Chef Suki Tan

Suki churns small-batch ice cream and gelato by hand in her Katong kitchen, coaxing intensely local flavours from real ingredients — Gula Melaka boiled down to caramel, premium Mao Shan Wang durian, fresh pandan and coconut, even Teh Tarik. These are flavours you simply will not find in any shop, made a few litres at a time for a private dessert experience at your table.