There are a number of popular gelato cafes found within the HDB residential estates, such Creamier at Toa Payoh and Tiong Bahru, FatCat Ice Cream Bar at Bedok North, Cottontail Creamery at Serangoon and Double Scoops at Ang Mo Kio.

And now, finally an ice cream cafe in Bishan.

Located in the Bishan heartland right beside the bus interchange, Denzy offers a cozy and fuss-free space with about 20 seats.

The interior has a simple and classic industrial touch: cemented walls and flooring, a black ice cream counter and studio lightings.

All gelato is churned in-house, with ingredients made from scratch.

For example, the almond and macadamia nut pastes are created by stone grinding for 10 hours; while the yoghurt is sous-vide to make yoghurt based gelato. Interesting.

Similar to other ice cream and gelato bars, Gelato (Single $3.60/ Double $6.40/ Premium flavour additional $1), Waffles ($5), Cone (additional $0.50) and Coffee (Black $4, White $4.50) are offered on their menu.

What makes them different from other ice cream places is the variety of flavours here, some of which are quite less-commonly-seen and interesting.

Instead of classic flavours such as Vanilla, Thai Milk Tea and Rum & Raisin, signature flavours include Persian Prince made from almond and saffron; Blondie Beach using white chocolate, lime & salt; and Elderflower Mojito Sorbet which is actually non-alcoholic.

The staff was enthusiastic in explaining the flavours (probably because it is more complex), allowing free sampling of flavours.

Unlike more ice cream shops, metal spoons are given during sampling process, which I personally find it more environmental-friendly.

I had 2 scoops of Premium Gelato with Waffles (Waffle $5, 1 scoop of gelato $3, premium flavour +$1) which comes in a similar plating style as the ones in Creamier, except that the waffles are not stacked.

The waffle was well-made and was fragrant, light and airy with a crispy, golden-brown exterior.

Coupled with the smooth, creamy and non-icy texture, the Elderflower Mojito Sorbet was my favourite with bits of kaffir lime in it for the extra citrusy kick.

The Elderflower Mojito Sorbet was a refreshing contrast to the waffle base and was not overwhelming.

Other flavours that I enjoyed include Passionfruit Yogurt which is creamier compared to the usual, though the Basil reminded me of the savoury pesto sauce for pasta.

Matchaholics will probably rejoice at the idea of both Hojicha and Matcha available here, except that the latter is presented as Matcha Tofu which unfortunately tasted more like a soybean gelato.

The Hojicha was decent, with an earthy and roasted taste whereas the fragrance of the tea flavour can be improved on.

Denzy proved to be a promising gelato cafe with their interesting offerings and I believed that they will experiment and offer even more out-of-the-box flavours in the future.

506 Bishan Street 11, #01-404, Singapore 570506 (Bishan MRT)
Opening Hours: 12pm – 10.30pm (Mon – Sun)

Other Related Entries
Double Scoops (Ang Mo Kio)
Cottontail Creamery (Serangoon)
Creamier (Tiong Bahru)
FatCat Ice Cream Bar (Bedok North)
Dopa Dopa (South Bridge Road)

* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD pays for food reviewed unless otherwise stated.


  1. Hi, I noticed that the mixed berries sorbet is photographed, and not the passionfruit yogurt. Could you please tell readers what you thought of the mixed berries flavour? Thanks!


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