"Why OrGelato?"
"Or" is a small word. Easy to overlook, easy to skip past. That's exactly why we made it our name. Because what we care about is just as simple — the original flavour, the one that comes from the ingredient itself.
Or, Original.
Meet our Gelato Chef
Ann Gie started running track and field at 9. For over a decade, she trained, competed, and represented Malaysia on the national stage. At 21, she stepped off the track and into a kitchen.
She spent 5 years in Singapore working through hotels and restaurants, building her craft as a pastry chef. Then, unexpectedly, home needed her — and she came back. She needed something to hold onto — so she started making gelato. The same way she'd always done things: properly, thoughtfully, without cutting corners.
What began as a small gelato business grew into something she believed in enough to build properly. That's how OrGelato came to be.
Made from scratch, with ingredients worth caring about
The gelato, the cones, the nut pastes, the pralines — even the kombucha we serve in store. All made in our kitchen, by hand. Real vanilla, couverture chocolate, whole pistachios, delicate tea leaves, fresh milk and French cream. No artificial flavours.
Those years in professional kitchens gave Ann Gie an instinct for ingredients — how to handle them, and how to bring the best out of them. Our tea-based gelato has a strong, clean flavour without any bitterness. Our pistachio is properly, intensely pistachio. That doesn't come from a recipe. It comes from knowing your ingredients well enough to handle them properly.
We love classics — but we're not boring. Every flavour earned its place. Only the great ones stay.
On sustainability
We care about how things are made, not just what's in them. Our brown sugar cones are made by hand — and when they break in the process, we don't throw them away. We turn them into cone chips. Nothing goes to waste if we can help it. We're working on doing more, starting with our packaging.
