Bird’s nest is usually associated with older traditions. But a new product called NestBloom, which can be easily mistaken as a cosmetic item or a pretty bar of soap, is obviously targeted at the Instagram generation.
Instead of being sold in the usual ready-to-drink bottles, its flavoured bird’s nest is freeze-dried and shaped into flowers in pastel hues. The original almond cream flavour is shaped like a white chrysanthemum; the rose almond cream is a pink rose; and the matcha almond cream is a green camellia.
The flavours are natural and there are no preservatives or additives.
To eat the dessert, place it in a serving bowl, add hot water and wait for five minutes. Or put the bowl of rehydrated bird’s nest in the refrigerator if you want to eat it chilled.
Each pack costs $21 until Nov 9 at the NestBloom pop-up store in 13 Bussorah Street. After that, it will be available online at $27 each.
The bird’s nest also comes in a gift set, priced from $60 ($65 after Nov 9) for a box of three and $60 ($70 after Nov 9) for a box containing one NestBloom flavour with a glass bowl, spoon and hourglass.
NestBloom is set up by Mr Lim Cieyou, 35, managing director of his family’s traditional bird’s nest business Yan Yuan which started more than 20 years ago.
Mr Lim said he took three years to come up with NestBloom – from getting a machine specially made in Japan to shaping the product and figuring a way to avoid using preservatives.
He says: “Growing up, my mother would make bird’s nest for us, but it can be a tiring and tedious process. I wanted to create something that would make it easier and more convenient for consumers.”
This article was first published on The Straits Times