Oversimplifying Gelato as 'Italian ice cream' has been unjustly done too many times. Gelato is NOT the same as your regular premium ice cream, which consist of a significant amount of butterfat while WE are made of MILK or FRUITS, depending on the flavor. Because of the difference in composition, Gelato is much LOWER IN FAT than premium ice cream.

Additionally, contrary to what many would think, Gelato has a very luscious texture and intense flavor despite its significantly lower fat content. Try some and you'll describe it 'smooth, creamy, velvety'. We owe this to ages of developing and perfecting the special pasteurising process. Gelato not only bring you zest, it also gives you indulgence.

Premium ice cream
- More than 20% fat
Milk Based GELATOS (Chocolate, Vanilla, Coffee, etc.)
- Approx. 6-8% fat
Fruit Based GELATOS (Mango, Lemon, Passion Fruit, etc.)
- Less than 0.2% fat

Gelato has in recent years become increasingly popular outside its Italian birthplace, with numerous Gelato parlours popping up in countries all over the world. With less than half the fat (and virtually fat free for the fruity flavors) and all the positives of ice cream (i.e. good taste, creamy texture, etc.), Gelato has a huge appeal on our progressively more health conscious society. Particularly among peolple of Asian background, Gelato has the potential to become a dessert sweetheart because it doesn't have an overpowering milky taste and smell like most premium ice cream brands.