Lab Made Hong Kong- Ice cream

Lab Made Liquid Nitrogen Ice Cream Laboratory 

Shop G42, G/F., Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui 

Lab Made has been the talk of the town for the past few months, with its unique methods of preparing ice cream through the use of liquid nitrogen. Although its original store in Tai Hang was a bit too far off for me to visit, I was lucky enough to have been able to try out some Lab Made ice cream in TST on its first official business day. Located below the steps of Knutsford Terrace and adjacent to Miramar Shopping Centre, there were quite a few passer-bys who stopped to get a scoop of ice cream, or merely just watched the preparation of the ice cream being made out of curiosity.

Service was quick and efficient and, depending on which flavour of ice cream you choose, you collect the dessert from 2 different areas of the store to ease congestion. The flavours available on the day I visited were: A – Tai Chi Pudding,B – Treacle Tart, C – Strawberry Yogurt with Balsamic Vinegar and D – Purple Rice. My friend and I opted for Tai Chi Pudding and Purple Rice for a more “Hong Kong-Style” feel to our ice creams.

^The servers worked their magic by incorporating liquid nitrogen at -196℃ to freeze the ice cream. This meant that the ice cream was made on the spot in a matter of minutes.

Lab Made claims that through this method, smaller ice crystals are produced compared to those in conventional ice creams, resulting in a smoother, creamier and fresher taste. However, both my friend and I failed to taste the difference of both the texture and the freshness of the Lab Made ice creams compared to those in other parlours throughout HK.

For a pretty steep price of HK$39-44 a scoop, I was expecting something special which would make this particular ice cream experience memorable , other than it being made in an unorthodox way. Instead, it seemed more of a gimmick than anything else, although I have to say that the flavours were definitely very inventive and it was really nice to see Hong Kong-style desserts being incorporated into frozen treats.

The Tai Chi Pudding ice cream was essentially a tofu-flavoured ice cream topped with brown sugar and had a sesame sauce base (obviously to emulate the dou fu fa/tofu pudding dessert in HK). The ice cream was not too sweet, but didn’t taste that special or extra-fresh/creamy. The brown sugar and sesame sauce were nice additions to the dessert and gave it an extra kick which spiced up an otherwise plain ice cream.

I definitely preferred the Purple Rice ice cream which incorporated grains of black glutinous rice. This gave the ice cream an exceptionally interesting chewy texture. It tasted exactly like the actual dessert itself!
Overall Lab Made was an interesting experience but I wouldn’t necessarily say that it “reinvents” ice cream as the ice cream itself didn’t really stand out- it was just the method of production which really piqued my interest more than anything else.

P.S. Apologies for the poor quality of the photos! I only had my phone with me that day.


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