Seoul Eats: Milk ice-cream at Paul Bassett

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Go on, eat me!

For cheat Friday, I grabbed a chocolate croissant from the Paul Bassett cafe at the basement of Gangnam Finance Centre as a TGIF prez. The place looked really promising from the outside with a cozy chic vibe; wouldn’t expect anything less from a cafe in the Gangnam area :) Anyhoo, the croissant was mediocre at best – flaky pastry was way too dense and oily, and the chocolate filling didn’t ooze out with each expectant bite sigh. A far cry from the amazeballs salted caramel flaky almond croissant at the Joel Robuchon bakery in Tokyo (back in beloved Tokyo in 2 weeks and can’t wait yay!!)

So when Bo (who has this awesome recipe blog on modern Korean cuisine) suggested Paul Bassett for coffee, I was a teeny bit apprehensive…but she swayed me with the promise of milky milk ice-cream (3,500 KRW) which I must try!

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TGIF! Bring ’em ice creammmmm

And oh boy, Bo was r-i-g-h-t. It was the most deliciously creamy soft serve I’ve ever had, like a McDonald’s soft serve infused with crack A-grade cream. Who knew that Paul Bassett, winner of world champion barista in 2003 (but not champion croissants), could come up with such heavenly soft serves?

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Oh organic milk, you make such milky soft serves!

According to Bo, the secret x-ingredient comes from the organic milk produced by the Sangha brand. This organic milk is what gives the ice-cream its incredibly silky texture and extra milky taste. Throw in a crunchy cornflake-like cone (ask for the cone, not the cup when ordering!), and you’ll be screaming for more ice-cream :)

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Coffee is serious business, and calls for a branch diagram on the wall

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So while the weather is still swirling with the Summer heat, cool down with lots of milk ice-cream swirls from a Paul Bassett cafe near you! One might not be enough :)

–Sulsuls

Wherefore art thou?

Do a quick Google search on the nearest Paul Bassett cafe in your ‘hood. I had a delicious ice-cream Friday at the branch in Gangnam Finance centre, on level B1.

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