Having represented Singapore in the Gelato World Tour finals in 2017, local gelato maker Sharon Tay is not an unfamiliar name. Having been an a former investment banker, Sharon spent two months in Italy to pick up the craft of making gelato and pastries before returning to start her own gelato business Momolato.
Much like her award-winning concept, The Asian Story gelato, which incorporates local flavours like gula melaka and caramelised tofu skin, a local twist has always been Sharon’s signature style in gelato making.
With several other industry veterans, Sharon recently founded the Desserts Association Singapore (DAS), with an aim to shine a spotlight on local gelato makers by organising the Singapore Gelato Championship at the inaugural Equip&Dine Asia and SEAsia Cafe Expo.
“It’s an exciting one this year.” Sharon says in an interview with Cuisine and Wine Asia at theSingapore Gelato Championships. “11 talented gelato makers, most of whom are young, and starting businesses of their own, are here today to showcase their skills and flavours. Where else can you get gelato that incorporates flavours like Butterfly Pea Flower and Torched Ginger?”
Judges were asked to review the three flavours after a 2 minute presentation, where they were able to answer any questions about their method, their creative process and what they hoped to achieve.
“This is the very first competition ever done in Singapore with relation to gelato.” Ms Tay explains. “There needs to be the right balance of sugar, lactose, solids and water and you need to be able to balance it according to guidelines. The challenge is not just to appeal to what you like, but also what others like.”
Her advice to aspiring gelato makers? “ Keep doing what you are doing, it will never always be 100% of what you are doing, but if you keep trying, you can get there.”