The flavours.

SmokyChewyCaramel

Cooked glutinous rice churned right into the gelato, so the chewy-chewy bits are real, ribboned with smoky gula melaka. Pulut hitam, grown up.

SourHerbalZingy

Yes, really. Tangy lime with pandan, lemongrass, kaffir leaf and torch ginger. Sounds wild, hits like a memory. Order it on its own so it can do its thing.

Salty-sweetRoastedKaw

Thick, salty-sweet and kaw. The quiet favourite that keeps ending up in people's second cup.

MaltyChocolateyNostalgic

Mamak Milo Dino, turned into gelato. Chocolate-malt richness with extra Milo powder heaped on top. Full nostalgia hit.

ZestyFloralCooling

That electric blue is real, from butterfly pea flower, no dye. Zesty and bright, and a squeeze of lemon turns it purple if you ask.

Strong-brewedCreamySpiced

Strong-brewed Thai tea folded into a silky milk base. Sawadee in a cup.

MilkyCrispClean

Clean milk base with dark chocolate cracked through it in thin shards. The classic, done properly.

GrassyUmamiBitter-sweet

Proper matcha, so it tastes grassy and a little bitter the way it should, not just green.

NuttyToastyButtery

Real pistachio paste, not flavouring. Nutty, slightly toasty, that pale-green creaminess pistachio people know. Expensive to make, so we don't fake it.

DeepBitterDense

Dark, dense and kaw. No milk at all, and you won't miss it.

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One rotating secret slot. Sometimes a local twist, sometimes whatever flavour science we got obsessed with that month. Check our Instagram stories for what's on now.