Finally getting my grubby hands on Chef Willin Low's creation for Creamier's 5th Anniversary after a failed attempt of trying to get it at the Toa Payoh branch a day before. What actually made me so intrigued in this flavour was the use of the aged soy sauce which blew my mind during the Omakase Lunch I had a while back at Wild Rocket for the fried oyster dish.

Essentially a chocolate-based ice-cream flavour, the rich, chocolatey flavours worked out well here especially with the mellow yet evident flavours of the aged soy sauce in between bites — a soothing combination of sweet and savoury that wasn't in-your-face stark but slowly grows with every bite. Not sure if it was intended to be this way or was it due to it being chilled within the ice-cream, but the Tempeh crunch was more of a nutty texture than crisp. Still, a pretty good flavour that is worth a try while it is available!