Moo Shu Ice Cream

Moo Shu takes its name from a mid-century American-Chinese dish, but what fronts the name on Wellington West is a small-batch ice cream counter built almost entirely from East Asian memory. The flavours read like a Hong Kong corner store reimagined in a freezer case — Hong Kong Milk Tea, White Rabbit, Korean Banana Milk — each churned in small batches rather than scooped from a wholesale tub. Liz Mok began the shop as a single farmers-market stand and kept the premise intact as it grew into a storefront: dessert as a route back to a specific childhood, everything dreamed up and made in-house, aimed somewhere more particular than vanilla and chocolate.

The scoop list rotates but holds its character. Recent flavours range from Lime Leaf & Fresh Mint and Melon Soda to Calico Chocolate and Local Strawberry, alongside a vegan column that is no afterthought — Vegan Dalgona & Coffee, Vegan Mango Sticky Rice, Vegan Cream Egg, and Vegan Grape Kororo, all built plant-based from the start. Scoops come in a cup, a basic cone, or a homemade waffle cone, and the menu marks its allergens plainly; the Matcha Pocky, for one, is noted as containing gluten. The kitchen is not only ice cream, either. Hot dumplings run in the colder months and pause for summer, when the counter keeps frozen Cabbage & Shiitake and a weekly-rotating XO Tomato dumpling available to carry home.