Most of the days, the Liu coffee line extends by a Koreatown block, the guests that make cool of fresh meatballs, noodles and cakes in the restaurants and Taiwanese and Chinese tea.
But lately, a line for something new to the side has been forming: an ice cream shop with Taiwanese influence of the same team, where coriander syrup helps to replicate the flavors of the night market and almost all components are made from scratch.
Liu's Cafe Creamery, Long Hospitality's last project, becomes small freshe and died of sesame and beyond. Almost everything is done at home, including Granola, syrups and spots of butter cookies, with the Pastry Chef Isabell Manibusan leading the load.
“We were throwing ideas and were: 'Maybe an ice cream shop?'” Manibusan said. “And I was: that would be very fun for me, because I have always dreamed of opening a ice cream shop.”
Manibusan already knew from ice cream and scratch sorbets, even in the modern Korean restaurant Danbi of Long Hospitality, one of The 101 best restaurants in the Times In the city.
But in Liu's Cafe Creamery, Manibusan was accused of matching the atmosphere and flavors of the most informal and adjacent coffee of the group, where he also supervises capricious cakes such as egg cakes, Matcha and almond pint buns with Osmanthus's shine.
The pastry chef Isabell Manibusan, on the left, prepares sweets in Liu's Cafe Creamery.
(Stephanie Breijo / Los Angeles Times)
In Creamery without a sign, it began by conceptualizing the bases: Manibusan makes multiple varieties, but usually opts for a classic philadelphia ice cream base where milk, sugar and cream (and there are no eggs) are agitated with additional flavors until Everything reaches a cold and soft consistency.
The base of Taiwan-Milk ice cream implies evaporated milk, condensed milk and whole milk, and for those with sensitive stomachs, Lactaid is available for purchase to 25 cents.
For a flavor like honey toast, Manibusan wanted a Pabe, a richer flavor, so he uses a custard base before adding brioche crumbs and honey baked at home.
The herbal and fragrant oolong is made with the same oolong tea served in the coffee, while a secret menu flavor, the popular tea egg, replicates the aged egg gift when adding spices of classic stew, soy sauce and black tea In the base ice cream, then it covers it with the egg yolk with shaved house.
The seasonal sorbet, currently a number of ginger and pear, will turn more frequently.
There are construction ice cream options, but the house specials remain the most popular and riff of classic flavors combinations.
“The pineapple cake is super symbolic of Taiwan,” said Manibusan. “It's like memory No. 1 in which people would think when they visit Taiwan, so I wanted to translate that into our ice cream.”
Use house pineapple jam, cookie crumble and a cookie version of a classic pineapple cake. This flavor itself has been three days.
The special night market in Liu's Cafe Creamery.
(Stephanie Breijo / Los Angeles Times)
The night market special, another ice cream, mimics a sweet dessert of cool crepe full of ice cream, one often found in the street stalls with coriander and large fragments of brittle peanuts, but here it reinvents itself as a kind of Taiwan sundae The milk ice cream sprayed with house coriander oil, sprinkled with peanut dust confined and finished with a colorful fresh cilantro gauze.
The co -owner Patrick Liu supervised the aesthetics of the new ice cream, which opened at the end of 2024, looking for old furniture and old books that lend a more homely sensation to this concept.
He and the rest of the Long Hospitality Group wanted a more homemade design for this space, filling shelves with chucheías. From a pile of ash blocks, a Marshall speaker pumps melodies to a space that looks a bit like a grandmother's living room.
The diners enjoy ice cream in Liu's Cafe Creamery in Koreatown.
(Stephanie Breijo / Los Angeles Times)
“We had been looking at this space for a while, because we wanted to expand coffee, but we were not sure if we wanted to make an extension of the meal space or a completely new concept,” Liu said about the conversion of the former Narguile bar. “We resolved: let's try something new.”
But the new ice cream shop also works as an expansion of the bakery and the preparation space for Liu coffee recognized by Michelin; The team expects to facilitate the eventual dinner service in the coffee next door.
They also plan to add new ice cream and floats to the menu, already closer to summer, to expand hours of operation beyond the weekend service. Manibusan is especially anxious to incorporate some of his warm cakes served in coffee with his new ice cream for combinations that no one has yet experienced.
Liu's Cafe Creamery is located in 3915 1/2 W. 6th St. in Los Angeles, open from Friday to Sunday from noon to 3:30 pm and 6 to 10 pm
