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‘Tapau Please’ by SethLui.com: Epi #040 — SG pandemic food trends that headlined in 2020

Last Updated: June 13, 2021

Written by Wani

Inspired by Michelin Guide’s succinct article on food trends that made its way into our foodscape in 2020, this episode of Tapau Please candidly addresses these to see if they really proved to be pervasive or performing a fleeting visit. I’m sure, as well all know, food delivery trumps the lot, but with that, so did the unavoidable need to digitalise one’s F&B business, whether it be to jump on a delivery service or to expand their strategy to include a cloud kitchen.

There was also the undisputable reach for comfort foods since the start of Circuit Breaker last year, and it certainly has not died down even during this Phase 2 (Heightened Alert) as all of you have shown us that you still seek familiar hawker favourites and easy-to-DIY recipes. Speaking of comfort food, the dessert of 2020 has to be Basque burnt cheesecake, with numerous bakeries and home-based businesses clamouring to reinvent this traditional recipe into their own, be it novel or adding a Singaporean flair.

Let’s not forget the fine dining scene, which had to evolve their fare to befit an almost equal elegant meal right at home. To say 2020 was an unprecedented year for us all would be a sore understatement, as everyone was affected by the pandemic—which we’re still weathering—in more ways than one. If you think we missed out on a food trend that you feel should be acknowledged, let us know in our Facebook comments.


And remember to keep sharing the podcast with your friends and family; the more you share, the more we’ll keep digging into our research to find entertaining and educational topics for all of us. You may find us on these platforms: PodbeanSpotifyGoogle Podcasts, and Apple Podcasts.

Other articles you might like:

‘Tapau Please’ by SethLui.com: Epi #039 — Support fatigue; balancing support for F&B businesses and our mental health

20 trendy brunch delivery bundles for the best time at home

Behind the scenes of Q-commerce: A day at Pandamart

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