next-generation ice cream is made with liquid nitrogen, and that's exactly the formula that artisanal ice parlour mister has embraced. founded by michael lai and tommy choi, two young entrepreneurs with an innate sweet tooth, their new venture is a novelty to vancouver's hospitality scene, and as such it has been given a setting that befits the flavour-forward merchandise. the ice cream parlour occupies a 573 sq.ft. [523 sqm.] ground floor space of an early 20th century building in the yaletown area which once was part of a warehouse. local architecture practice scott & scott supervised the redevelopment of the premises, and wisely decided to extrapolate the building's industrial character by using a compatible set of materials.
a working island made from steel has been paired with a soapstone top, a material well-suited to withstand the extreme cold that comes with working with liquid nitrogen. other furnishings include wooden storage cabinets and stools crafted from moulded leather, steel and wood. now let's go back to ice cream. by using nitrogen and a rapid freezing process, the ice cream boasts noticeably smaller ice crystals. resulting in a visually cool preparatio effect with clouds of mist and ultra smooths scoops. additionally, mister serves a range of unique flavours, such as crème brûlée, double oreo and avocado. all ingredients are natural and sourced from local farmers. location: 1141 mainland street [yaletown].