The first permanent spot from the popular ice-cream sandwich street-food stall, Yolkin, was born when owner Sammie Le started making ice cream from the egg yolks left over from baking batches of macarons (yolk in – get it?).
The shop is on the edge of Chinatown. There are a few seats by the window, a few tables lining the wall, and ice cream that comes in cups, cones or sandwiched between two freshly baked, oversized macarons. Le’s Vietnamese heritage is evident in many of the flavours – condensed-milk tea, pandan coconut and toasted black sesame are all regulars (as are fortune cookies made out of waffle cones).
All the flavours we sampled were great: a scoop of mango was fresh, light and creamy with just the right amount of fruity flavour, and the Hong Kong milk tea had a lovely condensed-milk tang. The macarons in the blueberry cheesecake ice-cream sandwich were surprisingly – yet addictively – chewy, and the cheesecake ice cream inside was swirled with deliciously fresh fruit. Chunky cheesecake base crumbs coated the outside – a great texture combo. You can build your own ice-cream sarnies, but I’d stick with what’s on offer on the day. They’re all made fresh and Le has her flavour combos down pat. Yolkin: an Instagram sensation where the food tastes as good as it looks.