Gelato Messina Hong Kong debuts 'The Scoop' series with culinary prodigy Andrew Wong

29 Apr

Gelato Messina is excited to introduce The Scoop, a new collaboration series designed to celebrate the intersection of friendship and culinary creativity. By partnering with the city’s most compelling gastronomic voices, Gelato Messina aims to explore the boundaries of gelato through a collaborative lens.

To kick off the inaugural edition, Gelato Messina has teamed up with 23-year-old self-taught chef Andrew Wong, whose private kitchen has become one of the city's most sought-after seats. Working alongside Gelato Messina Head Chef Samantha Short, the duo has crafted “Sourdough BB”: a toasted sourdough gelato layered with brown butter whipped cream and finished with the chewy sourdough croutons.

A note on Chef Andrew's inspiration:

"The Sourdough BB (brown butter) gelato is inspired by one of my favourite food combinations of all time: simple bread and butter. I wanted this flavour to represent my identity as a cook; while many of my guests know me for my sourdough, this pairing also captures my broader culinary philosophy.

I am drawn to simplicity and combinations that feel intuitive. I also love building flavour profiles in 'monochrome'—which is why Chef Sam and I collaborated to incorporate toasty sourdough with deep, caramelised brown butter. While they share a similar aromatic DNA—think nutty, bittersweet Maillard notes—the result is a beautiful paradox: something so simple that yields incredible complexity and sophisticated depth. For a limited time, you can experience that journey in the form of this gelato."