Singapore – Momolato – Singapore’s leading supplier of artisanal gelato is stepping out of the shadows to open its own cafe in hip Haji Lane this coming March 2021. Founded by former investment banker Chef Sharon Tay, the Singapore brand has been quietly supplying premier hotels, restaurants and cafes for years. Now it’s their time to shine on the sidewalk.
“For a long time now we have been the ‘brand behind the brands’,” said Chef Tay, who won Champion of the Gelato World Tour, Asia in 2015 and went on to become the top Asian gelato artisan in the finals in Italy in 2017. “We work with F&B businesses and corporates to design exceptional, honest and all-natural gelato,” added Tay, who learned her craft after spending time in Italy in 2013. “We’ve also been offering this through our online delivery service. Now we want to bring our brand of gelato love to a café as well.”
The tropical theme shophouse café in trendy Haji Lane in the Kampong Glam neighbourhood of Singapore will feature 18 of Momolato’s gourmet, pioneering keto, vegan and sugar-free gelato flavours as well as their full range popsicles, gelato cakes, nama chocolate and artisanal halal creations.
Arguably Singapore’s most premium gelato producer, Momolato uses only the best ingredients sourced from all over the world to come up with a sophisticated hybrid range of diabetic-friendly flavours. Favourites include the Keto Nama Chocolate, Keto Salted Caramel with Crushed Cookies and Caramel Sauce, Stylo Milo Dina with Marshmallows, Dark Chocolate Sorbet and the ever-popular Chocolate Hazelnut, a culmination of Momolato’s intense dedication to premium chocolate and absolute pursuit of perfect nuttiness.
The café will also include Momolato’s award-winning range of gelato cakes including Korean Strawberry Cheesecake bursting with summer flavours; Cookies and Cream, made using handcrafted Hokkaido cream gelato that explodes with a ton of Oreo cookies; and the ever-popular Cotton Candy Bubble Gum cake in dazzling blue and pink swirls.
Gelato has boomed as a business sector in Singapore with the industry’s newfound focus on specialty flavours that appeal to consumers mindful of trends towards plant-based foods. This trend has seen a reduction in dairy content across the board with a greater leaning towards probiotics, sophisticated organic flavours and specialty diets