Part 6/8:
Beyond traditional dishes, Singapore’s street food scene is a playground for creative gastronomes. An ice cream parlor in Bugis pushes flavor boundaries with combinations like white chocolate infused with nori seaweed—highlighting a spirit of experimentation rooted in curiosity and boldness.
This inventive approach extends to deconstructing familiar flavors, such as recreating the chewy, toasted character of chee cheong fun (rice noodle rolls) into a flavorful ice cream. Their pioneering salted caramel flavor, introduced in 2007, was a game-changer that helped propel the business into the current landscape of over 260 unique flavors.