I tried to order four pints of ice cream from The Inspired Chef around the time its online store first went live about a month ago. My payment went through. But the next day, to my dismay, I received a call telling me that, due to "overwhelming response", it could not deliver my order - the store had run out.
I guess, given who created the flavours, I can see why. You see, each of the four chefs has plenty of street-cred. They are chef-owners Pang Kok Keong of Antoinette and Pique Nique, Janice Wong of 2am:dessertbar, Daniel Tay of Bakerzin and Willin Low of Wild Rocket.
Each of them has come up with a different flavour, and if you are familiar with what they serve at their eateries, you can probably hazard a guess on who created what.
Tay's Divine Chocolate Tart is one for chocolate lovers. I like it because it isn't too rich so you can easily eat half a pint at a go. Pang's Raspberry Cheesecake Rumble is graceful and elegant, much like his French-style cakes while Wong's Popcorn Caramel Avalanche is fun and playful with a balance of sweet and salty.
Low created the Double Peanut Fudge, which is inspired by traditional peanut candy. This one is nostalgia with a twist of modernity in each bite.
Each pint is priced at $14.90 and the chefs have also paired their ice-cream flavours with dessert at their respective restaurants.
Info: Orders must be made online. Go to inspiredchef.sg. You will need a credit card or PayPal account to pay. For inquiries, e-mail contactus@inspiredchef.sg. Ice cream is delivered to your door. Order by noon on Saturday for delivery on Sundays & Mondays; or one day in advance, before 3pm, for delivery from Tuesdays to Fridays. Delivery times range from 5.30 to 10.30pm on weekdays & from 3.30 to 10.30pm on weekends & public holidays. Delivery times are in two-hour blocks & a confirmation SMS indicating the time slot will be sent to you on delivery day.
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