How I’m Making It: Momolato founder Sharon Tay on leaving a career in banking to pursue her passion in making gelato

“Every step of this journey has been about challenging myself to create something extraordinary—whether it’s a new flavour profile or an entirely new concept like alcoholic gelato,” she reflects. Tay invested hours perfecting recipes, sourcing the finest ingredients and developing unique flavour profiles that would stand out in Singapore’s competitive food scene. Tay’s hard work wasn’t in vain as the industry quickly embraced her innovation.

In 2015, Tay won the Asia Pacific Gelato World Tour Asia, a pivotal moment that validated the brand’s approach and cemented her commitment to her path of gelato making. “That recognition opened doors and gave me the confidence to continue innovating in this space,” she says. 

From worry to productive action

Since entering the industry, Tay has learnt to embrace uncertainty. “In entrepreneurship—especially food entrepreneurship—you’re constantly navigating uncharted territory. There were moments of doubt, but passion for creation has always pulled me through,” she explains.

When she first started Momolato, she faced numerous trials from sourcing high-quality ingredients to educating customers on the difference between premium gelato and mass-produced alternatives. Among these hurdles, she identifies financial pressure as the greatest. She continues: “Premium ingredients and careful production methods mean higher costs and there was a constant pressure to compromise on quality to increase margins.” However, she remained steadfast on the brand’s commitment to excellence.

Those moments of uncertainty were always eased by seeing her customers’ eyes light up after tasting her gelato. “That made every challenge worthwhile,” she says.

On top of reminding herself why she started the brand, Tay also relies on her support network during these times of doubt and hardship. “Having people who believe in your vision, especially during moments when your own belief wavers, is invaluable,” she says, adding that she has also learnt to use doubt as a fuel for growth.

The joy of creating

While it’s been 10 years since Momolato opened its doors, Tay continues to stay motivated and energised within the gelato industry. For the entrepreneur, her passion in developing new flavours, concepts and experiences continues to keep her going. “The look on people’s faces when they try one of our unique creations for the first time is incredibly rewarding,” she says.

When asked her favourite flavour at Momolato, she says it’s like asking parents to name their favourite child. Each flavour she created has a special place in her heart. That said, she admits to having a particular fondness for the brand’s kaya toast gelato which captures the essence of the nation’s beloved breakfast from the aroma of coconut and pandan to the flavours of caramelised toast. “It represents everything I love about flavour creation—transforming a familiar experience into something surprising yet comforting,” she adds. For her, it’s not just about the flavour but the creative problem-solving it represents, reminding her of endless possibilities in gelato creation.

Tay’s passion for gelato making and pushing boundaries in the industry led to the opening of High Bar Society in 2014. As the first dedicated alcoholic gelato cafe and cocktail bar in Singapore, the joint was inspired by Tay’s desire to create a new category in the dessert world.

The concept for High Bar Society came when she recognised that “adults deserve playful, indulgent experiences”. This led to her creating five per cent ABV gelato, balancing rich flavours with a spirited kick. “We’ve established a new “high bar” for what’s possible in the dessert industry,” she muses.

Reflecting on her boozy creations, Tay is especially proud of the whisky and butterscotch gelato. Its creation process was a “fascinating challenge” for Tay, preserving the complex notes of a quality whisky while balancing it with sweet and rich butterscotch.

Sweet days ahead

Having been in the industry for a decade and counting, Tay has witnessed significant transformation in the gelato and premium dessert industry. When Momolato first launched, artisanal gelato was still a relatively niche category in Singapore. Today, consumers are far more knowledgeable and discerning. “[Modern consumers increasingly] look for authentic experiences and are willing to pay for quality and innovation,” she adds.

Drawing parallels to the evolution of craft coffee and chocolate, Tay hopes the gelato industry evolves in a similar way, where consumers develop a deeper appreciation for the craftsmanship behind premium gelato. She also envisions the industry breaking down traditional boundaries between traditional food and beverage categories, creating entirely new experiences.

Looking ahead, Tay is focused on elevating the beloved dessert by exploring new directions that have yet to be tapped in the Singapore market. She teases exciting developments in the pipeline for both Momolato and High Bar Society, though she remains tight-lipped about specifics. “We’re exploring several directions that build on our foundation while breaking new ground,” she hints. Beyond gelato, the brands are also investing in enhancing customer experience through more immersive brand interactions in physical retail environments and digital spaces.

Throughout these innovations, Tay remains committed to creating exceptional gelato experiences, leaving people wanting “more and more”.

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