OIn Shanghai's dynamic food and beverage scene, several key trends are shaping the market. Economic pressures have led consumers to prioritize value over luxury, favoring casual and mid-tier restaurants that offer unique experiences without premium pricing. Hot pot restaurants have seen remarkable growth, with over 15,000 locations in Shanghai, reflecting their enduring appeal and operational simplicity. There's also a resurgence of woodfire cooking, emphasizing natural flavors and traditional techniques, as seen in establishments like The Merchants. The city's wine culture is evolving, with a rise in wine bars that showcase both international selections and high-quality Chinese wines, highlighting the growing recognition of domestic production. Additionally, regional Chinese cuisines, particularly from provinces like Guizhou and Hunan, are gaining prominence, offering bold and authentic flavors that resonate with local diners. These trends underscore Shanghai's resilience and adaptability in its post-pandemic F&B landscape.

The Asian market is experiencing a significant surge in the popularity of agave-based spirits, particularly mezcal and tequila. Consumers in metropolitan areas such as Tokyo, Hong Kong, and Singapore are increasingly seeking authentic, artisanal beverages that offer rich cultural narratives and traditional craftsmanship. Premium expressions like añejo and reposado tequilas are now being appreciated alongside esteemed spirits like cognac and whiskey. However, the rising demand presents challenges, including the slow maturation of agave plants and the pressure on small-scale producers to meet global supply needs. As the appetite for these distinctive spirits grows in Asia, it becomes essential to balance consumer interest with sustainable production practices to preserve their quality and heritage.

Levels takes a look at artificial intelligence and robotics in restaurants. The number of unfilled positions in the hospitality sector is soaring and robots may be filing the gaps soon. These machines are capable of precisely addressing problems such as food waste, physically taxing tasks, idle time, and employee burnout. We examine one capable of stir-frying some popular cantonese meals, but can a robot truly wok hei?