Singapore’s ice cream scene has never had more going on.\u00a0<\/p>\n
In the past year alone, a Korean tofu gelato brand arrived and drew queues that have yet to let up, a Japanese Hokkaido institution with over 30 flavours settled deeper into the city, and several longstanding favourites relocated or expanded.\u00a0<\/p>\n
Tofu G<\/h2>\n
Minimalist wood-and-linen interior of Tofu G at Mandarin Gallery, Singapore’s first tofu gelato concept serving dairy-free frozen desserts.<\/p>\n
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Singapore’s first Korean tofu gelato brand, Tofu G traces its concept back to Gangneung, a South Korean city known for its tofu.\u00a0<\/p>\n
The gelato base uses non-GMO soybeans imported from Korea, churned continuously in small capsules throughout the day for a texture that’s noticeably lighter than standard gelato without losing creaminess.\u00a0<\/p>\n
Six flavours rotate at a time \u2014 signatures include Original Tofu, High Protein Tofu, Black Sesame, and the crowd-favourite Chodang Sweet Corn.\u00a0<\/p>\n
The Mandarin Gallery space is fitted out in Korean hanok-style wood decor, which makes it worth a visit on its own. A single scoop is $8; soft serve from $7.<\/p>\n
Address: Mandarin Gallery, 333A Orchard Road #03-30, Singapore 238867 \/ Takashimaya, 391 Orchard Road #B1-29, Singapore 238873<\/p>\n
Website: tofug.sg<\/p>\n
Birds of Paradise<\/h2>\n
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One of Singapore’s most recognised gelato brands, Birds of Paradise uses botanical ingredients: Flowers, herbs, pods, and spices, to produce flavours that feel distinctly Southeast Asian.\u00a0<\/p>\n
White Chrysanthemum sorbet and Lychee Raspberry have been bestsellers for years; Midnight Gianduja is the benchmark for chocolate on this list.\u00a0<\/p>\n
Served in cones or eco-friendly sugarcane pulp cups, with multiple outlets across the island.<\/p>\n
Address: 63 East Coast Road \/ Jewel Changi Airport \/ 53 Craig Road \/ 263 Beach Road<\/p>\n
Website: birdsofparadise.sg<\/p>\n
Azabu Sabo<\/h2>\n
A Tokyo-born dessert institution founded in 1979, Azabu Sabo has been part of Singapore’s dessert landscape long enough to be considered a fixture.\u00a0<\/p>\n
The ice cream uses Hokkaido farm-fresh milk with no artificial additives, and the range spans over 30 flavours: Green Tea, Matcha with Red Bean, Black Sesame, Salted Caramel, Lychee, Milk Tea, and Tiramisu, among others.\u00a0<\/p>\n
The Clarke Quay location is the better of the two settings: Grab a double scoop in a light Japanese wafer cone and take it riverside.<\/p>\n
Address: Clarke Quay Central, 6 Eu Tong Sen Street #01-46, Singapore 059817 \/ Takashimaya, 391A Orchard Road #B2-07, Singapore 238873<\/p>\n
Website: azabusabo.com.sg<\/p>\n
Sunday Folks<\/h2>\n
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A Holland Village institution that has been running the artisanal ice cream and waffle format since before it became standard.\u00a0<\/p>\n
Sea Salt Gula Melaka is as good a distillation of local flavour as you’ll find in a gelato cup; Dark Chocolate Ferrero is the reliable crowd-pleaser.\u00a0<\/p>\n
The ION Orchard outpost, run in collaboration with Bynd Artisan, extends the brand into town.<\/p>\n
Address: 44 Jalan Merah Saga #01-52, Chip Bee Gardens, Singapore 278116 \/ Bynd Artisan + Sunday Folks, 2 Orchard Turn #04-11B, ION Orchard, Singapore 238801<\/p>\n
Website: sundayfolks.com<\/p>\n
Dopa Dopa Creamery<\/h2>\n
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A South Bridge Road creamery with a specific obsession: Nut-based gelato made entirely from scratch.\u00a0<\/p>\n
Founder Leonard Ong roasts his own nuts in-house, and the results show in flavours like Roasted Pistachio, Ferrero, Maple Pecan, and Hazelnut, all stored in traditional Italian pozzetti to preserve freshness.\u00a0<\/p>\n
A rotating selection of seasonal flavours rounds out the menu. Reviewers consistently single out the pistachio as among the best in Singapore.<\/p>\n
Address: 29 South Bridge Road #01-01, Singapore 058665 \/ 7 Tanjong Pagar Plaza #01-107, Singapore 081007<\/p>\n
Website: dopadopacreamery.com<\/p>\n
Monarchs & Milkweed<\/h2>\n
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After closing their original North Bridge Road location, Monarchs & Milkweed has since reopened at Jewel Changi Airport.\u00a0<\/p>\n
The founders bring fine-dining pedigree, Blue Hill at Stone Barns in New York and Le Clarence in Paris, to a gelato format.\u00a0<\/p>\n
Expect creative pairings like Citrus Pistachio Swirl, Brown Butter Sage, Soursop Mint, and a rotating cast of seasonal flavours that reward repeat visits.<\/p>\n
Address: Jewel Changi Airport #04-218, 78 Airport Boulevard, Singapore 819666<\/p>\n
Instagram: @monarchsandmilkweedgelato<\/p>\n
Momolato<\/h2>\n
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Asia-Pacific winner at the Gelato World Tour Final, Momolato takes local flavour seriously.\u00a0<\/p>\n
The Mao Shan Wang Durian gelato is a sincere attempt at the fruit in frozen form, while Himalayan Osmanthus Mango Passionfruit and Watermelon Soursop show a more inventive hand.\u00a0<\/p>\n
Available on waffles and croffles.<\/p>\n
Address: 34 Haji Lane, Singapore 189227<\/p>\n
Website: momolato.com<\/p>\n
Creamier<\/h2>\n
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A Toa Payoh original that has expanded steadily without losing its neighbourhood feel.\u00a0<\/p>\n
Earl Grey Lavender and Roasted Pistachio are the bestsellers that keep people coming back; the Mango Passionfruit Sorbet is worth trying for something lighter.\u00a0<\/p>\n
The Gillman Barracks outlet stocks a separate menu of dog-friendly ice cream, which is worth knowing if you’re visiting with a pet.<\/p>\n
Address: Blk 131 Toa Payoh Lorong 1 \/ Gillman Barracks \/ 78 Yong Siak Street \/ Punggol Northshore Plaza II\u00a0<\/p>\n
Website: creamier.com.sg<\/p>\n
Apiary<\/h2>\n
![](\"https:\/\/www.asiaone.com\/sites\/default\/files\/inline-images\/Screenshot%202026-06-30%20163713.png\")
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Nineteen flavours on rotation at this Neil Road artisanal parlour, with a particular reputation for pistachio that regulars rate alongside Birds of Paradise and Dopa Dopa.\u00a0<\/p>\n
Blue Milk, a sweet-salty blend of blue pea flower and sea salt is the most photographed; Burnt Caramel and a rotating Dark Chocolate are the understated picks.\u00a0<\/p>\n
Multiple locations available.<\/p>\n
Address: 84 Neil Road, Singapore 088844<\/p>\n
Website: apiary.sg<\/p>\n
Hay Gelato<\/h2>\n
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Born from the team behind contemporary restaurant Brine, Hay Gelato keeps a rotating seasonal menu with a flavour sensibility that leans botanical and fruit-forward.\u00a0<\/p>\n
Smoked Hay made by infusing actual smoked hay into the gelato base, is the most talked-about, but the Roasted Cacao, Black Sesame, and Balsamic Strawberry are consistently praised for their depth and balance.\u00a0<\/p>\n
Each scoop comes with a curated topping matched to the flavour. Reviewers regularly rank the pistachio among the best in Singapore. Waffles are available at both outlets.<\/p>\n
Address: 136 Bedok North Avenue 3 #01-148, Singapore 460136 \/ 121 East Coast Road, Singapore 428807\u00a0<\/p>\n
Instagram: @haygelato<\/p>\n
[[nid:738798]]<\/p>\n
This <\/em>article<\/em><\/a> was first published in <\/em>City Nomads<\/em><\/a>.<\/em><\/p>\n<\/div>\n Singapore’s ice cream scene has never had more going on.\u00a0 In the past year alone, a Korean tofu gelato brand arrived and drew queues that…<\/p>\n","protected":false},"author":1,"featured_media":66196,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[2611],"tags":[],"class_list":["post-66195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buzz-headlines","wpcat-2611-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/66195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66195"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/66195\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/66196"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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