The Great Dessert Gold Rush of 2025
Singapore’s dessert scene has undergone a seismic shift in 2025, transforming from a modest collection of traditional ice cream parlors into a sophisticated battlefield of international brands and audacious local innovators. Within just six months, the island has welcomed an unprecedented influx of frozen treat purveyors, each vying for a piece of what appears to be an insatiable appetite for artisanal sweets.
This dessert renaissance represents more than mere market expansion—it signals a fundamental evolution in how Singaporeans approach indulgence, experience, and culinary adventure. From Melbourne’s cult gelato chains to celebrity-backed pop-ups, the landscape has become a fascinating study in brand differentiation, consumer psychology, and the relentless pursuit of the next viral food moment.
The Artisanal Gelato Movement
Mondo: The Fearless Flavor Pioneer
Rating: 4.5/5 Stars
Nestled in the historic charm of Amoy Street, Mondo represents everything right about Singapore’s new dessert paradigm. Founded by En Chew, this August 2024 opening has quickly established itself as the thinking person’s gelato destination, where vanilla and chocolate are banished in favor of intellectually challenging combinations that would make traditionalists weep.
The Experience: Walking into Mondo feels like entering a carefully curated art gallery where the medium happens to be frozen dairy. The space exudes intimate sophistication—dim lighting, exposed brick, the gentle hum of conversation punctuated by the occasional delighted gasp from someone discovering their new favorite flavor. This isn’t a grab-and-go establishment; it’s a destination for contemplation.
The Flavors: Mondo’s genius lies in its commitment to the unexpected. The blue cheese and candied pear gelato shouldn’t work—the very concept seems designed to alienate—yet it achieves a harmony that borders on miraculous. The blue cheese provides an earthy, umami foundation while the candied pear offers sweet punctuation, creating a flavor profile that evolves with each spoonful. Similarly, the chevre and pumpkin custard combination demonstrates sophisticated understanding of complementary flavors, transforming what could be a gimmick into genuine culinary artistry.
The Brandy & Raisins deserves particular acclaim for its thoughtful departure from the traditional rum variant. As Chew explains, the gentler oak tannins of brandy provide structure without the treacle-like heaviness that often overwhelms rum-based preparations. It’s this level of consideration—the careful balance between innovation and respect for classic foundations—that elevates Mondo above mere novelty.
Beyond Gelato: The integration of coffee culture and cocktail craft transforms Mondo from dessert parlor to legitimate evening destination. The ONA beans from Canberra produce espresso with remarkable clarity and brightness, while the cocktail program demonstrates genuine creativity. The Cosmo & Wanda—combining kakubin whisky, strawberry, matcha, and makgeolli with pineapple makgeolli sorbet—reads like molecular gastronomy madness but delivers as pure liquid joy.
Verdict: Mondo succeeds because it respects its customers’ intelligence. Rather than relying on Instagram-friendly aesthetics or familiar comfort flavors, it challenges preconceptions while maintaining technical excellence. At $7-12 for scoops and $18-22 for cocktails, pricing reflects the premium positioning without feeling exploitative.
Gelato Messina: The Australian Invasion
Rating: 4/5 Stars
The arrival of Gelato Messina in Club Street represents perhaps the year’s most anticipated dessert opening, bringing with it the cultish devotion that has defined the brand’s Australian success. Since May, the snaking weekend queues have become part of the experience—a testament to both brand power and genuine quality.
The Philosophy: Messina’s strength lies in its unwavering commitment to craft. Every batch is churned fresh daily using milk from Jersey cows raised on company-owned farms, creating a level of vertical integration rare in the industry. This control extends to ingredients like hazelnuts, honey, and mint, while complex components like dulce de leche are produced in-house.
Standout Offerings: The Singapore, How Are You Durian? represents thoughtful localization—coconut gelato with durian jam and durian cake pieces that honor local preferences without condescending to them. The execution is flawless: the coconut provides cooling relief from durian’s intensity while cake chunks add textural interest.
Traditional flavors like hazelnut and pistachio demonstrate why Messina has achieved cult status. The hazelnut gelato possesses an almost savory depth, with nuts that taste recently cracked rather than processed. Pistachio achieves the perfect balance between sweetness and the nut’s natural salinity.
The Challenge: Messina’s primary weakness is its own popularity. Weekend waits can exceed 45 minutes, testing even devoted fans’ patience. The commitment to serving everyone in line before closing time is admirable but doesn’t address the fundamental capacity issues. Additionally, at $8-14 for scoops, pricing sits at the premium end without always justifying the premium through flavor complexity.
Verdict: Messina delivers on quality promises while struggling with operational realities. The gelato itself is exemplary—dense, intensely flavored, technically superior to most competitors. However, the experience can feel more like endurance test than indulgence.
The Vegan Revolution
Tofu G: Reimagining Dairy-Free Indulgence
Rating: 3.5/5 Stars
Initia Group’s foray into vegan gelato represents ambitious thinking hampered by execution challenges. Located in Mandarin Gallery’s sterile shopping environment, Tofu G attempts to revolutionize perceptions of plant-based desserts while struggling to create compelling reasons for non-vegans to convert.
The Innovation: The tofu gelato concept deserves credit for audacity. Using soy as the base rather than typical coconut or nut alternatives creates unique textural possibilities—the result is indeed denser and less airy than traditional ice cream, with a clean finish that doesn’t coat the palate.
Flavor Analysis: The black sesame vegan option achieves surprising depth, with nutty complexity that builds rather than diminishes with each spoonful. However, the sweet corn, sweet potato, and pistachio varieties—made with dairy milk—seem to defeat the purpose of a tofu-based concept. If you’re using dairy anyway, why not make traditional gelato?
The Limitations: At $8 per scoop with limited flavor options, Tofu G feels more like proof of concept than destination dessert spot. The pop-up nature creates uncertainty about commitment levels, while the promised CBD flagship raises questions about market demand for premium vegan gelato in Singapore’s competitive landscape.
Verdict: Tofu G represents admirable innovation searching for its audience. The concept has merit, but execution and positioning need refinement before it can compete with more established alternatives.
The Frozen Yogurt Renaissance
Yo-Chi: Manufacturing Fun
Rating: 4/5 Stars
Australian import Yo-Chi has cracked the code on experiential dessert retail, transforming frozen yogurt from health food afterthought into party destination. The 200-person opening queue wasn’t just hype—it represented genuine excitement for a brand that understands entertainment value.
The Atmosphere: Walking into Yo-Chi feels like entering a dessert-themed nightclub. The disco ball, high-energy playlist, and roving mascot create an environment that’s part retail, part performance. It’s calculated fun, but the calculation works.
The Product: The frozen yogurt itself—made with Australian milk in flavors like salted butterscotch and strawberry cream—achieves proper tang-to-sweet balance while maintaining creamy consistency. The weight-based pricing starting at $3.50 per 100g provides flexibility while encouraging experimentation with toppings.
Topping Excellence: The garnish selection reveals serious consideration of texture and flavor interplay. Mini mochi provides chewy contrast, while the Nutella fountain adds indulgent richness. Singapore-specific additions like coconut jelly and nata de coco demonstrate cultural awareness without pandering.
The Experience Factor: Yo-Chi succeeds because it recognizes dessert consumption as social activity rather than mere nutrition. The self-serve model encourages creativity and customization, while the upbeat environment makes the act of eating frozen yogurt feel celebratory.
Verdict: Yo-Chi proves that execution matters more than innovation. While frozen yogurt isn’t revolutionary, presenting it with genuine enthusiasm and quality ingredients creates compelling value proposition.
Yoajung: The Korean Contender
Rating: 3/5 Stars
South Korean chain Yoajung brings impressive topping variety and regional expansion ambitions to *Scape, though it struggles to differentiate meaningfully from Yo-Chi’s more refined offering.
The Strengths: The 50+ topping selection is genuinely impressive, with imported specialties like honeycomb and Dubai chocolate providing unique textural experiences. The $3 starting price for 150g represents solid value positioning.
The Challenges: Located in *Scape’s youth-oriented but somewhat sterile environment, Yoajung lacks the atmospheric energy that makes Yo-Chi memorable. The frozen yogurt quality is competent but unremarkable, while service feels more transactional than experiential.
Verdict: Yoajung offers decent frozen yogurt with extensive customization options but fails to create compelling reasons to choose it over more established competitors.
The Celebrity Factor
Sweet Blast: Star Power Meets Dessert
Rating: 3/5 Stars
Li Nanxing’s partnership with hotpot brand Shuai Jiang Jun creates Singapore’s most unusual dessert collaboration—a pop-up that pairs celebrity appeal with genuinely adventurous flavor combinations.
The Concept: Using dessert to complement spicy hotpot makes intuitive sense, while the celebrity involvement generates valuable publicity. The limited-time nature creates urgency without long-term commitment.
Standout Items: The D24 and Mao Shan Wang durian mousses represent quality local fruit handling, with proper attention to variety differences. The mango pomelo combination provides refreshing contrast to richer options.
The Reality: Despite celebrity involvement, Sweet Blast feels more like expensive mall food than destination dining. At $8.80++ and up, pricing doesn’t reflect exceptional quality or unique experiences that justify premium positioning.
Verdict: Sweet Blast succeeds as marketing exercise but struggles to justify existence beyond novelty value. The desserts are competent without being compelling.
The Established Players Evolve
Mr Bucket Chocolaterie: Savory Chocolate Revolution
Rating: 4.5/5 Stars
Jerome Penafort’s decision to expand Mr Bucket beyond traditional chocolate desserts represents the kind of bold thinking that defines Singapore’s current dessert evolution. The August menu refresh transforms established chocolatier into genuine culinary innovator.
The Savory Integration: The chocolate BBQ sauce on the signature beef burger ($19++) demonstrates sophisticated understanding of cacao’s potential beyond dessert applications. Rather than gimmicky sweetness, the chocolate adds earthy depth that complements rather than overwhelms the meat’s flavor.
Technical Excellence: The Cacao Husk Creme Brulee ($10++) showcases proper technique and ingredient respect. Using upcycled husks for both environmental sustainability and flavor complexity shows the kind of thoughtful approach that elevates craft chocolate work.
Beverage Innovation: The cacao husk beverages—cold-brewed for six hours minimum—provide genuine alternative to coffee culture while maintaining sophisticated flavor profiles. The cacao tea somen ($12++) demonstrates how properly handled cacao can enhance rather than dominate savory preparations.
The Philosophy: Penafort’s approach treats cacao as ingredient rather than category, exploring its potential across sweet and savory applications with equal seriousness. This represents mature understanding of chocolate craft that goes beyond mere confectionery.
Verdict: Mr Bucket’s evolution demonstrates how established brands can innovate without losing identity. The expanded menu maintains chocolate expertise while exploring new territories with confidence and skill.
The Fine Dining Approach
2am:dessertbar – Dessert as Art Form
Rating: 5/5 Stars
Janice Wong’s six-course dessert degustation ($65++) represents the absolute pinnacle of Singapore’s dessert scene evolution—transforming sweets from meal conclusion to complete culinary journey.
The Concept: The “Homecoming” menu traces Wong’s global travels through dessert interpretations, creating narrative arc that elevates tasting from mere consumption to cultural exploration.
Technical Mastery: The Turkish Tavukgogsu—transforming chicken breast into silky pudding—demonstrates fearless technical ambition. Adding miso crumble and jasmine tea gel shows sophisticated understanding of flavor layering and textural contrast.
Cultural Translation: Each course represents thoughtful interpretation rather than direct copying. The Bangkok-inspired sweet potato ball in Thai milk tea anglaise captures essential flavors while adapting for dessert-focused presentation.
The Singapore Element: The final course featuring Singapore single-origin chocolate represents genuine innovation—using locally processed cacao to create “snow” from cacao pulp while exploring the potential of domestic chocolate production.
The Experience: At 2am:dessertbar, dessert becomes meditation on flavor, technique, and cultural connection. The progression from Turkey through Bangkok, France, Japan, Taiwan, and finally Singapore creates emotional as well as gustatory journey.
Verdict: Wong’s degustation represents dessert’s highest artistic expression—technically flawless, conceptually sophisticated, emotionally resonant. This is dessert as fine art rather than mere indulgence.
Market Analysis and Trends
The Experience Economy
The success of venues like Yo-Chi and Mondo demonstrates that modern dessert consumers seek experiences beyond mere taste satisfaction. Instagram-worthy presentations, unique atmospheres, and participatory elements have become essential rather than optional.
Premium Positioning
Across categories, successful venues justify higher prices through quality ingredients, technical excellence, or unique experiences. Consumers appear willing to pay $7-15 per serving for desserts that provide genuine differentiation.
Cultural Fusion
The most successful new venues demonstrate sophisticated understanding of local preferences while maintaining authentic identity. Simple localization isn’t enough—successful adaptation requires genuine cultural fluency.
Sustainability Focus
Multiple venues emphasize ingredient sourcing, waste reduction, and environmental consciousness. This reflects both consumer values and operational necessity in Singapore’s resource-constrained environment.
Challenges and Concerns
Market Saturation
The rapid expansion raises questions about long-term sustainability. Can Singapore’s dessert market support this level of premium competition, or are we witnessing unsustainable bubble conditions?
Labor and Real Estate
High-quality dessert preparation requires skilled staff and prime locations, both expensive in Singapore. Several venues appear to be testing market demand before committing to permanent operations.
Seasonal Vulnerability
Despite Singapore’s consistent climate, dessert consumption can fluctuate based on economic conditions and consumer trends. Many new entrants lack the financial reserves to weather potential downturns.
Predictions and Recommendations
For Consumers:
Visit the innovative venues like Mondo and 2am:dessertbar while they’re still accessible and experimental. These represent genuine culinary evolution that may not survive commercial pressures unchanged.
For the Industry:
Focus on operational excellence and customer experience rather than mere novelty. The venues succeeding long-term will be those that master fundamentals while maintaining innovation.
For Singapore’s Food Scene:
This dessert renaissance demonstrates the market’s appetite for culinary sophistication and willingness to support premium experiences. It bodes well for continued food culture evolution.
Conclusion: Sweet Success or Sugar Rush?
Singapore’s 2025 dessert boom represents both tremendous opportunity and inherent risk. The quality and innovation on display—from Mondo’s flavor fearlessness to Wong’s artistic vision—suggest genuine evolution rather than mere trend-following.
However, the rapid market expansion and premium positioning create sustainability questions. Not every venue can maintain current quality levels while achieving necessary profitability, and consumer attention spans for novelty remain limited.
The winners will likely be those venues that combine genuine innovation with operational excellence—places like Mondo and Mr Bucket that demonstrate clear vision while maintaining practical business sense. The losers will be those relying solely on novelty or celebrity association without underlying quality foundations.
For Singapore’s broader culinary landscape, this dessert renaissance demonstrates the market’s sophistication and appetite for premium experiences. It suggests a dining public ready to embrace innovation while demanding quality—exactly the conditions needed for continued food culture evolution.
The sweet revolution is real, but like all revolutions, it will eventually settle into new normal. The question isn’t whether Singapore can support this many premium dessert venues—it’s which ones will prove worthy of survival once the initial excitement fades.
Final Rating: Singapore’s 2025 Dessert Scene – 4.5/5 Stars
A remarkable moment of culinary innovation and consumer enthusiasm that may not be sustainable but deserves celebration while it lasts.
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