Momolato is a dessert cafe by an Asian gelato champion


Take into account this scoop of gelato.

With prior data of the dessert, you could guess that it has six to 9 p.c butterfat, about 35% air, and a few sort of flavouring. Its deep brown color suggests, moderately clearly, that it’s manufactured from cocoa. That is some type of chocolate gelato, you conclude, and a reasonably unremarkable-looking one at that.

But, this gelato is something however unremarkable. It was, in truth, crafted by among the finest gelato makers round, and we don’t say that frivolously.


Sharon Tay, 43, is a gelato champion. In 2015, she clinched the highest prize on the Asia Pacific leg of the Gelato World Tour, and later represented Singapore on the 2017 Gelato World Tour Finals in Italy. We’re speaking concerning the Son Heung-min of gelato right here—somebody who, at one level, was thought-about the perfect at their craft in Asia.


As we speak, you’ll be able to have a style of Sharon’s work at Momolato, a classy gelateria positioned alongside Haji Lane. Moreover the masterful gelato-making, the cafe is understood for its modern flavours resembling Maple & Pancakes and White Miso Butterscotch, in addition to its keto and vegan choices.

However what precisely does it imply to be a gelato champion, and the way does that translate into operating a gelateria? We spoke to Sharon herself to search out out.

The pursuit of gelato greatness

Way back to she will keep in mind, Sharon had at all times been deeply enamoured with the artwork of ice cream making.


“After I was younger, I might at all times make ice cream with my mother and grandma,” she recalled. “We began making them as easy ice bins, and from there, my mother would at all times problem me to create higher stuff. It turned an actual ardour of mine.”

That zeal by no means left Sharon, at the same time as she moved by way of the rigours of Singaporean life. And so after eight years of working as an funding banker, she packed her baggage and headed to the cradle of gelato—Italy.

momolato-gelato-universityPicture credit score: Carpigiani Gelato College

In 2013, Sharon enrolled at Carpigiani Gelato College in Bologna, Italy. It’s the world’s first college devoted to the artwork of gelato making. And as you’d anticipate with Italians and their meals, the craft is taken very significantly there.

“Italy was an actual eye-opener for me, as a result of I obtained to see how meticulous the cooks there have been,” Sharon famous. “They consider that making superb gelato means utilizing the perfect components to start out with, together with a balanced recipe. We comply with that at Momolato.”

“(Italian gelato cooks) consider that making superb gelato means utilizing the perfect components to start out with, together with a balanced recipe. We comply with that at Momolato.”

Upon her return to Singapore, Sharon opened Momolato initially as a gelateria at SMU, earlier than pivoting to a B2B enterprise mannequin. Like many newcomers to the F&B business, these early days have been robust—there have been days when Sharon herself needed to make gelato until one within the morning.

Finally, these efforts paid off, and Momolato turned a model behind manufacturers, a provider to many well-known eating places, cafes, and inns within the nation.

Nonetheless, Sharon had higher heights to scale.

The apex of the gelato world

In 2015, Sharon and her crew competed with different extra established manufacturers within the Gelato World Tour. Their entry, a gelato flavour titled “Good ‘Ol Days”, impressed judges a lot that they walked away because the Asia Pacific gelato champion.

momolato-world-tourPicture credit score: Momolato

“We wished a flavour that may signify Singapore, so we got here up with Good ‘Ol Days. It was manufactured from coconut gula melaka and soya beancurd pores and skin, which we caramelised then toasted earlier than utilizing it as a topping,” Sharon defined.

The crew went on to compete within the Gelato World Tour Finals in 2017, the place they confronted stiff competitors from throughout the globe. And but regardless of being suggested to give you a flavour that appealed to Western sensibilities extra, Sharon caught to her weapons and continued with Good ‘Ol Days.

“In the long run, a gelato that was based mostly on pistachio gained,” recounted Sharon. “Regardless that we didn’t win, we have been glad we might showcase the flavours of Singapore to the world.”

“We have been glad we might showcase the flavours of Singapore to the world.”

Dwelling of the gelato champ

After working on a B2B mannequin for a number of years, the Momolato cafe was opened alongside Haji Lane in 2021, permitting clients to attempt the model’s vary of desserts in a bodily area as soon as once more.


Having rubbed shoulders with different world-class gelato makers, it’s no shock that you’ll find wildly inventive and suave gelato choices at Sharon’s cafe. One current instance is the Maple & Pancakes flavour.

“Any individual lately informed us that they missed the style of wonderful pancakes. And so we made a flavour out of it,” Sharon mentioned. “We made good pancakes, soaked them with maple syrup, then mixed them with maple syrup gelato.”


The outcomes are gorgeous. Like all of Momolato’s gelato, the mouthfeel for essentially the most half is silky clean, however this one is interrupted with bits of pancake that add a rough but fluffy texture. Maple syrup is essentially the most outstanding flavour right here, after all, nevertheless it’s carried out tastefully moderately than in a approach that overwhelms the palate.


We requested Sharon for different flavours one must attempt at Momolato. “Sea Salt Pistachio, Triple Mix Darkish Chocolate, Crimson Watermelon Soursop, Korean Strawberry Cheesecake—these are my favourites!”


Except for gelato, Momolato provides treats resembling popsicles and croffles, and even these are a lot modern. “We prefer to insert fruits and native components resembling gula jawa into the croffles earlier than we press them into their crispy type,” mentioned Sharon. “Sooner or later, we might attempt doing mochi croffles as properly.”

To conclude the interview, we determined to throw Sharon a extra philosophical query: what’s the essence of gelato making?


“I might say it’s sticking to your ethos, it doesn’t matter what,” Sharon concluded. “Our ethos has by no means modified since day one. We attempt to supply good high quality gelato, utilizing solely good components. We might by no means accept something much less.”

Spoken like a real gelato champ.

When you’d like to search out out why satay bee hoon is a fading hawker dish, take a look at our historical past of satay bee hoon characteristic. Additionally, take a look at our Massive Bakery characteristic, which tells the story of a 30-year-old bakery that specialises in handmade apple pie.

Tackle: 34 Haji Lane, Singapore 189227
Opening hours: Mon-Thurs 1pm to 11pm, Fri-Sat 12pm to 2am, Solar 12pm to 11pm
Tel: 8883 7968
Web site
Momolato is a halal-certified eatery.

The Historical past Of Satay Bee Hoon, And Why It’s A Fading Hawker Dish In Singapore

Pictures taken by Melvin Mak.
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