Many food trends have come and gone in Singapore. Some lasted a while longer than others and some are here to stay. What are some factors that has contributed to the longevity of each trend?
1) Riding on macro trends (the current healthy organic food trend is still going strong)
2) Cool stuff (its pretty hot all year round in Singapore, cool and icy stuff always seem to work rather well)
3) Sweet stuff (this might be a little general, but most of us have sweet cravings pretty often. Think about cup cakes, macarons, ice desserts etc.)
4) Imported products (Singaporeans are usually curious about trends and food that are popular overseas)
We have done a little research and here is a short list on what is grabbing the attention and appetites of Singaporeans at the moment:
Korean Bingsu
This Korean inspired craze has been melting the hearts of Singaporeans since making its appearance on our shores.
The Korean “ice-kacang” does not come cheap at an average price range of $12 – $16. The ice dessert is served with sweet toppings such as chopped fruit, condensed milk, fruit syrup, and Azuki beans. Apart from the classic version, you can find a large number of variations like, mango berry cheesecake, black sesame, coffee, melon, green tea, peach etc.
Cold pressed juice
Cold pressed juice is not exactly the latest food trend that has hit the shores of Singapore. Nevertheless, we think that it is still worth a mention because Singaporeans are getting more health conscious when it comes to food and drinks selection. This is probably why this trend is still going strong since it started becoming popular a couple of years ago.
Ever wonder why your cold pressed juice is rather costly?
One reason is the amount of raw materials and ingredients that is packed into a single bottle. On average, about 2-5 pounds of fruits and vegetables are being used to produce a 16 ounce (about 470ml) bottle of juice.
Another reason is the pressure needed to make the juice. Cold-pressed juice companies use thousands of pounds of pressure to squeeze juice from their produce, and often then preserve the ingredients through a method called high pressure processing (or HPP). Source
These machines also do not come cheap, as it typically costs between USD 800,000 to 2 million.
Cold brew coffee
The coffee scene in Singapore has been heating up over the past few years with more cafes and roasters opening shop. Recently, the appreciation for cold brew coffee has started to rise.
So, what is the thing about cold brew coffee?
The cold-water-extract process requires grinding: coarse-ground beans are soaked in water for a prolonged period of time, usually 12 hours or more (Source: Wikipedia). Conventional methods of brewing largely require coffee powder to come into contact with heated water. For cold brew coffee, the process of extracting flavour from the beans produces a different chemical profile and thus offering your tastebuds an unique taste.
Under the sweltering heat in Singapore, having a cup of cold brew coffee is definitely a heavenly experience.
Rainbow cake
While it is not a huge, earth shaking trend that we are observing at the moment, rainbow cakes does look like the perfect dessert to have if you are a foodie who loves to rave about your exploits via social media.
It can be a little more costly compared to your usual cakes. On top of adding fruit extracts of strawberry, orange, lemon, green apple, blueberry and grape, the chef got to throw in lots of time and patience.
Baked cheese tart
These tarts are started to show up everywhere. The real thing can be found at ION orchard (BAKE cheese tart), which opened its first Singapore outlet in the basement of Ion Orchard on 29 April 2016. Being priced at $3.50 each, it will hurt your pocket a little.
The shortbread crust encases the cheese mousse, which is a blend of three different types of cream cheese (Mild cheese from Hakodate, Hokkaido, full-bodied from Betsukai and a saltier French cheese).
The portion of tart is made smaller to allow customers to enjoy it at its best in just a few mouths. The crust is buttery and crumbly, while the mousse is thick and cheesy. According to BAKE, there are a few ways to consume the tarts. Eat as fresh as possible at room temperature; Cold – Enjoy smoother texture by putting in a fridge; Iced – like an “ice-cream” by putting it in the freezer; Hot – reheating it in a toaster oven.
Are you feeling hungry already? Or perhaps you are inspired to jump on the bandwagon of the latest food craze here? Drop us an email and we will be here to help!
