Pandan, a vibrant green leaf from Southeast Asia, is making a splash in Chicago’s food scene. Chefs across the city are using it in everything from cakes to cocktails. Known for its floral taste, pandan is quickly becoming a favorite ingredient in trendy bakeries and restaurants.
Filipino baker Katrina Requiron, who co-owns Crumbs.nd.Creams in Albany Park, expressed her excitement about the trend. “Finally, something other than ube!” she exclaimed, referring to the popular purple yam. Both pandan and ube are key players in the growing interest in Southeast Asian cuisine, especially among diners who love colorful and Instagram-ready dishes.
Merrilie Daluz, marketing director at the Viceroy Chicago, sees pandan as the next big thing. “People are always on the lookout for fresh flavors, and pandan’s refreshing notes make it a natural choice,” she said. Chefs are thrilled to experiment with it, channeling flavors that remind them of home while attracting new customers.
Pandan has deep roots in Southeast Asian cooking, often used in desserts and drinks. It can be made into extracts or infusions, pairing beautifully with coconut. Requiron recalls the buko pandan dessert from her childhood, a mix of young coconut and cream. At her bakery, she serves a buko pandan sylvanas—cashew meringue cookies with pandan buttercream filling, quickly becoming a local favorite.
Mharloe Requiron, Katrina’s husband and co-owner, sees the joy it brings to customers. “When people say, ‘I haven’t had this since the Philippines,’ it makes it all worth it,” he shared. The community’s support has been overwhelming, allowing them to introduce more people to these traditional flavors.
Across the river at Crying Tiger, a Southeast Asian restaurant, Chef Thai Dang has incorporated pandan into a unique toasted coconut sundae. Inspired by the flavors of Bangkok, this dessert features coconut sorbet and pandan-infused caramel, evoking the nostalgic tastes of street food in Thailand. “I want to generate that joyful reaction from customers,” Dang said.
Even in other parts of the culinary scene, pandan is gaining ground. At HaiSous Vietnamese Kitchen in Pilsen, pandan crinkle cookies, made with young coconut and citrus, are flying off the shelves. Chef Dang notes the growing awareness and love for this ingredient beyond its traditional Asian audience. “Social media has opened doors for these flavors,” he said, allowing a new generation of food lovers to embrace them.
Viceroy Chicago’s Pandan Restaurant takes it a step further by offering pandan margaritas and unique cocktails like “Not Your Average Float,” which combines pandan foam and root beer flavors. Beverage director Sayo “Chi” Anise describes the pandan margarita as light and floral, a refreshing take on a classic drink. Her goal is to create cocktails that are both novel and relatable, using trending ingredients like pandan, matcha, and ube. “Everyone loves a pretty drink,” she remarked.
With pandan taking center stage, it is clear that its floral, aromatic quality is winning hearts in Chicago. As more chefs experiment with this vibrant ingredient, food lovers are eager to explore the diverse and delicious possibilities it offers.
