![]() Inside Scoop had pretty decent waffles and ice cream flavours with a local twist such as Teh Tarik, Cempedak, D24 and Mao Shan Wang. The matcha was distinctive with an earthly taste, though it could be better if the sweetness level was decreased further. Instead, it was a yogurt flavour with a sweet and sour tang, coupled with a smooth and milky texture. I found the Unicorn flavour interesting as I expected it to be our childhood paddle pop flavour. The Charcoal waffle had a texture crispy on the outside, moist on the inside and slightly denser than the usual airy texture. I ordered the Charcoal Waffles ($6) with 2 scoops of normal flavours: Matcha and Unicorn ($8.30), which seems to be slightly smaller in size than most ice cream places.Īppearance-wise, it was quite presentable with icing sugar sprinkled over, salted caramel sauce drizzled on the side and decorated with ice cream waffle cone. Out of the 18 flavours on display, only the Mao Shan Wang and Sicilian Pistachio are double premium flavours (+$2), whereas premium flavours (+$1) include D24 Durian, Cempedak, Valrhona Chocolate, Hazelnut, Premium Matcha, Lotus Biscoff Cheesecake, Oreo Nutella Cheesecake and Vanilla Bean.Ģ types of waffles are available: Signature Buttermilk (+$7) and Charcoal (+$6). Prices start from $4.80 for a single scoop of ice cream, $8.30 for double scoops, $11.50 for triple scoops and additional $1 for premium flavours and $2 for double premium flavours. Offering the same flavours as those in Malaysia (they have over 70 flavours there), these ice creams are all freshly made in-house daily. There are various #OOTD spots within the compound such as the circular swing, multiple mirrors and florescent tubes for the perfect backdrop. Like all their outlets in Malaysia, Inside Scoop has an interior decoration that is predominantly yellow in colour and lots of greenery with fun and youthful vibes.Įquipped with a sunroof over the communal table at this 30-seater outlet, there is a potted plant placed at every table for a tropical touch. Noticing that the premium ice cream was predominantly served by international ice cream chain outlets during that time, the owners decided to make their ice cream fresh locally using quality ingredients sourced overseas to suit the local palate. Till today, the chain has a total of 26 outlets in Malaysia. Inside Scoop was first started by founders Edmund Tan and Lim Shiew Li in Bangsar near Kuala Lumpur in 2013.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |