Ato Gelateria

Ato Gelateria Italian-trained. Singapore-made. Gelato, quiet luxury in every scoop.

Sweet & slightly tart summer strawberries meet cool, herbaceous Japanese mint.
10/08/2026

Sweet & slightly tart summer strawberries meet cool, herbaceous Japanese mint.

Earl Grey Cherry StracciatellaWith cherry season at its peak, fresh cherries are carefully prepared in-house over severa...
20/06/2026

Earl Grey Cherry Stracciatella

With cherry season at its peak, fresh cherries are carefully prepared in-house over several days, gradually concentrating their flavour while preserving their natural brightness.

This is then folded through an Earl Grey infused gelato base and finished with fine ribbons of chocolate, resulting in a flavour that balances fragrance, fruit and gentle bitterness.

Orders live now; link in bio.

Olive Oil & Pine Nuts Gelato Italian extra virgin olive oil from Coratina olives forms the heart of our latest gelato fl...
16/06/2026

Olive Oil & Pine Nuts Gelato
Italian extra virgin olive oil from Coratina olives forms the heart of our latest gelato flavour. You can expect a smooth, creamy, and savoury gelato, with a gentle fruitiness. This is then finished with toasted pine nuts for a subtle nutty crunch.

Order via link in bio.

Chocolate ShoyuDark chocolate gelato infused with Japanese shoyu. Deep cocoa notes, subtle umami, and a lingering savour...
14/05/2026

Chocolate Shoyu

Dark chocolate gelato infused with Japanese shoyu.
Deep cocoa notes, subtle umami, and a lingering savoury finish.

09/05/2026

Pear Tart Gelato
Slow-candied pears folded through a silky creamy base, finished with buttery tart crumbs baked fresh in our kitchen. This is Ato’s interpretation of pear tart in gelato form.

18/04/2026

Juniper & Blueberries

Juniper— the same berry that gives gin its unmistakable character— gently infused into our base until it turns aromatic and piney.

A contrast of slow-cooked blueberry ripple for just enough brightness.

What you get is something light, lifted, a little unexpected, yet familiar.

06/02/2026

Earthy uji matcha folded with roasted kinako— creamy and a nice balance between bitterness and sweetness.

25/01/2026

A mascarpone gelato layered with toasted almonds. Creamy, savoury and a gentle crunch.

13/01/2026

A Japanese-inspired gelato— Ato’s Sobacha is nutty and toasty from the aroma of roasted buckwheat groats, finished with a drizzle of Okinawa brown sugar caramel.

Mascarpone & Toasted Almonds • Sobacha • Pear Makgeolli SorbetOrders live now. Link in bio.
11/01/2026

Mascarpone & Toasted Almonds • Sobacha • Pear Makgeolli Sorbet

Orders live now. Link in bio.

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