How a Hong Kong artisan ice cream maker is winning over the city’s indie food scene

Fung does not have a traditional culinary background. He built his brand from the ground up through community pop-ups and high-profile event collaborations, including at Art Basel Hong Kong. He also has a social media presence on Instagram and a Substack newsletter where he candidly chronicles his journey of building a food business from scratch.

The title of “founder” barely scratches the surface of Fung’s role – he sources every ingredient, packs each tub by hand and writes new recipes with pen and paper. To preserve the velvety texture that he refuses to compromise on, he even mixes fresh ice cream while huddled inside his walk-in freezer, puffer jacket zipped to the chin, because he insists that even a few degrees of warmth can ruin the batch.

What began as a pandemic-era obsession in a home kitchen has grown into a small-batch operation that now moves hundreds of tubs a month through fleeting weekly online ordering windows, currently open only to friends and family.