(An infamous turkish ice cream stall can be found in Clark Quay at night. The vendor has a very engaging way of selling the ice cream, armed by the chiming, regaling, and other funny antics regardless of the patrons. By the way, she did not really take home that huge serving and hairdress. Those were part of the marketing.)
There must be an equation to everything. As I went into a no pork diet and fairly succeed in trimming my chocolate consumption, a new fancy was born. (Hey, don’t be deceived. I’m just preparing to pig out in December. But the nicest thing is the discovery that while it is indeed difficult to part from the delicious, it is not impossible at all.) In the past, I only got a zero to low desire for ice cream, but I am (unfortunately) now an eager eater. I saw it coming since my addiction for that ice cream in Singapore.
While we frequented the Clark Quay area, we did not get to try the turkish ice cream. The queue was consistently unbeatable. Whether it is heavenly delicious or not, I think that in a way, a customer pays for the entire experience of being entertained while getting his order and photographed with the Ice Cream Man. On the other hand, the usisera and paparazzi in us were satisfied as well.
Our fancy kicked off when we tried the (Japanese) hokkaido ice cream in The Central (mall). I liked it because it is not too sweet. But there was this other ice cream that charmed us.
The in-cart Walls’ SGD 1-dollar ice cream being sold was addictive. I consumed at least two flavors, durian ice cream as my favorite. Everyday.
(Walls’ version comes next to the homemade durian ice cream I tried in Polomolok, South Cotabato. I like it sandwiched by wafers or tasty. This actually was my number 1 must-eat in Singapore, not the chili crabs.)
For some reasons, buying and eating it felt like being home. I recalled those days when we would wait for Manong Sorbetero for our dosage of dirty ice cream as spread in the monay or pandesal.