Bryan Kong has had a decade’s worth of experience in the Philippine food and beverage industry, namely with his Japanese restaurants Crazy Katsu and Crazy Ramen. It wasn’t until 2020 that his wife Maxine convinced him to go into desserts.
In the middle of a most transformative year, the couple launched premium ice cream brand Kurimu so they could continue to spread their love of Japanese cuisine to those living under lockdown.
When you enter a restaurant, you experience everything from the smiles of their staff to the height of their tables. You’ve got to channel all those variables into someone’s home.
Bryan Kong, restaurateur
With an emphasis on quality cream and distinctly Japanese flavors like matcha and shoyu caramel, Kurimu aims to demonstrate the craft that comes with making ice cream.
While they currently thrive on home delivery, Bryan and Maxine are already planning future pop-ups and international opportunities to scale their business for the post-pandemic market.
In this episode, Bryan and Maxine tell us how the Philippine market is warming up to premium-quality ice cream.
Order and choose from an array of unique ice cream flavors like matcha and shoyu caramel by visiting their website.
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