When we started our Scoopy journey in September of 2018, we initially thought we were going to open up shop at some of the upcoming Lunar New Year markets around Melbourne to see how people would like our product. You always have to test the market first! It was around this time that we discovered HWKR Food Centre, a new restaurant concept which was gaining popularity for its interesting offerings, variety and noteworthiness.

HWKR was an amazing concept. A large space in the heart of the CBD dedicated to paying homage to the Hawker stalls from Singapore, with 4 pop up concepts rotating every 3 months - 6 months. This where former Masterchef winners such as Diana Chan (2017 Masterchef) and Sachi Cheliah (2018 Masterchef) chose to pop up their first food concepts. These were followed by big hitters like Messina, Wonderbao and Koi Dessert Bar (of Renold Peornomo, Masterchef 2015). There were definitely some big shoes to fill as a budding dessert shop.

An outlandish idea at the time, we decided to shoot our shot to the operators of HWKR and apply to pop up our first concept. At the same time there were a couple of other bingsu operators also putting their hat in the ring to open at HWKR, but as fate would have it we would be the concept chosen and offered the spot! Luck was on our side and it was the beginning of our journey and the budding business 'Scoopy Milk Bar'.

Now the challenge was actually getting to a point where we could serve some bingsu, and to add to this challenge we only had two weeks to get to this point. So we put our heads down, developed our first couple of flavours (Matcha Bonsai and Mai Thai Times), and learnt everything in the process. Two weeks later at 5pm on the 7th of November 2018, we debuted Scoopy Milk Bar to the world.

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