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Despite this, imagination still plays a key
part. Chai added that “the art lies in the delicate
balancing of ingredients and flavors.”
The theatrics of nitrogen ice cream attract
a large number of curious customers. They see
their gelato made before their eyes. Most cannot
help but get out their phones and snap a few
photos. Some skeptics see this as a gimmick and
expect its popularity to wane over time. Chai
believes the secret is ensuring that the flavors
stand by themselves. It is not a good show; it’s a
perfect cup of gelato.

Q&A
Is It Safe?
The novelty of the process has caused
many to wonder if liquid nitrogen is dangerous.
Don’t worry, you can enjoy your cup of creamy
gelato without fear. Liquid nitrogen is a How do you see the trend of nitrogen ge-
non-toxic and non-flammable ingredient. It is lato in the future?
completely safe if employees take the proper Chai: I think it is all about the quality of product
precautions. An injury could occur from direct and experience you offer instead of just the vi-
skin contact with the freezing element. How- sual gimmick of the ‘smoke’ making gelato.
ever, due to its boiling point of -196°C, the
nitrogen evaporates by the time the ice cream Could you please share any upcoming plans
of N2 Extreme Gelato?
Chai: In Australia, we are focusing on our catering
offering where we cater to companies like Google,
Since customization Twitter, and Instagram or events like the Sydney
Night Noodle Markets or the Singapore GP F1. As
is encouraged, for Tokyo, we are continuing to introduce new

every customer can flavors and collaborations. We are now looking to
expanding into south-east Asia.
receive a unique What do you think of the trend of the ge-

flavor of gelato that lato or ice cream industry regarding flavor
innovation and adoption of technology?
is perfect for them. Chai: I think the ‘trend’ focus is too heavily on
the visual gimmick instead of the product or
experience, and I’ve already seen many ‘copy
cats’ have closed since — they can copy the
concept but they can’t replicate the core of what
we believe and do.
reaches your mouth. No need to be afraid — dig
in and see what all the fuss is about. How do you see the trend of nitrogen ge-
As nitro-infused gelato/ice cream crosses lato in the future?
over into the mainstream, we can’t wait to see Chai: I think it is all about the quality of product
how far it will go. What other technical advanc- and experience you offer instead of just the vi-
es will shape what goes into our ice cream cone? sual gimmick of the ‘smoke’ making gelato.