Taiwan's reputation as a fine dining destination continues to rise, as evidenced by the latest Michelin Guide.

The 2024 edition introduced 10 new Michelin-starred establishments, bringing the island's total to 49. Among these, one stands out uniquely: Minimal in Taichung, the world’s only Michelin-starred ice cream establishment.

"World’s First Michelin-Starred Ice Cream Shop in Taiwan | Minimal’s Revolutionary Tasting Menu"

Video by Explore Wonders

Situated along Calligraphy Greenway boulevard, Minimal is easily recognizable by its minimalist gray and charcoal exterior, resembling a Nordic design studio rather than a dessert shop. This two-story venue combines a takeaway outlet on the ground floor with a dine-in restaurant upstairs, offering a seven-course tasting menu. According to the Michelin Guide, Minimal excels in blending flavors and textures with ice cream and frozen elements, using locally sourced Taiwanese ingredients to create culinary masterpieces.

A Childhood Fascination with Ice

Minimal's founder, Arvin Wan, has been captivated by ice since childhood. Growing up with a double-door refrigerator equipped with an ice maker, he developed a habit of eating ice cubes daily. This fascination led him to experiment with freezing various foods, setting the foundation for his future career.

After graduating from culinary school, Wan worked as a chef while his mother battled cancer. Long kitchen shifts allowed him little time with her before she passed away, prompting a reevaluation of his priorities. In 2014, he began working in an ice cream parlor, which reignited his passion for frozen desserts. Although this stint was brief, it solidified his decision to focus on ice cream.

Wan co-founded the Michelin-starred restaurant Sur- in Taichung in 2016, working as its head pastry chef. However, by 2019, he chose to leave the role to focus solely on ice, which he felt was underappreciated in traditional restaurant settings. Supported by his colleagues, Wan embarked on creating his own ice cream-focused establishment.

The Minimalist Ice Cream Experience

Opened in 2021, Minimal reflects its name through both design and concept. The shop’s minimalist aesthetic mirrors the precision and complexity involved in crafting its ice cream. Wan describes ice cream as requiring detailed calculations and planning to achieve its unique textures and flavors.

The ground-floor takeaway shop features six rotating flavors that highlight innovative pairings. Recent offerings include biluochun green tea with sugarcane and Angelica morii, as well as pine needles paired with Camellia seed oil and green herbs. Upstairs, the 20-seat restaurant serves a seven-course tasting menu centered on different sub-zero temperatures.

Each dish is named after its serving temperature, beginning with the semi-molten 0°C Loquat/Pear starter and culminating in the dramatic -196°C Strawberry/Roselle/Cream, a nitrogen-frozen creation. The only hot dish, the 180°C Rice/Edamame course, balances the predominantly frozen menu. The meal concludes with a 40°C pastry dessert paired with longan and osmanthus gelato.

Innovation and Precision in Ice Cream Craft

Creating Minimal's unique dishes requires rigorous experimentation. The textures and sensory elements of each frozen creation are carefully calibrated. For example, the -40°C Wild Ginger Flowers lollipop melts slower than typical ice, offering a cotton-candy-like sensation. Achieving this required Wan to modify the mixture to trap air bubbles, which he sealed into the liquid before freezing.

A kitchen equipped with fridges set to varied temperatures helps ensure precise serving conditions. Wan’s attention to detail extends to enhancing flavor and aroma, which can diminish at freezing temperatures. To address this, he incorporates complementary ingredients like mint and Angelica morii into his green tea ice cream, enriching the flavor profile.

Rediscovering the Joy of Ice Cream

Despite his meticulous approach to ice cream, Wan still enjoys simple, inexpensive frozen treats, such as qing bing, a retro banana-flavored shaved ice or popsicle dessert. Inspired by his mother’s encouragement to pursue his passions, Wan seeks to evoke nostalgia and joy through his creations at Minimal.

He believes ice cream can help adults relive the excitement of childhood. “As we grow older, eating ice loses its novelty,” Wan explains. “With Minimal, the goal is to help people rediscover the magic of ice — as if it were their very first taste.”