The days when customers could assume ice cream shops were simply scooping Perry's are of the past.
In the 1950s it was TV dinners and deviled eggs. In the 1960s it was Jell-O molds and pigs in a blanket. The 1970s got fancy with quiche and crown roast. The 1980s were all about blackened fish and wine coolers. When it comes to food trends, the only thing constant is change. And those changing tastes always follow
A health conscious bubble tea shop with flavors like durian, pandan, ube and longan has opened near University at Buffalo South