From Onde onde to iced gem biscuits, the flavours of our childhood are driving the biggest dessert trend of 2025. In Singapore, nostalgia is more than just a feeling, it’s a powerful driver of food trends, menu innovation, and consumer spending.

Why Nostalgia Works in Singapore
Food memories are deeply emotional. A single bite of pandan chiffon cake or a sip of Milo can instantly bring someone back to family gatherings, school canteens, or childhood celebrations. That emotional pull is why nostalgic flavours in Singapore continue to dominate dessert menus, café specials, and supermarket shelves.

According to recent dessert trends in Singapore, customers are not just looking for new flavours, they’re looking for familiar ones reimagined in fun, modern formats. Pandan ice cream, Onde onde desserts, and even rainbow bread-inspired creations are trending because they strike the right balance of comfort and novelty.

How Nostalgic Flavours Drive Sales
Nostalgia creates instant connection. When a customer spots Horlicks ice cream or Onde onde mochi on a menu, the purchase decision is almost emotional rather than rational. These flavours tap into identity, culture, and shared experiences.

This translates into good experiences, repeat orders and therefore higher sales. Diners want to introduce these nostalgic treats to friends, parents want to share them with kids, and tourists want to taste “the real Singapore.” For F&B brands, it’s not just a trend. It’s a long-term opportunity to stand out in a crowded market.

How F&B Brands Can Tap In
The good news is, you don’t need to build an R&D kitchen to jump on this trend. Partnering with suppliers who already produce nostalgic desserts at scale is one of the fastest ways to innovate your menu without the operational burden.

For example, pre-made Onde onde ice cream sticks or pandan ice cream pints can be an easy add-on for cafés, restaurants, and catering businesses. They offer the nostalgia factor without the need for complex preparation.

By leaning on trusted suppliers, F&B operators can quickly:

• Add limited-time nostalgia specials to menus
• Offer unique dessert pairings with existing dishes
• Introduce nostalgic items for festive promotions
• Test consumer response before committing to larger-scale rollouts

The Bottom Line
The nostalgic flavour wave in Singapore isn’t slowing down. From pandan ice cream to Onde onde-inspired desserts, consumers are seeking out the tastes that remind them of home. For F&B brands, this is more than a passing trend — it’s an opportunity to deepen customer loyalty and increase sales.

If you’re ready to bring nostalgia to your menu, the smartest move is to work with suppliers who already do it best. That way, you can focus on what you do best: delivering a great dining experience.

Want to explore our local flavours and products? Email admin@icecreamcookieco.com or call 62824680 for more information.