Singapore – After two decades of turning unlikely ingredients—cough syrup, bittergourd, even nasi lemak—into frozen treats, home-grown gelato pioneer Tom’s Palette has announced it will shut both its Bugis and Kovan outlets by late October. The team broke the news on Instagram on August 11, leaving loyal customers mourning the loss of a culinary institution that dared to defy dessert conventions.
Founded in 2005, Tom’s Palette built a devoted following by churning out an ever-rotating lineup of hyper-local flavors. Think kueh bangkit, pi pa gao, white chocolate nori, and a seasonal nasi lemak gelato that became the stuff of legend. Over 21 years, the shop weathered operational challenges—including a 2024 food safety suspension at its Bugis location—but always bounced back. Now, the final chapter has arrived.
“We’ve been through a lot, but we’re incredibly grateful for every scoop we’ve served,” the brand wrote in its farewell post, which has since drawn hundreds of comments from heartbroken regulars. “This isn’t goodbye forever—just the end of this chapter.”
A Last Taste: The Encore Collection
For those still craving a final fix, Tom’s Palette is offering a silver lining. Each Tuesday at 6 p.m., the shop will revive a rotating selection of fan favorites through its Encore Collection, available for pre-order by the pint. Upcoming throwbacks include Mao Shan Wang durian, Taiwanese sesame brittle, and soya bean youtiao. Customers can check the full lineup at tomspalette.com.sg.
From now through August 23, three signature flavors are also available for direct purchase: Melt & Sizzle Version 2 ($24), Mocha MacNut ($21), and Nasty Mix ($21), a crowd-pleasing blend of chocolate, peanut butter, and crunchy bits.
Bittergourd, Cough Syrup, and Curious Confections
Tom’s Palette didn’t just make gelato—it told stories through spoons. The shop became famous for transforming Singaporean nostalgia into edible art. One of its earliest oddities was a bittergourd gelato, followed by a pi pa gao (cough syrup) flavor that sparked both delight and disbelief. Over the years, the menu expanded to include Old Fashioned apple pie and crunchy nori, proving that no ingredient was too weird for the freezer.
“It was the only place where you could bring a friend and say, ‘Try the cough syrup ice cream—I promise it’s good,’” wrote one fan on Instagram. “And it always was.”
What’s Next for Singapore’s Dessert Scene
The closure marks the end of an era for Singapore’s independent food scene, where small-batch artisans like Tom’s Palette have long punched above their weight. While the brand has not ruled out a future pop-up or online pivot, fans are bracing for a freezer-shaped void.
For now, the message is clear: stock up while you can. Whether you’re a longtime devotee or a curious first-timer, the time to experience Singapore’s wildest gelato is rapidly melting away.
Visit Tom’s Palette at 111 Middle Road, #01-01, or 1024 Upper Serangoon Road for final scoops. Pre-orders for the Encore Collection open Tuesdays at 6 p.m. at tomspalette.com.sg.