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                                                                                                                          savoury coconut rice of Nasi Lemak and even the   long knife, and then hand me my ice cream either
                                                                                                                          famous chilli crab have all been transformed into   sandwiched between two crispy wafers or a slice of
                                                                                                                          ice  cream, thanks to enterprising artisanal ice   rainbow-coloured bread.
                                                                                                                          cream makers pushing the boundaries of flavours   In the supermarkets, ice cream with local
                                                                                                                          for the Singaporean palate.                 flavours is usually marketed as Potong – the Malay
                                                                                                                                                                      word for cut – those same rectangular chunks now
                                                                                                                          Back then: Pushcarts and Potong             come with a stick in the middle for easy eating. As
                                                                                                                                                                      a child of the 80s and 90s, I remember seeing sales-
                                                                                                                              Singaporeans are familiar with local ice cream   men with their large styrofoam boxes canvassing
                                                                                                                          flavours like sweet corn, red bean and yam popula-  the corridors of Singapore’s apartment blocks, of-
                                                                                                                          rised by roadside ice cream street hawkers that date   fering boxes of mango, coconut and even the infa-
                                                                                                                          back to the 1970s. These mobile carts typically   mous durian Potong right on your doorstep.
                                                                                                                          stock ice cream from big brands like Magnolia and   But for your average Singaporean, ice cream
                                                                                                                          Walls that are also commonly found in supermar-  in most places tends to be a choice between the
                                                                                                                          kets and provision shops. I always eagerly watch   standard chocolate and vanilla, with the more ad-
                                                                                                                          the ice cream man fish out the block of my chosen   venturous opting for strawberry, raspberry ripple
                                                                                                                          flavour from his cart, cut off a small chunk with his   or mint chocolate chip if available.




                                                                 The Inside



                                                                  Scoop On



                                            Singaporean Ice



                                                  Cream Flavors






                                                                 Hainanese chicken rice is beloved by Singa-
                                                             poreans and there are many ways to consume this
                                                             dish: choose between roasted or steamed chick-
                                                             en, spice up the fragrant rice with a dash of
                                                             garlic-chilli or a swirl of dark soya sauce. But
                                                             never before have I faced these options for chick-
                                                             en rice: cone or cup?
                                                                 Yes, in food-obsessed Singapore, chicken rice
                                                             now comes in the form of a cool refreshing scoop                                                                                                 Photo / Butterknife Folk
                                                             of gelato, and it’s not the only Singaporean food
                                                             that has made the leap from plate to pint. Local
                                                             hawker favourites like spicy Laksa noodles, the


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