The new matcha? Ube takes root in Singapore
The Filipino purple yam, ube, is gaining significant popularity in Singaporean cafes and food businesses. While it is being compared to matcha, supply chain issues from the Philippines remain a challenge for local vendors.
Why it matters
It highlights shifting consumer food trends in Southeast Asia and the impact of international supply chain disruptions on local culinary markets.
More restaurants and cafes in Singapore are working ube into their menus.
Listen Summarise Ube, a purple yam from the Philippines, is rising fast in Singapore cafes, bars and desserts. Google searches have increased and sales are growing. Local businesses say Singaporeans like ube because it is familiar, colourful and versatile. Some see it as a possible rival to matcha, but it still trails far behind. Supply is tight because the Philippines suspended fresh ube exports in August. Singapore mostly uses paste or powder, while some chefs worry about authenticity and taste. AI generated
SINGAPORE – A purple wave is sweeping cafes and bars around the world. It started in the Philippines, then inundated the United States, Britain and, later, South Korea . Now, it seems like the craze has finally seeped into Singapore too.
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