用经过液氮快速冷冻的原料制成的冰淇凌口感新鲜。Michael Lai与Tommy Choi在亚洲尝试过这丝滑而浓郁的体验后大为震撼，将这独特的制造工艺带回温哥华，开办了这家名为Mister的冰激凌店。

Mister is an ice cream shop opened by Michael Lai and Tommy Choi who were inspired to bring the liquid nitrogen process to Vancouver after experiencing the ice cream-making method in Asia. Mister’s ice cream is made fresh to order with liquid nitrogen freezing the ingredients rapidly, resulting in a denser, smoother and creamier scoop.

▼ 液氮制成的冰淇淋，ice cream made fresh to order with liquid nitrogen

店铺位于Yaletown区中心一个改建于1912年码头仓库的商业区里。Scott & Scott Architects在设计空间时兼顾了这栋建筑自身的历史以及冰激凌的制造过程。通过拆除原先租户的所有装饰，粗旷的混凝土板地面得以裸露在外，工作区的砖墙在清理过后，也被涂上了厚厚的光泽涂料。

The shop is situated on the elevated loading dock of a 1912 warehouse loft conversion in the centrally located Yaletown district. Scott & Scott Architects designed the space in a manner which acknowledges the history of the building and celebrates the process of making the ice cream. The space was stripped of earlier tenants embellishments, the existing concrete slab ground, the brickwork white washed and painted with a thick gloss paint in the area of production.

▼ 建于工业建筑改建区的店铺，shop situated on the warehouse loft conversion

▼ 拆除了所有装饰的室内，interior space was stripped of embellishments