The Yogurt Place

ONE of Singapore’s healthy cool spots is The Yogurt Place which opened in 2007. It was the first store in the city state to offer freshly-made Greek yoghurt. It has since adapted its flavours to appeal to the local palate. The results so far: four outlets, one franchise and an eye to expand overseas.

The bright and youthful yoghurt shop is the brainchild of siblings Jielong and Eliss Pang whose enthusiasm echoes in the colours of their kiosks. Ms Pang speaks with our Singapore correspondent on the business.The Yogurt Place has been in the business back when Greek yoghurt was unheard of in Singapore. What made you decide to join this line?

My brother Jielong and I started Yogurt Place in 2007. It is the first in Asia, particularly in Singapore, to introduce freshly-made  Greek  yoghurt.  I tried Greek yoghurt in 2006 in Australia and immediately loved its taste. Coincidentally our family is in the F&B business and therefore thought of having a yoghurt kiosk.

At the very outset, did you decide on having Greek yoghurt as your banner product or did  that  just eventually grow out of your list of products to offer?

Greek yoghurt was the first product we had in mind. Thereafter, we grew to offer smoothies, frozen yoghurt and waffles. It is a new concept in Singapore and the taste and nutritional benefits of Greek yoghurt is tremendous.

Yes, people have been talking about the benefits of Greek yoghurt. How significantly different is Greek yoghurt from other types?

Greek Yoghurt has almost double the protein content of regular yoghurt. We can translate this to about eight ounces of Greek yoghurt containing about 20 grams of protein compared to the 11to 13 grams that regular yoghurt provides. The high-protein content in Greek yoghurt makes it ideal for managing one’s weight as it helps ward off hunger.

Greek yoghurt has fewer carbohydrates than regular yoghurt. This is especially beneficial for diabetics, who have to watch their carbohydrate intake. Greek yoghurt also has half the sodium of regular yoghurt.

If you look at the nutritional value of our premium Greek Yoghurt, it contains low fat,  minimal sugar  level and no gelatine, preservatives or additives, yet it’s delightfully smooth and creamy. The thick and creamy taste makes it an excellent substitute for mayonnaise and cream cheese products. Our freshly made yoghurt is able to preserve live cultures and packs in high protein and calcium content, so all this gives our clients maximum health benefits.

In the US, Greek yoghurt sales have been skyrocketing as early as five years ago. Do you think Singapore is ready for it? What factors do you attribute this to?

In  Singapore,  a lot of people are still not used to Greek yoghurt as it is more sour than regular yoghurt. A lot of Singaporeans do not even take yoghurt in the first place and therefore do not want to try Greek yoghurt. But this is changing as the younger generation of Singaporeans are getting more educated and discerning in their food choices.

How did you decide on the line-up of flavours to offer when you first set up shop?

We introduced some flavours which are more familiar to Singaporeans, such as the tropical fruit type with yoghurt and aloe vera and nata de coco [jelly-like product from fermenting coconut water] mixed with yoghurt to familiarise people with the product and get them to try out Greek yoghurt.Off White X Max 180-90