There was a time when French food was French, Indian food was Indian, and anything in between raised eyebrows. But those days are fading fast. Today, menus are breaking the rules, culinary traditions are blending, and chefs are redefining what it means to cook “authentically.” Whether it’s Korean BBQ tacos from a street vendor or Wagyu ragù chawanmushi at a Michelin-starred London restaurant blending Japanese technique with Italian depth, today’s most exciting dishes have one thing in common: they ignore traditional culinary borders. The rise of what is now known as Borderless Cuisine is changing the way the world eats.
Featured in the newly released Future Menus 2025 Vol. 3 report, Borderless Cuisine is one of four global megatrends identified through deep-dive research, online data, and the experience of more than 250 Unilever Food Solutions (UFS) chefs across 75 countries. At its core, this trend celebrates chefs who are boldly merging flavours, techniques, and cultural food traditions to create something entirely new.
“This trend is all about creative freedom,” says Yonela Motloung, Marketing Director at Unilever Food Solutions South Africa. “It’s chefs using flavours from different corners of the world to tell their own story. And when done well, it can be personal and really exciting.”
She’s quick to clarify that this isn’t a throwback to early-2000s fusion, with wasabi mash and soya mayo on everything. Borderless Cuisine is more personal, more considered, and far more respectful.
“Chefs are blending global flavour profiles with local favourites, which isn’t just gutsy, it’s delicious too,” says Motloung. “In South Africa, that could mean Durban curry tacos, Cape Malay risotto, or even a milk tart-filled éclair. This trend is liberating for chefs. It gives them permission to draw from everywhere, so long as it’s done with intention and flavour at the heart.”
The report also highlights the role of Gen Z in driving this movement. Socially conscious, globally connected, and endlessly curious, this generation is calling for more representative menus, cross-cultural dishes, and interactive food experiences. For them, food is about identity and discovery, not ticking boxes on a menu…and it’s not going anywhere.
3 Reasons Why Borderless Cuisine Is Here to Stay
Chef Mary Worthington, Culinary Experience Advisor for Unilever Food Solutions, believes Borderless Cuisine is not just a fleeting trend. Here’s why:
1. It’s inclusive
Food has always been a way to bring people together. Borderless Cuisine takes that a step further. It allows different cultures to be celebrated on the same plate. It creates conversations. It gives chefs a chance to honour influences that matter to them while inviting diners to taste something outside their usual comfort zone.
2. It’s expressive
This approach is incredibly liberating from traditional boundaries for chefs. They can move beyond the constraints of any single culinary tradition, drawing inspiration from their heritage, their travels, even the neighbourhoods where they cook. Cultural boundaries blur – no influence is off limits. Chefs get to cook from their overall life experience, not just one chapter. It becomes deeply personal – a form of self-expression, and that makes the food more meaningful.
3. It’s irresistible
When you mix the familiar with the unexpected, magic happens. These dishes feel both fresh and nostalgic at the same time. They are fun to create, exciting to eat, and they stay with people long after the meal is over. And that kind of emotional connection is what keeps diners coming back.
As lines blur and palates evolve, one thing is clear: Borderless Cuisine is not about erasing identity but expanding it. It’s proof that the best flavours don’t always come from tradition; they often come from boldness, curiosity, and a chef brave enough to mix things up.
And in 2025, that might just be the most authentic thing of all.
FEATURED RECIPE:
Spicy Asian Glazed Fried Chicken & Waffles with Maple Mayonnaise
Ingredients:
For the Fried Chicken
- 2 kg boneless, skin-on chicken thighs
- 20 g Robertsons Chicken Spice
- 30 g Robertsons Barbecue Spice
- 2 g ground black pepper
- 30 g cooking oil
- 400 g Knorr Professional Original Chicken Breading (for wet batter)
- 700 g cold water (for batter)
- 400 g Knorr Professional Original Chicken Breading (for dry coating)
For the Spicy Asian Glaze
- 400 g Knorr Professional Honey & Soy Sauce
- 400 g brown sugar
- 200 g water
- 50 g sugar
- 15 g salt
- 30 g garlic, finely chopped
- 30 g onions, finely sliced
- 30 g cooking oil
- 60 g Knorr Professional Soya Sauce
- 30 g chilli paste oil (adjust to taste)
- 100 g gochujang
For the Maple Mayo
- 320 g Hellmann’s Original Mayonnaise
- 80 g maple syrup
For the Waffle Batter
- 360 g all-purpose flour
- 6 g cornstarch
- 20 g baking powder
- 6 g salt
- 280 g sugar
- 6 eggs
- 200 ml whole milk
- 200 ml water
- 60 g unsalted butter, melted
- 20 g vanilla extract
For the Mango Pineapple Salsa
- 240 g ripe mango, diced
- 240 g pineapple, diced
- 80 g shallots, finely sliced
- 16 g Thai red birds eye chilli, finely sliced
- 4 g coriander leaves
- 2 g lime leaves
- 20 g lime juice
- 20 g extra virgin olive oil
- 1 g black pepper, ground
- 1 g lime zest
Preparation:
Fried Chicken
1. Marinate the chicken with Robertsons Chicken Spice, Robertsons Barbecue Spice, ground black pepper, and cooking oil. Marinate for 30 mins.
2. Mix Knorr Professional Original Chicken Breading with cold water and stir until well combined. Put some of the breading on a tray for dry coating.
3. Coat the marinated chicken thighs thoroughly in dry flour. Then, dip the chicken pieces completely into the wet batter.
4. Fry the chicken in hot oil until golden brown and crispy. Remove and drain on paper towels.
5. Arrange the fried on a wire rack and coat them evenly with Spicy Asian Glaze sauce.
Spicy Asian Glaze Sauce
1. Heat the cooking oil in a saucepan, add garlic and shallot, and fry until coloured and soft.
2. Add brown sugar and white sugar. Simmer over low heat until the sugars melt and form a dark brown caramel.
3. Add Knorr Professional Honey & Soy Sauce and Knorr Professional Soya Sauce.
4. Stir until all ingredients are combined.
5. Simmer until the sauce boils and thickens, then add Gochujang and chilli paste in oil. Stir until combined.
Maple Mayo
1. Mix Hellmann’s Original Mayonnaise with maple syrup. Stir until well combined.
Waffle Batter Mix
1. Mix all dry ingredients together in a large bowl.
2. Whisk the wet ingredients together in a medium bowl until fully combined.
3. Pour the wet ingredients into the dry ingredients and whisk until well combined.
4. Spray both sides of the waffle machine with non-stick cooking spray, then pour ¾ cup of waffle batter into the bottom of the pan.
5. Close the lid and cook for 2 mins. Flip the waffle maker over and cook for an additional 2 mins on the other side.
6. Remove the waffle from the machine and place it on a plate to be served or in an oven heated to 70 °C to hold.
Mango Pineapple Salsa
1. Prepare a mixing bowl. Add diced pineapple, diced mango, sliced shallots, sliced red bird chilli, chopped coriander leaves, and shredded lime leaves.
2. Season with lime juice, extra virgin olive oil, ground black pepper, and lime zest.
3. Toss to combine. Taste and adjust seasoning as needed.
Plating
1. Place the waffle on the serving plate. Arrange the glazed chicken and drizzle with maple mayonnaise.
2. Serve with mango & pineapple salsa. Garnish with microgreens.
Note: If ripe mango is not available, pineapple can be used for the salsa.