Get Mochi Gelato In Flavours Including Chrysanthemum Goji And Oolong At 313 Somerset

Vanda Botanical Desserts has mochi gelato in 313 Somerset

Good news if you’re a mochi fan: Vanda Botanical Desserts has just launched their mochi gelato! The dessert brand has two takeaway kiosks in 313 Somerset and Takashimaya Shopping Centre.

All you need to do is to request the mochi wrap add-on when you’re ordering your gelato. It’s available for a top-up of just $1.50. Choose to have it with any one of Vanda Botanical Dessert’s 12 flavours!

A scoop of gelato starts at $3.90 for classic flavours and $4.90 for premium. Double scoops are priced from $7.80.

Vanda Botanical Desserts: Black Sesame And Salted Gula Melaka Gelato At 313 Somerset

Must-try scoops include the floral-inspired Chrysanthemum Goji Berries, nutty Black Sesame, and tea-infused Oolong, all of which are classic flavours. Otherwise, go for the premium Pistachio or Coconut Pandan for something closer to home!

After your gelato is picked and scooped out into a round, it’s rolled onto a thin mochi wrap. Then, it’s hand-wrapped and presented in a cup.

For the full experience, opt for additional toppings such as Sakura Powder, Matcha Powder, or edible flowers at $0.50 each.

The mochi skin is thin, stretchy, and chewy, pairing well with the smooth and creamy gelato. We recommend the nutty and earthy Black Sesame flavour, for it has an interesting and complex flavour profile to complement the slightly sweet mochi. Made with freshly blended sesame seeds from Japan’s Mie Prefecture, this gelato boasts a bittersweet fragrance, with a mildly smoky and peppery finish.

For more yummy eats in town, read our 313 Somerset food guide, which includes Indonesian BBQ, hearty Korean fare and more. You can also venture a little further to ION Orchard to check out Surrey Hills Grocer, a highly raved Australian cafe with brunch and desserts such as doughnuts and French toast!

Surrey Hills Grocer: Popular Cafe With Cereal-Crusted French Toast And More In Orchard

Photos taken by Casandra Nicholas.
This was a media tasting at Vanda Botanical Desserts.