Ganto Gelato, a highly popular artisanal Italian ice cream parlour known for its homemade daily fresh batches, is celebrating the Lunar New Year by introducing a limited-edition collection of six celebratory flavours, seamlessly blending traditional festive snacks and desserts with premium Italian gelato techniques across its multiple Hong Kong locations. This seasonal rotation, which has previously driven the brand to peak sales of approximately 500 cups daily, features inventive concoctions like Sorghum Rice Cake, Osmanthus Rice Ball Wine Soup, and Jasmine Rice, offering a unique fusion experience for local dessert enthusiasts.
Established originally in the Kwun Tong industrial district, Ganto Gelato quickly earned a reputation as a pilgrimage site for gelato aficionados, specializing in smooth, rich Italian ice cream made using imported Italian machinery and high-quality ingredients, including Japanese egg yolks and fresh milk. The brand maintains a continuous rotation of seasonal themes, ensuring customers are consistently surprised by unconventional but delicious offerings, such as past fan favorites like Corned Beef Rice and French Toast.
A Culinary Tribute to Lunar New Year Traditions
For the duration of February, Ganto is embracing the spirit of the festive season with six unique, celebratory tastes. These limited-edition offerings creatively reinterpret classic Chinese New Year treats and soothing tong sui (sweet soups) into creamy, frozen delights.
The six featured Lunar New Year flavours include:
- Sorghum Rice Cake (高粱年糕): Praised in early taste tests for its sophisticated texture, this flavour incorporates genuine nian gao (rice cake) pieces, providing a satisfyingly chewy, mochi-like element within the silky gelato base.
- Osmanthus Rice Ball Wine Soup (桂花酒釀丸子): A fragrant, elegant option that captures the essence of fermented glutinous rice and sweet osmanthus, complete with small rice balls for added authenticity.
- Jasmine Rice (茉莉大米): Developed using fragrant jasmine tea steeped with rice, this unique flavour offers a pronounced, refreshing tea aroma that has already proven highly popular.
- Rock Candy Hawthorns (冰糖葫蘆): An innovative take on the traditional street snack, balancing sweet and tart notes.
- Sugared Tangerine (砂糖桔): A light, acidulous flavour perfect for palate cleansing after rich festive meals.
- Peanut Crisp (花生酥): Catering to richer palates, this flavour boasts intense peanut butter notes, enhanced with crunchy bread pieces to replicate the texture of the beloved sesame and peanut confection.
These limited-time offerings reflect Ganto’s commitment to culinary creativity, frequently drawing inspiration from Hong Kong’s celebrated food culture alongside traditional Italian artistry.
Beyond the Seasonal Specialties
While the monthly specials generate significant excitement, Ganto Gelato maintains a robust menu of regular offerings that continue to draw repeat customers. Sicilian Pistachio and Crème brûlée remain perennial best-sellers, celebrated for their authentic, intense flavours. Other staple choices include Tiramisu, rich Dark Matcha, and the local favourite, Tofu Fa (sweet tofu pudding).
To make these cooling indulgences more accessible, Ganto Gelato is offering a specific discount: students in full-time education who present a valid student ID and wear their school uniform can enjoy a HK$5 reduction on designated gelato purchases.
Ganto Gelato operates several locations across Hong Kong, including its original base in Kwun Tong and high-traffic spots in Causeway Bay and Sha Tin. The Causeway Bay location, notably spacious with floor-to-ceiling windows, provides dedicated photo booths and gaming facilities, positioning the parlour as a destination for both dessert and relaxation. As the brand expands, a new outlet is also slated to open soon at The LOHAS in Tseung Kwan O, further cementing its presence in the competitive local dessert landscape.