Plain tea is out, boba tea is in. Also known as bubble tea, pearl tea and tapioca milk tea, the viral drink—which originated in Taiwan in the 1980s—has exploded in popularity locally, with cafes popping up all over Raleigh. The infinitely customizable flavored beverage featuring trademark chewy tapioca pearls comes in a variety of flavors—from classic black tea to fruit flavors like lychee. Further upgrades include flavored foams, adjustable sweetness levels, and toppings running the gamut from flavored jellies to popping boba. Here, where to *pop* in around town to get your boba fix.
Far East fare is taking our city—and country—by storm.
Asian food is having a moment. With new creative and elevated Far East concepts consistently popping up around the area in droves (see: Tamasha, SAAP, M Test Kitchen, and Heirloom’s new Asian-inspired dinner menu), along with thriving spots boasting years of seasoning—we see you, Brewery Bhavana (and its upcoming Fenton outpost), Bida Manda, Red Dragon, Sono and Five Star—the cuisine is writing a new name for itself.
Before this relatively recent boon of elevated Asian concepts, diners seeking a fancy meal might have elected for dinner at a steakhouse rather than the oft more casual Asian option, which typically conjures images of takeout boxes and casual surrounds. In essence, elevated restaurants have long lacked diversity in terms of menu and clientele. Until now. (This isn’t an attack on low-key Asian. In fact, I love all types of Asian fare, frequent unassuming hole-in-the-wall eateries and even resided in Bangkok for nearly a year where the tantalizing street fare and captivating casual-yet-quality eats abounded—hey, Jay Fai!)
But we can’t deny the shortage of local choices. Our city has long lacked elevated Asian options—aside from Raleigh’s inaugural Japanese sushi outpost, Kanki, serving patrons a full sit-down meal experience with a show since 1972, and the circa-1987 Imperial Garden Restaurant, touting a claim to fame as the Triangle’s OG authentic Chinese eatery.
Now, Far East cuisine seems to be shifting itself into a new era on the foodie scene across the country, with more and more sophisticated concepts popping up and piquing interest all over. This is something the talent behind Tamasha, Raleigh’s first elevated Indian restaurant, noticed and capitalized on through their just-opened concept.
“We feel like Raleigh is ready for a big city-type of restaurant with the glitz and bling you might see in Vegas,” shares Tina Vora on why she and her team decided to debut the luxe—and Michelin-chef helmed—North Hills spot. Adds partner Mike Kathrani: “[Indian food] is one of the most complex foods, and we have seen that the whole gamut of Indian food hasn’t yet been presented to America.”
To wit, the public is craving more and more authentic and diverse food options. “Demand is growing,” shares Sunny Lin, co-owner of MOFU Shoppe, which also nabbed the season six win of Food Network’s The Great Food Truck Race. “Maybe it’s because people have discovered Chinese food isn’t just orange chicken; Vietnamese food isn’t just pho; and Thai food isn’t just pad thai. Globalization is being reflected in people’s palates now.”
Echoing that sentiment is local culinary luminary Lon Bounsanga, who recently bowed Laotian restaurant SAAP. “Successful restaurants create room for more such restaurants,” says the longtime Bida Manda/Brewery Bhavana chef. “As the Asian restaurant scene evolves, smaller Asian countries are seeing their cuisine and culture showcased. Diners are learning that, although ingredients are shared, each cuisine has its own story.”
Translation, the broad cuisine category is (finally) getting the hype and hoopla it’s always deserved. Move over, steakhouses and boujee Italian restaurants—it’s Far East fare’s time to shine.
Heirloom photo by Anna Phommavong
Flavor Profiles by Region
Asian food cannot be grouped into a single category—each region offers vastly rich and diverse flavors, dishes and styles. Here, a quick (noncomprehensive!) breakdown of a few Asian cuisine categories.
▪ Chinese: Salty, spicy, sour, sweet and bitter. Think: soy sauce, sesame oil, ginger, garlic and scallion flavors ▪ Japanese: Artistic, exact textures and temperatures, and savory. Think: seafood, tempura, ramen, miso soup ▪ Korean: Flavorful, fiery and fermented. Think: kimchi, Korean BBQ, chile powder and sesame ▪ Southeast Asian: Salty, sweet, spicy, sour and fresh—all in perfect balance. Think: tropical fruits, veggies, lemongrass, Thai basil and lime ▪ South Asian: Spicy, creamy and full of flavor. Think: turmeric, lentils, peas, beans and curry leaves
The food and beverage trends we expect to be hot in the new year.
New year, clean slate? More like clean plate! With the turn of the calendar, a host of new food and bev trends are anticipated to emerge, while some crazes (hopefully) get left in 2023. (Looking at you Fruit Roll-Ups and ice cream… like, why?) From nonalcoholic beverages—which we expect to blow up this year—to experiential dining to mushrooms and more, here’s what our team of industry insiders is predicting will be all the rage in 2024.
“Everything’s an experience. … 2024 is no doubt gonna be about the vibe. But more than that, we’re starting to see experiential—even extreme—trends emerge. Glass diamond-shaped bar dangling over a canyon you access by spectacular bridge or bike lane tightrope in the republic of Georgia? Sure! Bathroom-themed dining in Taiwan at Modern Toilet? Promises to be the poo. A horror-themed Burgertory in Salt Lake City? Now popping up stateside—from lunch below a waterfall to drinks in the sky—the sensory-focused immersive trend is set to become a reality because after all… it’s all about the mems.” —Melissa Howsam, Editor-in-Chief, @mahowsam
“I hope pickles and olives finally get the love and attention they deserve! I know they’re unpopular, but I’ve always been a big fan of both.” —Lauren Kruchten, Associate Editor, @laurenn_nicol
“Boba tea + elevated Asian options—which I’m very much here for! :)” —Anna Beth Adcock, Editorial Assistant, @_annabethadcock
“I think nonalcoholic drinks are going to continue to emerge—not just mocktails but nonalcoholic beer and wine too. It used to be very hard to come by, but now almost everywhere offers NA options!” —Cameron Rhinehardt, Account Executive, @camrht
“Beer cocktails are everywhere, and I hope they stay. 🙂 I had a pilsner with added black currant syrup the other night at Orange County Social Club in Carrboro. I know Standard Beer + Food does an awesome beer cocktail too.” —Susannah Richardson, Editorial Intern
Photo by Greg Mintel, courtesy of Umbrella Dry Bar
“Nonalcoholic beverages have been on the rise for the past few years, but I think 2024 will be the year that low-proof and zero-proof cocktails officially become the norm. I predict we’ll see a number of bars dedicated to NA spirits pop up in Raleigh, as well as an explosion of creative new options on drink menus across the city.” —Kelsie Barton, Contributing Writer, @kelsie_barton
“I think we’ll see more and more healthy quick-service spots open this year. People want quality food without paying for fine dining.” —Ellie Davis, Contributing Writer
“I think nonalcoholic cocktails are going to keep getting more and more popular!” —Carlee Nilphai, Contributing Writer
“The continued death of the dress code. I am here to feast—why do you insist I forego an elastic waistline and loose fitting clothes? I can enjoy serious cuisine while being seriously comfortable.” —Forrest Mason, Contributing Photographer, @fmasonmedia
“I really see the nonalcoholic beverage trend becoming a thing. Even for those of us that like a traditional drink, but don’t want to overdo it, nonalcoholic drinks (especially cocktails) are fun and delicious!” —Susan Holt, Contributing Photographer, Susan Holt Photography, @susanholtphoto
“Mushroom popularity increasing as both a food and nutritional supplement” —Felicia Trujillo, Contributing Photographer, Food Seen, @foodseennc
Revitalized into a creative mixed-use hub, Raleigh’s up-and-coming Smoky Hollow District boasts a slew of hip restaurant and retail ops, Downtown’s first Publix, an array of stylish accommodations, community-oriented experiences, and inviting gathering spaces.
Who let the dogs out?! Pet parents and their fur babies love lapping up some QT at this pawfect pub with full-service bar—NTM off-leash dog park, overnight boarding and doggie daycare. Fur real. @weststdog
ISO a knockout workout? Swing by and pack a punch at this boxing/strength center for some legit training via fighting fundamentals. “It’s the eye of the tiger, it’s the thrill of the fight…” @knuckleupraleigh
Vintage is so in. Find husband-and-wife dream team drumming up dream homes for their patrons via exquisite, stylish and well-crafted antique/vintage pieces sure to spice up your space.@rail_and_stile
“They see me rolling…” And skatin’ and stylin’ too with goods from this skate shop—skater-owned and -operated since 1986. Let the good times roll! @endlessgrind
Arrive with your belly empty and chopsticks in hand for Asian eats—noodles, fried rice, dumplings and more—that are all that and dim sum. @fivestarraleigh
