Forget the mango pomelo sago that dominated the 2010s. Singapore’s Chinese dessert scene is undergoing a quiet revolution, with herbal-infused ice creams, silky nut pastes, stuffed mochi balls, and even claypot teas drawing crowds. From a TCM-inspired ice cream bar at Suntec City to a bustling Orchard café and a viral claypot tea spot in Farrer Park, here are three spots where you can taste the trend firsthand.
A Dose of Tradition, Scooped Up
At Synthesis, a dessert stand tucked outside Promenade MRT Station’s Exit C in Suntec City, the aesthetic is pure 1980s Chinese medicine hall: shelves lined with jars, dried roots on display. But the attraction is ice cream. Ten rotating flavors—priced between $6 and $7 per cup, or $10 to $12 for two scoops—draw on TCM ingredients. The five signature options include red date longan, hawthorn acai berry, chrysanthemum tea with candied ginseng, wintermelon barley, and orange peel vanilla.
The seasonal honey osmanthus with candied ginseng sorbet ($7) stands out: icy, refreshing, and not overly sweet. The wintermelon barley ($7) blends two nostalgic drinks into one dessert, while the hawthorn acai berry ($7) tastes like a childhood haw flakes snack folded into an acai bowl. The shop encourages sampling. Behind the TCM facade lies a neon-lit restaurant and bar that serves modern Chinese dishes and cocktails made with medicinal ingredients.
Address: 3 Temasek Boulevard, Suntec City Tower 4, #01-643
Hours: Daily 11:30 a.m.–2 p.m.; 4–10:30 p.m.
A Café That Does It All
Chan Susu at Orchard Gateway offers an alternative to the long queues at trendy tea shops. Open until 11 p.m., it works for a midday shopping break or a late-night dessert run. The menu—more than 40 items—ranges from classic warm nut pastes to elaborate shaved ice bowls. Six mains are available, including scallion oil noodles ($4.90) and fried noodles with shrimp ($8.90), plus snacks like lemon chicken wings.
But the desserts shine. The signature handmade lava taro balls grand bowl ($8.90) arrives cold (warm or room temperature upon request) with black glutinous rice, grass jelly, red beans, peach gum, and chewy taro balls stuffed with taro paste. Pour fresh milk over and mix. The mango pomelo sago ($7.60) comes generously layered with mango paste, fresh mango cubes, pomelo, and grapefruit pulp. Other recommended orders include pistachio paste ($8.60), durian chendol ($7.80), pandan lava French toast ($7.60), and a sea salt mango and green grape milky snow bowl ($12.80).
Address: 277 Orchard Road, Orchard Gateway, #01-10
Hours: Daily 11 a.m.–11 p.m.
Claypot Tea and Soufflé Pancakes
The claypot milk tea trend that has swept China’s walking streets has found a home in Singapore at Lantine, a café on Rangoon Road that opened in January last year. Its rock tea roasted milk tea ($13.90), served in a claypot and kept warm over a flame, has become a social-media star. The drink features roasted oolong from the Wuyi mountains, infused with flowers, red dates, and other nourishing ingredients. For a lighter option, the peach oolong tea offers a more delicate aroma. The pot serves two to three people.
Lantine’s taro mochi ($6.90) features unsweetened taro paste—grandma-approved—topped with soft mochi balls, mini taro balls, and sweet potato balls, all made fresh daily. The soufflé pancakes, made to order with a 20- to 30-minute wait, come in strawberry ($16), taro ($15), matcha red bean, and other varieties. The outdoor seating area welcomes pets.
Address: 103 Rangoon Road, Rangoon Court, #01-01
Hours: Sun–Thu noon–10:30 p.m.; Fri–Sat noon–11 p.m.
What’s Next for Chinese Desserts
This wave of innovation suggests a broader shift: younger chefs and entrepreneurs are reinterpreting traditional flavors for modern palates, blending nostalgia with Instagram-friendly presentation. As these spots gain traction, expect more Singaporeans—and visitors—to seek out TCM-inspired scoops, herbal teas, and artisanal nut pastes. The old-school dessert shop isn’t disappearing, but it now has company that’s equally rooted in heritage—and just as exciting to explore.