In the ever-bustling SS2, Dimpled, a new gelato store, has stirred up quite a buzz amongst dessert enthusiasts. I dropped by on a Friday night, mere weeks after its debut, only to find the place crowded. I knew immediately that I wanted to sit down for an exclusive with the owner.
Eugenia is a valiant Malaysian who left behind a thriving career in Singapore, that had a fat paycheque I might add, to delve into the world of artisanal desserts. She greeted me warmly as soon as I walked in-store, a bright smile on her face.
Meeting the owner of Dimpled
As we sat down, I could tell Eugenia was nervous about being interviewed. But as soon as she started talking about her inspiration behind Dimpled, her nerves melted away.
Eyes shining with nostalgia, she recalled Birds of Paradise (BoP). For those who don’t know, BoP is a popular Singaporean chain gelateria, known for its botanical flavours. Eugenia admitted that she had never really been a gelato fan until she visited this particular boutique. She visited several gelato shops in Malaysia, but to her, none measured up to her favourite gelato boutique in Singapore.
She has always loved to cook and bake, but the thought of opening her own F&B did not cross her mind, until recent years. Seeing a gap for gelato like the ones she could get at BoP, Eugenia was inspired to open her own gelateria. Thus, Dimpled was born.
Venturing into the gelato business was a two-year process, from giving the idea some shape and learning how to make gelato, to executing her detailed plans and launching Dimpled on the 6th of June 2024.
Image Credit: Nelson Poon & Bill (Google Reviews)
Churning out exotic flavours
I noticed that besides the very popular pistachio flavour, Dimpled has a unique and simple selection that appears to cater towards Asian customers, like the White Peach Oolong and Sea Salt Sakura. “How did you curate the other flavours and what factors did you take into consideration?” I asked Eugenia, curious.
She replied with ease, “I want to curate flavours incorporating local ingredients that people wouldn’t think of. I strongly believe that anything is possible with gelato. This week we have a serai gelato with mint and lime, we also have a burnt butter with rosemary gelato.”
“I want to make it clear that it is possible to use common and cheap ingredients to produce rich flavours that surprise people in the best way possible. I also want people to know that you can make great gelato with local ingredients. Gelato is not just a European or ang moh niche. Some ingredients here are often overlooked, but can actually be gems in the gelato scene.”
So far, the Serai Limau Sorbet is the most unique flavour Eugenia has come up with, but she’s also created Blue Milk, made with butterfly pea flower and sea salt; as well as a Mango Lassi flavour.
Eugenia is a die hard foodie who is open to new ideas and any cuisine. Whenever she eats something good, she finds herself wondering how the dish was prepared and what ingredients were used. This thought process often sparks ideas of what new flavours she can curate for her gelateria. Every week, Dimpled offers 2-3 exciting new flavours.
Just like all great culinary masters, Eugenia’s go-to method to maintain quality and taste, is to taste-test! So far, this method has proved promising as she has not received any negative feedback on her gelato. However, she does worry about quality control down the line as she hires staff to make the gelato.
While most of her ingredients are sourced locally, she uses 100% Sicilian pistachio imported from Italy. The logistics fee varies every order, but this is one way she maintains quality at Dimpled. “Even if the price fluctuates, I wouldn’t compromise on ingredient quality, I will pay what I have to. Whether that’s for the pistachio, cacao powder, anything.”
Running a one-woman show
From making the gelato in-store, without any help, to cleaning and managing operations, Eugenia does it all. She is the epitome of a one-woman show and I can only take my hat off to her. While her partner, Acker, does his best to help with operations, the burden and responsibilities are still hers at the end of the day.
Thus, when asked what her biggest challenge has been so far, she hesitantly replied, manpower. Eugenia has struggled to find suitable candidates willing to work, even though she thinks that her criteria isn’t too demanding. She finds that many people are reluctant to work in the F&B industry, with some even canceling job interviews at the last minute.
Due to this, sometimes the supply and demand was negatively impacted. A few times, she ran out of pistachio gelato and needed someone to cover the front while she made more in the back.
Now, she pre-preps the popular flavours. She can estimate which ones will sell out during the day, so she makes extra tubs prior. While this lightens her load, it does not negate the fact that she still requires reliable manpower.
Another unexpected challenge for Eugenia is the time and resources required to source the necessary ingredients for her gelato. Because the flavours alternate weekly, she is unable to buy the ingredients in bulk. She spends time thinking and innovating, then even more time finding what she needs.
Image Credit: Jaceline Jace & Nelson Poon (Google Reviews)
Saying goodbye to her 9-5
Of course, I wasn’t leaving without asking Eugenia this question, “Any regrets leaving behind fat paycheques to pursue your dreams?”
After 10 years in Singapore, where she excelled in her field, leaving a stable job wasn’t an easy decision. She shared that opening Dimpled took 80-90% of her savings, but she felt she had to do it while she still had the energy, or she would always wonder “what if” and potentially have regrets later.
She has strong faith in herself and has no regrets for now. “At least I can say I tried,” she finished, positively.
When I prodded for future goals, Eugenia laughed heartily, “Dimpled is only a month old!” As of now, she is not thinking that far ahead and would like to focus on getting into the swing of things.
A few customers have complained about the noise in the store, so Eugenia is now installing sound boards. She takes customer feedback seriously and wants to really focus on perfecting this current space before thinking of other long term goals.
Giving everyone dimples with gelato
As our interview came to a close, I asked Eugenia which one of her gelato’s is her favourite and why. With a smile, Eugenia shared that her personal favourites are the Pistachio and Honey Milk.
“Honey Milk was actually the first flavour I ever created,” she added, shyly. For those who are curious, her favourite flavours at BoP are the White Chrysanthemum and the Macadamia Butterfly Pea.
Was her bold career shift worth it? I think so. Eugenia decided to follow her dreams and looking at the constant crowds at Dimpled, I would say it’s paying off. This gelateria is not just another gelato shop, but a testament to following one’s heart and creating something special.
Fun Fact: The store name Dimpled came about because both Eugenia and Acker have dimples. Eugenia aims to delight her customers with her gelato, hoping to bring out their dimples as well.
Dimpled
Address: 151, Jalan SS 2/6, SS 2, 47300 Petaling Jaya, Selangor
Operating Hours: 12:30pm – 10:30pm Closed Monday and Tuesdays
Food Status: Pork-Free, Alcohol-Free
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