The brand’s first permanent ice cream macaron shop will open on 24 Rupert Street.
The 450 square feet store will cater to 18 covers and offer Yolkin’s ice cream macarons that are inspired by South East Asian flavours with a western twist. These include matcha and oreo, pandan and coconut, lychee, black sesame, purple yam, and Hong Kong milk tea. The macarons, which are made with almonds, are naturally gluten-free.
Founded by Hong-Kong born baker Sammie Le, with a no waste ethos, ice cream is added to the brand’s creations to avoid wasting the egg yolks leftover from making macarons. The store has been designed by Olly Simpson and features vintage reclaimed wood with counter seating and tables, biodegradable cutlery and an ‘Ice Cream Dreams’ sign emblazoned in neon.
Shaftesbury head of group restaurant strategy Julia Wilkinson said, “Yolkin’s delightful ice cream creations are a wonderful addition to Rupert Street. The popularity of their street-food stalls and pop-ups, coupled with the social media buzz generated, makes them an incredibly exciting brand that blends Far East traditions with modern trends. We are proud to welcome them to our growing range of leading Asian-inspired dessert options within Chinatown London.”
Yolkin founder Sammie Le added, “Returning to Rupert Street for our first permanent Yolkin store feels incredible. We’re proud to continue our brands journey in Chinatown London with its diverse mix of tastes and flavours, we hope many more people can discover and enjoy our delicious macaron ice cream sandwiches inspired by the flavours of my childhood.”
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