Menus and prices in 8 markets, 327 items tracked.
Swensen's is the most striking geographic inversion in our directory. It was founded in San Francisco in 1948 and is a small nostalgic operation in its home country; in South-East Asia it is a major chain.
Minor Food took the Thai franchise in 1986, built it into the country's dominant premium ice cream brand with a large majority share, and then acquired master franchise rights across dozens of markets in Asia and the Middle East.
The result is a recognisably 1950s American ice-cream-parlour concept that found its market on the other side of the world. It has no products in our price index, because the Asian menus and the American one have very little in common.
Each market has its own board. Prices are shown in local currency and are not comparable across rows - Use the index below for that.
| Market | Items | Cheapest | Average | |
|---|---|---|---|---|
| Thailand
THB |
43 | ฿49 | ฿348.65 | Full menu → |
| USA
USD |
25 | $0.36 | $3.89 | Full menu → |
| Singapore
SGD |
116 | S$3.90 | S$15.23 | Full menu → |
| Philippines
PHP |
21 | ₱115 | ₱199 | Full menu → |
| Malaysia
MYR |
25 | RM10.70 | RM19.09 | Full menu → |
| Vietnam
VND |
17 | ₫45,000 | ₫279,588 | Full menu → |
| Cambodia
KHR |
41 | ៛2,600 | ៛63,798 | Full menu → |
| Laos
LAK |
39 | ₭94,000 | ₭193,308 | Full menu → |
Prices are in each market’s own currency and are not comparable across rows; for that, use the price index.
Every item across every Swensen's menu, mapped onto our dish taxonomy.
Swensen’s began with more than just a craving for ice cream - It started with a dream stirred up in a small San Francisco kitchen in 1948. Earle Swensen, a U.S. Navy veteran with a sweet tooth and a passion for creating joy, whipped up his first batch of ice cream with care and curiosity. Using a simple freezer and an unwavering sense of purpose, he churned out flavors that soon drew a steady crowd to the corner of Union and Hyde. Word of his rich, velvety scoops traveled fast, and what started as a humble parlor quickly became a neighborhood staple. Through changing times and evolving tastes, Swensen’s held tight to its original recipe: honest ingredients, generous portions, and a genuine smile.
Swensen’s menu is a celebration of comfort and creativity, blending time-honored classics with imaginative twists. From the iconic Earthquake Sundae - Overflowing with scoops and toppings - To freshly griddled waffles paired with house-made strawberry sauce, each dish carries the warmth of a kitchen that never cut corners. The guiding philosophy is simple: ingredients matter. Whether it’s hand-picked fruits, rich cream, or small-batch syrups, every element is chosen with care. Swensen’s doesn’t follow trends; it follows flavor, inspired by the belief that food should stir memories and spark new ones, all in the same bite.
Swensen’s has always been more than an ice cream parlor - It’s a meeting place, a celebration spot, and a quiet corner on a busy day. Families return generation after generation, drawn by the familiar red booths and the warm welcome that feels like coming home. From sponsoring local school events to remembering guests’ favorite scoops by heart, the establishment builds its relationships the same way it crafts its sundaes - With sincerity and care. It’s not just about serving dessert; it’s about being part of the fabric that holds the community together, one scoop at a time.
Almost every restaurant you think of as a chain is owned by someone else entirely. What the franchisee actually buys, and why it explains the price on the board.
Localisation is not adding a novelty item. It is a staged process with a predictable sequence, and the menu data shows exactly how far each market has travelled.
Menu boards are designed documents, not lists. Where the money items sit, what the ordering of panels is doing, and how to find the price you actually want.
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