Don’t worry–those tubes and flasks aren’t from a classroom (THANK GOODNESS). It’s not that I didn’t like the subject of chemistry back in school, but it never quite made sense to me. My brain never thought in chemistry terms, unforunately. Today, although we’ll be touching on the subject, our main concern will be the taste and texture of something wonderful, namedly gelato. Why am I already sounding like a teacher??? Blame the subject.
Ron’s Laboratory is named after its co-founder Ronald who has been a kitchen man for the past 9 years starting out as a dishwasher, and venturing to become a chef, barista, coffee connoisseur, and now: a Liquid Nitrogen gelato expert. Originally conceptualized as an affogato bar, Ron’s Laboratory, although serves other items namedly coffee, is known for its gelato made with Liquid Nitrogen, giving this sweet treat an extra smooth texture. With partner Wibi, Ronald decided it was time to introduce the experience of molecular gastronomy, or “cooking with science” to a hungry crowd who’s always up for new, exciting grub.
The unique concept of a laboratory is not meant to scare anyone (as it would me). Inspired by the creators’ eagerness to allow consumers to experiment with their curiosity, it allows for consumers to enjoy a customized gelato taste. For instance, if you happen to have that leftover brownie or cheesecake you want to enjoy extra cold, bring it over–they’d be more than happy to mix it in with your choice of gelato.
Anyway, onto the interesting part: the making of! First, the mixture of milk, cream, sugar, and other fixings are well incorporated. Second, the Liquid Nitrogen is slowly poured in to the mixture in a mixer. The result: an extremely creamy, silky consistency that melts in your mouth! Liquid Nitrogen has a boiling temperature of 195.8 degrees below zero Celcius. That just means it is cold. Really cold.
The Breakfast | 60K
Plain base gelato with nutella swirl topped with crunchy corn flakes.
Red Velvet | 60K
Medium roast chocolate gelato with cream cheese topping injection.
Although they claim it’s gelato they serve (as opposed to ice cream that’s 50% milk and 50% cream, a gelato is 90% milk and 10% cream), the outcome produced was so creamy it tasted nothing like your everyday gelato. And I definitely don’t think it’s low fat or low sugar or low anything. At least it didn’t taste so. And since they change flavors monthly, be sure to check in regularly on what they have in store. I’d recommend “The Breakfast” for an extra crunch. And although 1 cup of order is priced high at 60K, you do quite a bit of gelato–I recommend sharing between 2-3 people if you’re feeling charitable. It may be a little much for some because of its richness, but one thing is for sure: you’re getting a unique experience. And if you happen to love ice cream, that’s just a bonus!
Mon – Sun: 10 AM – 10 PM