The Chin Chin Laboratorists
what the critics say
Marina O'Loughlin - 4/5
Tuesday, August 17, 2010 - Ahrash Akbari-Kalhur pours thick custard into the bowls, switches on and tops up with the nitrogen, which spews dry ice all over the shop. The mix freezes so rapidly that crystals don't form and the resultant ice cream is super rich and luxuriously smooth. There are currently only three flavours: Madagascan vanilla and 66 per cent Valrhona chocolate as regulars, with a daily special. Then you pile on toppings: cardamom and pistachio, salted caramel or chocolate popping candy...It's easy to dismiss Chin Chin as a mere novelty act. Instead, it's dishing out excellent ice cream.
TimeOut - 4/5
Thursday, August 12, 2010 - The flavour of your choice (on our visit, there was Valrhona chocolate, vanilla or lemon cheesecake; there has been basil and green tea or raspberry and tarragon in the past) is first poured into the stainless-steel mixing bowl, followed by a steady stream of liquid nitrogen (which bubbles fiercely at its boiling temperature of -196C). You can't help but clasp your hands with childish glee when the cool, wispy fog sweeps over the countertop - or when seconds later the previously runny custard emerges as frozen ice cream clinging to the mixer's paddle.
your comments review this restaurant and win a bottle of champagne
Such a fun place in Camden and a welcome relief from all the dull fro-yo places in Soho and Covent Garden. Yes, the nitrogen freezing system is a total gimmick but it does work and the ice-cream is really smooth and enjoyable for it. It's not as creamy as gelato but much better than fro-yo and the toppings are unique and tasty. I took a date here after a meal and she loved it. It's great if you want to take someone somewhere unusual especially in Camden which is lacking interesting places to eat at the moment. Give it a try!
Comment on this reader review
Dan
Overall rating 
Food 8 | Service 8 | Atmosphere 9 | Value for money 8
Monday, August 02, 2010
what the bloggers say
Pig Pig's Corner
Monday, August 02, 2010 - We tried the dark chocolate and mango, both of which were very creamy, smooth and light at the same time without any of the iciness sometimes seen in traditional ice creams. The chocolate was of the rich dark type while the mango had lots of mango-ness without the artificial sweetness sometimes seen in mango products. They have plans to expand the range by having cocktail flavoured ice cream (sounds like a winner to me!) and ice cream sandwiches (ditto!).
London Eater
Sunday, July 25, 2010 - So you've been to every one of the coolest ice cream parlours in town and you need an alternative scoop to Scoop. Well here's one for your list. Chin Chin is London's (and Europe) very first nitrogen ice cream parlour. Yes that's right, instead of freezer-stored ice cream, these guys make theirs by cooling with nitrogen vapours instead...So the five million pound question, is it smoother, denser and sexier? I think so. The better half and I enjoyed it immensely.
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