Yolkin (Rupert Street) / Cafe
When is a macaron not a macaron? When it’s a sweet sandwich, enclosing a creamy cylindrical slab of tantalising ice cream. Sammie Le’s mouth-wateringly inventive confections started life at Rupert Street Food Union market, now, her Chinatown dessert parlour is the perfect place to sample these pretty pastel delights.
As Yolkin’s neon sign aptly blinks, this is indeed a place where ‘ice cream dreams’ are made. Inside, row upon row of the treats perch enticingly on the tiled counter in hues of powder pink, mint green and lilac. There’s a cornucopia of sixteen flavours to suit every palate; from rich Snickers and banoffee to fruity lychee and aromatic earl grey. Bite through the delicate macaron shell and you’re met with Sammie’s velvety ice cream.
Also on the menu at Yolkin are delectable, silken milkshakes and her house-made soft serve ice cream. Made from free range eggs and preservative free, it’s as good as it gets. If you’re vegan, turn that frown upside down! There’s a tasty vegan pandan and coconut option so you can indulge too.
Her secret is in the name. Yolkin = yolk in. A passionate baker who loved baking macarons with her daughters, Sammie was fed up with discarding egg yolks afterwards and wanted to find a recipe to use them up in. Enter egg yolk ice cream! One genius brainwave later, she combined it with her macarons, and the rest is dessert history…