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Birds of Paradise Gelato Boutique (East Coast Road)

1355 Wishlisted
~$5/pax
Birds of Paradise delights in creating gelato of the finest quality, inspired by the botanical flavours of nature.

63 East Coast Road
#01-05 The Red House Katong
Singapore 428776

(open in Google Maps)

Tuesday:
12:00pm - 10:00pm

Wednesday:
12:00pm - 10:00pm

Thursday:
12:00pm - 10:00pm

Friday:
12:00pm - 10:30pm

Saturday:
12:00pm - 10:30pm

Sunday:
12:00pm - 10:00pm

Monday:
Closed

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Reviews

From the Burpple community

Please upgrade to a cone, this is not even negotiable! You can smell the fragrant cones being freshly baked from outside the store. At $8.70 for a double scoop in a cone, it's not cheap but it's certainly worth the price for this Michelin recommended joint. I always go with hazelnut flavor but might try some of the floral flavors next thyme. 😊

I am not even an ice-cream person usually but I always find myself joining the insane queue outside Birds of Paradise Gelato Boutique to get their ice cream. πŸ˜‹

1 Like

This was rich & gao, yet refreshing at the same time. It was also really smooth. I’m not really a choc ice cream person usually, but I liked this a lot! Might be one of my new fav flavours at bop :)

The ice cream was super smooth!! It wasn’t overly sweet too which was good. Hazelnut flavour was really impressive while the hojicha tasted more like matcha as the flavour was quite intense. I could taste the sea salt in the hojicha ice cream which gave a different flavour to the ice cream and surprisingly complemented well with the hojicha.

The spiced pear is one of my favourite flavours here, as it is light and refreshing. There’s a distinct pear flavour and a mild spice taste from the star anise/cinnamon, which I enjoyed.

Had to get the chocolate sable (from motherdough) I saw sitting on their display counter, which was rich, buttery and well balanced with the flaky salt sprinkled on it :)

A scoop of White Chrysanthemum with their freshly made thyme cone @bopgelato. The floral taste was subtle yet refreshing.

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