The hottest cold treats: 8 trending dessert spots in Singapore to check out

SINGAPORE – Where better to set up shop selling frozen treats than Singapore, the land of eternal summer? 

From international cult favourites to local brands, it seems like everyone wants a piece of the pie in 2025.

Within the last six months alone, the island’s overstuffed freezer has had to make room for the likes of Gelato Messina in Club Street, Tofu G at Mandarin Gallery, Yoajung at *Scape and Yo-Chi at Orchard Central. 

Yet, fledgling home-grown brands like Mondo in Amoy Street remain undeterred by the competition.

“We see that as a positive,” says its founder En Chew, 30. “It shows there’s growing excitement around gelato and that people are more open than ever to discovering new flavours.”

The buzz also pushes established brands such as Mr Bucket to up their game – with a new cacao-led tapas menu, for instance.

Mr Jerome Penafort, 37, founder and chief executive of Mr Bucket, says: “While keeping our eye on the trends and latest happenings, our priority has always been to constantly improve what we do and to build a meaningful connection with our customers.”

At the end of the day, it is diners who win big. Here are eight new offerings to check out the next time you crave that sweet, sweet sugar rush.

Gelato galore

Mondo 

Where: 92A Amoy Street
Open: 11.30am to 10pm (Mondays to Thursdays), 11.30am to midnight (Fridays and Saturdays) 
Info:

@mondo.gram

on Instagram 

Basic flavours do not cut it at gelato parlour Mondo, which trades vanilla, chocolate and strawberry for quirky combinations like blue cheese and candied pear or chevre and pumpkin custard. 

Ms Chew says: “Our flavours are created to be thoughtful, distinctive and playfully memorable. For instance, instead of rum – which can impart a treacle-like heaviness – we serve a Brandy & Raisins as our take on the classic Rum & Raisin. Its gentle, oak-like tannins of brandy lend structure and depth and also harmonises more naturally with the fruit.”

She adds that while diners were initially hesitant about trying flavours like blue cheese and candied pear, they have since warmed up to their sweet-savoury balance. A single scoop costs $7; a double, $10; and a triple, $12. 

Mondo was envisioned as a cosy and welcoming space serving more than just ice cream. As such, coffee – made with ONA beans from Canberra and starting at $5 for an espresso – and cocktails ($18) have been added to its menu. 

For an additional $4, the cocktail can be transformed into an alcoholic float with another scoop of gelato or sorbet. Highlights include Cosmo & Wanda, which combines kakubin whisky, strawberry, matcha and makgeolli with pineapple makgeolli sorbet; as well as No Filter Needed, a vodka-based cocktail best paired with banana salted caramel gelato. 

Ms Chew says: “In many ways, it’s the bar-gelato-coffee world I always wished existed – a place to end the evening with a scoop, a float or a cocktail.

“My hope was that others would feel the same, and it’s been incredibly meaningful to see guests embrace that spirit.”

Gelato Messina

Where: 1 Club Street
Open: Noon to 10pm (Mondays to Thursdays), noon to 11pm (Fridays and Saturdays), noon to 10.30pm (Sundays)
Info:

www.gelatomessina.sg

 

Scoring a scoop from Gelato Messina is a feat in and of itself. Since opening in May, the popular Australian chain has been wreathed in snaking queues, especially on weekends. 

No matter how long the wait, everyone in the queue before closing is always served, says Mr Alessandro Palumbo, 28, international operations manager of Gelato Messina Singapore. This is “because their time, patience and enthusiasm are something we never take for granted”, he adds.

He says Singapore has always been on the company’s radar. “It’s a city that takes food seriously and has a sharp eye for quality. Opening here felt like the natural next step to share our gelato, made entirely from scratch, with a community that values both tradition and a touch of innovation.”

The store stocks 40 flavours at any one time, including mainstays such as hazelnut and pistachio. There is also a smattering of country-exclusive creations like Singapore, How Are You Durian? – coconut gelato with durian jam and durian cake.

To celebrate the Mid-Autumn Festival, seasonal specials like lotus seed paste gelato with salted egg custard and mooncake biscuit chunks will be available too.

A single scoop starts at $8, going up to $14 for a triple. 

The brand prides itself on the quality of its milk, obtained from Jersey cows reared on its own farms, which also yield ingredients like hazelnuts, honey and mint. Other mix-ins like chocolate and dulce de leche are made in-house too. 

Tofu G 

Where: 03-30 Mandarin Gallery, 333A Orchard Road
Open: 11am to 10pm daily
Info:

@tofug.sg

on Instagram

Vegans have not been left out of the sugar rush. Initia Group, the Singapore company behind Korean steakhouse Drim and Modu Samgyetang, both at Mandarin Gallery, has opened Tofu G, a gelato store with dairy-free options in the same shopping centre. 

Its star product is its tofu gelato, available in both original and high-protein versions. Each scoop is said to have less fat and air than regular ice cream. 

“Gelato is churned at a slower speed than ice cream, which incorporates less air and results in a denser, smoother and more intense product,” says Mr Luke Yi, 50, chief executive of Initia Group. “Our Live Churning Machine is crucial to this process, allowing us to serve gelato that is incredibly dense and creamy, truly showcasing the full flavour of our premium ingredients.” 

To ensure the cold does not numb the palate, it is also served at a slightly warmer temperature than ice cream – around 13 to 16 deg C. 

Its black sesame gelato is vegan-friendly, while its sweet corn, sweet potato and pistachio flavours are made with dairy milk. Each scoop costs $8.  

Tofu G is operating as a pop-up, but will move to its flagship store in the Central Business District by the end of 2025. This outlet will include a full production line, allowing the brand to introduce more dessert varieties like tofu-based tiramisu and pudding. 

Froyo fever

Yo-Chi 

Where: 01-06/19/20, 181 Orchard Road 
Open: 10am to 10pm (Mondays to Thursdays), 10am to 11.30pm (Fridays to Sundays) 
Info:

yochi.com.sg

Australian frozen yogurt brand Yo-Chi has taken Singapore by storm, amassing a queue of around 200 people even before its shutters were first unrolled at Orchard Central in August. 

Its yogurt is made with Australian milk and available in flavours such as chocolate, salted butterscotch or strawberry cream. Each cup is priced according to weight, starting at $3.50 for 100g. 

Customers can choose from classic garnishes like chocolate chip cookie dough, mini mochi, chocolate brownie cake and fresh strawberries.

Alternatively, they can opt for one of the Singapore-themed toppings – coconut jelly or nata de coco, for example – or dip their froyo under the Nutella chocolate fountain. 

Yo-Chi also sells self-serve acai, which can be paired with an array of fresh fruit. 

“The moment you walk into Yo-Chi, you’re greeted with high-energy music you can sing along to, a disco ball that sets the mood, and you might even bump into our cheeky Yo-Chi bear,” says Ms Amy Bell, 40, co-founder of Yo-Chi Singapore. 

Helmed by a friendly team, the goal, she says, is to make Yo-Chi feel more like a vibey hangout with friends than a dessert shop. 

Yoajung 

Where: 02-09 *Scape, 2 Orchard Link
Open: Noon to 10pm (Mondays to Thursdays), 11am to 10pm (Fridays to Sundays)
Info:

@yoajung_official

on Instagram 

Head to *Scape, where South Korean frozen yogurt brand Yoajung has made its Singapore debut. 

“Based on its success in South Korea, Yoajung has been aggressively expanding overseas. We have already made successful entries into Japan, Hong Kong, China and Australia, and we believe that Singapore, as the hub of South-east Asia, is the most important starting point for the region,” says a spokesperson. 

Its signature toppings – honeycomb, Dubai chocolate, banana brulee and Philadelphia cheese – have been shipped to Singapore, and join the list of more than 50 add-ons available here.

Frozen yogurt starts at $3 for a 150g cup, while an acai bowl starts at $8 for a 150g cup. 

Sweet-savoury pairings

Sweet Blast 

Where: 02-117 Tiong Bahru Plaza, 302 Tiong Bahru Road
Open: 3 to 9pm (weekdays), noon to 9pm (weekends), until Oct 26
Info:

@

sweetblastdessert

on Instagram 

Even celebrities are catching this new dessert wave. Singaporean actor Li Nanxing has teamed up with Shuai Jiang Jun, a Chongqing-style hotpot brand, to launch Sweet Blast, a dessert pop-up that runs until Oct 26. 

It features delicacies like D24 Durian Mousse (from $8.80++) and Mao Shan Wang Durian Mousse (from $12.80++), alongside less pungent favourites such as Mango Pomelo ($8.80++), chendol ($8.80++) and Soursop Nata ($8.80++). 

“The menu was created based on feedback from friends as well as insights into current market trends, ensuring that it resonates with diners’ tastes,” says Li. 

In his view, these desserts complement Shuai Jiang Jun’s piping hot offerings – namely, the General’s Inferno Spicy Beef Tallow Pot ($7++) and Fish Maw & Chicken Pot ($11++). His focus is on exploring the market, but in the long-run, he is hoping to open at a permanent space. 

Mr Bucket Chocolaterie

Where: 01-03/04 13 Dempsey Road
Open: 11am to 7pm (Mondays to Wednesdays), 11am to 10pm (Thursdays to Sundays)
Info:

mrbucket.com.sg

 

No longer content with simply moulding chocolate into desserts, local chocolatier Mr Bucket has started injecting it into savoury dishes and drinks too. 

It unveiled a refreshed dine-in menu at its Dempsey flagship in August, featuring dishes like its signature beef burger ($19++), slathered with chocolate BBQ sauce.

The dessert menu now sports a Cacao Husk Creme Brulee ($10++) and S’mores Pie ($12++) made from Panchor 66 per cent dark chocolate. 

You will also find cacao in drinks like the cacao husk lemon tea ($8++) and matcha ($9++), made from upcycled husks cold-brewed for at least six hours.

Mr Penafort says: “The menu was developed as a natural progression for the brand. We believe that cacao has so much potential as sweet treats and beyond. We wanted to push the boundaries and explore how its earthy, bitter, sometimes fruity and nutty notes can elevate savoury dishes just as it does for our chocolates.”

Cacao is handled differently when incorporated into sweet and savoury dishes. With desserts, the team lets its richness and creaminess take centre stage, highlighting the unique flavour profiles of each origin. In savoury dishes, however, cacao is used to draw out more complex flavours and add depth to a dish.

“It’s a similar approach to using spice or seasoning, we use cacao to add layers and elevate classic dishes,” Mr Penafort says, citing the example of its cacao tea somen ($12++), infused with an earthy fragrance thanks to the use of roasted cacao husks. 

“Through this menu, we’re inviting our guests to experience cacao in a way like never before, one that’s rooted in passion, sustainability and our respect for the farms we work with.” 

Multi-course menu

2am:dessertbar

Where: 21A Lorong Liput
Open: 6pm to 2am (Tuesdays to Sundays)
Info:

2amdessertbar.com

In the hands of chef Janice Wong, dessert is not the final course but the full meal. The Singaporean dessert doyenne has rolled out a new six-course degustation menu ($65++ a person) titled Homecoming at her Holland Village restaurant 2am:dessertbar.

This gastronomic journey starts in Turkey, with Tavukgogsu – a centuries-old delicacy that transforms chicken breast into a silky pudding topped, in Wong’s version, with miso crumble and jasmine green tea gel. 

Next comes a sweet potato ball inspired by the floating markets of Bangkok, set in a creamy Thai milk tea anglaise. 

She also puts her own spin on French and Japanese classics. In the Apple Tartin on Fire, cinnamon sponge and spiced cremeux are layered onto an apple tartin base, then finished with black rum and rice paper. Meanwhile, matcha mochi is soaked in chocolate whiskey, then covered with white chocolate orange foam.

Taiwan’s beloved aiyu jelly snags a spot on the menu too, paired here with passion fruit and light cucumber foam, and crowned with a scoop of “mountain ruby” bayberry sorbet.

The final course welcomes diners home with Singapore single-origin chocolate, transformed into a mousse and sprinkled with chocolate citrus crumble, as well as snow made from cacao pulp. 

Wong, 42, says: “This is a small batch of chocolates that have been collected and processed, and we would like to know more about the public’s view and response on Singapore chocolate.

“It’s malty, fruit-forward, still young but showing promise. Including it in the Homecoming menu felt right – it represents our journey of proving the impossible possible.”