Flavor Trends, Strategies and Solutions for Menu Development

By Robert Danhi
January 13, 2021

Thai tea delivers on the flavor experience. It lends dramatic visual appeal as the milky cloud floats down into the strong-brewed orange tea. Its aroma of vanilla is familiar, albeit not common in tea, and the sweet-strong taste, with a slight bitter edge and rich flavor, is an addictive treat that most would welcome.

Thai tea in the U.S. is usually wickedly sweet and creamy, yet in Thailand, many locals order it without milk, poured over ice and garnished with a lime. A cold, non-dairy version is worth considering for a more health-conscious offering.

Although Thai tea is usually served cold, why not froth a milk (enriched with condensed milk) and use that to top a hot tea?

About The Author


Robert Danhi is a Curator of Cultures and has a mission to curate, code, archive and share the world’s culinary cultures, hence he has created Flavor360, a software platform with a series of apps for the food and beverage industry to blend qualitative and quantitative research methodologies and document the 360° Flavor Experience. The Flavor360 team partners with organizations to efficiently capture and share the tribal knowledge of their organization. They are launching this year with the first app, Flavor360_Explore, used for weekly research, food tours and trend treks—saving those great ideas and getting deeper insight into cooks’ and chefs’ food that satisfies consumers. Robert is also owner of Chef Danhi & Co Consulting, the author of the James Beard finalist book Southeast Asian Flavors (Mortar & Press, 2008), host of the 26-episode docuseries, “Taste of Vietnam” and a main judge on “Top Chef Vietnam.”