Bittersweet gelato of 70% rich dark chocolate blended with Turkish hazelnuts.
Single origin vanilla beans from South Java, Indonesia combined with fresh milk presents a classic gelato flavour with an incomparable smooth creaminess of bold vanilla notes.
Californian USA pistachio are finely blended into a buttery smooth paste for a gelato of prized piney earthiness.
Creamy coconut milk fragranced with locally grown pandan leaves infused for 12 hours and blended with Thai coconut pulp.
Creamy rich yoghurt swirled with pulp of French raspberries for a sweet and sour refreshing delight.
Caramelised Indonesian coconut palm sugar added with Okinawa sea salt that blooms with toffee and roasted coffee endnotes.
Charred Caramel laced with salt that blooms into a balanced blend of sweet, smoky and salty.
Black sesame seeds from Japan’s Mie prefecture are ground into a fine paste to a robust flavour that is sweet, salty, smoky, peppery and earthy.
Infused with freshly brewed oolong black tea from Fujian, Anxi, for a bold bittersweet flavour.
Poached pear sorbet lightly spiced with clove, cinnamon and star anise, topped off with crunchy walnuts.
Japanese sencha leaves infused for 36 hours with premium milk for a delightfully earthy and fragrant treat.
Blossom from a 36-hour infusion of Chrysanthemum flowers from Zhejiang, Tongxiang, enhanced with a blend of flowerbulbs and goji berries.