As temperatures in Hong Kong dip, the city’s ice cream and gelato scene is experiencing an unprecedented surge, with new openings continuing to add fuel to the fire. The trend, which gained momentum in 2022 with the debut of Messina, an iconic Australian gelato brand, shows no sign of slowing down. This summer alone, the city has seen several exciting new players enter the dessert market, including Milan-inspired Snack Baby, Italian-Japanese Tozzo, and the Singaporean import, The Ice Cream & Cookie Co.
The past few months have also seen the arrival of Liz & Tori, an ice cream shop by renowned chef Vicky Cheng of Michelin-starred VEA, dedicated to his two daughters, as well as Yonna Yonna Gelato, a popular Okinawan brand expanding its reach beyond Japan.
These new ventures build on Hong Kong’s long history of ice cream indulgence, dating back to 1921 when On Lok Yuen, a Western-style cafe, opened the city’s first ice cream factory. The arrival of Dairy Farm in 1928 further solidified the city’s ice cream culture, while local brands like Appolo, Yan Chim Kee, Mister Softee, and XTC Gelato have become household names over the decades.
As Hong Kong’s food scene has evolved, so too has the demand for more diverse, global, and regional flavors. Consumers with more refined palates are seeking out distinctive ice cream varieties that reflect local terroirs. This is evident in the innovative offerings at several new gelaterias around the city.
At Tozzo, an Italian-Japanese fusion gelato cafe, the classic Roman maritozzo pastry is reimagined with a gelato filling, creating a unique “ice cream bao.” Over at Yonna Yonna, customers can enjoy flavors from Okinawa’s southern islands, such as the Katsuyama shikuwasa lime and sweet red potato from Iejima.
Henrietta Tseng, director of Yonna Yonna, shares her deep appreciation for Okinawan gelato, which she first encountered before the pandemic. “I couldn’t forget the taste for all these years,” she says. “It twisted my perception of gelato.” Tseng was determined to bring the experience to Hong Kong, believing that enjoying gelato offers a moment of respite in the fast-paced city. “My brand name means ‘take your time’ in Okinawan dialect, and that’s exactly what we want people to do,” she adds.
For Italian pastry chef Fabio Bardi, who co-founded Tozzo, the pursuit of high-quality gelato is a way to reconnect with his Sardinian roots. Having honed his craft in cities like New York, Paris, and Singapore, Bardi’s pistachio gelato became a favorite during his tenure as executive pastry chef at Estro, a Michelin-starred restaurant in Hong Kong. With Tozzo, Bardi aimed to create a space where people could enjoy indulgent, yet affordable, desserts made from pure ingredients, delivering both health-conscious options and rich flavors.
The demand for dairy-free options is also gaining traction, and several brands are responding to this shift. Snack Baby has embraced a completely plant-based model, with its rotating menu of 14 flavors free from dairy and animal products. Similarly, The Ice Cream & Cookie Co. offers Asian-inspired flavors like mango mochi and tropical coconut, many of which are vegan and dairy-free. The brand also uses unrefined coconut nectar, a natural sweetener, to reduce sugar content by 40%, offering a healthier alternative to traditional ice cream.
Founder Natasha Chiam of The Ice Cream & Cookie Co. emphasizes the brand’s commitment to quality and health. “One of our core principles is that we would not sell anything we wouldn’t feed our families,” she says. This philosophy is reflected in the company’s decision to incorporate probiotics into their products, catering to the growing consumer interest in gut health and wellness.
In this evolving dessert landscape, Hong Kong’s ice cream and gelato offerings are reflecting a broader global movement toward quality, authenticity, and health-conscious indulgence. The city’s frozen treat scene shows no signs of cooling off anytime soon.
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