Fast food has spent years asking vegetables to imitate meat. Dom Dom Burger is trying a stranger and more candid arrangement: keep the chicken, then make eggplant the reason to look. On…
Roasted cabbage is becoming a restaurant centrepiece across several markets. Its promise is strong—but only when labour and texture stay controlled.
A formed shrimp patty hides its evidence. Freshness Burger is doing the opposite. From 21 October, the Japanese chain returns its Kami no Ebi Burger with three recognizable shrimp visible between the…
There is a reliable trick in premium pastry: move an ingredient’s name from the kitchen invoice to the menu board, and suddenly the supplier becomes part of the eating experience. BO&MIE’s South…
Restaurants are turning bread from a free table extra into a named course, revealing craft, controlling portions and testing what diners will pay for.
Two double burgers arrived on No Brand Burger’s South Korean menu on 15 October looking almost defiantly ordinary. NBB Hooked layers two flame-flavoured patties with sliced cheese, onion, smoky mayonnaise and a…
The most revealing thing about McDonald’s Germany’s new chicken menu is not a sauce or a stunt. It is a circle. On 30 September, the chain made the McChicken® round for the…
A moon-viewing burger does not need to resemble the night sky. It only needs enough edible clues for the customer to complete the picture. MOS Burger’s current Japanese limited-time release, 月見フォカッチャ ～黄金（おうごん）チーズソース～,…
Restaurants are redesigning menus, mood and staffing after dark, turning late night into a distinct daypart built on existing assets.
Korean chains are moving mala beyond hotpot into burgers, soup, café toast and convenience food by adapting its intensity to familiar formats.