A gourmet ice cream boutique in Hong Kong that sources its cream from France, milk from Australia and vanilla bourbon from Madagascar drew curious crowds with adventurous palates at an international food expo last week for its lobster and foie gras flavored desserts.
Arron Liu’s Ice Cream Gallery was a crowd favorite at this year’s edition of the Hong Kong Food Expo for audacious ice cream flavors that aim to elevate “fine ice cream” to fine dining.
Since 1994, Liu has developed more than 600 ice cream flavors, some of which are inspired by French haute cuisine – like the foie gras and salmon varieties – and regional ingredients like Malaysian durian and Philippine mangoes. Ingredients for their ice creams are all natural.
Some of their newest flavors include ginger vinegar and egg ice cream made with Italian black vinegar; French bacon and egg ice cream made with American bacon; and wine ice cream from Canada.
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