Ice cream parlors weren’t always pastels and plastic. In the ‘good ole days’ of the start of the 20th century, parlors were housed in drugstores—offering a range of sodas, ice cream, and hooch disguised as medicine.
Hazel’s is the latter kind of parlor. Housed in a former printing shop in Bangkok’s old town, it has a prohibition-era vibe; raw wood and leather furniture, exposed steel, and baked paint underline the fitout, while enamel trinkets, vintage mixers, and used printing equipment line the walls. An original Heidelberg printing press sits in the front window. A dimly-lit, well-stocked bar sits in the back.
Hot Dang Fudge Sundae: caramel-dark meringue, hot chocolate sauce, fresh housemade vanilla ice cream, pistachio, whipped cream and a literal cherry on top.
Very Berry Strawberry and Cherry Ice Cream Float: the title says it all. The handmade berry compote sets this float apart. Drop the whole scoop in and recreate the foam from your childhood.
It all feels a bit naughty, and very sneaky. Step inside this seemingly-harmless old world printing shop for boozy sundaes, handmade ice cream, whisky, craft beer, absinthe, fruit sodas, and creative cocktails.
Rum Raisin Ice Cream: rum-soaked raisins in a finely flavored ice cream with caramelized banana topping.
Hazel’s (named for the owner’s Canadian great-grandmother) was born from a love of the neighbourhood, of desserts, and of the history of Bangkok’s old town. Chef Somkiat “Joke” Pairojmahakij grew up in the hood, and jumped at the opportunity to bring his family food operation back home.
This is the place to go for fresh ice cream and drinks from a bygone era, which are anything but old-fashioned.
St Patrick: Jameson and absinthe come together in the cocktail which will either make, or break, your night.
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Hazel’s Ice Cream Parlor and Fine Drinks will host a grand opening this Saturday March 25th from 6pm. Head along early for craft beer, ice cream, music, live art and BBQ.