Microcreamery in Siglap has unique gelato flavours
Microcreamery, nestled in the Siglap neighbourhood, is a bakery in the day and a gelato shop by night. During the day, the space is known as Les Mains Bakehouse, serving delicious bakes. Swap out the baked goods display for the gelato display each mid-afternoon, and you’ll find a wide selection of gelato instead. Both establishments are managed by the same team, who craft everything in-house.
The one behind the R&D for the gelato flavours is pastry chef Evelyn Teo, a graduate of the Culinary Institute of America who’s previously worked in New York and Kura Patissiere in Singapore. Their menu of gelato and baked goods changes regularly to feature seasonal ingredients.
When we visited, there were a whopping 14 flavours of gelato on offer, all made in-house with fresh produce. Get these as a single scoop ($5), or a double ($9), with an additional $1 top-up for premium flavours.
You can also opt to have your gelato in a house-made waffle cone ($1.50).
Their house-made waffle batter is formulated to be more savoury than the usual, which complements the sweetness of the gelato well. Texture-wise, we found the waffle cone airy with a light, crisp finish.
Go for the classic 75% Dark Chocolate━also their bestseller━which is churned with two different types of chocolate.
If you’re not a fan of dark chocolate, opt for their Pistachio Sorbet which is a dairy-free alternative to the usual pistachio gelato. Even without milk, the sorbet was incredibly creamy, and had a robust nutty flavour.
A must-try is their Extra Virgin Olive Oil (EVOO) Strawberry, which was sweet and tart from the swirls of house-made strawberry jam. This fruitiness was tempered by the rich flavour of EVOO, with its earthy notes.
Evelyn’s personal favourite combination is pairing EVOO Strawberry with Caramelised Banana with Cacao Nibs, which we tried as well.
Here, caramelised banana added a toffee-like dimension to what would otherwise be plain sweet banana gelato, while the cacao nibs brought crunch and a bitter, nutty edge to each bite.
We also tried the limited-edition Mugwort with Creme Fraiche.
This recently introduced flavour, inspired by mugwort bingsoo, is said to be super popular with Koreans who visit Microcreamery. For most of us, who might not be familiar with mugwort, it’s a herb that’s often found in Korean cuisine, and has a vegetal bitterness similar to that of watercress.
If you’re feeling adventurous, or want to zhng up your ‘gram, a must-order is the Dulcey & Whiskey gelato.
The base of this gelato is made with Valrhona’s Dulcey chocolate, known for its signature blond colour and buttery, savoury biscuity flavour.
A well is made in the scoop of gelato, to which a shot of The Gospel Solera Rye whiskey is added.
A sprinkle of salt is the finishing touch on this indulgent gelato, which we really enjoyed. It was remarkably well balanced, without being overwhelmingly punchy with the alcohol.
Microcreamery’s minimalist design and pastel colours create a calming atmosphere, making it an ideal place to relax and unwind. Visit them and try out their new seasonal Mirabelle Plum flavour, as well as Mint Chocolate and Hazelnut, which you could pair with a selection of coffee and tea.
Address: 47 Jalan Tua Kong, #01-01, Singapore 457247
Opening hours: Tue-Sun 3pm to 10pm
Tel: 8776 9950
Microcreamery is not a halal-certified eatery.
Photos taken by John Lery Villanueva.
This was an independent visit by Eatbook.sg