The First Annual Singapore Gelato Championships Triumped With Local Flavours Taking the Scoop

by CWA @ 06 Sep 2019
The First Annual Singapore Gelato Championships Triumped With Local Flavours Taking the Scoop The first annual Singapore Gelato Championships came to a close last week, with 11 gelato makers coming forth to show their skills and work in creating beautifaully made, creamy gelato. Judged by a panel of industry veterans including Sharon Tay, Chef Judy Koh, Chef Bruno Philippe and Chef Dylan Ooi, the judges and the audiences had a say in who receives the honour of “Singapore’s Best Gelato” by voting for their favourite flavour. 

The winner of the championship received a cash prize of $500 as well as the title of Singapore’s Best Gelato

The top three winners of the Singapore Gelato Championship are as follows:


Name: Damien Yau, Denzy Gelato
Flavour: Corella Pear, Ginger and locally sourced Torch Ginger.
2nd Place

From left: Sharon Tay and Jackson Lee

Name: Jackson Lee, Carrara
Flavour: Little Nyonya, using natural and local ingredients commonly used in Peranakan cuisine such as lemongrass, pandan and butterfly pea flowers specially harvested from Jackson’s mom’s garden specially for the competition.

3rd Place

From left: Sharon Tay and Jack Chan
Name: Jack Chan, Butterknife Folk 
Flavour: Muah Chee, using all natural and local ingredients such as rice milk, fried shallot oil, roasted peanuts, and glutinous rice. Using traditional muah chee making techniques, Jack created a gelato with muah chee bits that remain soft while frozen.
When asked for comment, President of the Dessert Association Singapore, Sharon Tay mentioned, “The DAS was formed with a clear strategy and strong directions to be the ultimate voice of the desserts industry in Singapore. We are jointly organising the country’s first-ever Singapore Gelato Championship to promote gelato culture via the SEAsia Café Expo and Equip&Dine Asia platform. We intend to organise frozen and non-frozen desserts competitions in Singapore in an effort to both spread the word on desserts and establish benchmarks for quality in the country.”