Welcome
Welcome to the November issue of the USAPEEC ASEAN Regional Newsletter.
This newsletter seeks to provide readers with useful product and major market information for institutional and consumer users of U.S. poultry. Readers will find a variety of general market information, activities as well as useful product information in every issue.
This month's issue:
Contents
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Market News
- Thanksgiving Dinner At The Table
- Professional Chefs Battle It Out In Danang
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Food Service
- Finger-licking Chicken – Asian Style
- Edible Flowers – A Bouquet Of Taste
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Industry Trends
- The Rise Of A ‘Foodevolution’ In Singapore
- Singapore’s Biggest Spenders On Food Delivery Services
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In The Region
More news and updates available on www.usapeecasean.com
For USDA Country Reports go to Export Assistance under Resources and Library.
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Thanksgiving Dinner At The Table
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Thanksgiving is one of the biggest celebrations in the American calendar and food plays a major role. So what is Thanksgiving all about?
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For many Americans, no Thanksgiving menu is complete without roast turkey.
(Photo: Monstera)
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The U.S. holiday is celebrated on the fourth Thursday in November. It was President Abraham Lincoln who proclaimed it a national day of Thanksgiving in celebration of the first harvest of the first pilgrims and puritans to land in America in 1621. It’s been a holiday ever since.
What’s cooking? Thanksgiving dinner is the centrepiece of this annual event. It’s the perfect opportunity to carve out a large dinner and celebrate with family and friends at the table. Thanksgiving brings people together, some even flying in from out of state. More than just table-talk, the occasion also brings to mind, the many things that we have to be thankful for – good friends, good food, good times!
Hosting your very own Thanksgiving dinner though can be a little overwhelming for some. But these days, you can get a lot of ingredients including cooked turkey from the store. All you need to do is to reheat and you’re good to go. Let’s take a look at some of the essentials for a Thanksgiving dinner.
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A turkey is much larger than chicken or duck and can easily feed a large family. (Photo: Rodnae Productions)
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Turkey: Just as it’s a traditional meat used for Christmas dinner, turkey is favored because it’s big – and that means it can feed a whole family. Turkeys are usually stuffed with chestnuts and/or sausage meat and grains and baked in the oven before being carved at the table for everyone to enjoy.
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Tangy-sweet cranberry sauce is the perfect companion to roast turkey. (Photo: Karolina Grabowska)
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Cranberry sauce: The sauce of the season! It is believed that the first pilgrims learned all about cranberries from the Native American Indians who picked the berries at this time of year. Today, you can serve cranberry sauce straight out of a can or jar but if you have the time, you might want to try and make your own. Just boil sugar and water, add some cranberries, cook until they pop, mash them and let the sauce cool in the fridge. Easy enough!
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With a combination of beautiful autumn colors on the plate, root vegetables like parsnips, potatoes, squash, and pumpkins offer the perfect blend of flavors.
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Vegetables: Thanksgiving makes use of all the vegetables that are traditionally harvested during this fall. So that means a lot of root vegetables like potatoes, parsnips, carrots, squash, yams, and the most popular veg of all – pumpkins.
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Pecan Pie is an essential dessert at Thanksgiving celebrations.
(Photo: Hiure Fernandes)
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Pecan pie: A popular kind of pie baked for Thanksgiving that uses another ingredient that’s harvested at this time of year. Pecan nuts are used in this pie which is sweetened with maple syrup and that’s not all. Pecans are also crushed and used as part of the stuffing for the Thanksgiving turkey and are mixed through with roast vegetables.
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Marshmallow sweet potatoes: A favorite dish that’s baked all across the country for this feast. While fluffy white marshmallows were never part of the first Thanksgiving dinner back then, they’re often included today. Just roast some sweet potatoes, mash them, add butter and cinnamon, and top with marshmallows. Stick them back in the oven until the marshmallows are browned on top.
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Word of advice: With the majority of Americans serving turkey for the special day, supermarkets across your city will begin to sell out quickly. And you don’t want to be that person scrambling around from store to store looking for a turkey. Preparation is key, so place your order for a delicious turkey at least one week before the event. Additionally, you can also begin cooking some dishes the day before your Thanksgiving dinner, particularly desserts and appetizers that are just as delicious when warmed-up the next day (such as any pies or casseroles).
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HERE'S WISHING ONE AND ALL A HAPPY THANKSGIVING!
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Professional Chefs Battle It Out In Danang
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Thirty professional chefs representing high-end hotels and resorts participated in the Culinary Challenge with U.S. Chicken at the Furama International Conference Palace in Danang, Vietnam. Organized by USAPEEC in collaboration with the Danang Culinary Culture Association and Furama Resort, the event, held on October 6, aimed to elevate the culinary standards and encourage new menu concepts with U.S. Chicken. The event also served to promote a healthy playground to encourage information sharing among chefs and management, and owners of tourism and hotel businesses in Danang.
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Thirty professional chefs participated in the Culinary Challenge with U.S. chicken in Danang.
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The contest, the first of its kind between professional chefs, is seen as a great contribution to the overall development of Danang's tourism industry and sets the precedent for organizing such competitions every year, Nguyen Duc Quynh, Chairman of Da Nang Hotel Association said. The tourism industry sees this as an opportunity to not only improve the culinary experience among local patrons, but also international tourists who are gradually returning to Vietnam, he added.
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Chefs were split into 15 teams and tasked to prepare a dish using U.S. chicken.
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The event was a grand affair with the attendance of 55 guests from HRI sector to witness the challenge. Chef Doan Van Tuan, Executive Chef of the Furama Resort, Chef Le Xuan Tam, President of the World Association Master Chefs Vietnam, and Chef Nguyen Danh Hinh, Vice President of the Vietnam Chef Association served on the jury panel. Kudos to the top three winners and all the finalists!
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Q&A with the jury panel and competitors.
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Representatives from the HRI sector and competing teams brought the event to a close with a group shot.
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Finger-licking Chicken – Asian Style
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Fried chicken, also known as Southern fried chicken in the USA, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. It is most beloved across the planet thanks to international chains like Popeyes, Kentucky Fried Chicken, and other American classics.
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Southern fried chicken is a crispy and crunchy comfort food, perfect for all meat lovers.
(Photo: Zabdi Onan)
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While fried chicken is considered a sacred food in America, countries in Asia have excelled in producing distinctive ways of cooking the bird that reflect culturally specific ingredients, sensibilities, flavors, and techniques. From China to India and Singapore to South Korea, the fowl is cooked in myriad ways - steaming, boiling, deep-frying and poaching.
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Chicken 65 is a spicy deep-fried chicken dish originating from India's Andhra and Madurai regions. (Photo: Todayz Foods)
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Indian
Although there are many different ways to prepare Chicken 65, the Indian version is essentially a deep-fried chicken variant that bursts with much-loved spices of the Andhra and Madurai region. Curry leaves, ginger, garlic, chilli powder, and cumin are typically blended to achieve Chicken 65’s special flavor, with chilli powder added to get that bright red hue.
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Ayam Goreng is prepared as small juicy pieces, fried to a dark brown crisp without batter. (Photo: Louis Hansel)
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Indonesian
In Indonesia (and Malaysia), ayam goreng is prepared as small juicy pieces that are fried to a dark brown crisp without any batter. The country’s own chicken breed, called ayam kampung, which literally means village chicken, is a smaller, free-range bird that has an excellent flavor for frying. Developed through years of interbreeding with red jungle fowl, European, and indigenous chicken species, ayam kampung is often more expensive than commercial breeds.
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Japanese Karaage is usually prepared sauceless. (Photo: recipes.net)
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Japanese
Fried chicken takes many forms in Japan, but the most prominent are karaage and katsu. These are usually prepared sauceless (though katsu is served with its signature dark, tangy brown sauce). Some Americanized fried chicken spots serve these styles with Japanese side dishes and pickles. For example, Tokyo Fried Chicken in California serves theirs with cabbage, grated pickled daikon, or dashi-braised collard greens. But even on their own, both styles are simply delicious.
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Korean
Thanks to the double-fry method, Korean fried chicken offers a crave-worthy crunch. The sinful delight is coated in a luscious spicy glaze with a deep gochujang flavor (red chili paste, fermented condiment). It is typically served with pickled radish and cucumbers. Korean fried chicken is also great with an ice-cold beer.
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In the Singapore version, Har Cheong Gai is made by coating pieces of chicken in a prawn paste batter. (Photo: Tasty)
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Singaporean
Har Cheong Gai or prawn paste chicken is a fan favorite among the locals. It is made by coating pieces of chicken in a prawn paste batter. What you get is a robust and one-of-a-kind flavor that deeply penetrates the meat to bring out a distinct, pungent aroma with every bite of the golden-brown staple. The dish is served with lime wedges and chilli sauce.
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Gai Tod, with its light, crispy skin crackles with every bite.
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Thai
The Thai version, known as Gai Tod, is a popular street food in Bangkok. Traditionally coated in rice flour before frying, the dish is revered for its light, crispy skin that crackles with every bite. What lies underneath the skin is tender juicy flesh made savory by the flavors of soy and fish sauces. Gai Tod is best enjoyed with rice and chilli sauce.
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Tip: Deep-fried foods are a guilty pleasure for many of us, particularly deep-fried chicken. But the good news is there are healthier options for cooking. For example, air fried chicken is a healthy alternative to traditional fried chicken. You can also shallow fry chicken in a small amount of vegetable oil and then transfer to the oven to finish cooking. This will cut down on the amount of oil the chicken absorbs, keeping the calories and fat lower than deep frying.
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Edible Flowers – A Bouquet Of Taste
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For centuries, flower blossoms and petals have blended with tea leaves and other herbs to create tasty and medicinal brews. Common dried flowers like jasmine, rose, chamomile, osmanthus and chrysanthemum are commonly used in floral teas which are known to be beneficial to our health and wellness as they’re packed with antioxidants, vitamins, minerals, and amino acids.
Edible landscapes combine ornamental flowers with vegetables, fruits, and edible flowers. Floral ingredients such as peppery nasturtiums or tart Calendula add flavor, texture, color, and can easily transform an ordinary salad into a visually appealing dish.
Interestingly, edible flowers for culinary use go beyond its pretty garnish status and its usage in flower infused teas. They can add a dynamic combination of color and flavor to both savory and sweet dishes, as long as the right approach is used.
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Edible flowers for culinary use go beyond its garnish status and usage in infused teas.
(Photo: Asya Vlasova)
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There’s more to edible flowers than their floral notes as they also vary in terms of flavor profiles. The idea of incorporating edible flowers into dishes isn’t to make them taste floral but use them as ingredients to enhance flavors and add a subtle dimension. Here are a few edible flowers and food pairings you may want to experiment with:
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Cilantro flowers can be added to any herb butter mixture.
(Photo: David Fenton)
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Cilantro flowers: The flowers of cilantro plants have a strong herby and citrus flavor, milder than that of the leaves. Cilantro flowers pair well with ingredients like coconut milk, fruits and vegetables like zucchini, avocado, tomato, ginger, lemongrass, chili peppers, and protein like chicken, white fish, and lamb. Cilantro flowers also help with toning down the heat in spicy foods like curries. Fancy making a herb butter from scratch? You can also add cilantro flowers into any herb butter mixture - this pairs well with root vegetables like potatoes, carrots, and parsnips.
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Chive Blossoms are ideal for making vinegar.
(Photo: LearningHerbs Pinterest)
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Chive blossoms: Similar to the plant's leaves, regular and Chinese chive blossoms have a mild onion flavor or mild garlic flavor. Making homemade chive blossom-infused vinegars is the easiest method to infuse and preserve the flavor of chive blossoms. Simply steep 1 cup of chive blossoms and 2 cups of white vinegar in a jar. The pigment from the flowers will transfer to the vinegar, giving it a blush pink tint. Brighten up any vinaigrette salad dressing by adding a few drops of this edible flower infused vinegar.
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Arugula flowers: Arugula plants produce beautiful yellow arugula flowers that have a slightly bitter, peppery taste. If you enjoy the slightly bitter taste of arugula leaves, then you’ll enjoy the flowers as well. Besides adding arugula flowers to salads, they can also be added to sandwiches, eggs and sprinkled onto soups and pizza.
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Lavender flowers pair well with fennel, rosemary, and thyme.
(Photo: callherchef Instagram)
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Lavender flowers: To infuse the floral flavor of lavender flowers, seal six stems of lavender in an airtight container with granulated sugar for a week. The end result is a gluten-free lavender-infused sugar, which can be added into beverages, desserts, and baked goods. Lavender flowers work well with herbs like fennel, oregano, rosemary, thyme, and sage. Remember to use the flowers sparingly — best to add small amounts of lavender flowers at a time until the balance is right. Using too much of lavender will give off a bitter flavor.
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In Italy, squash blossoms are traditionally stuffed and deep fried and go well with sweet marinara sauce.
(Photo: Restaurant Business)
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Squash blossoms: These are the flowers of a zucchini plant. They hold a mild, flavor profile, with a hint of squash flavor. Its petals have a soft, delicate texture, and will melt in your mouth once they’re cooked. Unlike the flowers mentioned earlier, these flowers are large enough to be served as an appetizer. In Italy, squash blossoms are traditionally stuffed and deep fried. The stuffing can range from a simple one consisting of mozzarella cheese, to a more intricate mixture of ricotta cheese, minced garlic, mint, lemon juice, and egg as a binder. Once deep fried, these squash blossoms are paired with a sweet marinara sauce or a drizzle of fresh pesto.
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Note: Not all flowers are safe to eat. Best to avoid flowers from garden centers, florists, or nurseries as these are often sprayed with pesticides or other chemicals. Instead, purchase organic edible flowers from the produce section. If you’re looking for dried organic edible flowers, most tea or spice shops would carry them.
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The Rise Of A ‘Foodevolution’ In Singapore
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Singapore may be small but it’s aplenty with a unique mix of diversity and tradition that is still a defining feature of the country's culture and cuisine. No doubt, the changing lifestyles of people in Singapore and cross cultural influences inherent in its culture have led to a gradual evolution of the country’s palette.
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The Singapore restaurant industry is booming with a growing number of cafes, bars, and limited-service restaurants.
(Photo: Joe L)
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The Singapore restaurant industry has seen a growing number of fast-food outlets since 2005. Based on recent data, the food and beverage (F&B) industry in Singapore is worth over SGD 8 billion. The market is expected to grow at a CAGR of 2.4% by 2023, led by cafes/bars, limited-service restaurants, and small kiosks, reports market research firm, Euromonitor. The growth in the frequency of customers dining out has led to the rise of many stalls and limited-service restaurants. Singaporeans often consume dinner outside the home due to their busy schedules. The most preferred restaurant format is a casual dining restaurant or a fast-food outlet.
For restaurateurs and gourmands, Euromonitor has decoded the food evolution in Singapore, with a list of hot trends to look out for.
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You will find more plant-based and other nutritious food on the menu to cater to consumer demand for a healthier lifestyle.
(Photo: Roman Odintsov)
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Plant-Based Food and Drinks
Clearly, plant-based food has increasingly gained prominence over the years. Singaporeans are opting for a healthier lifestyle, heightened by the pandemic fears. Restaurants and other sectors of the F&B industry are incorporating fibers and more nutritious food in their menu to cater to the growing trend.
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Unique Social Experiences
Convenience and socialization are what Singaporeans are all about, and for the most part, they prefer to dine out than dine in. While there is a long-term trend of restaurants coming to consumers and people having more meal occasions centered around delivery or takeout, people do still crave a physical restaurant to be around others, for that atmosphere you can’t recreate at home, and for special occasions.
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Home-Dining Concepts
Another interesting concept is the home-dining concept. Restaurant goers are no longer eating only at lunch or dinner. With the ongoing rise in the meal kits trend, consumers can cut down on time to prepare food, and still have a hearty lunch or dinner any time.
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Chef Collabs
Chef collabs are a recent trend that keeps things fresh for the restaurant industry in Singapore. Restaurants are open to working with guest chefs to collaborate and create fancy new dishes for customers. For diners, this is the ultimate experience! Euromonitor cites the Ottomani restaurant that introduced The Nomad Series Campaign where internationally renowned chefs were invited to develop distinctive menus each month. Customers were especially bowled over by the “out of this world” flavors and newly brought in desserts. It’s so successful that many more cafes and restaurants have adopted the chef collab idea, spurring on a revolution in the F&B industry.
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Natural Ingredients in Desserts
Along with the traditional desserts of Singapore, many new ones are popping up with a host of desserts featuring natural ingredients. Healthy desserts are another popular dessert trend, increasingly gaining popularity. The emergence of such diversified desserts are undoubtedly contributing to the food evolution in Singapore.
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Kids Menus
Another interesting development is the availability of healthy items on children’s menus, challenging kids to explore new flavors. The kids' menu is expected to incorporate more global flavors, from the Mediterranean to West African, unlike what most would assume.
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Open Concept Kitchens
The concept of open kitchens attracts customers as it induces a sense of transparency in their operations, and thereby an undue bond between the customers and a restaurant. Customers are always intrigued by what they eat but they’re just as curious as to how food is made. They want to immerse themselves in the whole dining experience.
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Kids' menus are expected to incorporate more global flavors.
(Photo: Ron Lach)
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The concept of open kitchens allows customers to immerse themselves in the whole dining experience.
(Photo: Fohlio)
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Zero Waste Trend
On a global level, more restaurants are becoming environmentally conscious by reducing their food waste to a minimum. The restaurants of Singapore are becoming increasingly particular about the waste produced at their workplaces. The zero waste trend beckons and restaurateurs are thinking of creative ways to reuse and recycle. Zero-waste cooking is a sign of the times, as younger generations of consumers see its value and want to support more eco-friendly establishments. It’s also good for business and helps restaurants reduce costs, as well as benefit the environment.
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Wine, Non-alcoholic Drinks and Fermented Beverages
Singaporeans are warming up to new beverages, both alcoholic and non-alcoholic on the menu. They are willing to pay more for kombucha and kombucha-like beverages because of their purported health benefits while non-alcoholic beverages are showing no signs of slowing down.
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Singapore’s Biggest Spenders On Food Delivery Services
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Singapore baby boomers are the biggest spenders on food delivery services, a survey by Deliveroo revealed.
Whilst Gen Z (73%) and Millennials (64%) are the biggest users of delivery food services, baby boomers are the biggest spenders, with 58% saying they spend more than USD70.08 monthly on food delivery services. On average, Singaporeans spend USD75.69 a month on food delivery services, a 62% increase from 2019’s average monthly spend of USD47.33.
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Singapore baby boomers are the biggest spenders on food delivery services.
(Photo: Delivery Hero)
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On average, Singaporeans spend USD75.69 a month on food delivery services.
(Photo: Kampus Production)
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The survey results also identified the regions that spent the most money on food delivery services. The suburbs overtook the central region in terms of spend, as more Singaporeans embrace hybrid working as a permanent lifestyle. North Singapore was the biggest spender, with an average of USD114 spent on food delivery services per month.
In terms of neighborhoods with the greatest average monthly spending, Toa Payoh came up tops (USD127.69), followed by Punggol (USD94.57) and Serangoon (USD90.12), Sembawang (USD90.07) and Bedok (USD90.06). The neighborhoods that use food delivery services more now than before the pandemic are Clementi (80%), Serangoon (79%) and Punggol (75%).
The survey also showed that almost half of respondents support local eateries and are willing to pay more to support hawkers.
Most respondents are opting for healthy food, specifically those within the 56-65 (58%) and 36-45 age groups (47%). Over two-fifths (42%) of respondents indicate that healthier food options and the availability of sustainable packaging are some of the most important factors when selecting a grocery or restaurant for delivery.
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Deliveroo is a top food delivery service with presence in eleven countries. The company also has a wide variety of eateries on their app that serve delicious food from around the world.
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Healthier options and sustainable food packaging are important factors to consumers when selecting a grocery or restaurant for delivery.
(Photo: Rodnae Productions)
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Cambodia
Prince Group goes big on retail
Prince Supermarket is opening more than 100 franchise stores by the end of 2023 and 150 by the end of 2024. The supermarket chain is a subsidiary of the large and expanding Prince conglomerate and for the growth in the retail space, they are planning to utilize an online-to-offline (O2O) business strategy and embrace e-commerce which has outgrown physical retail stores in recent years. In August 2022, Prince Supermarket & the app WOWNOW launched their partnership where Prince Supermarket lends its offline strengths with WOWNOW providing their online know-how. Prince Supermarket is hoping to entice franchisees by offering a discounted one-time franchise fee of USD888 for the first 50 franchise stores with a less than 200 sqm footage. The chain plans to expand into Sihanoukville, Siem Reap, Kep, and Kampot as well as in the capital of Phnom Penh.
Indonesia
New BBQ menu from SaladStop!
SaladStop!’s new menu known as The BBQ Series, features three healthy dishes - organic vegetables, protein and new dressing creations. The menu encourages consumers to switch to a healthy lifestyle by consuming fresh and nourishing food. The first healthy dish, Wild Wild Chicken, contains organic romaine, roasted chicken thigh that is smoked for up to three hours, cherry tomatoes, red onions, capsicum, broccoli, roasted pumpkin and Mexican Chipotle dressing. Customers can choose to consume this dish as a salad or wrap with a soft tortilla. The second dish, Chicken Sheriff, contains warm quinoa, brown rice, organic kale, warm baked mushrooms, cherry tomatoes, broccoli, roasted pumpkin, olives combined with warm roasted chicken thighs and dressed with a combination of Honey Mustard & Yuzu Sesame Vinaigrette which produces a blend of sweet and sour flavors in it. The final dish, Brisket Ranger, contains warm quinoa, brown rice, organic baby spinach, capsicum, cherry tomatoes, red onions, jalapeno, smoked beef brisket, paired with either a Texas BBQ dressing or White Truffle Vinaigrette. All protein used in the dishes are imported USA meat from trusted suppliers and are Halal-certified.
Malaysia
Marrybrown launches brand new Korean-inspired menu
Malaysian QSR Marrybrown announced its new K-Crunch Menu, a Korean-inspired cuisine with a Malaysian twist, featuring its brand-new crispy chicken coated with Gangjeong sauce. The menu comes in several value combo options, including a two-piece K-Crunch Chicken combo with French fries, and a K-Fizz drink infused with yuzu and passion fruit, a K-Crunch’s Chicken Burger combo served with French fries and a K-Fizz drink, a Kimchi Rice Bowl combo and a K-Crunch Box Meal.
KFC rolls out two new menu items
KFC Malaysia has announced two brand new menu items, the KFC Spicy Smoky Crunch and the Cheezy O.R. Duo. Inspired by espetadas, a traditional dish in Portuguese cuisine known for its intriguingly smoky flavors, the new Spicy Smoky Crunch includes a combination of Portuguese aromatics and spices such as smoked paprika, red bell pepper, garlic, black pepper, and tomato powder. The Cheezy O.R. Duo features two burgers - the cheezy O.R. and the cheezy O.R. deluxe. The meat is made of 100% chicken fillet marinated and hand-breaded with KFC's signature secret herbs and spices. The Deluxe burger includes two additional ingredients, crispy chicken strips and fresh tomatoes.
Michelin Guide to launch KL and Penang editions in December
December will mark the launch of the Michelin Guide in Kuala Lumpur and Penang, two key culinary hubs in Malaysia, long recognized as a food haven. While gaining a Michelin star doesn’t just add a feather to a restaurant’s cap, it also comes with an expectation of exceptional service and increased footfall for the winning establishment. The launch in Malaysia was halted because of COVID-19 but the country is more than ready in terms of the maturity of its food scene, especially in KL and Penang. The Michelin Guide is the only one that recommends where you should eat, based on criteria that is consistent across all cities. The Guide has evolved as a result of this ethos, from its original intention of ensuring you have a safe and pleasant trip while on the road.
Philippines
MySuki online grocery platform present in 16 out of 17 regions
Fresh off its $1.6M seed round led by the Fast Logistics Group and CVC Capital Partners, MySuki recently announced that it is now in 16 of the 17 regions in the country, officially making it the Online Grocery platform with the largest footprint in the Philippines. Founded in 2019, MySuki empowers provincial grocers to go online to serve Sari-sari stores. It is now used by established rural grocery brands such as Prince of VisMin, Super 8 in Luzon, CitiMart of Batangas, Cheers of Isabela, Gaisano of Cebu and Cagayan De Oro, BudgetWise in Zamboanga, Red Camia of Tarlac, along with more than twenty other provincial grocery chains. Currently, there are over a million Sari-sari stores operating throughout the country, with 60% of fast moving consumer goods passing through these neighborhood stores annually.
Singapore
Fei Siong Group inks deal to operate Popeyes restaurants
Food and beverages firm Fei Siong Group signed an agreement with PLK APAC, a subsidiary of Restaurant Brands International, to develop new Popeyes restaurants in Singapore. This is the group’s first venture into the fried chicken QSR sector. In the coming months, the group will be looking to streamline operations through innovative technology, in line with recent digital transformation efforts in the local F&B scene. Fei Siong Group has operated over 160 F&B outlets in Singapore for almost 30 years.
Joji’s Diner opens second outlet at Telok Ayer
Popular retro American diner Joji’s Diner has opened a second outlet at Telok Ayer Street. The restaurant sits in a two-storey building that fits up to 80 patrons. Items in the menu include all day breakfast items such as chicken and waffles, all-star plate that comes with scrambled eggs, sausage, French toast, and creamy milkshakes. The diner first opened its doors in Singapore in 2021 at Upper Serangoon Road.
Eggslut opens second outlet in Singapore
Popular Los Angeles food truck brand, Eggslut will open another outlet in Singapore at Suntec City later this year. The restaurant, popular for its cage-free egg brioche sandwiches, opened its first outlet in the city at Scotts Square in 2021. The brand is also present in London, Tokyo, and Seoul. The Eggslut bacon, egg, and cheese brioche sandwich, which costs around USD 8.50, has proven popular in Singapore, warranting a second branch.
Thailand
Big Boy eyes expansion in Thailand and Asia
Restaurants and Hospitality company Destination Eats Co is set to open a total of four Big Boy restaurants in Bangkok in 2023. Big Boy, an 86-year-old American burger chain recently entered the Thai market after opening its first store at Bangkok’s MBK mall earlier this month, after testing the market for two years with a small kiosk at the Chatuchak MRT station. The latest expansion plans will bring the total to five Big Boy restaurants and one kiosk at the MRT station. In addition to its own expansion, the company plans to grow Big Boy’s burger business via a franchise system in 2023 and expand in Asia over the next five years.
Vietnam
Accor, Ennismore expand across Vietnam with three new hotels
Accor and Ennismore have signed three hotels with TNG Holdings Vietnam Group. Accor will introduce Swissôtel Hai Phong Riverfront and Grand Mercure Phu Yen Boulevard Centre, while Ennismore’s Hyde Danang Centre will be its first property in Vietnam. Accor currently operates 40 hotels in Vietnam, with 50 projects in the pipeline. The opening of Swissôtel Hai Phong Riverfront will see the debut of the brand in Vietnam, and the hotel will offer a range of revitalising concepts centred around craftsmanship, sustainability and vitality.
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Disclaimer: All opinions and views expressed in the articles published in the newsletter are those of the individual journalists and do not necessarily reflect those of the publisher, the newsletter's sponsors or USA Poultry & Egg Export Council.
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