How can you spot a red flag? Simple: if someone tells you they don’t like ice cream. Especially in the scorching, unpredictable Malaysian weather, who can resist a scoop of cold, creamy goodness to beat the heat?
Despite being a beloved dessert worldwide, Chef Elwyn Boyle of sōfte believes ice cream is still underappreciated, “There was a period when ice cream got pushed to the side, becoming a complimentary dessert rather than the main attraction. We wanted to make ice cream the star, as it’s such a versatile medium to experiment with various textures, tastes, and aromas.”
Image Credit: sōfte IG (right)
Leading the way at the coolest new sci-fi themed ice cream bar in Ilham Tower, Michelin star Chef Elwyn gives us the scoop on sōfte’s unconventional and complex ice cream flavours, the inspiration behind them, and why each flavour has its own retro movie poster!
If retro futurism had a baby, it’s definitely a sōfte
Image Credit: sōfte IG (right)
Walking into sōfte feels like stepping into a funky fever dream, blending retro nostalgia with futuristic vibes. Moving digital screens describe each flavour in pixelated neon colours, evoking an early 2000s aesthetic. Neon blue and purple lights illuminate the centre counter, creating a retro-futuristic ambiance reminiscent of a set from one of The Weeknd’s music videos. Round submarine-like windows offer a peek into the kitchen, where ice cream is crafted from scratch.
The standout feature is the collection of cool retro posters on the walls. Each poster represents a unique ice cream flavour with bizarre names: “Pink Cow” showcases a scary Jedi-like pink cow, while “Mint Vs Matcha” draws inspiration from Godzilla vs. Kong, set against the backdrop of KLCC.
“We wanted something more visually striking, a representation of our desserts beyond the typical pastry case display,” Chef Elwyn explains. “Cheyenne, our Head of Marketing, and I are both retro movie enthusiasts. During brainstorming sessions, we envisioned abstract, retro-style impressions of our desserts. That led us to create these movie posters, each with a unique twist based on the ice cream names.”
Oh boy, do they nail the concept indeed. Striving for a more sophisticated dessert bar concept, sōfte’s distinctive branding element definitely sets them apart over so many other ice cream shops sprouting around Klang Valley, fading out in visual comparison.
A little bit of nostalgia, with a lot of boldness
Chef Elwyn is far from shy in his complex ice cream creations. With years of experience as a pastry chef across the world, experimenting with flavours and different concepts has always been his forte.
One thing’s for sure: you won’t find basic vanilla ice cream here. Each of sōfte’s flavours features up to eight different elements, including unconventional ones like miso caramel, dragon fruit gel, and black pepper.
In frame: Everything Rice (right)
Chef Elwyn elaborates on his creative process for crafting these unique flavours. “There’s no single way to come up with a flavour. Sometimes, it starts with juggling different colours to ensure a bright, balanced menu, like a palette. For instance, if I want to go green, I think about what flavours work well with green. I list them down, consider which ones pair well, and the texture I want to achieve. So it starts with colour, then texture, making different choices along the way to ensure a varied menu.”
He also believes that not every flavour needs a multitude of textures to create a unique experience. “Some people say you always need softness, chewiness, or crunch, but I disagree. It’s about the concept you want your guests to enjoy. Sometimes, a smooth, fluffy dessert is just right. There’s a place for that, and there’s also a place for textures. But you must balance sweetness, flavour, and acidity. That’s crucial.”
Down the rabbit hole of each unique flavour
They recommended us 4 flavours to try, which is the Pink Cow, Mint vs Matcha, Corn Double Down, and Everything Rice.
In frame: Mint vs Matcha (left), Corn Double Down (right)
Mint vs Matcha boasts the most velvety texture, blending the minty freshness of mint chocolate ice cream with the earthiness of matcha soft serve. This unique flavour profile is enhanced by pieces of coconut jelly and matcha sponge, topped with pandan syrup and kataifi.
Corn Double Down is a nostalgic trip down memory lane, reminiscent of corn ice cream from street vendors. This flavour elevates the childhood favourite with a unique blend of salty-sweet caramel corn and corn sauce, complemented by the textures of freeze-dried corn and cornbread, adding depth to the overall experience.
Their Salted Egg and Everything Rice offer more experimental flavours, incorporating savoury elements like black pepper. Chef Elwyn drew inspiration from the popular New York Everything Bagel, known for its sesame seeds, garlic, and onion toppings. He explains, “Nasi Lemak or rice is a staple food loved by all Malaysians, much like the Everything Bagel is to New Yorkers. This inspired the creation of Everything Rice. We explored various elements to serve with rice, recognizing its versatility beyond traditional preparation.”
Everything Rice features toasted rice ice cream and vanilla soft serve, filled with mochi pieces dusted with black pepper, topped with miso caramel and a rice wafer, and finished with another sprinkle of black pepper. Surprisingly, the black pepper complements the dish, adding a sharp woody aroma that enhances the mild nuttiness of the toasted rice ice cream. It’s a delightful surprise for adventurous foodies who appreciate complex flavours.
Our personal favourite is Pink Cow. This dish centres around pink guava sorbet, accompanied by vanilla soft serve. Dragon fruit gel and shortbread crumbs add depth and texture, finished with whipped milk cream, dragon fruit gel, crushed pink meringue, and a touch of olive oil.
In frame: Pink Cow
Chef Elwyn shares that Pink Cow is his favourite as well. “Growing up, my mother grew strawberries, and we often ate them with milk. For this dish, I decided to use dragon fruit and whipped cream instead. I love the combination of dairy with fresh fruit.”
Indeed, Pink Cow is refreshing and perfectly sweet. The pink guava sorbet, blended with dragon fruit puree and vanilla soft serve, achieves a delightful balance of fruity and milky flavours.
Beyond the ice creams, lies another crowd’s favourite
Sōfte’s unique ice cream creations are in a league of their own, but the standout is their Curry Leaf Madeleines served with banana soft serve. Infused with curry leaf powder, these crunchy madeleines offer a floral note that pairs perfectly with the sweet banana ice cream.
In frame: Curry Leaf Madeleines served with banana soft serve
“Originally, we wanted to rotate the madeleine flavours. I chose curry leaf to start because it’s very Southeast Asian and grows abundantly here,” Chef Elwyn shares. “It’s a flavour no one expects in dessert, but it’s very dessert-friendly with its slightly sour and floral notes. We tried it out, and the positive reactions have been overwhelming. Because of that, I don’t think we can take it off the menu now,” he laughs.
He adds, “I think it works well because the brown butter in the madeleine adds a nuttiness that complements the curry leaf.”
With the addition of madeleines apart from ice cream and drinks, they also serve cakes on weekends as part of their effort to continue growing as a progressive brand.
“We are currently in the process of building our production kitchen. And once that comes in, then we will expand the product range. We do serve cakes on the weekends. But, we just don’t have the production facilities yet to go on a bigger scale. Last weekend, we made Jackfruit Tiramisu, and Double Chocolate Cake. This weekend we’re doing Mango and Passionfruit Cake.”
All in all, sōfte is an ice cream bar that combines uniqueness and ambition with a casual, fun atmosphere. It’s a place where you can stuff yourself with unique desserts and let your imagination run wild in an immersive and funky environment.
sōfte
Operation hours: 11:30am – 10pm daily (except Monday and Tuesday)
Food status: Pork-free, alcohol-free
Contact: 012-694 9114
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