These days our most familiar staples are being radically upgraded with modern technology, like books with e- in front of them, giving people a fantastically futuristic way to give up and go watch the movie instead. Here to serve the ice cream of the future, Chin Chin Laboratorists, soft open now for an official Thursday launch
Set in an all white, beaker-filled, lab-like spot, Chin marks Europe's first foray into nitro ice cream, which updates the classic by freezing it ultrafast and ultracold for a denser, ice-crystal free product; inspired by the likes of Heston Blumenthal and Ferran Adrié, the co-founders wanted to "bring molecular gastronomy to the people", a dream that to skeptics might have sounded like a lot of el Bulli. Everything starts with a from-scratch base of either Madagascan vanilla, chocolate, or Daily Special, which is frozen before your eyes at -196.7 C by liquid nitro from a gas/liquid splitting "phase separator", a device that can hopefully also get teenagers off of Death Cab for Cutie. The frozen goods are then slathered with sauces like sea-salted caramel, blueberry, and dark chocolate mocha, plus topped with the likes of peanut brittle, roasted hazelnuts, "real honey" honeycomb, and violet marshmallows, the same colour your face turns when your cheeks Stay Puft.
As for those Daily Specials: possibilities are somewhat limitless, but so far they've experimented with such unusual deliciousness as Earl Grey, Victoria sponge, and basil & crunchy olive oil -- so brilliantly innovative, it might cause arson-minded reactionaries to start surrounding the shop with Kindle-ing.