Lickin’ Good Time

Lifestyle Writer Laura Kartika Naland lives out her childhood fantasy of living in a world of sweet treats.

By Laura Kartika Naland

PHOTO: Gelato World Tour

Gelato World Tour

Marina Bay Sands, Exhibition Hall D
20th – 22th March 2015

Opening Hours:
12pm – 9pm

Gelato is rapidly becoming a favourite among Singaporeans when it comes to combating the tropical weather. Boasting lower fat content and more intense flavours as compared to soft serves, the Italian-style ice cream has evolved from simple fruity flavours to more creative ones that include exotic ingredients.

Bringing these wonders of gelato closer to the locals, Singapore has the honour of kickstarting the Gelato World Tour for the first time and is currently hosting the event, which takes place every three years.

The tour brings together 16 gelato artisans from around the globe who have created their own unconventional gelato flavours, like Curcuma (ginger used in making herbal drinks) and Beer with Ciambella (Italian donuts). Here from 20 to 22 Mar, the tour makes its next stop in Tokyo, Japan from 4 to 6 Sep.

I decided to support the local entries by starting my sampling tour with them — there were six local entries in total, and the guide told me that this is the first time the event had such a positive response from local gelato artisans.

PHOTO: Charisse Ong

Loving Date was a seemingly jarring combination of tofu (bean curd), tahini (paste made from ground and hulled sesame seeds), dates, balsamic vinegar and coconut cream that made me  slightly apprehensive about how it’d taste like.

Unsurprisingly, the first mouthful was a kaleidoscope of flavours. Sweet, sour and creamy, the interesting mix of flavours gave the gelato a pleasant complexity. The bizarre ingredients worked exceptionally well together, and created a highly unusual and exotic taste.

The initial sweetness from the dates soon gave way to the vinegar, but just before the sourness became overwhelming, a creamy, buttery taste took over, giving the gelato a smooth finish.

Another local entry, Kochi Popz, is a Japanese yuzu (citrus fruit found in East Asia) gelato.Yuzu is rapidly becoming a popular ingredient for desserts, and the Japanese state Kochi is renowned for this citrus fruit. Paying homage to that reputation, the yuzu-infused gelato was indeed refreshing and light, and served as a good way to cleanse my palate from the rich and creamy gelato.

In addition, the chocolate-coated pop rocks and sizzling Turkish popping candy embedded within gave this zesty gelato more texture. The unexpected fizzle and crunch left a thrilling sensation on my tongue. It was reminiscent of the childhood treats I enjoyed when growing up, which can be hard to find these days.

PHOTO: Charrise Ong

Those were only two out of the 16 gelato flavours curated for the event. With my taste buds still tingling from the amazing local entries, I hopped over to the booths set up by artisans from the rest of the world with great expectations.

True enough, they definitely did not disappoint.

A flavour I felt was particularly fascinating was From The Cradle To The Grave, which comprises peanut butter, chocolate, fresh cream and salt. Though these ingredients may be commonplace in most gelato shops, the thought that went into bringing these familiar tastes together was most impressive.

The artisans from New Zealand believe that taste preferences change as people get older and thus decided to create a gelato flavour that could be “enjoyed by people regardless of age”.

They started with the classic peanut butter as the base flavour. Chocolate was added to give the taste complexity, salt to balance out the sweetness, and lastly, fresh cream to give the gelato its smooth texture. The end product was a beautiful blend of both sweet and salty flavours — definitely a favourite of mine!

PHOTO: Charisse Ong

Sydney’s entry, Lemon Zest with Fig Marmalade & Dark Chocolate, was a gelato that reminded me of stollen, a German fruit bread most commonly eaten during the Christmas season. A seasonal treat full of festive cheer in every bite, the gelato had a rich fruity flavour that punctuated every spoonful and effectively masked the bitterness of the dark chocolate.

Those planning to head down to the festival can also look forward to other classic gelato flavours, such as the Croccante alla Fragola (egg-cream flavoured gelato with crunched almonds and strawberries) and Caramelised Almond Crunch.

For people with more adventurous taste buds, the local adaptation of Singapore Sling (South East Asian cocktail made of lemon juice, dry gin and cherry brandy) will definitely leave you wanting  more. Tequila-Misu, a unique amalgamation of tequila (a Mexican alcoholic spirit made from agave) and tiramisu (Italian dessert consisting of layers of sponge cake soaked in coffee and liqueur) is also available for those looking for bold concoctions.

PHOTO: Charrise Ong

Gelato artisans are also holding workshops where visitors can learn the art of gelato-making, and how to work that skill to become a successful gelato entrepreneur.

What’s more, throughout the tour, visitors will get to vote for their favourite gelato flavour. The most popular one will be crowned the ‘World’s Best Gelato’.

Entry is free for all, and visitors are entitled to sample all gelato flavours too. However, should you have a sweet tooth and desire for larger tasting portions, a ticket at $12 can be purchased.

This ticket entitles you to eight tasting portions, which can either be in mini cones or mini cups. Do not look down at the seemingly small serving size — the thick and rich taste of premium gelato has the ability to fill one’s tummy quickly, even for a gelato lover like myself.

So why not take a break from the books this weekend to get the scoop of the Gelato World Tour? I’d recommend heading down with a friend to share the joy of a licking good time!

For more information about the Gelato World Tour, please visit: http://www.gelatoworldtour.com.