36-hour infusion of chrysanthemum flowers from Zhejiang, Tongxiang, further enhanced with a blend of flower bulbs, and finally topped with goji berries.
Floral, creamy, refreshing
Fresh pandan leaves, locally grown, are infused for 12 hours over heat with creamy coconut milk, and the resulting gelato is studded with Thai coconut pulp.
Aromatic, creamy, slight notes of melted butter
POACHED PEAR WALNUT
Refreshing pear sorbet is spiced with aromatics clove, cinnamon, and star anise, completed with a swirl of crunchy walnuts
Whole raspberries from France are lightly blended and egntly swirled into a pure plain yogurt.
Refreshing, creamy, tart
BACIO (DARK CHOCOLATE HAZELNUT)
70% dark chocolate blended with raw Turkish hazelnuts.
Unsalted Californian USA pistachio kernels are finely blended into a smooth buttery paste.
Freshly brewed oolong black tea from Fujian, Anxi, is infused for 36 hours into a bold, bittersweet gelato.
Earthy, mild tannins
Steamed premium Japanese sencha leaves are infused for 36 hours, and made into a gelato that leaves a subtle but invigorating fragrance on the palate.
Cane sugar is melted over low heat for a balanced blend of sweet and char, gently laced with salt for the characteristic saltiness of salted caramel. The result is a rich and fragrant gelato with notes of roasted butter.
Roasted, buttery, mildly salted
Black sesame seeds from Japan’s Mie prefecture are ground into a fine paste for a robust gelato.
Smokey, salty, light peppery end notes
Single origin vanilla beans from South Java, Indonesia, combined with fresh milk, present a classic gelato flavour with an incomparable smooth creaminess with strong bold notes of Vanilla.
SALTED GULA MELAKA
Pure Indonesian coconut palm sugar is melted and caramelised over low heat. Okinawa sea salt is added to the resulting mixture for a gelato that blooms with toffee and roasted coffee endnotes.
Toasty, toffee, mild coffee end notes