After a protracted stroll at Gardens by the Bay, cool off with an inviting gelato at Mylo’s, situated alongside the Waterfront Promenade by Marina Reservoir. Created by Marguerite’s chef-owner (or Churner-in-Chief on this case) Michael Wilson, the model is called after the Australian chef’s beloved golden retriever.
Mylo’s stainless-steel Pozzetti homes greater than 20 seasonal gelati made onsite. New flavours embody Caramelised White Chocolate and Macadamia gelato – the white chocolate is caramelised for a nuttier, richer flavour profile and added to the gelato base with macadamia croquant. Those that like an alcoholic enhance can go for the Darkish Rum gelato – made with burnt butter and darkish rum in a white gelato base, or the Bourbon Whiskey gelato.
There are refreshing sorbets in addition, together with Lychee, Raspberry and Rose sorbet perfumed with a contact of rose water, and Blueberry and Chamomile sorbet.
Mylo’s flavours are seasonal and altered always relying on what the chef procures. Chef Michael says that also they are beginning to use herbs from the herb backyard at Gardens by the Bay (for instance, sage for the burnt butter and sage gelato, and pandan for the coconut and pandan sorbet). He additionally plans to make use of lemon basil from the backyard for a brand new Lemon Basil and Amalfi lemonade sorbet.
Get the inside track: Mylo’s
Supply: Her World