What happens when nearly 20 of Hong Kong’s most inventive gelato artisans gather under one roof? You get AIRSIDE’s “Scoop & Cone Summer Gelato Festival,” a two-weekend extravaganza running from July 17 to 19 and July 24 to 26, featuring over 200 frozen desserts—including more than 50 exclusive festival-only flavours. From foie gras brandy to coriander gelato, this isn’t your average ice cream social.
A Frozen Frontier in Kai Tak
The third and fourth-floor corridors of AIRSIDE in Kai Tak will transform into a sweet-toothed paradise between noon and 8 PM across both weekends. Organisers have assembled an eclectic roster of vendors, ranging from Michelin-starred hotel suppliers to boundary-pushing indie brands, all united by their passion for Italy’s denser, creamier cousin of ice cream.
“It’s not just about taste—it’s about craftsmanship,” says Paolo Predonzan, the Italian-born master gelatiere behind IScream, a brand that has supplied the Hong Kong Jockey Club and multiple five-star hotels for over two decades. With more than 600 recipes developed across 30 years of experience, Predonzan’s team will unveil festival-exclusive offerings including Sicilian pistachio, Thai milk tea, Greek yoghurt with mixed berries, and the showstopper: French foie gras infused with brandy.
The Stars of the Show
Four headlining brands anchor the festival, each bringing a distinct philosophy:
- 癲佬gelato (Crazy Guy Gelato) champions audacious flavour combinations, collaborating with pastry houses My Tart and Puff Patisserie for this event. Their lineup includes signature coriander, ginger milk curd, and an unexpected crispy garlic creation.
- Kaisgourmet elevates gelato into haute cuisine territory, offering truffle shaved tableside, Iberico ham, and caviar-infused scoops.
- Angiolato by Milk Top—a name that plays on “enjoy gelato”—pairs its 40-year Italian heritage with a zodiac-themed Milky Way series, adhering strictly to the company’s no-artificial-colour-or-flavour policy.
Dare to Try: Beyond Vanilla and Chocolate
The festival’s true draw lies in its 50-plus limited-edition flavours designed to challenge conventional palates. Beyond the foie gras brandy and coriander options, visitors can explore:
- The Nutter Company – Double coconut gelato
- Cookie Monkey – Warm apple pie-inspired scoops
- My Tart – Chinese sugar-onion pancake with coriander gelato
- Puff Patisserie – Caramel tofu gelato macarons
- CouchesTwenty5 – Croissant ice cream sandwiches
- Roll – Fresh young coconut sorbet with butterfly pea flower
- 小政家作之貓星人 – Sea salt blue vanilla gelato
A Broader Sweet Revolution
This gathering arrives amid a broader gelato boom in Hong Kong. Popular tea chain Heytea recently opened its first Gelato Lab+ in the city, located in a Kwun Tong shopping mall, drawing inspiration from its Shenzhen predecessor. The lab features tea-infused creations like golden phoenix oolong, nine-jasmine white glutinous rice, and mango sticky rice scoops—further blurring the line between beverage culture and frozen desserts.
For attendees, the festival offers more than novelty. It provides a rare opportunity to sample artisanal techniques that rarely reach the mass market. As Hong Kong’s food scene continues to embrace global influences while celebrating local creativity, events like Scoop & Cone signal a growing appetite for culinary experimentation—one scoop at a time.