N2 Extreme Gelato - Chinatown

Liquid Nitrogen!
Its the 7th element on the periodic table.
It's also the element that generates awe and amazement as it's used to instant freeze things, generating a smoky foggy haze as the dry ice is taken out of it's container. Recently featured multiple times on MasterChef to make icecream, the new shop N2 has capitalised on the fascination. 

There are beakers and conical flasks and multiple mix-masters used here to make your icecream on the spot. The different flavours (both inventive and traditional ones) are written on the blackboard and changes on a regular basis. The icecream creators are lab-coat wearing "nerds" all led by the super super super charismatic and OTT friendly dude who takes your order on his i-pad.

So pretty much happens is that the icecream creators pours a flavoured smoothy concoction out of a conical flask into the mix master, then pours in the magic ingredient - liquid nitrogen, whizzes it for a bit and whala! ICECREAM! (of course, there are the theatrics of cold icey smokey haze in the midst of it all). For my first go at N2, I opted for the 'buttered popcorn' flavour. (There were also other flavours available of this night including blackberry/red current cheesecake, cookies and cream, earl grey infused caramel, stock standard strawberry, mango, very boring vanilla, & plain old chocolate.) My buttered popcorn flavour was super popcorny in flavour, really quite rich and slightly buttery/salty too! It was AWESOME! And I'm not sure if it's due to the dry ice, or the super windy cold night, or just psychological - but the icecream seemed not to melt quickly :)

1 scoop buttered popcorn - $6

If I worked in the city, I'd be coming back to this place again and again and again. Lucky I work far far away from this temptation!

Ratings:

Food - 8.5/10

Service - 8/10

Ambiance - 7.5/10

Value for money - 7/10

Overall - 31/40

N2 Extreme Gelato

43/1 Dixon St

Chinatown