MINIMAL

The sister dessert spot of Sur- makes a gustatory and visual splash with its complex layering of flavours and textures. The seven-course menu changes every season; frozen treats like gelato and granita are artfully plated to articulate a theme. In line with wabi sabi aesthetics, the pared-down interior embraces imperfections in its rusted steel siding, restored roof truss and concrete beams. Reservations recommended. Or order gelato to take away.

What makes it distinctive

• The first ice cream-focused place to be framed as fine dining, the menu is a progression, not a scoop counter.
• Temperature is the structure, from deep-freeze to warm pairings, each course is built around how cold, or heat, changes the bite.
• Minimalist room in an older building, a quiet upstairs dining space where the details, light, vessels, pacing, are treated like part of the menu.
• Tea-led zero-proof drinks are a highlight, designed to sit beside the cold courses.

Signature ingredients on the menu (examples)

• Yuzu and mugwort, used in a -40°C ice course.
• Red plum, ashitaba, walnut, served at liquid-nitrogen temperatures.
• Osmanthus, rum, longan, paired with warm brioche for contrast.

Ice cream, treated like a tasting menu

• A dessert restaurant built around ice and ice cream, with a set menu that uses temperature shifts to change texture and flavour release.
• The experience is commonly described as a seven-course sweet tasting with strong seasonal cues and Taiwanese ingredients.

Sample dishes from one visit

• -40°C: yuzu, mugwort.
• -196°C: red plum, ashitaba, walnut.
• -12°C: osmanthus, rum, longan, served with freshly baked brioche.