10 Minutes News for Hoteliers 10 Minutes News for Hoteliers
  • Top News
  • Posts
    • CSR and Sustainability
    • Events
    • Hotel Openings
    • Hotel Operations
    • Human Resources
    • Innovation
    • Market Trends
    • Marketing
    • Mergers & Acquisitions
    • Regulatory and Legal Affairs
    • Revenue Management
  • 🎙️ Podcast
  • 👉 Sign-up
  • 🌎 Languages
    • 🇫🇷 French
    • 🇩🇪 German
    • 🇮🇹 Italian
    • 🇪🇸 Spain
  • 📰 Columns
  • About us
10 Minutes News for Hoteliers 10 Minutes News for Hoteliers
  • Top News
  • Posts
    • CSR and Sustainability
    • Events
    • Hotel Openings
    • Hotel Operations
    • Human Resources
    • Innovation
    • Market Trends
    • Marketing
    • Mergers & Acquisitions
    • Regulatory and Legal Affairs
    • Revenue Management
  • 🎙️ Podcast
  • 👉 Sign-up
  • 🌎 Languages
    • 🇫🇷 French
    • 🇩🇪 German
    • 🇮🇹 Italian
    • 🇪🇸 Spain
  • 📰 Columns
  • About us

Pandan is having a moment on menus across the country

  • Linnea Covington
  • 21 April 2025
  • 3 minute read
Total
0
Shares
0
0
0

This article was written by Restaurant Hospitality. Click here to read the original article

An unlikely herb from Southeast Asia is gaining popularity on American menus. Pandan, also known as screwpine, is a subtle ingredient with hints of vanilla, coconut, and a certain grassiness that sets it apart from the bold ingredients that often succeed in the United States.

It does have a lovely grass-green hue, however, which is no doubt part of its appeal.

As it gets more popular, access to pandan has grown, and chefs and bartenders are embracing it. 

“I use pandan a lot in desserts. It’s so fragrant and you get the same tone as you do in vanilla,” said Thoa Nguyen, owner of the Banh & Butter Bakery in Aurora, Colo. “In Vietnam, we have a coconut pudding with all these tropical fruits and pandan jelly.”

At her Vietnamese-French café, Nguyen pairs pandan with jackfruit, puts it in scones with peach and apricot, and occasionally adds pandan foam on select coffee drinks.

3_pandan_cheesecake_magna_kainan_by_Covington.jpg

Pandan cheesecake at Magna Kainan. Photo credit: Linnea Covington

Other examples of pandan desserts abound. At Sweet Piglet Bakery & Cafe in Randolph, Mass., pandan cupcakes with coconut pastry cream and pandan buttercream are a popular treat, and chef Carlo Lamagna of Magna Kusina in Portland, Ore., and Magna Kainan in Denver serves a glowing Basque-style pandan cheesecake. Los Angeles-based chain Wanderlust Creamery has made pandan tres leches ice cream.

Creating an Irresistible Guest Loyalty Program to Drive Repeat Bookings
Trending
Creating an Irresistible Guest Loyalty Program to Drive Repeat Bookings

Related:The Painkiller makes a comeback

Pandan leaves are often made into pastes, extracts, or powders to extract their flavor, but whole leaves are used to wrap foods; a popular snack in Thailand is bite-sized chicken pieces wrapped in pandan and fried. Thais also use it to make a mild tea.

It’s an inexpensive herb, selling for well under $1 per kilogram when fresh. Dried pandan leaves sell for around $3 to $4.50 per kilo, and pandan powder ranges from $7 and $13.

Nonetheless, it can definitely be used in upscale applications. At Lady Wong Patisserie in New York City, owners Seleste Tan and Mogan Anthony have worked pandan into the elegant cakes and desserts. For example, the nine-inch Matcha Pandan Mille Crêpes cake sells for $100, the eight-inch Pandan Pistachio Royale is $84.50, and a 16-piece box of Pandan Jam Cookies is $24.88.

4_pandan_latte_coffeegraph_by_covington.jpg

Coffeegraph’s pandan latte. Photo credit: Linnea Covington

Like Nguyen at Banh & Butter Bakery, other operations use pandan in drinks, too.

Hood Famous Bakeshop in Seattle offers an iced or hot pandan latte, and in Denver, Coffeegraph founders Brenda and Troy Carlson make a pandan syrup to add to beverages, and for visual appeal, they have a pandan plant in a pot next to their espresso machine.

Carbon Coffee in Aurora, Colo., also uses pandan syrup in a special iced matcha drink.

The verdant ingredient has also started popping up on cocktail menus. At the Welton Room’s Monkey Bar in Denver, the Japanese Melon features tequila, melon, pandan, Japanese Calpico, and lemon. Jade & Clover in New York City created the Pandan Colada, for which the coconut in a Piña Colada is replaced with pandan.

Related:The Tampa Edition hotel’s Punch Room bar just launched a themed ‘Americas’ menu exploring native ingredients across Mexico, the United States, and Canada

Pandan fans can also find the ingredient at Atwater Cocktail Club in Los Angeles inside the La Recolte, made with Stolichnaya vodka, Calvados, pandan, Chinese dates, coconut milk, butter cookies, dulce de leche, and lemon.

Please click here to access the full original article.

Total
0
Shares
Share 0
Tweet 0
Pin it 0
You should like too
View Post
  • Innovation

Mews’ AI-Powered Smart Tips Top 5 Million Weekly Views, Revolutionizing Guest Personalization

  • Automatic
  • 3 June 2025
View Post
  • Innovation

EHL Innovation Rewind: Michael Levie on Middleware, Microdata and the Jam Session Spirit of CitizenM

  • Automatic
  • 3 June 2025
View Post
  • Innovation

VENZA to Acquire OpsTechPro and Offer End-to-End Risk Management

  • Automatic
  • 3 June 2025
View Post
  • Innovation

Champion Hotels Unlocks Group Business Growth with STS Rollout Across 21 Properties

  • Automatic
  • 3 June 2025
View Post
  • Innovation

LodgIQ Sponsors the HSMAI Commercial Strategy Week 2025, Co- located with HITEC in Indianapolis

  • Pierre Voltchkoff
  • 3 June 2025
View Post
  • Innovation

Cloudbeds and Busy Rooms announce partnership to unlock smarter distribution for hoteliers

  • Automatic
  • 3 June 2025
View Post
  • Innovation

Meet Allin, Alliants AI Guest Experience Feature

  • Automatic
  • 3 June 2025
View Post
  • Innovation

EHL Innovation Rewind: Sarah Marquis on Why the Future of Travel Must Be Felt, Not Engineered

  • Automatic
  • 3 June 2025
Sponsored Posts
  • Influence Society Publishes Q2 Edition of Societies Quarterly for Visionary Hoteliers

    View Post
  • Case Study: Refinery Hotel Redefines Revenue Management with LodgIQ

    View Post
  • Day & Night: The Bold Rebranding Powering Shiji’s Presence in Global Hospitality Tech

    View Post
Last Posts
  • Mews’ AI-Powered Smart Tips Top 5 Million Weekly Views, Revolutionizing Guest Personalization
    • 3 June 2025
  • Dalata Draws a Line in the Sand, Spurning Pandox’s “Low-Ball” Bid
    • 3 June 2025
  • EHL Innovation Rewind: Michael Levie on Middleware, Microdata and the Jam Session Spirit of CitizenM
    • 3 June 2025
  • VENZA to Acquire OpsTechPro and Offer End-to-End Risk Management
    • 3 June 2025
  • IHG expands Polish portfolio with the signing of Crowne Plaza Katowice
    • 3 June 2025
Sponsors
  • Influence Society Publishes Q2 Edition of Societies Quarterly for Visionary Hoteliers
  • Case Study: Refinery Hotel Redefines Revenue Management with LodgIQ
  • Day & Night: The Bold Rebranding Powering Shiji’s Presence in Global Hospitality Tech
Contact informations

contact@10minutes.news

Advertise with us
Contact Marjolaine to learn more: marjolaine@wearepragmatik.com
Press release
pr@10minutes.news
10 Minutes News for Hoteliers 10 Minutes News for Hoteliers
  • Top News
  • Posts
  • 🎙️ Podcast
  • 👉 Sign-up
  • 🌎 Languages
  • 📰 Columns
  • About us
Discover the best of international hotel news. Categorized, and sign-up to the newsletter

Input your search keywords and press Enter.