South Korea’s ever-so-popular street food snack stall, Monnani Kwabaeggi, is making its international debut in Singapore! Kkwabaeggi, also known as Korean ugly pretzels, are essentially doughnuts made using glutinous rice flour dough and twisted to give them odd-looking shapes.

They are deep-fried to give it a golden brown and crisp exterior, then after coated with cinnamon powder and sugar. Mildy sweet, fluffy, and spongy, these snacks bear great similarity to churros.

Monnani Kwabaeggi is set to open in Singapore in the last week of April.

Photo Credit: younseo_julia

Monnani Kwabaeggi is highly sought after as an after-school snack for both students and adults in South Korea. For the many of us who have not been to South Korea and are dying to try this snack, you would be glad to hear that Monnani Kwabaeggi will be opening in Singapore’s Central Business District in Hong Leng Building on the 24th of April 2018.

Photo Credit: food_gwangju

This Korean ugly pretzel looks way even more appetizing than it sounds, and we absolutely cannot wait to try it out. The first 200 customers to pay a visit to this stall on the day of its opening will be entitled to a free pretzel so do remember to mark your calendars. These delicious snacks are sure to be your next obsession.

Monnani Kwabaeggi
When: 24th April 2018
Where: 16 Raffles Quay, Hong Leong Building, #B1-48, Singapore 048581

All ground-breaking food trends will definitely have the whole world trying to out-do each other with renditions to call their own. And in Singapore in particular, we have a multitude of cuisines and foods to satisfy all sorts of cravings – a lot of these are derived from inspirations overseas, of course. Local restaurants and cafes often look to establishments overseas – mostly in the region – for trends to emulate and to pioneer in Singapore.

However, some cafes and restaurants in Singapore choose to blatantly copy an entire recipe or idea and brand them as their own. This can be quite questionable because it is almost like plagiarism. Getting inspirations is one; wholesale copying and calling ideas their own is another.

While we are all for bringing the best ideas to Singapore, it is important to remember the importance of being on the forefront of trends. Recreating a dish is not sustainable in the long run and F&B operators shouldn’t always be in a rat race to catch up and “copy” the next trend to bring in crowd; innovating is the way to go, and only that will instil faith in consumers in the long run.

Here are 10 Food Copycats in Singapore and Where They Were Originally From. While some are well-executed, some are just a far cry from the originals.

#1 7KICKSTART’S LIU SHA TOAST > CHAU KEE 

We will start off light with 7Kickstart’s Liu Sha French Toast (pictured) which came right smack at the time when Salted Egg Yolk was trending high on the charts. However, one of the first establishments to ever do a salted egg yolk-filled toast was actually Chau Kee Cha Chaan Teng in Hong Kong.

This is arguably not a blatant rip-off and the toast was actually pretty good with generous molten custard filling. Not too bad, 7Kickstart!

71 Bras Basah Road
Singapore 189555
Tel: +65 8389 7877
Mon & Tue: 8am – 8pm
Wed to Fri: 8am – 10pm
Sat: 10am – 8pm
Sun: 10am – 6pm
Nearest Station: Bras Basah

#2 ANTOINETTE’S LIU SHA CROISSANT > URBAN BAKERY

Urban Bakery’s famous Liu Sha Croissant (pictured) is heavenly and this Hong Kong establishment has been made famous ever since they introduced the croissant. Because of this, many cafes and restaurants in Singapore (and in South East Asia) have started serving their own, and Antoinette is one of them.

While Singapore is going crazy over it, we do not get the hype about how they can charge so much for something that is not even close to the original. With the renown patisserie priding themselves as the trend-setters of Singapore’s pastry scene, we definitely expected better from them and not constant replicas of already-popular pastries/ desserts.

333A Orchard Road
Mandarin Gallery #02-33/34
Singapore 238897
Tel: +65 6836 9527
Daily: 11am – 10pm
Nearest Station: Somerset

Photo: www.broadsheet.com.au

#3 THE BAKERY CHEF’S LAVA THICK TOAST > CODE DESSERT CAFE

The Bakery Chef has been getting popular with its Lava Thick Toast which was originally created by CODE (Cafe of Dessert Enthusiasts) in Bangkok.

Lava Thick Toast aside, it has also recycled other ideas from elsewhere – such as the Sea Salt Flavoured Soft Serve - the idea came right from Australian dessert chain – Aqua S (pictured).

Not too sure if we should be happy that they are housing numerous trends under one roof, or if we should feel unjust for all the original creators for having their ideas ripped off just like that.

161 Bukit Merah Central
Singapore 150161
Tel: +65 6273 9211
Daily: 10pm – 9pm
Nearest Station: Redhill

#4 EPICURIOUS CAFE’S RAINBOW CHEESE TOASTIES > KALA TOAST

For those who have not heard of the Rainbow Cheese Toasties  (also known as unicorn toasties), KALA Toast – a sandwich shop in Tsuen Wan, New Territories in Hong Kong - first created it and they have been appearing on everyone’s Instagram since.

Epicurious Cafe at Robertson Quay has introduced its Rainbow Cheese Toasties (S$9). And what comforts us is knowing that Epicurious’s Unicorn Toasties are coloured with REAL FOOD and just a tiny amount of food colouring.

60 Robertson Quay, #01-02 The Quayside
Singapore 238252
Tel: +65 6734 7720
Tue to Fri: 11.30am – 2.30pm, 6pm – 10pm
Sat & Sun: 8.30am – 10pm
Nearest Station: Clarke Quay

#5 BREADTALK’S CHEESE TARTS > BAKE CHEESE TART

A lot of different establishments in Singapore came out with their own versions of the Japanese-style cheese tart, inspired by popular BAKE Cheese Tart (pictured).

BreadTalk is one who decided to copy the baked cheese tarts (similar to BAKE’s) wholesale, AND Liu Sha Croissant (similar to Urban Bakery).

(BreadTalk has multiple outlets islandwide, and BAKE is also available in Singapore.)

#6 CAKE SPADE’S CRAZY CAKE SHAKES > PÂTISSEZ

Pâtissez was the first one to introduce these crazy shakes (interestingly known as Freak Shakes) to the world. After it dominated Australians’ social media feeds, everyone decided to make their own rehashes, including Singapore cake cafe, Cake Spade (pictured) and The Benjamins.

Cake Spade’s version is not too bad, though! While it may be sweetness overload, they actually did a good job in beautifying theirs with cotton candy and rainbow sprinkles.

Orchid Hotel
1 Trans Link, #01-06
Singapore 078867
Tel: +65 6444 3868
Mon to Thu: 12pm – 9pm
Fri to Sun: 12pm – 10:30pm
Nearest Station: Tanjong Pagar

#7 CURIOUS PALETTE’S HOT CAKES > TOP PADDOCK

Top Paddock’s to-die-for hot cakes (pictured) is an ultra popular brunch dish in the Aussie cafe, and it is now world famous.

However, local cafe Curious Palette has decided to remake the exact same dish with no credits, plating it the exact same way and ensuring theirs look exactly like Top Paddock’s. We are pretty sure the original creators at Top Paddock are pissed off, and while imitation is the greatest flattery, we can only say we expected better from the local cafe – who is after all among the pioneers in Singapore’s cafe scene.

64 Prinsep St
Singapore 188667
Tel: +65 6238 1068
Mon to Thu: 9am – 10pm
Fri to Sat: 9am – 12am
Sun: 9am – 10am
Closed: Tue
Nearest Station: Dhoby Gaut

#8 SCOOP THERAPY’S S’MORES > DOMINQUE ANSEL BAKERY

We all know New York-based Dominique Ansel Bakery is the original creator of the Frozen S’mores (pictured), and it is a huge hit with people from all around the world flocking to the bakery just to have a taste of this amazing dessert.

Local dessert cafe, Scoop Therapy decided to create their own with a dark chocolate center. It didn’t quite impress though.

11 East Coast Road
The Odeon Katong
Singapore 428722
Tel: +65 6247 9335
Tue to Thu: 2pm – 10pm
Fri & Sat: 12pm – 12am
Sun: 12pm – 10pm
Mon: Closed
Nearest Station: Dakota

#9 WORD.’S RAINBOW BAGEL > THE BAGEL STORE

Remember the Rainbow Bagels from NYC’s The Bagel Store that blew up everywhere online and queues snaked for hours and hours?

Local establishment WORD. first debuted their own rendition at this year’s Ramadan Bazaar for S$8 a pop. Most argue that it tastes nothing more than just food colouring. And yes, it is exorbitantly-priced.

906 Upper Thomson Rd
Singapore 787110
Tel: +65 9742 9224
Tue to Thu: 11am – 10pm
Fri & Sat: 11am – 10.30pm
Sun: 11am – 10pm
Closed: Mon
Nearest Station: Khatib

#10 CREAM & CUSTARD’S WATERMELON CAKE > BLACK STAR PASTRY

The famous Watermelon Cake from Black Star Pastry in Sydney is a blend of fruity freshness from the watermelon and sweetness from the strawberries. The square cake is often seen on social media feeds and it has made Black Star Pastry world famous.

Cream And Custard, a neighbourhood cafe in Jalan Bukit Ho Swee, does a decent version of it. We only wished they altered the looks of it so as to earn the rights to call it their own.

Blk #01-894, 46 Jln Bukit Ho Swee
Singapore 160046
Tel: +65 9111 8696
Mon to Sat: 11am – 7pm
Nearest Station: Tiong Bahru

Read: Top 14 Food Trends in Singapore That Got The Nation Queuing Up For.

Trends come and go, especially in the crazily saturated and ever-changing food industry. Someone can come up with a revolutionary idea that makes the world go crazy, but within that week, ten other places would be serving the same or a variation of that dish.

It is insane to even think of quick innovations on a daily basis, but because of this, many wacky and one-of-a-kind ideas have been created, encouraging chefs and restaurant owners to react and to think out of the box in order to stay at the top of the game.

Let us look back on some of the food trends in Singapore in the recent times that have seen queues and many renditions, and our reflections on all of them.

#1 SALTED EGG YOLK ANYTHING

Before the salted egg yolk trend blew up, we only ever saw salted egg yolk used in tze char dishes, such as Salted Egg Yolk Pork Ribs – a common dish in Chinese restaurants in Singapore. But when the trend exploded, suddenly there was salted egg yolk in everything – waffles, croissants, ice cream, cakes, chips and pretty much everything else.

The intense creamy umami-richness is precisely what we love about salted egg yolk and it is probably one trend that we would never ever get sick of!

#2 BAKED CHEESE TARTS

With the arrival of famous Hokkaido brand BAKE Cheese Tart in Singapore, everyone is suddenly obsessed with this popular Japanese pastry snack. It has caused quite a ruckus and many brands started coming up with their own versions of the sweet-savoury dessert.

We have to admit that nothing beats a warm and slightly salty cheese tart. But some prefer theirs chilled. What’s your take?

#3 CHURROS

Churros is a traditional Spanish dessert that is eaten with chocolate dip, but it is now being popularised all over Asia. The Koreans are gaga over them and there was an outburst of Korean churros brands – some of which are here in Singapore.

Then, in Singapore itself, entrepreneurs tried to be creative with the flavours and introduced several localised ones, such as Gula Melaka. However, last year also saw some “used-to-be-popular” churros shops closing down. This trend is truly a roller coaster ride.

#4 DONUTS

Donuts is such an American thing – traditional as it may be, the Americans still love it but here in Singapore, it was a trend that came and left.

But judging from how there are so many donut specialty cafes in Melbourne and New York, and how those folks combine artisanal donuts and specialty coffee, we are not ruling out the possibility that this trend will revive and come back even bigger in Singapore.

#5 ICE CREAM ROLLS

Remember how those Facebook videos on ice cream rolls in Thailand went viral? So what exactly are ice cream rolls? They are actually prepared a la minute by combining ice cream and milk and other toppings (such as chocolates and sauces) – with everything flattened and rolled out on a frozen block.

However, as proven with time, this trend had its super peak and its immediate decline thereafter. Nobody actually talks about them anymore.

#6 KOREAN BINGSU

Before Korean bigness, there was Taiwanese-style shaved ice; and way before that was simply a good ol’ bowl of local-style Ice Kachang that did not cost more than S$3 a bowl. Bingsu is the Koreans’ idea of our Ice Kachang, albeit a lot more expensive with the use of premium toppings – and the trend does not seem to be slowing down anytime soon.

More and more bingsu cafes are opening and they can be pretty pricey – typically S$12 to S$16 a bowl. Not too sure what to make of it, but we are anxious to know how long this (expensive) trend will last.

Everyone loves a well-toasted and buttered brioche stuffed with huge chunks of lobster. Lobster rolls have always been a staple in America, with it being an especially popular take-out or quick meal. However, it is only in the last two years that people in Singapore noticed the amazingness a good lobster roll can bring and started appreciating them.

Lobster rolls ain’t cheap here in Singapore, but that is only because good lobsters are imported from Boston and those are high costs to F&B operators. We would gladly pay for a quality roll.

#8 SHIBUYA TOASTS

Thick toasts – or better known as Shibuya toasts – was the highlight of 2015, with many dessert cafes including this massive dessert in their menus. It all started out with cafes from other Asian countries offering this dessert, then it slowly but surely made its mark in Singapore.

They come in an assortment of flavours and presentations, and they sure stand tall and proud and gorgeous. But it seems the hype is slowing down. What say you?

#9 WAFFLES

Now, this is one trend that has stood the test of time. Waffles are well loved for its endless possibilities – with ham and cheese, with fried chicken, with fruits, with gelato, with yogurt… as long as the batter is right and they are baked to a slightly crisp with warm and fluffy interior, anything goes.

Waffles never disappoint. We love you forever, waffles.

#10 BUBBLE TEA

Bubble Tea first became a huge hit in Singapore about a decade or more ago. This is proof that trends can be a pretty permanent thing. With huge bubble tea chains in Singapore such as Gong Cha and Koi, people can now conveniently grab bubble tea anywhere.

We reckon the reason why bubble tea could stay for such a long time is the fact that it actually met a basic need – to serve Singaporeans something delicious and oftentimes ice cold to quench our thirsts or to combat the humid weather.

#11 MATCHA ANYTHING

Japanese food is always good for the soul. We love a good Japanese meal as much as we love a good Japanese dessert – especially if it is matcha-flavoured. So Singapore saw a spike in demand for matcha anything, and that brought about a slew of matcha-theme food items.

We’ve got plenty of Japanese cafes serving matcha desserts and drinks, and we are glad this ain’t a dying trend because matcha is yummy and healthy!

#12 RAINBOW CAKE

Remember these pretty things that used to be on everyone’s Instagram feed? Rainbow cakes were beauty queens of a previous era, and those cakes – while mostly bland-tasting – sure got the nation’s attention.

Cafes that baked their own rainbow cakes thrived; everyone celebrated their birthdays with a unicorn theme complete with a tall rainbow cake. And sadly, the trend has died. We don’t know about you but we still feel that simple joy of cutting up a cake and being greeted by a gorgeous rainbow interior.

#13 SOFT SERVE

Well, just because everyone had the sudden realisation that ice cream is too mainstream; soft serve then had its turn to shine.

There are the classic flavours that we can never get sick of; and we have flavours and combinations that can get wild and interesting. There are also several Japanese-style soft serve chains to head to when you’ve got a craving to satisfy.

#14 FROYO

Frozen yogurt. If you didn’t get that, you are not trendy enough.

Froyo is one trend that has seen several revivals over the past decade. From Frolick’s era where young girls were used to helm and popularised the brand’s image, to Sogurt who reinvented froyo by having customers build their own parfait and pay by the weight, to the arrival of Spanish brand Llao Llao 2 years ago – froyo has always managed to get to Singaporean’s hearts in one way or another.

2015 is coming to an end, and with that, we celebrate a year of amazing food and also fresh new trends that have landed on our sunny island. Of course, trends come and go but the really good ones shall stay on.

In this piece, we explore the trends that have invaded Singapore this year. The rubrics are simple – a) Photogenic and hence, hyped up on social media, b) more than one store riding on the trend, c) so delicious and/ or innovative that it is no surprise they are labeled as a ‘trend’.

Here are 13 Food Trends in Singapore in 2015 that you probably already know about. We pay homage to some of the best food that graced our nation this year.

#1 KOREAN BINGSU

What better way to curb this awful humidity than with a Korean Ice Kachang? This Korean shaved ice dessert is well-loved by many. We love how it comes in a variety of flavours, but for us, we would choose anything with injeolmi for sure!

#2 ‘BLACK’ DISHES

‘Black’ is always sexy and many have caught on to this trend. With black steamed buns, black waffles and black pastas, the chefs mainly use either squid ink or charcoal to make this happen. However gimmicky it may be, we have to say that this trend most definitely got our attention and our hearts!

#3 OVER-THE-TOP CAKE SHAKES

A small bakery in Canberra first started serving these insane milkshakes and now you can find them at many cafes around the world, including Singapore.

The Cake Shake includes crazy things ingredients such as macarons, slices of cakes, biscuits and more in a milkshake. However pretty they look in pictures, it is still a tiny bit ridiculous to us. Calories aside, aren’t cake shakes a little too massive that they don’t blend well?

#4 COCONUT ICE CREAM

These Thai-style coconut ice cream were everywhere for awhile. Served in a half coconut shell, coconut ice cream is usually paired with other condiments such as jelly or fruits. It worked really well here because anything that can save us from the heat is marvelous. But of course, they are pretty too!

#5 COLLAGEN HOTPOT

Collagen has been a trend for a long time. However, collagen in steamboats or hot pots have only been popular recently. With the most popular being Tsukada Nojo, the collagen is first served in a jelly form and it will slowly liquify into a collagen soup over high heat, resulting in a creamy, rich broth that is so sweet and addictive.

#6 FLAVOURED LAVA CAKES

From red velvet to matcha to all kinds of interesting flavours. We always welcome a classic molten chocolate lava cake, but these unique creations can be great too – but it all depends on how good the pastry chef is.

#7 ICE CREAM ROLLS

Ice Cream Rolls first became a thing when people started sharing cool videos of street vendors making it in countries such as Thailand. When Hari Raya season rolled up, people started setting up booths, and the queues were almost an hour of wait! Now, you can see permanent stores in a few places in Singapore selling this cool new technique of serving ice cream.

#8 JUICE CLEANSE – COLD-PRESSED JUICES

Whether juice cleanses actually work, it is subjective and varies from consumer to consumer. This year, there was a sudden influx of cold-pressed juice places in Singapore. However, juices like these can be pricey, so if you want to splurge, make sure you are truly disciplined to adhere to the programme for optimal results.

#9 KOREAN FRIED CHICKEN

This needs no introduction because it is basically everywhere and it is a trend that we foresee will stay a long long time. With so many restaurants specialising in this dish in Singapore, that shows just how much Singaporeans love this classic Korean dish. And, give us beer please.

#10 SALTED EGG YOLK EVERYTHING

Well, we would not say this is a new trend but rather, an ongoing one and one that is so strong this year. Salted Egg Yolk brings life to just about any dish and truth be told, we can never get sick of it. Salted Egg Yolk Chicken, Squid, Prawns… anything. We love them all!

Read: The Best Salted Egg Yolk Dishes in Singapore.

#11 SHIBUYA THICK TOAST

Thick toasts were first made popular on social media by Taiwanese cafe chain, Dazzling Cafe when they opened its doors here in Singapore. Now, so many cafes and dessert parlours have started to serve and further popularise it. And yes, they are very photogenic.

#12 SOFT-SERVE ICE CREAM

This is nothing new but 2015 has seen a spike in people going for soft-serve ice cream as more and more restauranteurs start to get creative with flavours and plating. The Korean ones are usually very well received too.

#13 CHURROS

Churros aren’t new for sure, but Singaporeans have fallen head over heels in love with them this year alongside the sudden influx of churros stalls/ kiosks sprouting out in Singapore. Are you a fan of the classic ones with cinnamon sugar, or the Korean versions with lots of fillings on the inside?