"Ice cream brings back memories,” says Tom’s Palette co-owner Chronos Chan.

"Food is not only flavour, but experience."

Tucked in amongst the shops at Shaw Leisure Gallery is an ice cream parlour unlike any other in Singapore.

Tom's Palette tries to challenge people's expectations of what ice cream should taste like. In fact, they turn the whole experience upside down.

There are unusual flavours like green pea and beetroot ice creams planned for this year, and thick creamy sorbets that are closer to room temperature than something that gives you brain freeze.

Unlikely inspirations

Chan and his wife started the parlour because as avowed foodies, they "wanted to do something that hasn't been done before".

The Tom who lent his name to the enterprise is actually a friend. He had provided advice, and not necessarily all of it encouraging to the couple who then decided that a change was overdue in their lives.

So the name serves in part as an incentive to prove Tom wrong, and judging by the press attention from magazines and newspapers plus five years in business and counting, it seems to be working.

Flavours that astonish

With flavour combinations such as Tofu and Dates, Cipola (caramelised onions) and Wasabi Lime sharing the menu with more traditional flavours of ice cream, one suspects that Chronos’s background as a mechanical engineer has some influence.

However, the real motivation behind the unique combinations of flavours is to be creative, and to make people aware that ice cream can be creative.

For example, take their Melt and Sizzle Ice Cream.  This deftly combines Chocolate and Pop Rocks into a dessert that won't be soon forgotten.

A class of their own

At the heart of all the flavours available is the foundation based on the classic French glaces; egg, milk, cream and sugar, so it shouldn't be difficult for someone to make their own ice cream.

In fact, Tom's Palette holds regular ice cream making classes to teach people to experiment on their own.

The classes have another function as well. They show people exactly what goes into the ice creams that you can find in any supermarket.

With this knowledge an informed choice between quality or economy and convenience can be made. The classes are in such demand that the class sizes have trebled and they are booked solid for the next few months.

So if you are looking for a little more than the usual dessert experience, Tom's Palette is ready to challenge your ice cream assumptions.