Lab Made
| Industry | Food and Beverage |
|---|---|
| Founded | Hong Kong (2012) |
| Founder |
Ronnie Cheng Hong-wang Jennifer Chiu |
| Headquarters | Hong Kong |
Number of locations | 8 in Hong Kong |
Area served | Hong Kong |
| Products |
Liquid nitrogen ice-cream Desserts Coffees etc. |
| Website |
www |
Lab Made is the first liquid nitrogen ice cream parlor in Hong Kong.[1] As a liquid nitrogen ice cream parlor, Lab Made makes use of the super cold liquid nitrogen, minus 196℃, to freeze its ice cream. The advantage of using liquid nitrogen is that, since it is extremely cold, it takes less than a minute for the freezing process necessary for making ice cream. Thus, it gives off a much smoother texture.
The company was founded in 2012 and owned by Ronnie Cheng Hong-wang and Jennifer Chiu, who first fell in love with liquid nitrogen ice cream when they tasted it in England. Captivated by this dessert, the couple returned home, to Hong Kong, and introduced this treat to the city.[2]
Lab Made primarily offers liquid nitrogen ice cream with four different flavors which change every fortnight, in order to attract new customers and retain the old. Some of their special flavors offered in the past included apple crumble, Hong Kong crispy toast, mooncake, sticky toffee pudding and strawberry cheesecake.[3]
History
Cheng and Chiu established Lab Made on 17 July 2012, with their first shop opened at 6th Brown Street in Tai Hang, Hong Kong.
Founder
Lab Made is founded by Cheng and Chiu. Cheng decided to start his own business after a friend of his introduced him to liquid nitrogen ice cream. He was taken aback by this innovative method of creating ice cream, as well as the fine texture[4] it possesses. Hence, he wanted to bring this idea of making ice cream with liquid nitrogen back to Hong Kong. However, according to the South China Morning Post, he endured a lot of pressure from his family, who were not as optimistic as he on his dream—to quit his job, abandon his chance of almost getting a British passport and venture off to Hong Kong.[5]
Awards
- “Best Desserts 2012” - Time Out Magazine HK
- “Best Restaurant Awards 2012” - OpenRice
- “Best (Hong Kong) Restaurant Awards 2012” (Voted by Chinese Netizens) - OpenRice
- “Youth Business Award 2013” (Silver Award Winner) - HSBC
- “Most Favourite Youth Business Award Online 2013” - HSBC[6]
- “Best Restaurant in Causeway Bay Awards 2014” - OpenRice
- “Best Dessert Shop Awards 2014” - OpenRice
- “Best (Hong Kong) Restaurant Awards 2014” (Voted by Taiwanese Netizens) - OpenRice
- “Best-ever Dining Awards 2014” - Weekend HK Magazine
- “Hong Kong Emerging Service Brand 2014” - Hong Kong Brand Development Council
- “Recommendation Restaurant 2014” - Commanderies des Cordons Bleus de France
- “Top 10 SME Customer Service Excellence Award 2014” - HKACE
- “Caring Company 2015” - Hong Kong Council of Social Service
- “Hong Kong’s Most Valuable Companies Awards 2015” - Mediazone
References
- ↑ Lab Made Dry Ice Cream
- ↑ Wildest creams. South China Morning Post
- ↑ Local colour. South China Morning Post.
- ↑ Hysan Place Dining and Ice Cream in Tai Hang.
- ↑ Hong Kong businesses lacking innovation due to risk factor.
- ↑ Lab Made Limited - M21
- ↑ Hong Kong Brand Development Council
- ↑ HSBC Youth Award Highlights.