0

Sticky Mango brings vibrant flavours of Southeast Asian cuisine to the heart of Waterloo, London. From beloved classic dishes to bold creations that will tickle everyone’s taste buds! Each dish reflects Chef Peter Lloyd’s extensive travels throughout Vietnam, Thailand, Singapore, Indonesia and Malaysia. As highlighted in our Winter Review, 89% of people enjoyed world cuisines at home in the three months leading up to April 2024, showcasing the significant influence of international flavours in the nation’s kitchens.

Here is a round up of what we tried:

Duck Fried Rice XO Sauce, Ginger Crumb and Fried Duck Egg

The tender, juicy seared duck pairs well with the rich umami caramelised XO sauce, topped with a silky fried duck egg adding a touch of indulgence to the dish. Crunchy onions and crisp bean sprouts add a contrast, with a hint of warmth from the ginger crumb. Chinese and Indian remain the most popular world cuisines eaten at home in 2024 according to Mintel. Chinese cuisine is a ‘forever favourite’, and many foodie pantries boast go-to ingredients like XO sauce.

Chicken Satay with Peanut and Tamarind Sauce

These succulent chicken skewers in a rich, creamy peanut sauce are enhanced by the tangy, sour notes from the tamarind sauce, creating a balance of flavour.  Highlighted in our recent posts on Instagram and LinkedIn, tamarind takes the spotlight in The Food People’s Food Watching 2024. Known for its tangy flavour profile, tamarind enhances both sweet and savoury dishes. At Dalziel Ingredients, we’ve enjoyed incorporating tamarind into our product development.

Seabass marinated in a fragrant blend of lemongrass, ginger, and garlic, wrapped in banana leaf for a delicate infusion of flavour. Served with zesty pickled vegetables and a squeeze of lime, this dish is fresh, vibrant, and bursting with Southeast Asian flair. With the rise of diverse global cuisines and the popularity of gut-friendly foods, consumers are increasingly attracted to pickled and fermented foods. The likes of pickled carrot or cucumber offer a satisfying crunch alongside their bright, fresh flavour (The Food People).

Indonesian Sea Bass in Banana Leaf, Pickled Vegetables and Lime

Seabass marinated in a fragrant blend of lemongrass, ginger, and garlic, wrapped in banana leaf for a delicate infusion of flavour. Served with zesty pickled vegetables and a squeeze of lime, this dish is fresh, vibrant, and bursting with Southeast Asian flair. With the rise of diverse global cuisines and the popularity of gut-friendly foods, consumers are increasingly attracted to pickled and fermented foods. The likes of pickled carrot or cucumber offer a satisfying crunch alongside their bright, fresh flavour (The Food People).

If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: jessicakane@dalziel.co.uk