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.
