10 gelato cafes in Singapore to satisfy your sweet tooth

Australia’s cult-favourite gelateria has finally landed in Singapore—and yes, it’s every bit worth the hype. With over 20 years of gelato-making expertise and a serious dedication to doing things the right way, Gelato Messina makes everything from scratch, right down to the milk, which comes from its own herd of Jersey cows. The result? Richer, creamier scoops packed with bold flavours and joy in every bite.

Expect up to 40 flavours at a time, including 30 beloved classics, five weekly chef specials, and five Singapore-only creations that put a local spin on indulgence. Think: a coconut-durian dream called Singapore, How You Durian?, Kaya Toast reimagined in gelato form, and a Teh Tarik flavour that’s as comforting as your kopitiam go-to.

1 Club Street

Whether you’re popping in for a sweet dessert or looking for a cosy space to catch up with your friends, OC Cafe is worth a visit. Founded by content creator Titus Low, the cafe offers silky-smooth gelatos with a wide range of flavours that are well-balanced and never too sweet. You can also have it with some waffles or their signature cones if you’re feeling indulgent.

79E Toa Payoh Central, #01-75

Dopa Dopa was founded by Leonard Ong, an engineering graduate who decided to pursue his love for baking and cooking. Here, the gelato is stored in the traditional pozzettis, or stainless steel containers, instead of the usual out-in-the-open display that most ice cream parlours adopt. This ensures that the gelato stays fresh until it is scooped and given a final whip right before it is served. Fan favourites include Home Roasted Pistachio, Green Tea Roasted Rice, Brown Butter Crumble and Ferrero. Fancy having the gelato with a croissant?

29 South Bridge Road
7 Tanjong Pagar Plaza 

If you’re bored of the usual ice cream flavour offerings, then head down to Gelato Labo for some unique combinations. Gelato Labo also prides itself on using fresh fruits as well as local and organic ingredients as much as possible. Flavours that you can expect to find here include Watermelon, Mint & Chia Seeds, Navel Orange & White Chrysanthemum, Kyoto Shiso & Yuzu Jelly and Sakura Smoke, Artichoke & Pear Compote. Of course, they have staple flavours of vanilla and hazelnut chocolate for those who love these staple ice cream flavours. Do note that flavours change seasonally.

108 Faber Drive
60 Seng Poh Lane

True to its name, Birds Of Paradise draws flavour inspiration from botanical sources such as fruits and flowers. The resulting creations are favourites such as White Chrysanthemum, Earl Grey & Lemongrass, Sea-salt Hojicha and Roasted Sesame. Savour the pretty pastel-coloured gelato as is or have it accompanied with another fan favourite: the thyme cone. Their store along the Katong area has been so well-loved that the brand has since expanded to another store in Jewel Changi Airport. By the way, did we mention that Birds Of Paradise has been awarded The Michelin Plate by the Michelin Guide?

53 Craig Road #01-01
263 Beach Road
78 Airport Blvd, #01-254
3 Lorong Liput #01-01
63 East Coast Road #01-05
20 Mandai Lake Rd, #02-03

Tom’s Palette was founded by Chronos and Eunice, a husband and wife duo who have been churning out unique flavours since 2005. They have a repertoire of over 180 flavours in their collection, with notable flavours such as Salted Egg, Chee Cheong Fun (yes, you read that right) and savoury flavours White Chocolate Nori and Parmesan Cheese & Cream Crackers. The unusual flavours are changed up daily (check their Instagram for updates) but the six bestsellers are available daily, namely: Chocolate Sorbet, Granny’s Favourite, Rum & Raisin, Salted Caramel Cheesecake, Salted Egg Yolk and Yuzu.

Block 212 Hougang St 21, #01-333
51 Middle Road #01-01

Milk & Honey Gelato is situated just a stone’s throw away from the famed Bedok 85 hawker centre so you can get your sweet fix after a hearty meal. The quaint gelateria offers flavours such as the signature Milk & Honey, Balsamic Strawberry, Speculoos, Roasted Pistachio and Black Goma. You can have the ice cream alone but fans love to pair their gelato with the waffle, which has garnered some rave reviews. Milk & Honey also has longer opening hours (11 hours on Mondays to Thursdays and 12 hours on Fridays to Sundays) so this makes the place a great late-night supper or hangout spot.

86 Bedok North Street 4, #01-179, Singapore 460086

Momolato was founded by Sharon Tay who won the 2015 Asia Pacific Gelato World Tour and went on to represent Singapore in the international edition. The cafe is located within the hipster area of Haji Lane and can be a nice resting spot as you shop and snap photos for the ‘gram. Momolato’s gelatos are halal and you can expect to find flavours such as Mao Shan Wang Durian Cheesecake, Milo Dinosaur with Marshmallows, Lychee Rose Raspberry and Cheddar Cheese. For those who are on the keto diet or can’t stomach dairy, there are options for you too.

723 North Bridge Road
34 Haji Lane

You might walk past Denzy Gelato’s storefront located within a HDB shophouse and not realise that you’ve missed the title holder of Singapore’s Best Gelato awarded by the Singapore Gelato Championship in 2019. Denzy was founded by couple Damien and Hao Zhen and produces flavours inspired by the former’s travels around the world. The flavours they offer include Roasted Bronte Pistachio, Whisky & Salted Pecan Brittle, Oat Milk Dark Chocolate Ganache, Cereal Milk as well as keto-friendly ones such as Acai Blueberry Sorbet and Cinnamon Cold Brew.

684 Hougang Ave 8 #01-953

SugarTree Gelato was created by the same people behind the popular cafe Two Bakers and prides itself on creating small-batch gelato with premium ingredients. Flavours that you can have a go here range from regular flavours such as Sea Salt Pineapple, Chrysanthemum Oolong and Salted Caramel Cacao Nib to premium options such as Strawberry Hibiscus, Tiramisu and Litchi Raspberry. They also release new flavours from time to time, such as White Forest and Blueberry Yoghurt.

619D Bukit Timah Rd, #01-01

This article was first published in Women’s Weekly.