FROZEN heralds a cool homecoming for Ken Liew and Evelyn Lim, who met while working at Melbourne-based pastry chef Christy Tania's artisanal frozen dessert parlour Glace. The two Malaysians have brought a taste of Glace to Bangsar, warmly offering not only ice cream but intriguing cakes made with ice cream and sorbets. Elsa would approve.
For a made-in-Malaysia take on Glace's inspiration, bow down to The King (RM22), showcasing a duet of Musang King durian ice cream and coconut sorbet, charmingly wrapped in spiky torched marshmallow skin; the flavours of the fruits ring through delicately but distinctively. The other cakes offered here are equally elaborate, weaving together elements of ice cream, sorbet, real cake, meringue, ganaches and glazes, sponges and sauces, compotes and crumbles, into more than half a dozen choices such as Tropical Cheesecake and the decadent-sounding Chocolate Grandeur (with dark chocolate and hazelnut ice creams).
There's no shortage of ice cream and sorbets by the scoop (RM18.90 for a three-scoop cup); the highlights might be varieties with bits of sponge fingers soaked in liquor, like the Rum Raisin and the Old Fashioned (a twist on the cocktail: vanilla ice cream with whiskey-spiked sponge fingers and orange caramel sauce). The alcohol is very mild; even kids can have these.
Similar to Glace, 'Push Pops' are available too - ice cream cakes shoved into popsicle forms (RM9.90), in possibilities like Tropical Cheesecake (cheesecake ice cream with mango passion fruit sorbet, pineapple compote and orange crumble) and Eis Batu Campur (adzuki bean ice cream with pandan jelly, jackfruit compote, roasted peanuts and gula Melaka sauce).
FROZEN by Ken
6, Jalan Telawi 4, Bangsar Baru, Kuala Lumpur. Daily, 10am-10pm.
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