Finally stumbled upon Yolkin as I was in the area and to my delight they had Pandan Coconnut icecream as well as Hong Kong flavours like White Rabbit Candy, Egg Tart and Hong Kong style milk tea.
To me Pandan is such a lovely flavour but it isn't that popular in Hong Kong but then it originates from the southeast so I was really chuffed that Yolkin had it.
At Yolkin, you can just get ice-cream or the ice-cream sandwich.
The decor at Yolkin is hip and trendy with bar seating at the front of the shop and some tables at the back end.
Self service water is also provided the counter which is appreciated when having desserts.
The pandan coconut icecream was far better than I expected, it was not too sweet with a strong pandan taste while the texture was thick and sticky or mastic should I say just like American Frozen custard which is made with eggs.
The pandan coconut icecream was far better than I expected, it was not too sweet with a strong pandan taste while the texture was thick and sticky or mastic should I say just like American Frozen custard which is made with eggs.
Overall I would recommend Yolkin be it for ice cream or Macaron ice-cream sandwiches.
According to timeout Yolkin was a street stall turned shop by founder Sammie Le who made ice cream from egg yolks not used from making macarons.
Yolkin
24 Rupert Street
Yolkin
24 Rupert Street
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