On a sweltering day like today, something cold would be perfect. And right at this moment, I would love to dig into one of Apiary’s freshly-made waffle topped with their housemade ice-cream.
My visit to this popular spot had been long overdue but thanks to my god-daughter and her cousins in tow. Only then did I understand why Apiary is always packed.
With exciting flavours that can’t help but trigger many sampling requests (think “Blue Milk”, “Despicable” and “Ferrero Rocher” to name a few) and an exceedingly creamy, smooth texture, the ice-cream here is a definite winner. I was especially pleased by how luxuriously indulgent it felt in my mouth. When the icy-cold richness was combined with the piping hot and crunchy, airy-light waffles (they make them with brown sugar), I thought the result was even better.
The friendly owner Travis Goh was kind enough to show me around his kitchen where his pastry chef was busy with a fresh-out-of-the-machine batch of pistachio ice-cream. I got a taste of it and was blown away by its insane intensity. It made me instantly wish I had ordered that instead (of course you know what I’ll be getting on my next visit).
Coincidentally, pistachio turns out to be Travis’ personal favourite and it is the one he zeroes in on wherever he has ice-cream. According to him, it is the flavour that also serves as a barometer of product quality at any ice-cream joint. Because in order to produce a really tasty pistachio ice-cream, there’s heavier investment required.