Kimpton Hotels, part of IHG’s luxury portfolio, has released its 2025 Culinary + Cocktail Trend Forecast, highlighting bold ingredients, inventive techniques, and reimagined classics shaping the future of dining and mixology.
Key Culinary Trends
- Black Tahini: Featured in noodles, ice cream, and lattes for its rich, toasted flavor.
- Chili Crunch Fusions: Infusing global flavors, from fennel to Marcona almonds, into seafood and pizza toppings.
- Black Limes: Tangy and versatile, used in soups, stews, and seasonings.
- Salted Egg Yolk: A staple in Asian cuisine, adding umami to pastas and salads.
- Korean Comfort Food: Dishes like Kimchi Eggs Benedict fuse warmth with innovation.
- Southeast Asian Flavors: Filipino, Burmese, and Indonesian influences in dishes from breakfast to desserts.
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Innovative Beverage Trends
- Super Juice: Acid-corrected local citruses replace lemons sustainably.
- Clarified Vegan Milks: Almond and coconut milk cocktails bring creamy, fermented flavors.
- Freeze-Dried Garnishes: Repurposed produce adds texture and flavor, minimizing waste.
- Reimagined Classics: Pickle martinis, highballs with Japanese whiskey, and Midori Sours lead the charge.
- Non-Alcoholic Elegance: Drinks like Sydney’s Aper-no Sour prioritize taste with botanical ingredients.
Dining Experiences
- Newstalgia: Retro-inspired dishes with luxurious updates, like truffle-topped corn dogs.
- Sound Immersion: Curated playlists enhance the dining atmosphere, from upbeat brunch vibes to cozy winter tracks.
From salted egg yolks to clarified citrus cocktails, Kimpton’s forecast showcases its commitment to elevating culinary artistry. These trends will debut across Kimpton restaurants and bars worldwide, promising guests innovative and memorable dining experiences.
