Why Chronos Chan puts seaweed, soy sauce and Sichuan pepper in gelato – and what drives his unusual creations

The 51-year-old former engineer first took up gelato-making more than 20 years ago as a side hustle. It has since become a lifelong passion, one that he continues to pursue through teaching and his home-based business, Ethos Gelato Lab.

Mr Chronos Chan, co-founder of Tom’s Palette and now running Ethos Gelato Lab, making gelato at home on Sep 19, 2026. (Photo: CNA/Ooi Boon Keong)

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At fruit wholesaler Pawfect Fruit in Hillview, among the unique offerings such as tiger lemons and Kissabel apples, I couldn't hold back my excitement when I spied my favourite fruit: persimmons.

My companion, Mr Chronos Chan, readily mirrored my enthusiasm. Just like that, our respective roles of journalist and interview subject flipped.

"What crosses your mind when you think of persimmons?" he asked. "Anything you've eaten before that pairs with it, like a dessert? Or do you eat it by itself?"

I described my failure to make a flavourful persimmon bread at home and confessed that I've always dreamt about pairing a panna cotta with the autumnal fruit.

"If that's the case, you can do an egg base. Then the persimmons, you can slow poach them and maintain the kind of texture you can bite on. And whatever juice is coming out, you can mix with a thickening sauce and layer them in the gelato."

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