To gelato or to froyo? Newcomer Frisco dares ask: why not both? A self-service frozen yoghurt bar sits alongside 18 innovative gelato choices. Ube meets the citrus fruit calamansi in a tangy mashup, and co-founder Jereon Cools is working on deep-fried ice-cream inspired by Belgian-style fries − it’s going to be beer-battered and shaped like a chip.
Must-try scoop: Mango sticky rice, which starts with a sweet Thai-style sticky rice that takes more than three hours to make. Once it’s churned into gelato, mango and chilli jam is swirled through for a tropical treat.
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