SINGAPORE RESTAURANT

Popbar

New York's gelato-on-a-stick is here.

New York's famous food fad, gelato on a stick, has landed on our sunny shores. Opening its flagship store at the basement of Plaza Singapura, Popbar brings you the classic Italian dessert with a healthier twist (200 calories or less without the toppings).
 
This scoop shop offers three different kinds of sweet treats: creamy gelati ($5.40), refreshing sorbets ($4.90) and yogurt pops ($5.40). The popbars are made daily in small batches of 26 at a lab in Kallang, also the place where "Popologists" come up with new flavors (we predict local-inspired flavors soon). They have also vegan and dairy-free options as well.
 
Expect flavors like pistachio, pumpkin pie, mixed berries and many more which will be rotated daily, giving us more reasons to go back. You can even customize it with dippings and toppings like almonds, chocolate sprinkles and white chocolate sauce. 
 

 

 

New York's famous food fad, gelato on a stick, has landed on our sunny shores. Opening its flagship store at the basement of Plaza Singapura, Popbar brings you the classic Italian dessert with a healthier twist (200 calories or less without the toppings).
 
This scoop shop offers three different kinds of sweet treats: popGelato ($5.40), popSorbetto ($4.90) and yogurtPop ($5.40). The popbars are made daily in small batches of 26 at a lab in Kallang, also the place where "Popologists" come up with new flavors (we predict local-inspired flavors soon). They have also vegan and dairy-free options as well.
 
Expect flavors like pistachio, pumpkin pie, mixed berries and many more which will be rotated daily, giving us more reasons to go back. You can even customize it with dippings and toppings like almonds, chocolate sprinkles and white chocolate sauce. 
 

 

 

Venue Details
Address: Popbar, #B2-64 Plaza Singapura, 68 Orchard Rd., Singapore, 238839 Singapore
Website: www.pop-bar.com
Area: Orchard
Cuisine: Dessert
Price Range: $ - $
Opening hours: daily 10:30am-10pm
Nearest trainDhoby Ghaut
Report a correction