Overview

Ethos Gelato Lab represents a thoughtful evolution in Singapore’s artisanal ice cream scene. Founded by Chronos Chan in June 2025, this home-based gelato operation brings pedigree and innovation to the local dessert landscape. Chan, who co-founded the well-known Tom’s Palette gelato brand in 2005 before selling it three years ago, has returned to the craft with a refined vision that emphasizes quality ingredients, unexpected flavor combinations, and meticulous attention to detail.

Operating as a delivery-only service, Ethos Gelato Lab positions itself as a premium offering for discerning customers willing to explore beyond conventional ice cream flavors. The brand’s approach combines traditional gelato-making techniques with bold, culturally-inspired flavor profiles that challenge and delight the palate.

The Flagship: Moosushio ($19.80/pint)

The most remarkable offering from Ethos Gelato Lab is undoubtedly Moosushio, a collaboration between Chan and acclaimed cookbook author and cooking teacher Christopher Tan. This limited-edition flavor, available only until the end of December 2025, represents exactly the kind of culinary risk-taking that sets exceptional food businesses apart from merely competent ones.

The concept draws inspiration from a Japanese tradition that remains relatively obscure in Singapore: drizzling soy sauce over ice cream. While cafes, shoyu-makers, and stores in Japan commonly offer this combination, it’s rarely seen locally. The name itself is clever wordplay, merging “usushio” (Japanese for “lightly salted”) with “moo,” a playful reference to the dairy source.

The execution is sophisticated. Ethos uses premium Hokkaido milk as the base, creating a rich, creamy canvas. This is then rippled with three different artisanal soya sauces: two varieties of Japanese shoyu and one from Hong Kong. The complexity of this approach cannot be overstated. Each soya sauce contributes distinct characteristics—varying levels of salinity, different fermentation profiles, and unique aromatic qualities.

The tasting experience unfolds in layers. Initial skepticism about the salty-sweet combination quickly gives way to discovery. First come the caramel notes, smooth and warming. Then umami depth emerges, adding savory complexity that makes the gelato feel almost substantial, more like a complete culinary experience than simple dessert. Finally, subtle smoky undertones appear, likely from the fermentation and aging processes of the artisanal soya sauces.

The reviewer notes wishing this flavor were available year-round rather than as a limited offering—perhaps the highest compliment one can pay to a seasonal product. The Moosushio successfully challenges preconceptions about what ice cream should taste like while remaining accessible and genuinely delicious rather than merely conceptual.

Mint Mosaic ($24.80/pint)

The Mint Mosaic demonstrates Chan’s commitment to quality and his attention to craft details that many producers might overlook. The use of fresh mint leaves, rather than extract or dried herbs, results in bright green color that signals genuine ingredient quality. This isn’t mint flavor painted onto a white base—it’s the real thing, with all the aromatic complexity that fresh herbs provide.

The presentation shows thoughtful design. The gelato is packed in two distinct layers within each pint, with each layer topped with squiggles of chocolate. This isn’t just aesthetic flourish; it allows for varied ratios of mint to chocolate with each scoop, creating a dynamic eating experience. Some bites might be predominantly minty with chocolate accents, while others reverse that balance.

The chocolate-mint combination is admittedly classic, even ubiquitous in the ice cream world. What sets this version apart is the execution—the freshness of the mint, the quality of the chocolate, and the textural interplay between smooth gelato and chocolate ribbons. For those who love this flavor pairing, the Mint Mosaic represents it at its best.

At $24.80 per pint, this is positioned as a premium product, but the price reflects genuine quality rather than arbitrary markup.

Chrysanthemum ($24.80/pint)

Chrysanthemum might seem like a safe, familiar choice in the Singaporean context, where floral flavors in desserts are commonplace. However, as the reviewer astutely notes, few producers execute this flavor properly. The challenge lies in achieving balance: too subtle and the flavor becomes insipid and forgettable; too assertive and it overwhelms the palate with perfume-like intensity.

Ethos Gelato Lab’s version succeeds where many fail. The chrysanthemum presence is clearly identifiable—that distinctive floral character comes through with clarity—but it doesn’t dominate or tire the palate. This suggests careful calibration during development, likely involving multiple iterations to find the precise infusion strength and complementary ingredients that allow the chrysanthemum to shine without shouting.

For customers seeking something distinctive but not challenging, the Chrysanthemum offers an excellent entry point to the Ethos range. It’s sophisticated without being intimidating, familiar enough to be comforting yet executed with enough finesse to feel special.

Brand Philosophy and Approach

What emerges from examining these three flavors is a clear brand philosophy. Ethos Gelato Lab isn’t simply producing ice cream; it’s creating edible explorations of flavor, culture, and culinary possibility. The collaboration with Christopher Tan on the Moosushio suggests an openness to creative partnership and cross-pollination of ideas. The use of fresh mint rather than extract demonstrates commitment to ingredient quality over convenience. The successful execution of chrysanthemum shows technical skill and refined palate.

The name “Ethos” itself is telling. In Greek philosophy, ethos refers to character, credibility, and guiding beliefs. For a food business, choosing this name signals that there’s a set of principles driving the work—a commitment to doing things properly, thoughtfully, and with integrity.

Chan’s background as co-founder of Tom’s Palette adds important context. He’s someone who has successfully built a gelato brand before, understands the market, and has now chosen to start fresh with a more focused, artisanal approach. This isn’t a novice experimenting; it’s an experienced craftsperson refining their vision.

Practical Considerations

Ordering and Delivery

Ethos Gelato Lab operates exclusively through its website (ethosgelatolab.com) and Instagram (@ethosgelatolab). The minimum order requirement of $39 means customers will typically purchase at least two pints per order. A $10 delivery fee applies to orders below $90, which is waived for orders meeting that threshold—effectively encouraging larger purchases.

This delivery-only model has both advantages and limitations. On the positive side, it allows the business to focus resources on product quality rather than retail space overhead. It also means gelato can be delivered directly to customers’ freezers, minimizing the risk of melting during transport. However, it does remove the ability to sample before purchasing and requires planning ahead rather than impulse buying.

Value Proposition

At $19.80 to $24.80 per pint, Ethos Gelato Lab sits firmly in the premium segment. To contextualize: this is comparable to or slightly above imported premium ice cream brands available at supermarkets, and similar to other artisanal local gelato makers.

The question of value depends on what customers prioritize. For those seeking unique flavors unavailable elsewhere, made with genuine quality ingredients by an experienced craftsperson, the pricing is justified. The Moosushio, in particular, represents something you simply cannot find elsewhere in Singapore’s ice cream market.

For budget-conscious consumers or those satisfied with conventional flavors, the price point may feel steep. However, Ethos clearly isn’t competing on price; it’s competing on distinctiveness and quality.

Areas for Future Development

While the existing offerings are strong, a few observations about potential growth:

Flavor Range: The review only covers three flavors. A broader range would give customers more reasons to order repeatedly and allow the brand to showcase its full creative capabilities. Seasonal rotations, as demonstrated with the Moosushio, create urgency and excitement.

Availability: The reviewer explicitly wishes Moosushio were available year-round. While limited editions create buzz, they also risk disappointing customers who discover favorites too late. A core range of permanent flavors with rotating seasonal offerings might balance novelty with reliability.

Sampling Options: Given the premium pricing and adventurous flavors, smaller tasting sizes or variety packs could lower the barrier to trying multiple flavors. This would be particularly valuable for the more unusual offerings like Moosushio, where customers might hesitate to commit to a full pint without tasting first.

Storytelling: The collaboration with Christopher Tan and the cultural background of flavors like Moosushio are compelling stories. More robust storytelling through the website, social media, and packaging could deepen customer engagement and justify premium pricing.

Competitive Position

Singapore’s dessert market is crowded, with numerous gelato makers, ice cream brands, and frozen dessert specialists. What distinguishes Ethos Gelato Lab is its willingness to be genuinely adventurous while maintaining technical excellence.

Many artisanal ice cream makers play it relatively safe, offering high-quality versions of familiar flavors—salted caramel, pistachio, cookies and cream. Others pursue novelty but sometimes sacrifice balance and edibility in the process, creating more conversation pieces than truly delicious products.

Ethos occupies a sweet spot: flavors that surprise and intrigue while remaining genuinely delicious. The Moosushio isn’t just interesting in concept; it’s something you want to keep eating. That combination is rare and valuable.

Final Assessment

Ethos Gelato Lab represents the kind of thoughtful, quality-driven food business that enriches Singapore’s culinary landscape. Chronos Chan has leveraged his experience to create something focused, distinctive, and genuinely excellent.

The Moosushio alone justifies seeking out this brand. It’s the kind of flavor that expands understanding of what ice cream can be, demonstrating how savory and sweet can harmonize in unexpected ways. The Mint Mosaic and Chrysanthemum, while less revolutionary, show strong fundamental skills and attention to craft details.

For adventurous eaters willing to pay premium prices for distinctive, high-quality frozen desserts, Ethos Gelato Lab is highly recommended. The delivery-only model requires planning, and the minimum order means you’ll need to commit to multiple pints, but the quality justifies both constraints.

If the business continues developing interesting flavors, maintains its quality standards, and finds ways to tell its story effectively, Ethos Gelato Lab could become a significant player in Singapore’s artisanal dessert scene.

Rating: 4.5/5

Strengths: Genuinely innovative flavors, excellent technical execution, quality ingredients, experienced founder, strong collaboration partnerships

Areas for Improvement: Limited flavor range (based on review), seasonal availability of best offerings, higher price point may limit customer base

Best For: Adventurous eaters, ice cream enthusiasts, those seeking unique gifts, customers willing to pay premium for quality and distinctiveness

Must-Try: Moosushio (while available through December 2025)

• Limited Information: Most establishments appear to be dine-in focused
• Takeaway Available: Several hawker stalls and coffee shops
• No Delivery Mentioned: For most locations

Tourist Accessibility:

• Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
• Moderate Accessibility: Most hawker centres and established restaurants
• Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

• Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
• Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
• Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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