Popbar Singapore – Popular Popsicles From US, Under 200 Calories
Popular popsicle brand Popbar has opened in Singapore, at Plaza Singapura basement 2.
This frozen dessert concept is supposedly popular in cities such as New York and Tokyo, bringing artisanal, handcrafted gelato on a popsicle stick.
So the question is: Will Popbar do as well in Singapore?
Personally, I am not too sure about there. Competition is tough. There are already many popsicle shops (Popaganda, Neh Neh Pop, I see I see, Frostbite, Momolato etc) in Singapore.
The location is not entirely conspicuous at the basement 2 of Plaza Singapura, and you may just completely miss the store.
Singapore does not exactly have a ‘kind’ weather to thoroughly enjoy popsicles, as they tend to melt super fast.
The good about Popbar: There are no artificial flavours or preservatives added, with only natural ingredients used. The Popbars are made fresh daily in a popLab and delivered over.
Price is $5.40 for yogurtPops and popGelatos, $4.90 for popSorbettos.
When you pay that additional 50 cents for the dippings or poppings, you can choose ANY NUMBER of toppings.
(Photo credit: Hannah Chia @mshannahchia)
The top 3 signature popbars are Vanilla, Chocolate and classic Italian Pistachio popGelatos.
I tried a couple of flavours. The Passionfruit flavour was particularly sour, that I couldn’t imagine myself finishing the entire stick. Lemon was more tolerable.
”Oh….This is… too SWEET…”
The server gave a grave look of concern, ”But there is no additional sugar included…”
This is my first time having Popbar, and I expected a more fruity, natural taste. My other friends who tried the other flavours thought the same too. Weird, we wondered why.
Popbar makes an instagrammable piece, and having chocolate dips work well with flavours such as Strawberry.
As for he icing on the cake, the yogurtPops and popSorbettos are 100 calories and below, while the popGelato is under 200 calories.
Plaza Singapura #B2-64, 68 Orchard Road Singapore 238839
Opening Hours: 10:30am – 10:00pm Daily
February 28, 2017
February 27, 2017