Singapore's hottest food trends in 2015

Here’s a look back at 10 trending eats that Singaporeans enjoyed most this year 

Churros
Churros
28 Dec 2015

Churros

Does the word “churros” make our hearts flutter? YES! Oh, you incredibly delicious Spanish doughnuts! Dusted generously with cinnamon sugar, these deep-fried sticks of dough are an addictive treat - even more decadent when dipped in warm, creamy dark chocolate. Whether it’s plain, glazed or stuffed with chocolate sauce, the churros trend had a renaissance this year with new cafes and even existing ones offering them as part of the dessert menu.

Where to get your fix:
Salt Tapas & Bar’s signature churros with choco
Churros 101’s signature flavour-filled churros like milk custard, cream cheese and chocolate
Churros Factory’s unique ondeh ondeh flavoured churros

Will it stay or go?
Move aside cronuts, Churros aren’t going anyway.

PHOTOS via Eatbook.sg, Daniel Food Diary and Salt & Tapas Bar 

Craft Beer
Craft Beer
28 Dec 2015

Craft Beer

Beer drinking is no longer just about Tiger Beer or a kopitiam soiree for beer-bellied uncles. Thanks to a rising trend in the past months, craft beer is seemingly having its moment in the Singapore drinking scene now. As the name suggests, craft beer is a kind of beer that’s handcrafted by the brewers themselves, and these artisanal pours are unexpectedly delicious and unique with a variety of flavours to boot.

Where to get your fix:
Druggists
Smith Street Taps
Nickeldime Drafthouse

Will it stay or go?
With the inaugural CRAFT SINGAPORE, the country's first craft beer and cider festival, set to take place next March, we expect a craft beer boom on the little red dot.

PHOTOS via Druggists, City Nomads, Reddot Brewhouse and Timeout

Mookata
Mookata
28 Dec 2015

Mookata

Once found only at Golden Mile Tower, the “Little Thailand” in Singapore, Mookata, a Thai-style barbeque steamboat trend has taken a life of its own this year with new stalls popping up in every nook and cranny. Loosely translated to “pork skillet” from Thai, Mookata uses pork lard instead of butter (or oil) to grill your plates of meat and seafood, and a hotpot of flavourful broth served with spicy marinades.

Where to get your fix:
MooJaa at Keong Siak
Happy Mookata at Golden Mile Complex
Tom Yum KungFu at Serangoon Garden Way

Will it stay or go?
Mookata is here to stay. BBQ and hotpot Thai eats - you get the best of both worlds. What’s not to love?

PHOTOS via Sethliu.com, Pinkypiggu, AspirantSG and Gninethree.com

Gourmet Burger
Gourmet Burger
28 Dec 2015

Gourmet Burger

Never before did grilled, juicy patties and fresh greens sandwiched between glazed buns look as good as they did this year. No longer just a fast food grub of convenience, the fancy gourmet burger trend has completely transformed a mediocre cheeseburger into a hearty and indulgent savoury treat. Oh, and it comes with equally fancy price tags too.

Where to get your fix:
Open Door Policy’s ODP Breakfast burger
Morton’s The Steakhouse’s signature Prime burger
Wildfire Kitchen + Bar’s Sriracha Chicken burger

Will it stay or go?
Meat lovers’ fetish for burgers will increase because nothing packs a meaty punch like a gourmet burger does.

PHOTOS via honeycombers, aspirantSG and thesmartlocal.com

Korean Bingsu
Korean Bingsu
28 Dec 2015

Korean Bingsu

2015 was hit big time with the Bingsu-craze from South Korea. A somewhat glamourised Korean take on our local ice-kachang, the icy treat comprises of ice shavings topped with various ingredients such as fruits, ice cream, Korean rice cake, red beans, corn flakes and sweetened condensed milk.

Where to get your fix:
Bing Jo Gung Dessert House’s Milk and Red Bean Bingsu
Snowman Desserts’ Melon Bingsu and Mango Bingsu
O’ma Spoon’s Chocolate Brownie and Banana Bingsu

Will it stay or go?
The force may be strong with the Korean wave but paying an average of S$10 to S$15 for what is essentially shaved ice with a scoop of ice cream and fruit? Nah.

PHOTOS via Daniel Food Diary and Burrple
 

Thai Coconut Ice Cream
Thai Coconut Ice Cream
28 Dec 2015

Thai Coconut Ice Cream

Singaporeans who love the legendary coconut ice cream from Bangkok’s Chatuchak weekend market couldn’t be happier. Scooped in coconut husks, the ice cream comes topped with thin slices of coconut flesh, nuts and sweet sauces like Gula Melaka and jellies and salted egg yolk. Yes, egg yolk sauce (we’ll cover that in the next slide).

Where to get your fix:
Koko Ice Cream’s Gula Melaka-drizzled ice cream
Qoolco’s signature egg yolk sauce-drizzled ice cream
Waan Waan for popular Thai milk tea flavoured ice cream

Will it stay or go?
While we love coconut gelato dearly, we just don’t think the novelty of “ice cream served on a coconut husk” will survive the trend.

Salted egg yolk-anything
Salted egg yolk-anything
28 Dec 2015

Salted egg yolk-anything

A year ago, aside from tucking into fresh crustaceans covered in salted egg yolk sauce, we’d never have imagined seeing (let alone tasting) so many unusual types of salted egg yolk creations. C’mon, salted egg yolk ice cream?! Well, it came, teased and conquered our palate, proving to be a hit with foodies. And so did the many brined duck egg yolk dishes and baked goods.

Where to get your fix:
Tom’s Palette salted egg ice cream
Five & Dime’s golden custard lava cake (molten lava chocolate cake stuffed with salted egg yolk custard)
Beer Market’s salted egg yolk wings and pizza

Will it stay or go?
Some classics never go out of style. Somehow, everything tastes and looks better with salted egg yolk.
 

Shibuya Thick Toast
Shibuya Thick Toast
28 Dec 2015

Shibuya Thick Toast

This thicker, sweeter and prettier version of the classic French toast has been a prominent item in next-level dessert trends. A dessert made popular in Japan, Shibuya Thick Toast is topped with anything from ice cream, whipped cream to fruit and sweet treats. Plus, it’s Instagram-worthy. Need we say more?

Where to get your fix:
Assembly Coffee’s Brick Toast served with Greek yogurt
Stateland Café’s Charcoal Coconut Toast
Nam’s Café Thai-spin on their Shibuya Toast

Will it stay or go?
Go try it, if you haven’t already done so, before the trend fades.

PHOTOS via Burrple, Daniel Food Diary, Hungrygowhere and Lirongs.com

Froyo
Froyo
28 Dec 2015

Froyo

Just when you thought the snaking queues outside Ilao Ilao stores are finally slowing down, froyo or frozen yogurt has once again become the new object of everyone’s affection. Our nation’s obsession with froyo had a renaissance and reached new heights this year. New froyo spots have mushroomed all over the island. Even fast-food joint KFC has cashed in on the froyo trend.

Where to get your fix:
Nookie Yogurt’s mango sticky rice froyo
Milk & Honey’s mango passion fruit parfait
Sogurt’s sorbet-like froyo

Will it stay or go?
Going by the popularity, the hype isn’t dying down anytime soon.

PHOTOS via Burrple, Ilao Ilao, Sogurt, Glacier and Daniel Food Diary

Cold Pressed Juice
Cold Pressed Juice
28 Dec 2015

Cold Pressed Juice

2015 saw detox enthusiasts and trendy food snobs hopping on the juice wagon for its apparent health benefits. So really, why the obsession with organic cold-pressed juices? The deal is to follow a three or five-day juice cleanse programme to replace your meals with six juices a day. Apparently, the hydraulically pressed fruit and vegetables have been pulverised, leaving only the rawest form of juice available - that claims to help one lose weight, cleanse your system, prevent cancer and boost immunity.

Where to get your fix:
Hic’Juice
A Juicery
Joob

Will it stay or go?
Have we reached the peak juice trend? Far from it; Juice it to lose it and achieve the Miranda Kerr glow? Yes please. 

PHOTOS via Hicjuice, Joob, Ajuicery and Urbanjourney.com

Related:
Food crazes that rocked Singapore
The best ice cream in Singapore
15 photos you see on every Singaporean foodie's Instagram

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