Interview by Aude Camus
When Natasha Chiam first made an ice cream sandwich for her then-boyfriend in Singapore, she never imagined it would spark a business that would soon sweep across Asia. “Food is definitely my love language,” she tells me with a warm laugh, recalling the serendipitous beginnings of The Ice Cream & Cookie Co. (ICC). Inspired by a nostalgic taste of New York college days, she baked a chunky ice cream cookie that didn’t yet exist in Singapore—and the rest, as they say, was delicious history.
Natasha’s path to ice cream entrepreneurship is anything but ordinary. A former corporate lawyer turned fashion journalist, she began baking in the evenings while juggling deadlines. “I’d come home at eight, start baking, and be in the kitchen until one or two in the morning,” she recalls. Weekends were reserved for farmers’ markets, testing recipes and gauging customer reactions. By the sixth month, the positive response was undeniable. “It wasn’t a blind leap—it was a measured risk,” she reflects, recalling the moment she left journalism behind to pursue her true calling.
When Natasha Chiam first made an ice cream sandwich for her then-boyfriend in Singapore, she never imagined it would spark a business that would soon sweep across Asia. “Food is definitely my love language,” she tells me with a warm laugh, recalling the serendipitous beginnings of The Ice Cream & Cookie Co. (ICC). Inspired by a nostalgic taste of New York college days, she baked a chunky ice cream cookie that didn’t yet exist in Singapore—and the rest, as they say, was delicious history.
Natasha’s path to ice cream entrepreneurship is anything but ordinary. A former corporate lawyer turned fashion journalist, she began baking in the evenings while juggling deadlines. “I’d come home at eight, start baking, and be in the kitchen until one or two in the morning,” she recalls. Weekends were reserved for farmers’ markets, testing recipes and gauging customer reactions. By the sixth month, the positive response was undeniable. “It wasn’t a blind leap—it was a measured risk,” she reflects, recalling the moment she left journalism behind to pursue her true calling.
From humble pop-ups, ICC grew organically. Chefs spotted Natasha’s creations and began requesting wholesale orders, prompting her to navigate licensing and supply chains for restaurants, cafes, and eventually supermarkets. “Our journey has always been serendipitous,” she says. “Right place, right time, and being ready to see the opportunity.”
Fast forward to 2024, and ICC made its Hong Kong debut with a two-storey Gough Street flagship, a space designed for lingering and indulging. Natasha explains the choice: “When entering a new city, you don’t have the luxury of time for people to get to know you. A store allows them to experience what we create firsthand.” Hong Kong diners, much like Singaporeans, she says, are sophisticated, adventurous, and open to trying new flavours—a perfect match for ICC’s bold creations.
Salted Egg Yolk and Laksa Ice Cream
This adventurous spirit is evident in ICC’s first-anniversary offerings in Hong Kong: Salted Egg Yolk and Laksa Ice Cream. Inspired by Natasha’s viral “Will It Ice Cream?” Instagram series, these flavours combine culinary daring with approachable indulgence. “People don’t just want chocolate—they want experiences,” she explains. Both flavours, rich in Southeast Asian influence, invite diners to taste something unexpected, yet undeniably delicious.
Balancing creativity with business is no small feat. Natasha leans into her strengths—brand vision and customer connection—while her husband manages operations and finance. The team spans Singapore, Hong Kong, and regional oversight, ensuring quality, safety, and consistency across markets. Expansion continues thoughtfully: ICC is now in Taiwan and Malaysia, with eyes on more opportunities as the brand grows.
Balancing creativity with business is no small feat. Natasha leans into her strengths—brand vision and customer connection—while her husband manages operations and finance. The team spans Singapore, Hong Kong, and regional oversight, ensuring quality, safety, and consistency across markets. Expansion continues thoughtfully: ICC is now in Taiwan and Malaysia, with eyes on more opportunities as the brand grows.
Ginger Milk Ice Cream with Black Sesame Tang Yuan & Black sesame mochi latte (Cold)
And then there’s the personal side of running a business while raising young children. “It’s a universal struggle,” she admits. “You can’t be everywhere at once. So everything I do has to be worthwhile—it has to justify the time away from family.” Her approach to ICC mirrors her philosophy on life: intentional, warm, and approachable.
Three words, she says, describe ICC: warm, approachable, wholesome. From the real fans featured in brand photography to the inventive, often playful flavours, the brand remains rooted in authenticity. Signature tastes like Onde Onde — a Pandan Coconut treat— carry personal history, evoking childhood memories in Singapore and Australia, while adventurous creations push culinary boundaries for a modern audience.
Three words, she says, describe ICC: warm, approachable, wholesome. From the real fans featured in brand photography to the inventive, often playful flavours, the brand remains rooted in authenticity. Signature tastes like Onde Onde — a Pandan Coconut treat— carry personal history, evoking childhood memories in Singapore and Australia, while adventurous creations push culinary boundaries for a modern audience.
As Hong Kong celebrates the first anniversary of its ICC shop, Natasha’s vision is clear: “We’re always thinking about new flavours, collaborations, and ways to be part of people’s special occasions.” Whether through a Salted Egg Yolk scoop or a Laksa tasting flight, ICC continues to redefine what ice cream can be—an indulgence that’s never ordinary, always memorable.
The Ice Cream & Cookie Co. Gough Street
G/F, 18 Gough Street, Sheung Wan
https://www.icecreamcookieco.com
The Ice Cream & Cookie Co. Gough Street
G/F, 18 Gough Street, Sheung Wan
https://www.icecreamcookieco.com