I get a little skeptical about molecular gastronomy sometimes (when unnecessarily complicated methods are used to produce largely the same thing), so naturally the first thing that came to my mind at 320 Below was - why bother using liquid nitrogen to make ice-cream? I mean, I don't really mind that little bit of stabilizers and preservatives... But of course, I was proven wrong, as always.
The ice-cream wasn't just fresh, it literally tasted fresh. And pure. There is absolutely nothing standing in the way between the cream and your choice of flavours, so all you get is smooth, delicious and incredibly fresh-tasting ice-cream. I'm sold. Doesn't hurt that you get to see a bit of a show too, with your ice-cream being made right before your eyes. Flourishes like smoke are complimentary!
Banana, $4.50, Christmas Horlicks, $5.30
Since I was in a bananas for bananas phase, I had banana ice-cream, along with their most popular flavour - Christmas horlicks, essentially a mix of honeycomb bits and horlicks ice-cream. Both flavours were completely delicious. The honeycomb was light, crisp and not too sweet - quite irresistible, really. The colourful, cutesy decor wasn't exactly my thing, but at least I got to feel like a teenager all over again. I'll be back for more ice-cream!
320 Below (Nitrogen Cream Café)
#01-01 33 Mackenzie Road
Open: Sun - Thurs: 1pm to 10pm, Fri - Sat: 1pm to 11pm
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