A Sweeter Global Phenomenon: Dalgona Coffee's Cultural Journey

Origins: From Macau to the World

Dalgona coffee’s roots trace back to Macau, where it was first crafted by Leong Kam Hon, a Macanese shipwright. In 1997, he invented the drink to please a tourist couple, but it wasn’t until 2004 that it gained international attention. That year, Chow Yun-Fat, the legendary Hong Kong actor, visited his café, Hon Kee, and fell in love with the drink. His praise sparked a wave of interest, and the beverage was soon dubbed “Chow Yun-Fat coffee.”

The name evolved further when Jung Il-woo, a South Korean actor, tried it during a 2020 TV show. He likened its flavor to dalgona, a Korean honeycomb toffee. This connection led to the drink being renamed “dalgona coffee” in South Korea. While most versions don’t include the actual candy, the name evokes its sweet, foamy texture—a nod to the shared sensory experience.

Cultural Nostalgia and the Korean Connection

For Koreans, dalgona isn’t just a coffee trend—it’s a memory. The word dalgona (동글이) refers to the honeycomb toffee, a staple of childhood street food. As Kenny Hong, co-founder of Seoul’s Cafe Cha, recalls, “I ate them almost every day after school. They were very cheap, just sugar and water, and they had a very sweet taste, followed by a bitter aftertaste.” This nostalgic link to simplicity and resilience during Korea’s post-war recovery era gave the drink a deeper cultural resonance.

Yet, the story isn’t without critique. The phenomenon of “Columbus-ing”—where Westerners “discover” a dish without understanding its history—has sparked debates. While some see the trend as a celebration of shared cultural exchange, others argue it risks erasing the original context. As food writer Alessandra Gordon notes, renaming dishes (like “milk bread” for a Japanese recipe) can strip them of their history, reducing complex narratives to catchy labels.

The Pandemic and the Power of Social Media

The 2020 pandemic was a catalyst. With people confined to their homes, dalgona coffee became a comforting ritual. Videos of people whipping the mixture by hand—without mixers—went viral on TikTok, creating a calming, ASMR-like effect. The hashtag #dalgonacoffeechallenge spread globally, blending creativity with a sense of community.

Yet, this digital popularity also highlights how social media shapes our food culture. Algorithms prioritize aesthetics and simplicity, often sidelining the labor, history, and context behind dishes. As Gordon notes, “We consume without understanding what we’re consuming,” a trend that risks cultural dilution.

A Global Brew with Local Roots

Today, dalgona coffee is a symbol of adaptability. It’s known by many names: Phenti Hui coffee (India), Greek frappe (1957), and even Chow Yun-Fat coffee. Its journey reflects how food transcends borders, evolving with each culture that adopts it.

But the story also reminds us to savor the layers. Whether you’re whipping it at home or sipping it in a café, dalgona coffee is more than a trend—it’s a testament to human creativity, resilience, and the power of shared stories.

Final Thought

Next time you whip up a cup of dalgona, take a moment to reflect on its journey. It’s a blend of cultures, a nod to nostalgia, and a reminder that even the simplest pleasures can carry profound meaning. What’s your favorite way to enjoy it? Share your creation—and the story behind it.

Have you tried dalgona coffee? Share your version in the comments!