Everyone adores desserts, so everyone else is turning artisan wannabe in hopes of making a pretty penny off those bottomless sugar cravings. What then sets Denzy Gelato apart from the cosmic menagerie of mostly two-bit cafes which sprout up just about as quickly as they fizzle out? Wheat or chaff, we did some digging and eating to ascertain for ourselves.
Conceived by husband-wife duo Damien Yau and Wong Hao Zhen, Denzy opened in early 2019; vaunting a clean, kinfolk aesthetic conversant with industrial undertones, this iddly piddly little 25-seater gelataria at Bishan Street 11 sells gelato creations churned onsite, plus various coffees/teas. Mere months after hitting the ground running, it claimed pole position at the inaugural Singapore Gelato Championship (August 2019). Now ain't that a doozy.
Expansion quietly kicked into gear when Damien's distant relative, Isaac, alongside his former motorshow model spouse Ng Eexuan took one giant leap of faith to climb aboard as franchisees. Stowed away amongst an inscrutable mercantile mix skirting some perceivedly forlorn section of the Bedok North neighbourhood, outlet no.2 (visited on this occasion) has been welcoming ice-cream addicts since February.
More at https://www.thefooddossier.com/2021/11/denzy-gelato.html
