A couple of generations ago, ice cream in Singapore often meant stuff sold by hawkers from pushcarts, in exotic flavours like sweetcorn, red (aduki) bean and yam. This was so-called potong (“cut” in Malay) ice cream because it came in bricks and the seller would use a cleaver to slice it into slabs, to be served either between wafers or, oddly, rolled up in white bread.

The general elimination of street stalls put paid to that trade in Singapore, but in recent years the ice-cream vendors have made a comeback. They’re often to be seen at Cavenagh Bridge, on Orchard Road near Somerset MRT and outside Bugis MRT. The bread option complements the ice cream surprisingly well, serving as a sort of neutral sponge cake.

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