[Hong Kong - 5 June 2024] As Hong Kong heats up, new kid on the block Snack Baby becomes the city’s newest go-to for indulgent gelato - including extensive lactose-free and dairy-free options - as well as classic cocktails, and sophisticated non-alc drinks. Located in the shade of banyan trees between the stone stairs of Shin Hing and Mee Lun Streets on historic Hollywood Road, the double-fronted gelateria and bar will offer welcome respite throughout the day.
[Hong Kong - 5 June 2024] As Hong Kong heats up, new kid on the block Snack Baby becomes the city’s newest go-to for indulgent gelato - including extensive lactose-free and dairy-free options - as well as classic cocktails, and sophisticated non-alc drinks. Located in the shade of banyan trees between the stone stairs of Shin Hing and Mee Lun Streets on historic Hollywood Road, the double-fronted gelateria and bar will offer welcome respite throughout the day.
Standing out among the area’s iconic antique stores, guests will be met by a beautiful glass and stainless steel pozzetti, a display cabinet specially designed to keep gelato at the optimum temperature and conditions. Beneath the gleaming metallic lids, a frozen abundance of creamy, silky-smooth pleasures awaits. While deciding on what to have, customers can watch the day’s confection being churned behind the glass-walled gelato “lab”.
A regularly changing selection of 14 flavours will be on offer at any one time to satisfy sweet desires, ranging from the classic to the unexpected. Flavours will be updated so there will always be something new to try. Among them, Mint Stracciatella, a wonderfully refreshing upgrade to the traditional style, featuring shards of dark chocolate folded through lactose-free milk that’s been steeped with garden-fresh mint.
Peanut Butter Crunch is a dairy-free wonder that will win over vegans and milk lovers alike. The base is made with house-churned cashew and peanut milk and then studded with generous chunks of homemade brittle. Rich, smooth and crunchy, the combination is a textural delight that will have crowds coming back for more.
Sure to be irresistible to both children and adults alike is Rich Milk made with a Fior di Latte base, the purest expression of gelato, simple yet so delicious. Snack Baby adds surprising twists by blending in caramelised mascarpone and Snack Crackle, a house made buttercrunch that bursts in the mouth with unexpected flavours.
“Everyone loves gelato and ice cream, but many people have a lactose intolerance or adopt plant-based lifestyles, which means forgoing fresh dairy products. At Snack Baby, we overcome those hurdles by providing a wide selection of lactose-free and dairy-free alternatives alongside traditional dairy options. This is done without sacrificing quality or flavour, so more people can savour the joy a scoop or three of gelato can bring,” says JC Lombard, founder of Snack Baby.
One little-known advantage of using lactose-free instead of regular milk is that the lactose-free version is naturally sweeter. In many instances, that means less sugar is needed to make great-tasting gelato.
Renowned gelato expert Bas van Haaren consulted on the project. In addition to providing choice and alternatives, Snack Baby’s gelato is made almost entirely from scratch using fresh and premium natural ingredients. The gelato is slow-churned the traditional way to ensure smoothness, density and creaminess, then stored at optimal serving conditions.
More than a gelato bar, Snack Baby also offers a range of beverages, from comforting milkshakes to pick-me-up cocktails and low- and no-alcohol drinks. Head Bartender Sebastian “Baz” Robinson created five signature cocktails plus four exciting choices of No-Lo ABV creations. Signature cocktails include the Alpine Spritz featuring Pine, Bitter Apéritif and Sparkling Wine; the coffee-based Affogato Baby made with Espresso, Coffee Liqueur, Fior di Latte Gelato and the Port Of Martinique using Port, Rhum Agricole, Blackberry and Cinnamon.
“The signature drinks menu at Snack Baby is unapologetically crowd pleasing and unashamedly back to basics,” explains Robinson, “We wanted to pay homage to Aperitivo hour which, like Gelato, hails from the north of Italy. Guests can expect the drinks to be on the lighter ABV side with a focus on providing a refreshing pairing with our gelato.”
The high-ceilinged space, designed by French-born, Hong Kong-based interior designer Alexis Dupont, channels the mid-century and modernist cafes and bars found across Milan in the 1960s. These were and remain places where the local community and visitors could drop by for a drink or snack or catch up with friends and family at any time of day. Snack Baby aims to be that neighbourhood venue that is inclusive and welcoming of all.
“Whether you’re a mum or dad bringing the kids in for a treat, solo and grabbing a scoop to go, a group coming in for an after-work aperitivo, or a couple in need of an after-dinner dessert and nightcap, Snack Baby looks forward to serving as your friendly local gelateria and drinks spot,” says Lombard.
With the opening of Snack Baby, this Hong Kong summer just got a whole lot sweeter.
Full media kit with high-res images, factsheet and bios available HERE.
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About Snack Baby
Snack Baby is a contemporary neighbourhood gelateria and snack bar, specialising in artisanal, conscious gelato. Focusing on conscious choices - from dairy & lactose-free gelato to no-alcohol & low-alcohol beverages, Snack Baby caters to diverse dietary preferences to create an exciting and innovative meeting spot for families and travellers alike. The menu also offers traditional dairy gelato and savoury snacks, focusing on taste, quality and fun.
Address: 93-95 Hollywood Road, G/F, Central
OPENING HOURS
12pm – 10pm Sunday to Wednesday
12pm – 12am Thursday to Saturday
For more information, visit www.snack-baby.com
IG @snackbabygelato