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2014-05-13
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No need for snow: Bangsar is freezing over, suddenly & strategically in time for Christmas, transformed into an ice cream wonderland by the milky magicians of Telawi's new Inside Scoop.At least half-a-dozen people _ Edmund, Shiew Li, Derrick & their friends _ appear to labor behind the counter, a clear indication that Inside Scoop is a team effort. The ice cream is produced fresh on-site, channeling skills from a co-founder's Italian gelato-making training.The current flavors favor the classics
No need for snow: Bangsar is freezing over, suddenly & strategically in time for Christmas, transformed into an ice cream wonderland by the milky magicians of Telawi's new Inside Scoop.
At least half-a-dozen people _ Edmund, Shiew Li, Derrick & their friends _ appear to labor behind the counter, a clear indication that Inside Scoop is a team effort. The ice cream is produced fresh on-site, channeling skills from a co-founder's Italian gelato-making training.
The current flavors favor the classics & the crowd-pleasing choices: Vanilla bean to hazelnut, tiramisu to cookies-&-cream, Valrhona chocolate to pistachio, blueberry cheesecake to durian, pink grapefruit sorbet to strawberry yogurt.
Inside Scoop scores strongly for both texture & taste, beautifully lush in smoothness, pleasurably concentrated in purity of flavor.
The results straddle the line somewhere between ice cream & gelato, leaning closer to the latter.
Edmund's fave: Pistachio, a true treat that distills the deep, distinct essence of this culinary nut.
Pink grapefruit sorbet, also an acquired taste. Waffles with ice cream are available here too; each generous scoop of ice cream costs RM7.80, two's RM12.80 & three's RM17.50 (with a surcharge of RM1.50 per scoop for premium flavors like Valrhona choc).
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