An ice success story

New flavours are introduced as and when inspiration strikes, Ms Wong said, adding that it’s important to regularly introduce new flavours to retain customer interest. Recent flavours include pandan kaya toast, lychee rose, mango sticky rice and blueberry compote cheesecake. In addition to her innovative flavours, Ms Wong is similarly proud of her fruit sorbets. “Some [brands] can taste a bit artificial, but we make it with fresh fruit.”The success of flavours such as White Rabbit and pandan kaya toast is pure nostalgia, she believes. “I think it’s the childhood memory that many of us share… it reminds everybody of happier, simpler times when they were kids.”

Ms Wong’s business model has proved so successful that she has just set up a new kitchen/workshop called Insider Scoop, a 1,500-square-foot space located in the San Po Kong industrial district where the company hosts gelato-making classes and small parties. With a much bigger kitchen than its Star Ferry location, Igloo is now able to concentrate on building up its wholesale business, bringing new flavours to food and beverage outlets across the city. The gelato parties have proved popular. “Originally, I was thinking of doing parties once or twice every month, but we’ve already had half a dozen in the last month. It’s really popular with kids, who love the playful names and flavours. It’s a bit of a winning formula as people are always thinking of something new they can do for each birthday,” Ms Wong said, explaining that while a lot of people run cupcake-making sessions, there are not a lot of gelato options. “The kids get a kick out of it, as they not only make it but also get to serve each other… so it’s something they can play around with.”

Ms Wong’s artisan approach to gelato has led to collaborations with some big-name retailers, which have hosted Igloo pop-ups in-store. “So far, I’ve been very lucky as these partnerships have been very positive. Perhaps because I’m a little bit more flexible, I can agree to things on the spot if they want something bespoke, or a certain theme, or colour.” These collaborations have been positive, but setting up the business has not been without obstacles. Ms Wong admits it’s been difficult to find, and keep, the right staff. Maintenance has been another challenge. “Our store by the pier, as it’s partially outdoors… there’s a lot of moisture and that affects the machinery, and it can have a much shorter life cycle.” This experience would affect her decision in selecting any future outlets, she said. Ms Wong’s background in architecture has been useful when setting up the business. “As an architect, you learn to manage things on a much broader scale, so I’m never just thinking about developing flavours, or crunching numbers. Obviously, there’s a bit of design that goes on too, with things like event set-up, and I’ve been able to design my own branding, so I’ve been able to save a bit of money on that.”