Food trends we’re so over in the UAE right now

Alright UAE, it’s time we have a chat. The vibes remain spectacular, and your skyline is an ever-expanding marvel of ambition and luxury. But can we take a moment to assess the state of our menus?

Somewhere between innovation and indulgence, we’ve landed squarely in the repetitive. It’s a relentless parade of predictable luxury — a carousel of ingredients that we’ve seen, tasted, Instagrammed, and recycled one too many times.

Not to say that these ingredients don't taste amazing, they do. But we're yearning for some new flavors, unexpected pairings, and genuinely creative dishes that challenge our palettes. Because these trends? They’re as tired as last year’s avocado toast (no shade to avo toast though, I still make it at home all the time!). Let's break the cycle.

Here’s a rundown of the food trends we should put to bed in 2025.

1. Truffle everything

There was a time when a drizzle of truffle oil was a culinary mic drop. Now, it's become a culinary crutch. Do we need truffle fries with truffle aioli, alongside truffle mac and cheese with a side of truffle-coated popcorn?

Truffle’s power lies in subtlety, not ubiquity. It should be an accent note, not the entire song. Over-saturation has dulled its mystique. It’s like wearing an expensive perfume but using half the bottle every time—eventually, the magic is lost. Let’s leave some room for other, less overworked flavors to shine.

2. Wagyu this, Wagyu that

The name alone once carried a sense of reverence and exclusivity. A culinary treasure meant to melt in your mouth and linger in memory. Now? It’s as common as a condiment. Wagyu sliders, Wagyu shawarmas, Wagyu tacos. Can a taco even deliver the delicate nuance of Wagyu’s famed marbling, or is it just beef with a PR stunt? By the time Wagyu has been ground up, seasoned, and sauced, what’s the point? It’s not like anyone is devouring a late night a fast-food burger thinking, “Wow, the umami notes are remarkable.”

The magic of Wagyu is in its purity—it’s a piece of art that deserves to be celebrated on a proper steak plate, or even as tataki or tartare. If we’re going to insist on Wagyu everything, can we at least make sure it’s prepared in a way that honors its craftsmanship and tradition? Slapping the word ‘Wagyu’ in front of a food item doesn’t make it fancy—it makes it feel like a luxury tax disguised as culinary creativity.

3. Pistachio: The new matcha

Pistachio chocolates, pistachio lattes, pistachio gelato, pistachio croissants. Who decided that pistachio should become the reigning flavor of cafes everywhere? A few years back, matcha had its moment — it was ubiquitous, versatile, and Instagrammable. Now pistachio is attempting to dethrone matcha with an army of green-tinted pastries and drinks that, quite frankly, are getting a little old. A nut should not have this much dominion over an entire city’s palette.

It’s not that we dislike pistachio — done well, it’s aromatic, complex, and even nostalgic. Can we please find a new star ingredient to rally around? How about some under-appreciated nuts? Pecans or macadamias could use a little more love.

4. Matcha mania

Speaking of matcha...

Matcha was once the it-girl of the beverage world — a beacon of health and sophistication for those tired of classic coffee. But we’re approaching overkill. Matcha cheesecakes, matcha doughnuts, matcha tiramisu. We’ve taken a nuanced flavor and diluted it into oblivion with sweeteners and gimmicks. Matcha’s charm is its unique bitterness and vegetal notes. Over-saturating it across cafes and dessert bars turns it into a sugary shadow of its former self.

Not every dessert needs a matcha twist. If you’re going to use it, let it shine in forms that highlight its genuine complexity.

5. Lotus, lotus, everywhere

Lotus Biscoff — what was once an unassuming caramelized biscuit has become the ultimate trend ingredient. First, it was used as a base for cheesecakes. Then came Lotus milkshakes, ice creams, and even Lotus breakfast pancakes. When did the humble biscuit become the golden ticket to menu buzz?

The flavor is distinctive, sure. But is it genuinely so mind-blowing that it needs to be present in every sweet dish? At some point, it stops feeling like a treat and starts feeling like filler — an easy flavor fix for uninspired desserts. There’s a whole world of flavor profiles to explore. We don’t need Lotus-drenched everything to feel satisfied. Time to let it rest.

6. Caviar for no reason

Caviar’s reputation as a luxury ingredient is well-earned. But we’ve crossed into the realm of nonsense. It’s like someone declared, “If we just put caviar on it, people will think it’s gourmet.” No. Caviar tacos, caviar-topped sushi rolls that are more about spectacle than flavor balance, and even caviar fries — a literal oxymoron of elegance and casual snacking—are symptoms of this excess.

Caviar is meant to be savored, usually in a context where its delicate, briny notes aren’t overwhelmed by other ingredients. But in this age of culinary maximalism, it’s more like a decoration than a main event. Let’s reserve caviar for dishes that honor its legacy — classy, balanced, and not plastered on as an afterthought.