by Bebop Team | Aug 2, 2022
Huashan 1914 Pop-up During the summer months of 2022, We did a pop-up at Taipei’s Huashan 1914 Creative Park. So we can introduce Bebop to the public, as well as collect first hand feedback from customers. Besides serving Bebop in a cup, we also rolled out a...
by Bebop Team | Jul 1, 2022
Bar Bridge Icy Cocktails When Hank, the mixologist over at Bar Bridge expressed interest to use Bebop to create a series of icy cocktails, we were quite glad, because it was an idea we had had for a while, happy now with Hank and Bar Bridge’s help, we could...
by Bebop Team | Jun 2, 2022
Kurt Wu X Bebop Kurt Wu’s iconic happy crying heart design is highly recognizable to anyone under 40 in Taiwan. We were excited to be able to work with him for a special limited release of the Kurt Wu x Bebop Honey Hibiscus flavor, a flavor we felt perfectly...
by Bebop Team | Apr 1, 2022
Sugar Pea Red Velvet Sugar Pea, a much celebrated brunch cafe, helmed by by award-winning chef Sandy Yoon, who served as the executive chef from Mercato in Shanghai. Sugar Pea’s cuisine features mostly organic, wholesome ingredients, from pancakes, quinoa bowls,...
by Bebop Team | Dec 1, 2021
Bourbon Salted Caramel The idea for the bourbon salted caramel came from Tony – who is always suggesting flavor ideas to us when we meet – as we worked to create a special exclusive flavor for Sonia’s e-commerce business that help launched Bebop. In...
