Flavor Trends, Strategies and Solutions for Menu Development

Bing Bling The bing is a reminder to develop memorable handhelds that are popping with layered flavor, varying and distinct textures and solid value

Mr Bing in New York recently added a General Tsao Chicken Bing, with sweet-savory crispy chicken.
PHOTO CREDIT: Paul Wagtouicz

Handheld eats are always on-trend and anxiously awaiting the next showcase to tempt our cravings. The jianbing is packed with the winning combination of bold flavors and contrasting texture. Chefs continually look to proven global street food to spark menu innovation as there is beautiful culinary sophistication with simplistic street-food builds.

Jianbing are traditionally served at breakfast, but they could easily fit any time of day. I could especially see these going big at late night. Offer a traditional jianbing base, then let your guests customize their fillings, adapting the classic to best fit your audience. Daypart ideas include: 

  • Breakfast Bing—green chile crema, plus chorizo, avocado and Cotija cheese
  • Lunch Bing—hoisin sauce, roasted sweet potato and kimchi
  • Dinner Bing—smoked red pepper sauce, barbecue carnitas and cheese curds

Consider back-of-house ingredients that could be crafted into a jianbing-style format, inspired to mimic the folded lightness and crêpe-like texture. Experiment with what else you can griddle and fold to create a unique sandwich or handheld offering.


The Big Bing Theory – the full story about how this savory Chinese crêpe is poised to be the next big global breakout on American menus.


If nothing else, the bing is a reminder to develop memorable handhelds that are popping with layered flavor, varying and distinct textures and solid value.

From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

 

 

About The Author

Rob Corliss

ROB CORLISS is a three-time James Beard House guest chef with more than 20 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness.