The Singapore Special

The Singapore Special is an August exclusive made perfect for gifting. We have curated a six-cup sampler gift set that we felt would best encapsulate this month’s local flavors. The six flavors included are:

Chicken Rice
Made with a base of rice milk and chicken stock that has been simmered with aromatics, this gelato encapsulates all the bold flavors that one would associate with Hainanese chicken rice. The evident notes of ginger, garlic and pandan are further heightened with the addition of specially prepared chicken rice grains. To complete the culinary experience, thick dark soy sauce and chicken rice chili are swirled into the gelato base.

Rojak 

Ginger flower-scented juicy green apple and cucumber gelato with swirls of rojak gelato with swirls of rojak sauce, speckled with toasty crushed peanuts and crispy you char kway. This one is truly a party in your mouth!

Kueh Dadar
The flavors of soft fragrant pandan crepes are churned into gelato and swirled with a sweet and juicy coconut filling that has been cooked down with gula Melaka and a touch of sea salt.

Kopi Gao
A strong, full-bodied traditional style aromatic Singaporean cuppa brewed in a sock. Beans are from Lam Yeo Coffee Powder Factory in Balestier - one of Singapore’s last remaining family-run coffee roaster businesses that specialises in traditionally roasted local Singaporean ‘kopi’ blends.

Chendol
A deliciously rich and creamy coconut gula Melaka gelato generously packed with green pandan chendol jellies, sweetened red beans, and attap chee.

Huat Ah!
Pineapple tarts are a key feature in all our celebrations across our ethnic groups. Chinese New Year, Hari Raya, Deepavali, Christmas; we all have a version of it. Huat Ah! is a rendition of the open-faced pineapple tart made from our chef’s Peranakan family’s recipe. It is loaded with chunks of crisp buttery shortcrust pastry made with Golden Churn butter and a home-made chewy jam that is made from hand-grated pineapples, lovingly stirred and cooked down with cloves, cinnamon and star anise.