Starbucks brings you a range of exciting new food and beverages for Singaporeans to share the good times with our loved ones starting 22 July.
Indulge yourself in the all-new Starbucks SHIOK-AH-CCINO, a combination of coffee and tea that is bound to make you go SHIOK! In addition, Starbucks adds the Neapolitan Frappuccino and S’mores Frappuccino that will tantalize your tastebuds.
Starbucks Shiok-Ah-Cchino – $8.20 (Tall, Blended)
Starbucks Neapolitan Frappuccino – $8.20 (Tall, Blended)
Starbucks Smores Frappuccino – $8.20 (Tall, Blended)
Available from 11 August.
Curry Meatless Chicken Pie
Starbucks Tea-time Treats
End the summer on a sweet note with Milo Dinosaur Cheesecake, Ondeh Ondeh Cheesecake, Orh Nee Cake and Mango Sago Cake. These local flavors inspired delights will do just the trick to help you satisfy those dessert cravings!
New Starbucks Baked Mooncakes
In addition to the classic, traditional Lotus Paste with Egg Yolk and Starbucks Coffee with Caramel & Hazelnut, usher in new beginnings with the Salted Caramel Dark Chocolate, Mango Yuzu and Pandan Gula Melaka (Ondeh Ondeh) Mooncakes!
Indonesia Aceh (250g)
Starbucks X FILA Collection
This first time, exclusive collaboration collection features drinkware and accessories of bold and timeless designs, in FILA’s iconic Red, Blue and White color palette and athleisure style that are sure to get heads turning.
Stay trendy and support sustainability by reducing the use of plastic straws with a purchase of the Starbucks x FILA reusable straw available at $9.90 with any purchase in-stores (usual price $16.90 on e-commerce).
This collection is available in stores on 22 July for Starbucks Rewards Gold Members only and 23 July for all – In stores, and from 12pm on LazMall and Shopee Mall.
Joy of Connection Collection
From 11 August, look out for the Joy of Connection Collection, a colorful range of drinkware that aspires to spread love, care and reconnect communities amidst the challenges we face while fighting the pandemic.
For more information, please visit here.
