Edmund Tan & Lim Shiew Li
In this interview, Edmund Tan & Lim Shiew Li share the story of how The Ice Cream Bar came to be, some challenges along the way, as well as future plans.
What do you do?
We are the co-founders of The Ice Cream Bar, Inside Scoop and Sweet Escape.
How did you get into the industry?
After years in the corporate world in Singapore, we noticed a gap in premium, artisanal ice creams, especially alcoholic ones in Malaysia – and decided to get it done. Of course, not before learning the craft in Italy.
Share with us a story from behind the scenes.
Behind all the happy, boozy scoops, we had to get things going, and instead of just relying on technicians, we had to learn as much about cooling systems, plumbing, electricity and even sewage systems! We’ve had to get our hands dirty to clean grease traps clogged with milk protein. And, trust us, it’s way more awful than cleaning up after a drunk friend!
What’s a food memory from your childhood or travels that stands out?
We dined in the dark in Melbourne once (it was totally pitch black, waiters wore night-vision goggles, and we could not see a thing!). Having our sense of sight muted really heightened our other senses, especially our tastebuds. It was definitely difficult trying to cut through a lamb rack without being able to see it, and that really struck a chord on how difficult it is for people who are sight-challenged.
What’s the best/ worst part of your job?
Inflexible flexibility of time. We have the luxury of time management, and yet at the same time, there are times where we have to drop everything and attend to an emergency/problem.
What’s your favourite food and beverage pairing?
Lim Shiew Li: Tapas and sangria!
Edmund Tan: Steak and red wine!
What’s one of the scariest things you’ve seen behind the scenes?
Once, we bought a second-hand table, and as we were picking it up, an intrusion of cockroaches came swarming out of one of the legs like a scene in The Mummy!
The perfect day off would…
… start with a great cup of coffee, a game of tennis for Shiew Li and a long bike ride for Edmund, a delicious lunch followed by playing with the kids in the afternoon.
A day in the life of an entrepreneur is…
… unpredictable.
What do you do for fun?
Eat, drink and exercise.
What’s something you’d like guests to know about The Ice Cream Bar?
We’re the first chain of ice cream parlours specialising in boozy, alcoholic, spiked ice creams. We are constantly experimenting with creating new flavours not commonly found on the market.
How has the pandemic changed you, your perspective, or the way you operate?
We have to be able to constantly pivot when the unexpected happens.
What’s something you’d like people to know about being an entrepreneur as a profession?
It is more than just passion. It’s hard work, dedication, and a big roller coaster ride of emotions.
What’s your view on the F&B scene in KL?
It is booming, and the acceptance of local ingredients being premium is increasing.
How has the pandemic changed you as a person?
We have learned to treasure each moment and loved ones.
How has the pandemic changed you as an F&B operator?
We have to be able to adapt and be forward-thinking.
What’s in store for you in the upcoming months?
We have an ongoing, first-in-Malaysia collaboration with the top cocktail bars to handcraft cocktail-inspired ice creams. And, our fourth ice cream bar just opened in Puchong!
Find more interviews similar to this one with Edmund Tan & Lim Shiew Li here. And, stay up to date with the latest food and beverage happenings in KL here.
Gee! They look like twins! LOL!!!