At the upper end of Dixon Street, in what used to be the less cultivated end of Chinatown, a cool change has hit the street with N2 Extreme Gelato. But this isn’t any gelato. As the name implies, this is extreme gelato, churned while you watch and taken to its perfect temperature with the help of liquid nitrogen.

Nitrogen freezes so quickly that it minimises the ice crystal formation, so when you eat it, it’s got a very smooth texture compared to a conventional batch freezer, which takes about 20 minutes. N2 take two minutes maximum to churn out the gelato and it’s literally churned while you watch and wait, with ingredients added on the go to keep them fresh.

It’s a tiny little shop, lined with black tiles and a candy coloured row of KitchenAids to do the churning, a front cabinet full of oversized science-lab flasks filled with flavours and a hell of a big vat of liquid nitrogen. But despite the laboratory feel, there’s very little that’s artificial here.

So far the best sellers have been caramel-infused Earl Grey and the spicy strawberry. N2 also get to experiment with flavours by keeping it all fresh. Hence the tiny, but regularly changing menu.

As the KitchenAids mix, the nitrogen mist escapes over the edges and carries the aromas of 70 per cent cocoa chocolate or cigar smoked Hananese coffee with it. You can suggest and request flavours on the website (watch for the cough syrup flavour) and stay tuned for savoury flavours too.

Updated: December 15th, 2020

We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.