Ice cold: a Scott & Scott designed ice cream parlour in Vancouver

4 food mixers on a marble counter with glass screen with smoke coming of them and a grey marble counter in a room with red wood paneled walls
Opened by Michael Lai and Tommy Choi, Mister is a new ice cream shop situated in the Yaletown district that uses a liquid nitrogen process to create its frozen delights
(Image credit: TBC)

Weather-wise, summer may not be the most reliable of seasons in Britain but at least many of us can agree that when we are blessed with sunshine, there is no treat more delectable than a traditional ice cream.

In Vancouver, where summer temperatures are slightly more dependable than old Blighty, an ice cream shop has launched that is anything but staid. Opened by Michael Lai and Tommy Choi, Mister is a new parlour situated in the Yaletown district that uses liquid nitrogen to make its frozen delights. Having been inspired to action after experiencing the method in Asia, Lai and Choi have brought the modern culinary approach to Canada and claim that it results in a ‘denser, creamier and smoother scoop’.

Inhabiting the loading dock of a 1912 warehouse loft conversion, the interior of the shop has been completely redesigned by Vancouver-based architecture practice Scott & Scott. In order to give the interior an icy aesthetic, the architects stripped the shop entirely – leaving only the existing concrete ground and exposed brickwork. Through the reduction of the interior’s embellishment and galvanised finish of the surfaces, Scott & Scott hopes to create the ‘experience of sticking your tongue to the steel guard of a steel lift’.

By using liquid nitrogen, the time required to make the ice cream is not only dramatically reduced, but the fog and frost emitted also provide a visual spectacle for customers. Mister offers a sumptuous selection of flavours, including crème brûlée, avocado, dark chocolate, double Oreo, lemon-frozen yoghurt and vegan pistachio.

With its modern ice cream-making methods and its industrial, modern interior, Mister is as cool as ice.

Wood and metal based stools under a mesh counter infront of a large glass window in a room with red wood paneling and a grey counter

In order to give the interior an icy aesthetic, architects Scott & Scott stripped the shop entirely – leaving only the existing concrete ground and exposed brickwork to characterise the space

(Image credit: TBC)

Food mixers with fog and mist coming out as they make ice-cream using liquid nitrogen

The fog and frost emitted from the liquid nitrogen during the ice cream-making process provides a visual spectacle for customers

(Image credit: TBC)

a white tub with blue hexagon on it filled with green speckled ice-cream and a wooden spoon on a grey counter next to an avocado skin and spoon

Lai and Choi claim that liquid nitrogen results in a ‘denser, creamier and smoother scoop’

(Image credit: TBC)

INFORMATION

For more information, visit Mister’s website (opens in new tab)

ADDRESS

Mister
1141 Mainland Street
Vancouver, BC V5V 3N7 

VIEW GOOGLE MAPS (opens in new tab)