We pit the Joseph Schooling-endorsed Milo Gao Siew Dai against Nathan Hartono’s Milo Peng – and the winner is clear

(L) Tin can Milo with Australian formula, (M) Milo Peng, (R) Milo Gao Siew Dai
Joey Lee/ Business Insider

In case you haven’t heard, Milo has dropped its newest flavour, Milo Gao Siew Dai, which contains 50% less sugar and promises to be more chocolatey (gao) than its original formula.

The new Milo flavour, endorsed by Joseph Schooling, comes in $6.50 packs of 15 sachets, and is targeted towards adults who have grown up drinking the iconic brand.

We put the drink to the test in the office, and asked our colleagues if they taste the difference in a blind taste-test with other Milo variants which are already popular in the market.

Are you able to tell which is the latest Milo flavour? It’s on the right by the way.

In the ring today, are contestants Milo Peng and the tin can Milo formulated in Australia.

Inspired by the love Singaporeans have for the iced Milo we used to get from Milo vans at school events, Milo Peng was launched earlier this year with Nathan Hartono as its ambassador. It is reportedly more “gao” (thick) and chocolatey than the regular version.

The tin can Milo powder we used today was made from the Australian recipe, which is said to be milkier and also more chocolatey compared to the Singaporean formula.

Hmm… extra chocolate seems like a recurring marketing theme to me here, but which one tastes the best?

Apparently, it is the Peng, followed by Gao Siew Dai.

Five of the seven people who took the blind taste test said the Peng was the clear winner in terms of flavour, as it had the strongest taste of chocolate.

But to be fair, the Peng is meant to be served cold, and thus isn’t really comparable to the hot cups of Milo and the Milo Gao Siew Dai.

When asked which of the latter two tasted better, Milo’s new Gao Siew Dai was the preferred option.

Visually, when compared next to each other, the colour and texture of all three Milos were clearly different.

Aside from the obvious temperature difference, the Milo Peng has a thicker consistency and some froth when poured into a cup, bearing a strong resemblance to chocolate milk.

The Australian recipe is lighter in colour because of the milk we added to it but its consistency cannot be differentiated from the Gao Siew Dai version.

To help you out, the far left is Milo Peng, the middle cup contains the Australian recipe and the far right shows the Milo Gao Siew Dai.

Everyone could identify the Peng because of how different it looks, but had a hard time telling regular Milo apart from the Gao Siew Dai.

Taste-wise, the Gao Siew Dai tasted just like regular Milo which is a good thing because, for once, choosing the healthier option doesn’t mean compensating on flavour.

Although Milo’s new healthier formula is meant to appeal to adults, we think sweet-toothed kids are likely to choose it at the breakfast table too.

Read our article on the unveiling of the Milo Gao Siew Dai here.