibility in what and how they eat, will likely remain the strongest segment.<\/p>\n As people travel more and eat abroad, their expectations and tastes will continue to evolve. That means we, as an industry, must keep growing, too.<\/p>\n Photo: AMI Patisserie<\/p>\n<\/figcaption><\/figure>\n I think many of the current challenges will continue into 2026, but there will also be new opportunities. Guests increasingly enjoy \u00e0 la carte menus and sharing plates, and I believe this style of dining will remain strong next year.<\/p>\n One trend I see is the rise of Japanese wine bars and Asian wines. Recently, many Japanese wine bars have opened, featuring wines from regions such as Hokkaido.<\/p>\n At AMI, we are also planning to expand our Japanese wine selection and to tell more stories that connect pastry, food, and terroir from Japan and Asia. We hope to invite Japanese winemakers to AMI and to showcase more Asian wines in general.<\/p>\n I believe the alcohol category, especially with unique regional stories, still has strong potential in Singapore.<\/p>\n<\/div>\nGan Ming Kiat, chef-owner, Mustard Seed<\/a><\/h2>\n
Makoto Arami, resident chef, AMI Patisserie<\/a><\/h2>\n