There hasn’t been much interesting developments in the cafe scene at the Cassia Crescent for quite a while since then; that being said, it does seem that a new cafe named Second Floor Lab Gelato has found home in a shophouse unit not too far away from Sweet Garden Dining Cafe. The unit which Second Floor Lab Gelato occupies is around the same size as Sweet Garden Dining Cafe; one that is almost twice the size of an average shophouse space that most cafes in a similar setup operate out of. For its interior, it seems that Second Floor Lab Gelato has pretty much went for an approach that is simple but with a rustic approach — there is some stylistic details that suggest that an English-cottage style look is being attempted in the way that it is furnished; there is also ample space set aside in between table to ensure privacy amongst different group of diners as well. In a time where it is increasingly common for gelato parlours located in the neighbourhoods to serve up ice-creams that are sourced from suppliers, Second Floor Lab Gelato is a rare location that churns their own gelato that makes it all the more worthy of mentioning — there is also an effort to switch things up for their patrons by offering a “Creative Gelato of the Month” flavour. Apart from serving up gelato in cups, they also do serve up their gelato with an Apple Crumble or Plain Waffle. Another thing worth noting about Second Floor Lab Gelato is how they also do serve up innovative bakes which they have created in-house. Beverages available at Second Floor Lab Gelato includes espresso-based specialty coffee, and tea served in a pot.

Despite by being one spot that at best identifies itself as a cafe at heart given the entire outlook and setup, we like how there is quite a level for attention to detail being placed in the service that they provide at Second Floor Lab Gelato — whilst serving the Dill Cheesecake to our table, the staff gave us a little introduction to the elements that goes into the Dill Cheesecake just like one would get in a fine dining establishment. We were told by the staff that the base of the Dill Cheesecake would be a Hazelnut Feuilletine, while the two layers of dill-infused cheesecakes are sandwiched by a Dulcey Chocolate Crunch; the same also tops off the layer of Dill Cheesecake above while cream is piped above it — presumably to add on to the aesthetic appeal of the cake. The idea of a Dill Cheesecake may sound off as a dessert item but there to be told, it was one that was a sound decision that really made sense. One could definitely taste a hint of the aroma of dill at certain parts of the cheesecake — and this isn’t quite as odd as what it sounds on paper since cream cheese and dill are already a combination typically found in Lox bagels that also tend to feature smoked salmon.

The texture of the cheesecake here itself is smooth; very much akin to a New York-style cheesecake to say the least and not particularly jelat since most of the other elements like the Hazelnut Feuilletine and Dulcey Chocolate Crisp adds a dimension of nuttiness and caramel-y chocolatey flavour to the entire composition. In retrospect, the other elements helped to add texture to the dessert; the Hazelnut Feuilletine gave a crunch while the Dulcey Chocolate Crisp provides a crackling crispiness given how thin it is; we just weren’t too much of a fan of how the dill cheesecake layers sliding around since the Dulcey Chocolate Crisp was rather smooth and lacked the friction to hold the integrity of the cake when sliced upon. Another item which we gave a go was a scoop of their Gochujang Strawberry gelato paired with their Buttermilk Waffle — the buttermilk waffle is somewhat fragrant but likely appeals to those whom love their waffles soft and plush; that being said, it is the Gochujang Strawberry (which is also the listed “Creative Gelato of the Month”) that truly shines here. The flavours already sound bold in the namesake but truly lives to the expectations — it starts off almost akin to any Strawberry-flavoured gelato with that light tang of strawberries; not particularly milky nor tasted of artificial flavourings. The tangy notes slowly transition into the earthy notes of the bean paste in Gochujang as it reaches the finish, and ends off with a tinge of spiciness that tickles the tastebuds albeit unexpectedly, though mild that it should do well for those whom are tolerable to a lower level of spiciness in general — quite creative, yet well rounded off. Second Floor Gelato Lab does present itself as a humble and cosy nook with some bold and innovative ideas with a dedication to serve its creations being made from scratch — somewhere to add to the list to check out for sure!