Unique Ice-Cream Flavours
Vanilla soft serve with salted calamansi sauce
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I was expecting a mix of sour, sweet and salty flavours. But the saltiness of the salted calamansi sauce was way too overpowering and I couldn't bear to finish this
Chrysanthemum gelato with cacao nibs
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A bit too sweet for my liking
High quality Japanese-style black sesame paste, made from roasted, un-hulled black sesame seeds
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Overall, it was rich and intensely nutty
This was a premium flavour
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Made with a buttery, milky caramel ice cream base and roasted almonds
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Overall, it yields a nice smoky-sweet and slightly-burnt caramel flavour that's rich and aromatic
Part of Clove's Dinner Buffet - January 2024
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The coconut gelato tasted premium like a smooth coconut mousse and the lychee bits added a nice touch of sweetness
Upon first bite, I got a hit of pandan and coconut flavours but texturewise it was a tad bit icy for my liking
Crafted with Australian Macadamia Nuts
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This was one of the better Macadmia flavoured gelato I ever had. Full of nuttiness in every spoonful
Kuro Matcha was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then using an anaerobic fermentation method to process the leaves like puerh tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill
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Overall, kuro matcha gelato had a nutty, bitter flavour
Shiro Matcha was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then sun-drying the leaves like white tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill
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Overall, this shiro matcha gelato had a floral flavlur which tasted almost like Chrysantheum
Cooked hawthorn berries are mixed into the gelato and then topped with a scattering of haw flake
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I got a double whammy of the Chinese hawthorn fruit’s sweet-sour flavours in this frozen treat.
A Home Soy Event Exclusive Ice-Cream Flavour
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This tasted premium and smooth like a good ice-cream
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Another pro is that it's not as icy as various soy-ice creams I have tried
Blossom from a 36-hour infusion of Chrysantheum flowers from Zhejiang, Tongxiang, enhanced with a blend of flowerbulbs and goji berries
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I opt for Butterscotch cone (additional $1)
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The chrysanthemum goji berries gelato had a nice aromatic floral, honey flavour which brought out the sweetness of the Butterscotch cone
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Definitely my fav. gelato from Vanda
Level 9 Burppler · 1676 Reviews
Always exploring unique but interesting foods