Amongst Gelato Messina’s inventive 40-flavour selection, customers will soon be able to indulge in a new extra-quirky gelato offering as part of the brand’s collaboration with talented young local chef Andrew Wong of private kitchen Foodhub, which he runs from his own family home.
To kick off the shop’s newly launched chef-partnership series called “The Scoop,” Messina’s two locations in Central and at The Peak will be showcasing chef Andrew’s sourdough BB (HKD70/scoop) flavour to adventurous gelato fans from May 17 till Jun. 2.
Inspired by chef Andrew’s signature bread service and created in conjunction with Messina head chef Samantha Short, the toasted sourdough gelato is layered with brown butter whipped cream and finished with chewy sourdough croutons for the ultimate sweet-meets-savoury textural contrast.
Gelato Messina, G/F, Car Po Commercial Building, 37–43 Pottinger Street, Central
Gelato Messina, Shop G08, G/F, Peak Galleria, 118 Peak Road, The Peak
