Put a Cone On It
Put A Cone On It is one super cute ice cream parlour. Like Everything In Asia Is Cute cute.
At this new spot the roles are reversed, fruit sorbets and gelato-ice cream hybrids are the main attraction.
Espresso based drinks, made from Social Coffee beans and brewed on one fine looking La Marzocco, take a back seat but are noteworthy nonetheless.
Scratch baked cookies and fresh fluffy croissants fill a display case while bright packages of Japanese candy and snacks are for sale throughout the store.
The staff working the ice cream counter are friendly and super enthusiastic about sampling. I'm genuinely impressed with the fact that they're using real spoons instead of plastic. I lose track of how many flavours I've tried. Every time I amass a handful of spoons the counter staff chuck them into a bin bound for the dishwasher and swap them out for new flavours to sample.
There's vegan sorbets in flavours like lip-puckering calamansi, tropical pineapple-coconut and sweet white peach. Seasonal ingredients in small batches mean there's lots of opportunities to play with recipes and the selection is unlikely to be the same from one day to the next.
Slightly aerated ice cream made from milk, cream and eggs are smooth and creamy. On offer today are flavours like black sesame, earl grey tea, matcha, chocolate malt and Black Cat espresso.
Each order comes decorated with thin, crispy waffle chips that break off into chunks big enough to eat the first few bites like it's nachos and dip.
It is the opposite of all the frozen monstrosities that are popular today. The flavours are fun and inventive but the execution, by comparison seems so civilized. It probably doesn't look as exciting on Instagram, but it's really good stuff.
Pro-tip if you want to pick up a pint, call ahead and have them throw it in the deep freezer for 20 mins so it doesn't melt en route to your destination.
Photos by Hector Vasquez.