The first is to delight its customers through its products. It had nothing to do with ice cream, nothing to do with gelato,” Lim revealed.Īs a company, Birds of Paradise has three key missions. “Our mission at the beginning was to make the world a better place. Lim’s vision for Birds of Paradise, however, goes beyond creating a gelato shop that keeps people coming back. We try to give the best service that we can.” Other than that, we have a very big focus on service.
That results in a product that is superior. We go through quite a lengthy process to source our ingredients, ensuring that we buy from the best suppliers. “At the end of the day, people are coming for the product first. So what has been the key to the brand’s success? “Firstly, it’s the quality of the product,” Lim explained. “We’ve always wanted to become a world-class brand, one that Singaporeans can be proud of,” Lim said. If the queues aren't evidence enough, Birds of Paradise is also listed as a Michelin Plate establishment, an accolade given out by the Michelin Guide to recognise good quality food.
It’s a gamble that has certainly paid off. READ> At 37, this entrepreneur left his business development job to be a baker All our flavours are derived from plants, whether it’s fruits, flowers, herbs, spices or pods.” “As opposed to using confectionery like Ben & Jerry’s does, we wanted to use real, natural ingredients. “We just wanted classic flavours that would be everlasting, that people would never tire from,” he explained. However, the typically media-shy ice cream connoisseur said that it was never his intention to start a new trend. But now, it seems like you can’t open a new ice cream shop without having some kind of naturally derived flavour on the menu, like chrysanthemum, for example." “When we were doing our market research and asking around for opinions, our friends didn’t think botanical ice cream sounded appetising at all. Lim shared that back in 2016 when Birds of Paradise first launched, botanical ice cream was almost unheard of. On the menu are flavours such as white chrysanthemum, lychee raspberry, sea salt hojicha, strawberry basil, spiced pear and more, served with the brand’s very own house-made thyme cone. The name Birds of Paradise draws its inspiration from both the plant (a nod to its botanical flavours), and a type of bird species in Papua New Guinea (more on this later). Based on this writer’s experience, the wait may sometimes stretch to a good 20 mins (if you’re lucky), but fervent fans are always happy to queue for its unique, botanical flavours, created using real, natural ingredients. READ> 'Dragon Playground' and sprinkle pool: What to expect at Singapore’s Museum of Ice Creamįast forward five years later, and Lim’s artisanal gelato boutique, Birds of Paradise, still draws a queue at both of its outlets – the first located on East Coast Road, and the second at Jewel Changi Airport. “At some point in my career, I was wondering, what is it that I really wanted to do? So I revisited the idea of making people happy through ice cream. It took the former engineer eight years before he finally took the plunge to open his very own gelato boutique in Singapore. I thought that if I could bring this happiness to people one day, that would be wonderful.”
“In my 20s, I had a great ice cream experience in Berkeley, California. “I grew up with ice cream as my favourite dessert,” he shared. Edwin Lim’s passion for ice cream dates back to his childhood days.
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