Momolato is short for ‘more and more gelato’ – a belief that most would have no problem getting behind. And it definitely helps that owner Sharon Tay churns our easy-to-eat, healthy frozen treats; tropical-inspired flavours are derived from natural ingredients, and made without any artificial additives. “We’d not make and serve gelato that we don’t want our loved ones eating,” says the ice cream maker.
Creating cool, creamy treats have long been a passion for Sharon. Since 2014, Momolato has been making – and supplying – ice cream to restaurants in Singapore. But working for other businesses meant that she had little room to play with novel recipes; most wanted commonplace flavours easily found everywhere. So she took matters into her own hands to set up a physical extension of the brand: Momolato Cafe. Here, Sharon could churn her dreams into reality.
“My intent for Momolato is to create inventive, not-too-sweet gelato flavours that capture the essence of ripe fruits,” she shares. There are some 18 different selections to choose from. Signature creations feature roasted Sicilian pistachio, mixed with sea salt to underscore the nutty aroma; bright and refreshing Kochi yuzu shisho; and hojicha layered with notes of oolong. There is even a vegan and keto-friendly range to cater to various dietary preferences.
Naturally, tropical fruits are heavily featured. Passionfruit and mango are suffused with floral osmanthus; red watermelon soursop captures the juicy sweetness of the fruits; and Hass avocado is incredibly smooth and creamy. Have it scooped up in a cup (from $4.90), or served within crispy pandan waffle cone ($1.50).
Dine-in seatings might be limited, but for those lucky enough to grab a table, orders of the croffle ($6.60) are a must. The croissant and waffle hybrid is buttery, crispy, and flaky all at once – enjoyed simply with caramel sauce, or even better, alongside scoops of gelato.
