The final flavour of Creamier's fifth anniversary series is this well-balanced number by Wild Rocket's chef Willin Low — think intense dark chocolate ice cream complemented by savoury dark soy caramel studded with bits of tempeh. Note that although it's called tempeh crunch, it leans more towards chewy than crunchy – at least for the pint we had.

Get if from either Toa Payoh and Gillman Barracks; it will also available at Wild Rocket when they reopen come March. For the latter, all proceeds will be donated to chef Low’s charity of choice.