OUR HISTORY
late
2004
The concept for Tom’s Palette begins to take shape. Our co-founder Eunice searches through research books and internet resources, but initial experiments yield unsatisfactory results.
Her friend Chef Teo teaches her how to make vanilla and chocolate ice cream, and Eunice successfully makes her first batch of ice cream.
2005
Tom’s Palette opens at Shaw Tower and Eunice works both in the kitchen to pasteurise and everything by hand, churn our new ice cream with a small ice cream machine, and serve customers.
The shop struggles to stay afloat, making just $30 a day. Customers leave notes with words of encouragement for them, which are pinned up as a source of motivation.
2006
A student from Nanyang Technological University tries the ice cream and leaves impressed and fascinated. He spread awareness around his school, and the team manages to secure tie-ups for newsletter publications and promotions in the school.
2007
The shop receives a call from a member of the press about their Salted Caramel Cheesecake ice cream. An interview is conducted the very next day, and the shop starts to build a steady stream of customers from the subsequent media attention.
Tom’s Palette gets it’s very first automated Pasteuriser from Carpigiani. After 14 hours of trial and error and 120 litres of wasted mix, they successfully produce the first few tubs of ice cream.
2011
Inspired by Liu Sha Bao in Hong Kong, the team creates a Salted Egg ice cream – a staple flavour that is still around today.
2013
Tom’s Palette launches two savoury ice cream flavours: White Chocolate Nori and Parmesan Cheese & Cream Crackers.
2018
The team launches its Chee Cheong Fan ice cream in collaboration with Kwong Woh Hing Sauce Factory. The creation goes viral on social media, garnering a reach of over 200,000 views on Facebook alone.
2020
Shaw Tower closed on 1 July 2020, and the gelateria moved to its new address: 51 Middle Road!
2024
Tom's Palette opens its second outlet at Kovan!
Tom’s Palette was co-founded in 2005 by Eunice Soon as an avenue to express her love for food and her innate creativity. Here is our story.