Glo Damansara, Kuala Lumpur
Founded in Kuala Lumpur in 2022 to elevate gelato from a commodity into an authentic culinary craft — blending Italian slow churning with scientific formulation and local vibrancy.
In recent years, supermarket freezers and commercial scoop shops across Southeast Asia became saturated with industrially manufactured frozen desserts. Many were pumped with up to 100% air overrun, laden with hydrogenated palm fats, artificial stabilizing gums, and chemical syrup concentrates.
Gelatomania was born in Kuala Lumpur in 2022 out of a fierce rebellion against this dilution. Backed by over two decades of combined leadership across the F&B and culinary landscape, our founders set out to introduce Malaysians to genuine Italian artisanal gelato.
To us, gelato is a delicate equilibrium of food chemistry and natural terroir: exact freezing point depression, balanced sweetness without cloying sugar, and slow batch churning that preserves intense natural aromas.
"We calculate our recipes by molecular weight — balancing water, milk solids, lipids, and sugars so each scoop melts gently on the tongue at -12°C instead of freezing the palate."
From the temperature curves of our batch freezers to how we educate the public, our standard is uncompromising.
True gelato contains significantly lower fat (4%–8% vs 14%+ in factory ice cream), minimal air overrun, and is served at a slightly warmer temperature. This delivers maximum flavor intensity and a velvety, creamy mouthfeel.
We don’t just serve gelato; we demystify the science. Our workshops teach participants of all ages the magic of freezing points, sugar balancing, natural emulsification, and artisanal batch technique.
Beyond individual scoops, Gelatomania is an enterprise ecosystem. From retail kiosks and catering carts to professional machinery distribution, recipe consulting, and HORECA wholesale.
Why our scoops taste so intensely pure, velvety, and refreshing.
| Attribute | Gelatomania Artisanal Gelato | Commercial / Factory Ice Cream |
|---|---|---|
| Butterfat Level | 4% – 8% (Clean, allows fruit & nut flavors to shine) | 14% – 25% (Heavy cream & hydrogenated fats that coat tongue) |
| Air Overrun (Volume) | 20% – 30% (Dense, rich, satisfying texture) | 60% – 100%+ (Puffed with injected air for artificial volume) |
| Serving Temperature | -12°C to -14°C (Warmer, velvety, immediate flavor release) | -18°C to -22°C (Hard frozen, numbs tastebuds on first bite) |
| Ingredients | Fresh whole milk, real fruits, Sicilian nuts, Belgian cocoa | Reconstituted powders, artificial flavors, corn syrups |
| Shelf Life Philosophy | Small batches churned daily for peak micro-crystal texture | Industrial cold-chain storage built to sit in freezers for 12+ months |
From a humble batch-freezer experiment to a multi-vertical culinary ecosystem.
Established our central lab at Glo Damansara. Rigorous R&D began balancing Malaysian tropical fruits (Musang King, passion fruit, fresh mango) with authentic Italian dairy formulas.
Opened our doors to families, food lovers, and corporate retreats. Welcomed over 3,500 participants to churn fresh batches, balance sucrose ratios, and discover the thrill of sub-zero crystallization.
Expanded retail presence and partner kiosks across prime hubs in Klang Valley. Introduced custom Italian vintage gelato carts for weddings and corporate galas.
Now supplying over 40 fine restaurants, cafes, and luxury hotels with freshly churned 5L tubs, distributing commercial Italian machinery, and providing turnkey gelato recipe & concept consultancy.
Recognized across Southeast Asian culinary publications for pioneering a vertically-integrated gelato model combining production, masterclass academies, and enterprise supply chain under one roof.
Browse 15 artisanal recipes with sensory balance profiles and direct Orderla ordering.
Experience the science of churning first-hand with our interactive Pax & Price Estimator.
Deep dive into all 6 pillars connecting small-batch production, machinery, and masterclasses.