A few weeks ago I walked past a place in Camden where the ice cream was being made while the customers waited. I was mesmerised and it had been a life long dream to be part of that creaming process and be able to add what I want.
“NOOOOO, you cannnn’tttt!” You say? Well it is possible with the help of liquid nitrogen!!!! However, we never got to try it out in London but decided go for every flavour that was offered when I found the Lab Made Cafe on the streets of Hong Kong.
Now unlike London the Hong Kong-ese tend not to go for your bog standard flavours so forget your vanillas or Oreo cookie for this event. We decided to try all four of the seasonal flavours. We tried: Tai Hing Chilled Milk Tea, Tai Mango and Coconut Rice, Sea Salt Gelto with crunchy caramel and Crispy White Chocolate with Greek Yoghurt and Strawberry Sauce.
Each cup of goodness is blended with cream and relevant flavours and then the dramatic stuff happens, the liquid nitrogen in poured in and the mixer over fills will cold smoke and then waaalaaa, your ice cream is ready. The flavours are so odd yet wholesome and nice, after a few scoops that is lol. Two scoops costs you £44 Hong Kong dollars which works out at about being £4.40 which is on the tad expensive end when you think about how much you get. It’s a cute but faddy ice cream place which Hong Kong is full of. A word of warning, the liquid nitrogen makes the ice cream melt ridiculously quickly so be prepared to knock it back quick. Interesting fact – Lab Made Cafe change their menu every two weeks so be prepared not to be able to try any of the flavours we mentioned.
Shop B, G/F, Soundview Plaza 2 – Midtown, 1-29 Tang Lung Street Causeway Bay