'Bold flavor' trend takes hold in Indonesia's dining scene

The "bold flavor" trend is gaining momentum in Indonesia's food service industry. The concept goes beyond simply spicy or salty tastes, referring instead to flavors with a strong, distinctive character — marked by pronounced aroma, depth and intensity.

Demand for bold flavor menus is rising, particularly among MZ generation consumers, according to KATI, the agricultural food export information service run by the Korea Agro-Fisheries and Food Trade Corporation. Dishes combining sweetness, umami and heat have established themselves as a leading dining trend.

The toast category is also seeing active development of differentiated menus and new products. A recent standout is "black toast," a new menu item made with charcoal that has drawn attention for its striking appearance and a texture that is crispy on the outside and soft on the inside.

Menus featuring Korean-style spicy sauces — including gochujang and buldak sauce — are also on the rise. Toast dishes made with buldak sauce are typically prepared with chicken and mayonnaise.

"As menus blending Korean spicy sauces with global food culture spread rapidly among local consumers, the trend toward fusion menu development and experience-driven dining in the food service industry will accelerate further," a KATI official said.