The concept

Ice cream made from liquid nitrogen. Tell me that doesn’t sound revolutionary, exciting and something that catches your interest instantly. Well this is what Chin Chin have done. They decided to enter the ice cream market in London and try out something new, something fun and take a jab at becoming the pioneers. It was a risk. And boy did the risk pay off. Now, many claim this to be THE best ice cream spot in the capital. Their main branches are in Camden and Soho with a few pop trucks here and there. Uniquely, menus at the respective branches differ. So, what you can get in Soho you won’t find in Camden. From what I recall, Soho has the most variety. We’ve visited both the branches a few times and we’re impressed always. In Camden branch you’re able to watch them make the ice cream with the liquid nitrogen, which is an experience in and of itself. From what I recall, you can’t do that in Soho. Not only is the process intriguing, but the flavours are also super interesting. Think Bee Pollen Honeycomb, Tonka bean, Pistachio & Cardamom Powder, Marshmallow Fluff and Glossy Cherries. Make sure you check it out yourself, it is very interesting and you’ll literally be spoilt for choice. Now, let’s talk about what we did try.