Liquid Nitrogen Ice Cream – Kowloon, Hong Kong

Today I visited Lab Made, Asia’s first liquid nitrogen ice cream shop. Look at the queue!









Well, actually… because I live close by, I visit the store everyday.

Ice-cream made with liquid nitrogen is the smoothest you’ll ever taste. At -196°C , it freezes so fast that there is no time for large ice crystals to form. Liquid nitrogen ice cream takes only 60 seconds to make while commercial ice cream takes at least 10 minutes.







Since liquid nitrogen is so cold, you can pretty much pick any flavour or use any ingredients you like. It will just freeze everything.

Lab Made offers new ice cream flavours each week. Check out the latest flavours:









Notice the special Flavour A –  black ice cream with the question mark? Lab Made is fundraising for a social enterprise called Dialogue in the Dark. According to the group’s description:

Dialogue in the Dark is a very successful social enterprise originated in 1988 in Germany by Andreas Heinecke, PhD. It harnesses the talents and skills of people who are visually impaired to inspire the physically capable.

Dialogue in the Dark sparks thoughts that dissolve old mindsets, exposing you to new people and a new world. You begin to question your assumptions as you experience new limits. Meeting ambassadors of a little-known subculture initiates a dialogue, which endures beyond your time inside the exhibition.”









Anyway, the point is that the ice cream is black so you won’t know the flavour until you try it.









The scoop on the top is taro flavour. The scoop at the bottom is blueberry.







This one is Tong But Lut flavour, one of my favourite. Tong But Lut is a famous Chinese dessert made from peanut, coconut, sesame and glutinous rice.

Location: Tsim Sha Tsui, Hong Kong

*Warning, please note that liquid nitrogen is very dangerous. Read about it here:

I’ve heard along the grapevine that if liquid nitrogen is poured on a person’s head, that person will be killed instantly as his/her brain will literally freeze. You gotta be worried for the workers in the ice cream shop since none of them were wearing any protective gear!


Food Review: Libby’s Free Range Pork Crack


Libby’s Free Range Pork Crackling

Pork Crackling! Yummo~!

Being an almost monthly Air New Zealand flyer, I saw the Air New Zealand’s January Kia Ora magazine did a small and very favourable review of Libby’s Free Range Pork Crack. And having eaten pork crackling since I was young, of course I had to try it!

I ordered 3 bags of 30g mixture – namely 1 small bag each of the available flavours – Au Naturel, Moroccan Spiced and Hot & Spicy. They also come in individual larger bag of 80g, or 3 bags of 30g of the same flavour.

Yes – the picture only showed two, because I devoured 1 whole bag immediately before even remembering to take pictures.

Definitely very tasty, crunchy, and you’ll need some good strong teeth to eat them! Personally my favourite is the Moroccan Spiced flavour, but only because I can’t eat very spicy food. If you can take the heat – hot & spicy is the way to go. There is a hint of fatty taste sometimes (which I personally dislike), but definitely more apparent in the Au Naturel ones than any others.

I do find the pork crackling a bit pricey. They will definitely be something I order when I have a very severe craving for them. You can order them directly at Libby’s Pork Crack website. Preordering may be required.

Food Review: Trader Joe’s Speculoos Crunchy Cookie Butter



Look what arrived in the post today! I first tried Trader Joe’s Speculoos Crunchy Cookie Butter when a friend coming back from U.S. gave it to me as a gift. And man-oh-man I got addicted alright. My normal breakfast doesn’t feature any toast or waffles, but I am able to eat at least (ahem..) a few spoonfuls of this just by itself. It’s delicious, not so sweet that you can’t eat more.. and is a good test of your self control! They also have the smooth ones. I think there’s also another brand (Lotus’ Biscoff Spread) which I had not tried before – may be even better. Julie from Willow Bird Baking had done a comparison of it though – read up on it here!