Hvala (Takashimaya)

Kuro Matcha was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then using an anaerobic fermentation method to process the leaves like puerh tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill
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Overall, kuro matcha gelato had a nutty, bitter flavour

Shiro Matcha was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then sun-drying the leaves like white tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill
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Overall, this shiro matcha gelato had a floral flavlur which tasted almost like Chrysantheum

drizzled with golden syrup and sprinkle of fragrant genmai, served with hokkaido milk gelato

oatmilk gelato with an intense shot of matcha

Was expecting to be sweet and sour but it had bitter notes too! Some yuzu rinds/ peels inside too, it was refreshing but would stick to their matcha /hojicha

Rounded the night up with our favourite Goma ice cream ($5.90++) 🖤 at @hvala_sg! Love their 🍦, both the texture and earthiness of the black sesame are so on point.