Ask anyone who has been to Korea and they might tell you that “bungeoppang” is one of the best snacks they’ve had in the country.

Of course, no fishes are harmed in the making of the delicious fish-shaped dessert bread filled with red bean paste. The only thing that will get “harmed” is our stomachs because this December, Cafe Aboong will set the Malaysian dessert scene abuzz with this unique treat that is filled with glorious ingredients.



Similar to honey comb ice cream and bingsu, this fish-shaped dessert bread is one of the food trends that previously took Korea by storm.

Not only did it draw locals and tourists alike with its unique shape, its also received rave reviews from visitors for the delectable ingredients that are stuffed inside in the open-jawed “fish”. The ingredients they put in this fish-shaped waffle cone are a combination of premium yogurt ice cream, chocolate sauce, a skewer of chocolate-dipped fruit stick, and red bean paste or custard cream.

The frozen yogurt in this dessert is said to be 100% fat free.

Photo via BK Magazine
Photo via BK Magazine

The original Cafe Aboong is located at Ewha University in Seoul, South Korea. It branched off from there to other regions including Hongdae, Chuncheon, Ilsan, and Seongdong.

The cafe also opened its stores in Vietnam, China, Taiwan, Hong Kong, Japan, and Thailand, with all the ingredients imported from South Korea. According to BK Magazine, the owner of Cafe Aboong in Thailand said that “the flavours are exactly the same as the original branch”.

Aboong Menu
Photo via Cafe Aboong’s official website

Don’t be surprised if you see this new dessert swimming around your Instagram feed for months to come because Cafe Aboong will open its first Malaysia store at SS15 Subang Jaya on 11th December 2015 (Friday).

Stay tuned to Aboong Malaysia’s official Facebook page or Instagram for more timely updates.


Sources: Visit Korea, BK Magazine.

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Adrina was our former writer and now contributes to Hype. Find out what she's up to on her IG: @moonsglowslow.