Friday, 22 May 2015

Cafe Hopping: Plus 39 Gelato @ Circular Road (Media Invite)

Given the sweltering weather in Singapore, I am always on the lookout for delicious cold dessert to ease the heat. When Plus 39 opened its door in March, I dropped by with Ian, Nicholas and J during one of our cafe hopping session. The taste of the gelato left me craving for more. Just before my Sydney trip, I was very blessed to be invited for a media tasting event at Plus 39 to learn more about gelato making.

There are both outdoor and indoor seatings. Plus 39's frontage can be easily recognised by the huge rainbow gelato placed outside. Once you enter the shop, you will be greeted with a modern industrial deco.
There are 8 of these openings (quite vault-like I must say, making me curious about the treasures hidden within) laying neat and tidy against the clean white background. Just in case if you are wondering, these are IdeaTre machine from Carpigiani. Unlike other gelato making machines, the gelato is made, stored and served in the same containers. Thus resulting in a smoother and more consistent texture as there is no thermal stress that threatens the freshness and quality of the gelato. Besides using state of art gelato making equipment, it is good to know that there is no added flavourings, colours, preservatives or chemical additives of any kind. Yes, everything is made fresh and natural! How nice is that!
Chef Stefano and Chef Jacopo are the men behind Plus 39 Gelato. We were blessed to be introduced to the duo from Italy who shared with us their journey in gelato making and also the differences between ice cream and gelato. Yes, gelato has lower fat content, lesser air incorporated during the making process and serves at a slightly higher temperature as compared to ice cream. Just in case you are wondering, why is the name of the shop Plus 39, it is actually the country code of Italy!
Chef Stefano and Chef Jacopo also did a live demo on how a gelato is made.The whole process of making gelato takes about 4 minutes on an average and only a maximum of 3.5kg is made per batch. Thus a new batch of gelato is made 2 to 3 times per day. Isn't it wonderful as we the consumers can then always enjoy freshly made gelato?
The menu board is in the form of television display with the gelato flavours rotating on a daily basis depending on what are the freshest ingredients available.
After the sharing session, we were treated to a gelato feast which we tried all the flavours available for the day. I like how smooth the texture of the gelato is and how intense the flavour is as compared to many others that I have tried elsewhere.
Besides gelato of different flavours, we also tried affogato (espresso shot over vanilla gelato). In my opinion, the upside here is you can choose different gelato flavour to go with the espresso shot. ;)
Chef Stefano and Chef Jacopo are also very generous to let us try their homemade waffles. When I said homemade, it means it is made from scratch and not from any waffle premix. :P If you are looking for some really crispy waffles, this is the place to go. ;) 
The duo also prepared the frozen cocktails (Spritz Aperol Sorbet with Prosecco).  It is slightly strong in alcohol content but worth giving it a try if you like something alcoholic.  
Plus 39 Gelato is a place that I would want to go back again and again for their gelato as the quality and texture of the gelato won my heart. Especially given the crazily humid weather in Singapore, I am craving for it now. So do give it a try and share with me how you feel about it.

Plus 39 Gelato Bar
29 Circular Road Singapore 049385
Operating Hours: Mon~ Sat 11am to 11pm 

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