朋友一直口碑式的介紹，一直都有興趣一試，可是開張以來店子實在離我家太遠了。
最後終於在我鄰市開了一間新的分店啦。
最後終於在我鄰市開了一間新的分店啦。
也終於有機會嘗試到了。
先來解說什麼是分子冰淇淋呢？？
One of my friend also told me this place is awesome, i am kinda interested ( you know, as i am a foodie lol) But their first store's location which is too far away from my place. And now they open a new store which next by my town. Finally i had a chance to try this out.
but what is liquid nitrogen ice cream? let me explain to you ;)
它是什麼？
製造冰淇淋用的氮氣是一種氣體，構成了我們所呼吸的空氣中的78％。在它的液體狀態，這氣體是非常冷的，有196℃左右，是非常適合製作分子冰淇淋。
怎樣製作？
製作時間越長，冰淇淋體裡的冰晶體的更大，所以吃起上來會更粗糙質感差。
商用冰淇淋至少需要10分鐘。在Lab made實驗室中製造的則只需要60秒。他們用極冷的液氮-196℃，迅速凍結製作中冰淇淋，令冰晶體不會長得太大。讓我們有更好更細緻，柔軟的口感。是冰淇淋新革命式改變哦。
它安全嗎？
氮是我們要呼吸的空氣中佔7成。
我們幾本上每一刻都把它們吸在身體裡。
所以是絕對沒有害啊。
當氮液體狀態中是無色無味的，所以它不會影響分子冰淇淋的品量。
然而液態氮是非常寒冷，如果不妥善處理，是會引起灼傷
不要在家裡嘗試製作！
（以上我自己劣譯在labmade的官方網站)
WHAT IS IT?
Nitrogen is a gas that makes up 78% of the air we breathe in. In it's liquid state, it is extremely cold at-196℃, perfect for freezing liquid nitrogen ice creams.
HOW IT WORKS?
The longer it takes to to freeze ice cream, the bigger the ice crystals, so the more grainy and icy the texture.
Commercial ice creams need at least 10 minutes. At lab-made it only takes 60 seconds. Lab made use extremely cold liquid nitrogen at -196℃ to rapidly freeze the ice creams, resulting in much smaller ice crystals. This gives you the smoothest and creamiest ice cream.
This is ice cream re-invented
IS IT SAFE?
Nitrogen makes up 70% of the air.
We are breathing it in all the time and is harmless to use in our ice creams.
At it's liquid state, nitrogen is still colourless and odourless so it doesn't affect the quality of the ice creams.
However liquid nitrogen is extremely cold and can cause freeze burns if not handled properly.
Don't try this at home!
(reference at Labmade.com)
他們沒有固定的menu。為了讓客人有不同的新口味，他們一週會轉四款不同的口味。
讓大家可以有永遠的新鮮感(有一次可是我因為轉換得太快，吃不到我的薄荷Baileys朱古力脆脆！)
今個週的口味有：
A - 麥兜（蘋果雜莓乳酪）
B - 朱古力醬果仁曲奇
C - 奶椰糖不甩
D - 熱情芒果配甜乳酪
最後我選了c的奶椰糖不甩
They don't have menu, they change the Flavour for 1-2 weeks, they are continuously experimenting and developing new, special flavours and want u to have re-inventing the ultimate ice cream experience. （but sometime i hate they change it too fast, it made me missed one of the flavour i wanna try - Baileys mint choc chip!)
the menu they have this week is:
A - McDull （Green Apple and Mixed Berries Yogurt)
B - Chocolate Fudge Pecan Cookies
C - Tong But Lut (Ice Cream with Peanut and Sesame Crunch)
D - Mango and Passion Fruit Creamy Greek Yogurt
A - McDull （Green Apple and Mixed Berries Yogurt)
B - Chocolate Fudge Pecan Cookies
C - Tong But Lut (Ice Cream with Peanut and Sesame Crunch)
D - Mango and Passion Fruit Creamy Greek Yogurt
finally i choose C- Tong But Lut
（糖不甩是什麼, 就是我們的廣東式甜點。小時候超喜歡去中式涼茶店吃。嘗起來就像湯圓但甜味較重）
(what is Tong But Lut? Is Cantonese style dessert, i love it when i was a kid and always went to the chinese medicine tea store to have this. taste a bit sweeter then the Tangyuan)
吃起上來真的有像！而且真的很細緻，開放式的廚房大家可以看到製作過程。
下次有機會我會再去嘗試新的口味～！
因為他們不是只做單一又不新奇的味道，全都很港式很有驚喜！
actually is really tasted like Tong But Lut!! The ice cream is just so smooth! The open kitchen you can see how they made the ice cream.
i will be back for the next time for their new Flavour!
hope you like my sharing today!
see you next time
xx
actually is really tasted like Tong But Lut!! The ice cream is just so smooth! The open kitchen you can see how they made the ice cream.
i will be back for the next time for their new Flavour!
hope you like my sharing today!
see you next time
xx
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