FEATURE WRITING

Field Assignment 1 (15%) - Article

Ms Cheong Poh Kwan

Jilliane Lee Jae En

S10164920D
T206
Mass Communication
School of Film and Media Studies
Ngee Ann Polytechnic
MAIN ARTICLE

CREAM OF THE CROP

Standfirst: From a small caf at Mackenzie Road, at Little India, 320 Below has become
so popular that they have to rebrand and franchise their ice cream.

Lead: When you first step in front of 320 Below, you will be in awe of the theatrical
smoke-like mist that envelops your body. A stand alone shop, all you can see at the
shop is two shiny black stainless steel KitchenAids and a variety of different toppings
displayed at the stalls counter. But beyond its bare and clean exterior, lies a winter
wonderland filled with delicious, fresh ice cream.

Nitrogen, is a natural inert gas that seems more like it belongs in a science laboratory
rather than an ice cream parlour. It emits smoke-like mist when the liquid nitrogen
comes in contact with the normal air temperatures. (This one she asked me to
connect the mist but IDK HOW haha) But incorporating nitrogen into food has been a
weird phenomenon that has swept Singapore. With different concepts like nitrogen
brewed coffee and nitrogen flash freeze ice cream popping up around Singapore, the
nitrogen trend has become so popular.

Located at the basement of Clementi Mall, 320 Below is one of the few nitro ice cream
parlours in Singapore. With its unique flavours, it attracts different many young
customers.

Besides offering wide varieties of different flavours, this unique ice cream parlour is
most famous for its special method of making ice cream: using liquid nitrogen.

As the ice cream is created using nitrogen, it is made freshly on the spot right in front of
your eyes. A list of 15 regular flavours and eight premium flavours are created each
day, with Thai Coconut and Salted Caramel being the most popular amongst teenagers.
Seasonal flavours Cempedak and Sweet Potato can also be found at the stall.

After trying three flavours, Thai Coconut, Dark Belgian Chocolate and Cempedak, I
could understand why this trend has become so popular. The ice creams texture is
smooth and velvety, with a perfect blend of chunkiness from all the ingredient bits,
making it a different take on the traditional ice cream.

The Thai Coconut flavour ($5.50 per cup) was light and tangy, every bite was like a
refreshing burst of flavour in my mouth. A well balanced blend of cream and coconut
flesh chunks, the Thai Coconut flavoured ice cream was not overly sweet and milky.

The Dark Belgian Chocolate ($5.50 per cup) on the other hand, was extremely thick and
rich. As someone whos not a fan of chocolate ice cream, I dont usually like that aspect
of it. But this ice cream was different, though thick and creamy, it did not have a very
sticky consistency. Invisible specks of chocolate bits covering the entire ice cream
guarantee that every scoop is packed with flavour.

Cempedak ($5.50 per cup) is a very unlikely and unique flavour for ice cream and
provides a local twist. Its very creamy, and it doesnt have a lot of icy bits that normal
ice cream has, Clare Chao, a first time customer of 320 Below, said I also like that its
full of jackfruit pieces, that makes it more flavourful.

But why use liquid nitrogen instead of the traditional methods?

Usually, if ice cream has been stored in the freezer for a while, it has a chunkier icy
texture because the formed ice crystals become longer and harder. According to
______, by using rapid freezing with the liquid nitrogen, it produces an ice cream with
smaller ice crystals which produces a smoother texture.
Apart from that, using liquid nitrogen helps to eliminate the use of excessive chemical
additives like stabilizers and emulsifiers. It also allows for less sugar whilst still
maintaining the same sweetness of the flavours, as no additional sugar is needed to
enhance the ingredients flavour. Flash freeze ine cream also allows the use of all
natural ingredients.

We dont use any preservatives in the ice cream which makes it healthier, said Nancy
Neo, a part time employee of two months at the stall. Yeah, we also dont use any sorts
of colouring! chimed in Nur Zafirah, another part time employee who has also been
with the stall for two months.

By using liquid nitrogen, very little air is incorporated into the ice cream, making it very
dense and smooth without adding too many bulky, chunky icicles.

With the rising number of patrons coming to the stall, I wondered what was the secret
behind the popularity of 320 Below.

Tan Yu Xuan, a part timer of two months, believes that its the unique aspect of
using nitrogen to create their ice cream that makes people want more. Its
probably the nitrogen, said Yu Xuan, People enjoy watching it being made in
front of their eyes and seeing the mist from the reaction (of the nitrogen gas) with
the liquid ice cream. (she said move up but TBH I dont think it suits but yall can
move it up if you think its better)

If you want to try something different, 320 Below would be the perfect place to start.

(800 words)
SIDE BAR

Nitrogen Ice Cream isnt a new concept, it was first discovered over a hundred years
ago by Agnes Marshall. But it was only made famous by overseas chefs like Heston
Blumenthal from Britain, in 2012

320 Below also has other branches located at 1 Tampiness Central, One KM and
Central at Clarke Quay.

Premium flavours retail at $5.50, but regular flavours retail for $4.50.
As Nitrogen boils at -320 fahrenheit, its impossible for bacteria to survive and infiltrate
the ice cream.
The Cempedak flavour is a limited edition seasonal flavour, that cannot be found on the
menu at just any time of year!