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Ice Cream Places

Ice Cream Places

Featuring Creamier (Toa Payoh), Twenty Grammes (Bugis), Matchaya (Icon Village), Matchaya (The Cathay), Tom's Palette, Dopa Dopa Creamery, Birds of Paradise Gelato Boutique (East Coast Road), Creamier (Gillman Barracks), Apiary, Kindred Folk
Ethel Tan
Ethel Tan

The pipagao ice cream was quite different from expected. They use three legs pipagao which is a more herbal and less sweet version from the nin jiom brand. This had a pronounced herbal flavour indeed and while some of us liked it, some of us didn’t. I thought it was pretty refreshing and different from usual ice cream flavours.

2 Likes

I’m not a fan of durian but don’t mind eating it and I thought this was really good. It was really creamy and I liked the texture as well. It was like eating frozen durian and so much work was put into this too.

1 Like

The Parmesan cheese and crackers is made of 14 month parmigiano-reggiano ice cream with white chocolate coated cream crackers. I love this because I love cheese and felt that the cheese flavours were strong enough but not too dense for me to finish a cup.

2 Likes

This combination sounds unusual but there’s that umami flavour in the ice cream. I liked how the white chocolate coated almonds gave the ice cream that extra crunch too.

1 Like

The melt and sizzle is also an old flavour which will be available 27 and 28 September. It’s brown sugar ice cream with cranberries, blueberries and chocolate coated popping candy. This was a popular choice that was voted for but many of us who were at the tasting weren’t fans of this 😅

1 Like

The red wine sorbet is an old flavour that will be available 27 and 28 September. This is crafted with Shiraz. Those present who like wine liked this.

1 Like

This is a collab with Parchment & Co created the Tie Guan Yin with coffee popcorn ice cream. This is Tie Guan Yin ice cream with popcorn coated with white chocolate and ground coffee bean. This will be available on 20 and 21 September at Tom’s Palette.

1 Like

Imagine Harmony is a dessert that will be available at Sun Ray Cafe, the cafe started by the same people who started Parchment & Co, from 20 September. This is Tie Guan Yin ice cream on sugared almond flakes, crushed coffee meringue, coffee white chocolate popcorn and effervescent fruit salt. There was a myriad of flavours and textures in this which I really enjoyed because it’s really unique.

1 Like

The vanilla with oolong and rose jelly is a collaboration with gongcha and will be available 13 and 14 September. The vanilla pods are so visible and the vanilla flavour went well with the oolong with the rose jelly adding on to the sweetness of the ice cream too.

1 Like

@tsujirihei_honten is back at @takashimayasg until 15 September! I got my usual hojicha soft serve drizzled with concentrated hojicha sauce which made my heart skip many beats (literally because I’m so caffeine sensitive 😂). It was so rich and tasted great, so happy I got to eat it 😍😍

We had a roasted rice milk tea and a cereal milk ice cream. The roasted rice milk tea just tasted like milk tea ice cream and it was overly sweet. The cereal milk ice cream was too sweet too but at least the cereal was fragrant!

The brown sugar pearls were good but the ratio of brown sugar pearls and kinako to ice cream was so off. Half the time I felt like I was eating McDonald’s ice cream because there was no more ingredients to accompany it. This was definitely not worth $5.80 too.

Always on the hunt for good food More food photos on instagram and dayre: @flyeetelfly

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