Obviously, it is ice-cream. It was supposed to be mango gelato.
Take a closer look please. Can you tell the differences?
Well, another chance
This one.. hmm…. guess you won’t think it’s a plant right?
It’s chocolate with hazelnut.
That’s the kitchen? Or lab?
Below is an article from “Time Out” magazine
It’s by no means an original gimmick but it’s one that Hong Kong has embraced nonetheless. Lab Made Ice Cream utilises extremely cold liquid nitrogen to rapidly freeze ice cream in a mere 60 seconds, resulting in the smoothest and creamiest ice cream in town. And it provides quite an entertaining presentation as well, with waiting patrons ‘oohing’ and ‘aahing’ over the billowing cold smoke emanating from the liquid nitrogen. The lines for this Tai Hang dessert spot can wrap corners but it’s worth the wait to snag a scoop of one of the many creative flavours Lab Made creates – particularly the HK crispy toast, purple rice and Horlicks with wheat germ, which are about as ‘Hong Kong’ as ice cream gets.
Haha it’s lab made ice-cream
Frankly, taste so-so but the making process is entertaining. I prefer ordinary “real” ice-cream. It’s more like ice. Not much cream texture……
Would you like to try?