We kicked off a hot Hong Kong summer with two limited-edition flavours in collaboration with our friends at Little Bao.

Little Bao has been raising the bar on food in the city since its inception, slinging Hong Kong’s favourite bao since 2013. Coming together for Messina Hong Kong’s very first culinary crossover, we gave the city the cold and creamy summer fling it deserved with two authentically Hong Kong flavours.

IN THE NAME OF GELATO AND MAKING PEOPLE HAPPY

We wanted to find new ways to showcase local ingredients that we know and love with our custom flavour creations:

Lil' Bean: Fermented black bean or dou si (豆豉) infused gelato. To achieve their notoriously robust and full flavour, the beans are rehydrated in warm water before blending. Lil' Bean is accompanied by a dou si shortbread, made by mixing fermented beans with sugar and butter, while hazelnut flour is used to add a nuttiness to the cookie. 

Se'same But Different: A toasted white sesame gelato topped with a crunchy chilli crisp. The gelato begins with a sesame paste, prepared in-house by toasting and grinding the sesame seeds. The chilli crisp is made by tossing feuilletine with chilli-infused butter, sugar, honey and freshly chopped chilli. After being baked to a perfect crisp, it is coated in a mix of chilli oil and cocoa butter. A generous drizzle of gooey soy sauce caramel, made using local favourite Kowloon Soy Company's premium soy sauce, adds a salty-sweet twist.