TUG Gelato: from ugly fruits to irresistible scoops
The homegrown brand has found the sweet spot between sustainability and seriously good gelato.
Hailey Yong never imagined her university project would blossom into three TUG Gelato locations. KUALA LUMPUR: Situated within Mont Kiara's Steppes outlet mall, TUG Gelato's surroundings are adorned with raw concrete ceilings, pale timber cabinetry, and soft sage-green mosaic tiles. The space exudes a tranquil, almost Scandinavian ambiance.
Outside, an inviting narrow gravel courtyard shaded by mature trees provides casual outdoor seating. The brand's journey began as a university business competition, the Hult Prize, where Yong and her team sought to tackle food industry issues. They focused on wasted produce, often discarded due to cosmetic imperfections. Yong visited a wet market and discovered edible avocados and mangoes discarded by vendors, sparking the idea to transform these rejected fruits into gelato.
TUG Gelato offers a playful menu of exotic flavours made from imperfect fruits such as avocado pistachio, mango sorbet, strawberry sorbet, strawberry shortcake, blueberry kombucha sorbet, and classic flavours like brown butter and dark chocolate. The menu includes TUG's signature madeleines, available only at the Mont Kiara outlet, complementing the blueberry kombucha sorbet.
The artisanal preparation of each scoop and the beautiful presentation of desserts like the Choux Gelato leave a lasting impression on visitors.
Written by urgent.news from Free Malaysia Today's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
