FLAVOURS

(Milk Ice Cream with Black Current Jam)

This flavour was created as a tribute to the regular ripple ice cream from the ice cream push carts. I wanted to elevate the experience by creating a rich creamy ice cream with generous swirls of black current ( Ribena) jam, whilst keeping the original nostalgic visual of the dessert. That’s why it’s called the Atas Ripple.

(Salted Coconut & Gula Melaka)

I always watched my grandmother and my mother order Chendol from the dessert stores at the hawker centres on hot sweltering mornings after shopping at the wet market to beat the heat. Whilst eating,they will be reviewing which butcher had the best cut of pork or if the vegetable stall uncle/auntie threw in some freebies for them (a of spring onions or a few chilli padis).

I would get a few spoonfuls as reward for carrying things for them. Inkuehdible is essentially a chendol-like ice cream, just without the green jelly and red beans . All the nonya kuehs all consist of coconut milk and gula melaka, hence the pun in the name.

(Earl Grey Milk Tea)

When you feel like you study or work until very sian, come and eat our Earl Grey Milk Teh ice cream, so you can Gam-Ba-Teh!

(Hawthorn Berry, aka. 山楂)

I remember getting these little red discs as an afternoon treat. I would try to peel each layer out separately to savour them slowly. It was a good afternoon.

Most of us would have grew up eating this, or receiving it as part of a goody bag from a friend’s birthday party or even during children’s day, when our schools gave our little snack packets to us. For this sorbet, we used the dried haw berries to draw out the flavour, before finishing it with a handful of the chopped hawthorn berry discs for a feel of nostalgia.

This flavour was created in hopes to bring everyone back to a Saturday morning where we woke up early to catch our favourite cartoons on TV, without a care in the world about homework, or school. All that was important to us was the TV remote, a bowl of cereal and the cartoons that were showing at that moment (Mighty Morphin Power Rangers FTW)

Sometimes we would get too engrossed with watching our shows that our cereal would slowly turn soggy, but also at the same time, the milk would be absorbing all the goodness of the cereal, which made the drinking of the milk the best part of breakfast. Cereal killer is all about encapsulating that Saturday morning shiokness into an ice cream.

We always had to have cut fruits after dinner . Sometimes when the guava fruit is in season, a rare guest will show up in our household – a packet of sour plum powder. Grandma did not like us to eat too much preserved food items hence this is a huge treat for all of us ( and for her as well because she secretly liked it too).

We would always try to get every single speck of sour plum powder on the plate to coat on the guava slices so that it will not go to waste. Grandma would probably disapprove of this sorbet but I’m sure this particular flavour combination would bring back fond memories for most people in Singapore too.

This is a memory of eating tangyuans (glutinous rice balls) during winter solstices, and also during the last day of Chinese New Year. We would always have family reunions on these days as well (other than the eve of Chinese New Year), and tangyuans would definitely be part of the dessert menu as it symbolizes unity.

One of my aunts would prepare the peanut soup and whilst it’s boiling, she would go around “taking orders” of everyone’s preferred filling and amount to be eaten, so that there would not be any left overs. I always picked the black sesame paste filling ones because my mom told me that eating black sesame will help my hair look more like Snow White’s hair. Looking back , I think my mom just didn’t want me to have a cough after eating too much peanuts.

We wanted to make a coffee ice cream that would be able to represent our Singaporean identity, and we knew immediately that we wanted to make a Kopi-C Siew Dai ice cream using Nanyang coffee beans – and it had to be gao enough to satisfy the connoisseurs of our kopitiam coffee.

I was a boring kid. My mom would bring me to ice cream parlours and all I wanted was chocolate ice cream although I had 10 over flavours placed in front of me. Somehow I trusted that chocolate will never disappoint me, or fail me. Of course I had to make a chocolate ice cream as a classic flavour. This is for the kids whom were just like me, and the ones whose inner child just needs the comfort of a good ol’ dependable chocolate ice cream.

At some point in our lives, most of us would have been seated around a table at a hawker centre, sharing a variety of food ( sambal stingray, BBQ charcoal chicken wings, satay etc.) with our friends and family. And nothing beats washing down the delicious food with a cup of ice cold freshly pressed sugar cane juice, even more so when the weather is sweltering and humid.

I wanted to capture this happy memory with this sorbet , and also to help fight off the sweltering heat that we have to battle with on a daily basis. There’s no added sugar to this sorbet, all the sweetness comes naturally from the sugarcane itself.