"Ever wondered what would happen if someone took a tiramisù and turned it into an ice cream sundae? Wonder no longer: Chin Chin Labs has cracked it in its Soho parlour. A cocoa-dusted scoop of the dense, almost chewy coffee and olive oil ice cream sits atop a cloud of whipped mascarpone, with structural support lent by an espresso-soaked brownie cookie. Brain-freeze is inevitable, but a price worth paying." - Emma Hughes