I. Provenance & Brand Identity
Gelato Messina is an Italian-Australian family enterprise founded in Sydney in 2002, named after the Sicilian port city of Messina from which the founding Palumbo family originates. Owned by an Italian-Australian family, Messina references the family’s hometown: Messina, a city in Sicily, Italy. FZINE Singapore After expanding to Hong Kong as its first overseas outpost, the brand subsequently moved further into Southeast Asia, unveiling its first-ever Singapore store at Chinatown, located at 1 Club Street, occupying the ground-floor units of The Working Capitol, with a seating area that fits about 20. Timeout
The brand’s cult status is not incidental. Everything is freshly churned daily, and all toppings and additions at Messina, down to its chocolate chunks and nut paste, are made with proprietary recipes. Timeout They even have their own beehives for honey. FZINE Singapore This level of vertical integration — farm-to-freezer in the most literal sense — positions Messina well above the typical dessert chain in terms of ingredient provenance.
II. The Space: Atmosphere & Design
The Singapore space is more of a grab-and-go vibe, with limited room to loiter and make a decision before the crowd behind you gets antsy. Design-wise, Melbourne’s outlet is decked out in moody dark wood and leather seats, while this one leans into bright, fresh tones — but both give off the same vibe: friendly service meets serious dessert game. The Honeycombers
The practical advice from regular reviewers: pop by on weekday afternoons, when you don’t have to clamour with the crowd. The Honeycombers Service quality has been mixed across accounts. One reviewer praised spontaneous acts of warmth — staff producing a step stool so a small child could see over the gelato counter — while at least one TripAdvisor reviewer described receiving markedly smaller tasting portions than other patrons, calling the experience insulting and heartbreaking after waiting so long in line and genuinely looking forward to trying Messina for the first time. Tripadvisor These experiences suggest inconsistency worth monitoring.
III. The Flavour Cabinet: A Sensory Analysis
The Structure of the Offering
The brand boasts an impressive cabinet of 40 flavours, each made in-house with quality ingredients from their farms in Australia. Of their 40 flavours, five are on a weekly rotation, so new flavours are brought in every week. FZINE Singapore Pricing is uniform regardless of flavour: $7.50 for one scoop, $10 for two, $12 for three.
SIGNATURE CLASSICS
Pistachio Praline Perhaps the standout of the classic lineup. Brimming with exquisite pistachio fragrance, Gelato Messina’s pistachio is top notch — the praline version features crunchy caramelised pistachios for that extra gratifying mouthfeel. HungryGoWhere In terms of hue, the Pistachio Praline presents a deep, earthy jade — not the neon green of artificial pistachio products, but closer to muted sage, which signals the use of real Sicilian-origin nuts. The texture is notably dense; it resists the spoon momentarily before yielding in a slow, luxurious drag. On the palate, the first wave is milky sweetness, then a mid-note of roasted nuttiness, and a lingering, very slightly bitter finish typical of good pistachio oil.
Dulce De Leche / Super Dulce De Leche Messina makes their dulce de leche entirely in-house — a slow Argentinian caramelised milk reduction. The Super Dulce De Leche version is even more caramelly, though some find it too sweet. Spring Tomorrow The colour is a warm, burnt amber-toffee, visually reminiscent of polished mahogany. The standard Dulce De Leche, by contrast, is surprisingly restrained: a milk-based caramel that’s not as viscous and chewy in texture, and surprisingly not cloying, with a mild burnt caramel aftertaste. Eatbook.sg
Panna Cotta with Fig Jam & Amaretti Not overwhelming, yet you can taste the different elements — the panna cotta base, the fig jam, and the nice texture of amaretti biscuits. They all complement one another perfectly. Spring Tomorrow The palate encounters the creamy, almost quivering softness of panna cotta first, then a jammy, autumnal sweetness from the figs (a deep purple-burgundy swirl), punctuated by the sandy, almond crunch of amaretti fragments — a study in contrasting textures from a single scoop.
Hokey Pokey Not a big fan of honey itself, but this honey gelato is really light and refreshing, with bits of chocolate-covered honeycomb. Messina produces their own honey in Victoria, cold-pressed and unadulterated. Spring Tomorrow The honeycomb inclusions shatter crisply against the yielding gelato base — a textural counterpoint that makes this more interesting than it first appears.
SINGAPORE EXCLUSIVES — THE LOCAL TRANSLATION PROJECT
This is where Messina’s culinary ambition is most apparent. Taking the cultural vocabulary of Singapore’s hawker heritage and rendering it in gelato form is a genuinely difficult task — flavour profiles that depend on heat, aroma, and texture must be reconstituted in a cold medium. The results are uneven but frequently impressive.
Kaya Toast Truly kaya toast in gelato form. It’s a Singapore-exclusive flavour — you won’t find this elsewhere. Spring Tomorrow The gelato incorporates actual kaya jam swirls and dehydrated toast fragments. The colour is a warm, golden-ochre, shot through with deep amber streaks of pandan-laced kaya. The toast bits provide a delicate, papery crunch before softening — ephemeral textural contrast. The flavour captures the characteristic coconut-egg-pandan register of kaya with remarkable fidelity.
Yolk’s On You (Salted Egg Yolk with Gula Melaka Caramel) It’s really like taking the salted egg yolk filling from a liu sha bao and turning it into gelato. The salted egg yolk flavour is so intense and fragrant — the texture of the gelato is rich, smooth, intense, with a good balance of sweetness. Spring Tomorrow The sweet-savoury oscillation here is genuinely sophisticated — gula melaka (palm sugar caramel) grounds the salted egg’s brininess in a deeper, molasses-like sweetness.
Tau Huay A gelato rendering of the silken tofu dessert. The clean-tasting Tau Huay is great if you prefer something less milky and light on the palate. Eatbook.sg In visual terms, it is the palest of the Singapore exclusives — almost white with a very faint cream tint, clean and spare. The flavour is delicate to the point of austerity, which will disappoint those expecting intensity but will reward fans of the original dish’s restraint.
Teh Tarik & Singapore, How You Durian? The Teh Tarik (pulled milk tea gelato) carries the characteristic tannin-sweet profile of the iconic beverage. The durian variant — a coconut gelato base with durian jam and cake — is the boldest commission: rich, pungent, polarising.
SORBETS: The Underrated Category
Eight sorbets are available, and they represent some of the best value in the cabinet. The Mango and Raspberry together make a sweet-tangy combination; the mango had a zesty aftertaste that made this one of the best sorbets in a while. Eatbook.sg Sorbets at Messina are made without dairy, relying entirely on the natural sugars and acids of the fruit. The Raspberry presents a vivid, jewel-like crimson; the Mango a deep tropical gold. Both are intensely coloured because there are no dairy fats to dilute the pigment — what you see is exactly what you taste.
IV. Critical Counterpoint
Not all voices are enthusiastic. Some TripAdvisor reviewers have argued the product is good ice cream overall but nothing worth queueing for — most flavours either lacked depth or were too sweet, and if you know the difference between proper gelato and this, it pales in comparison. Tripadvisor A visiting Italian reviewer noted the product falls somewhere between Häagen-Dazs and a mid-range artisan gelato, and found the pricing “veramente esageratamente costoso” (genuinely excessively expensive). This is a fair structural critique: Messina is an Australian brand working in an Italian tradition, and purists trained on the gelaterias of Rome or Palermo will register the distinction. The brand is best understood as premium Australian-style gelato with Italian inspiration, rather than authentic Italian gelato.
V. The Science of Gelato: What Distinguishes It Technically
Understanding what Messina is doing in the churn is essential to evaluating it fairly.
Gelato differs from ice cream across four axes:
Fat content: Gelato usually has a butterfat content of around 4 to 9 percent, while ice cream has between 14 to 25 percent fat. MasterClass Lower fat allows flavour compounds to reach the palate more directly, uncoated by lipid.
Air incorporation (overrun): While gelato is mixed slowly to avoid excess air, ice cream is mixed quickly for more air bubbles. The less air in gelato makes it silky and thick, while ice cream is light and fluffy. MasterClass
Serving temperature: Gelato is served at temperatures around 10 to 12 degrees Fahrenheit warmer than ice cream, in order to keep gelato’s dense texture from becoming too solid and difficult to eat. This temperature difference also affects the flavour intensity — while ice cream is cold enough to numb the tongue, gelato’s less-cold temperature means its flavour comes across much richer. MasterClass
Regional style: There are two primary traditions. The Classic Gelato Base uses egg yolks, producing a pale-yellow hue reminiscent of a classic French ice cream — ideal for richer, nut-based gelatos. The Sicilian-Style Gelato Base uses cornstarch instead of egg yolks, resulting in a bright white gelato with a smooth, almost velvety texture, fantastic for showcasing vibrant fruit flavours. Food Nouveau Messina employs both depending on the flavour.
VI. Home Recipe: Classic Gelato Base
The following recipe allows you to replicate Messina’s foundational approach at home. The pistachio variant — their most celebrated flavour — is included as the primary application.
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Image: woolworths.com
Image: gelatomessina
Pistachio Praline Gelato (Messina-Inspired)
A rich, Italian-style pistachio gelato with house-made praline — modelled on Gelato Messina’s most celebrated flavour. Uses the classic egg-yolk custard base for maximum creaminess and depth.
Servings
6Get cooking
Ingredients
- 2.1 cups whole milk (fresh, not UHT)
- 0.6 cups heavy cream (35%+ fat)
- 4 pieces egg yolks (large)
- 5.4 ounces caster sugar
- 3.6 ounces raw unsalted pistachios (ideally Sicilian)
- 2.1 ounces pistachio paste (pure, no additives)
- 1 pinch fine sea salt
- 2.9 ounces caster sugar (for praline)
- 0.1 cups water (for praline)
- 2.1 ounces unsalted pistachios (for praline)
Steps
1
Toast the pistachios: Preheat oven to 160°C. Spread 3.6 ounces raw unsalted pistachios (ideally Sicilian) on a baking tray in a single layer. Toast for 8–10 minutes until fragrant but not browned. Allow to cool completely. Reserve 2.1 ounces unsalted pistachios (for praline) separately for the praline.2
Make the pistachio praline: Combine 2.9 ounces caster sugar (for praline) and 0.1 cups water (for praline) in a small heavy-bottomed saucepan over medium heat without stirring. Once the sugar dissolves, swirl the pan gently until it turns a deep amber caramel (170°C on a thermometer). Quickly stir in 2.1 ounces unsalted pistachios (for praline), pour onto a silicone mat or baking-paper-lined tray and spread thin. Allow to set completely (about 15 minutes 15:00
). Break into shards; reserve half as shards, crush the other half into coarse rubble.3
Prepare the custard base: Combine 2.1 cups whole milk (fresh, not UHT) and 0.6 cups heavy cream (35%+ fat) in a saucepan over medium heat. Bring just to the point where small bubbles appear at the edges (do not boil). Remove from heat. Meanwhile, whisk 4 pieces egg yolks (large) and 5.4 ounces caster sugar together vigorously for 2–3 minutes until the mixture is pale yellow and slightly thickened.4
Temper and cook the custard: Slowly pour the hot milk mixture into the egg-sugar mixture in a thin stream, whisking constantly (tempering). Return everything to the saucepan. Cook over low-medium heat, stirring continuously with a spatula, until the custard reaches 82–84°C and coats the back of a spoon. Do not allow to boil. Remove from heat immediately.5
Incorporate pistachio: Whisk 2.1 ounces pistachio paste (pure, no additives) and 1 pinch fine sea salt into the hot custard until fully dissolved and smooth. Strain through a fine-mesh sieve into a clean bowl. Press cling film directly onto the surface to prevent a skin forming. Refrigerate until completely cold — at least 240 minutes 240:00
, ideally overnight.6
Churn the gelato: Pour the cold custard base into your ice cream maker and churn according to manufacturer instructions. Gelato churns slower and denser than ice cream — aim for a thick, creamy, matte texture (not fluffy). This typically takes 25–30 minutes 30:00
. In the last 2 minutes of churning, add the crushed praline.7
Ripen and set: Transfer the gelato to a pre-chilled airtight container. Press a sheet of cling film directly onto the surface. Freeze for at least 120 minutes 120:00
to firm up (‘ripen’). For best results, do not freeze below -14°C — gelato performs best at a slightly warmer setting than standard ice cream.8
Serve: Remove from freezer 10–15 minutes before serving to temper — this is critical for achieving the characteristic yielding, dense, paddled texture of authentic gelato. Scoop using a warm, wet spoon or a flat gelato spatula (a ‘spade’). Serve in a pre-chilled cup or cone. Garnish with reserved praline shards and a few whole toasted pistachios for textural contrast.
Notes
On pistachio paste: Use the best quality you can find — ideally 100% Sicilian pistachio paste with no added oils, sugar, or colouring. Inferior paste will produce a grey, muddy gelato rather than the vivid sage-green of Messina’s product. On fat ratio: Messina’s gelato uses a lower cream-to-milk ratio than standard ice cream, producing a denser, less aerated result. Do not be tempted to add more cream for richness — the result will taste flat, not richer. On the praline: This is the element that separates Messina’s pistachio from the competition. The caramelised sugar shard introduces a bittersweet crunch that shatters against the smooth gelato and slowly dissolves — do not omit it. Sorbet variation: For the Mango-Raspberry sorbets, replace the custard base entirely: blend 400g of ripe mango (or raspberries) with 200ml water, 150g sugar syrup (1:1 sugar to water), and 1 tbsp fresh lime juice. Strain, chill, and churn. No egg or dairy required.
VII. Gelato Cakes — The Premium Tier
Beyond scoops, Messina has brought its celebrated gelato cakes to Singapore. Each of their eight cakes is made in-house with ingredients from the farms. Favourites like the Dr Evil’s Magic Mushroom ($180, a flourless chocolate gelato cake), How Now ($90, Messina’s take on tres leches), and the Bombe Alaska ($90) are available in-store or for pre-order 48 hours in advance. FZINE Singapore These represent the brand’s most technically ambitious output — multi-layered composed desserts that require the structural discipline of a patisserie alongside the cold-chain precision of a gelateria.
VIII. Delivery & Ordering Options
Gelato Messina Singapore operates a deliberate and thoughtful approach to off-site consumption:
Gelato Tub Pre-Order (Messina’s own website): Tubs come in three sizes: 500ml (up to 3 flavours, feeds 2–3), 1L (up to 4 flavours, feeds 3–5), and 1.5L (up to 5 flavours, feeds 5–7). Orders require a minimum 24-hour pre-order. Messina’s recommended safe travel time from store to freezer is 35 minutes. Messina Singapore This is a self-collection model — no rider delivery is offered on this option, primarily because gelato’s lower serving temperature and lower fat content (compared to standard ice cream) means it is uniquely vulnerable to the melt-refreeze cycles that Singapore’s ambient heat would create.
Home Delivery (Messina’s own platform): Messina has announced a direct home delivery option, delivering gelato tubs straight to your door. Messina Singapore This appears to operate within a defined radius from Club Street and uses insulated packaging. Given the sensitivity of gelato to temperature fluctuation, proximity matters significantly.
Third-party platforms (GrabFood / Foodpanda / Deliveroo): Messina is not currently listed on these platforms for gelato scoops, which is sensible — a single $7.50 scoop cannot survive a 45-minute rider journey in a Singapore afternoon. The tub format, with its thermal mass, is far better suited. It is advisable to check Messina’s official website (gelatomessina.sg) for the most current delivery arrangements, as these are still being formalised.
Gelato Cakes: Available for in-store purchase or via the online shop with 48-hour advance notice.
IX. Verdict
Gelato Messina Singapore is best understood as a serious, premium Australian gelato house rather than a traditional Italian gelateria. Its singular strengths — exhaustive vertical integration, daily fresh production, proprietary inclusions, and the inspired Singapore-exclusive flavour range — make it one of the most technically distinguished cold dessert operations the city has seen. The Pistachio Praline, Kaya Toast, and Yolk’s On You stand as the most fully realised items in the cabinet; the sorbet lineup is the most underrated.
At $7.50–$12 for one to three scoops, the price is defensible given the production ethos but will feel steep for those who find the flavours underwhelming. If you are looking for something a bit more local and of equal quality, Apiary at 84 Neil Road is a worthwhile alternative. Alexis Cheong For the quintessential Messina experience, visit on a quiet weekday afternoon, sample liberally, and prioritise the Singapore exclusives — they exist nowhere else on earth.
Rating: 8/10 — Exceptional product discipline, uniquely compelling Singapore-exclusive range, marginal on value for those who eat gelato regularly; transformative for those who don’t.