Meet Our Founders
Inside Scoop started as a dream to make genuinely fresh ice cream for Malaysians. The brainchild of Edmund Tan and his wife, Lim Shiew Li, Inside Scoop was inspired by their love for ice cream and for wanting to create happy memories. Noticing a gap in the premium ice cream market where it was predominantly served by international chains, they set out to make great ice cream that is made fresh locally, creating imitable natural flavours and smooth, ultra-creamy textures unlike mass produced ones. They were guided by the philosophy of using high quality ingredients sourced from the world over and inspired by their Malaysian taste buds, eating exploration, travels and current trends
But there was a catch, neither of them are culinary trained; aside from having years of ice cream eating experience and making ice cream at home. With a thirst to understand the science behind ice cream more, Shiew Li enrolled in Gelato University, Italy. And that is how Inside Scoop came to be! Since its inception in 2013, all of Inside Scoop’s ice creams have been made fresh locally using premium ingredients, while fearlessly challenging Malaysian taste buds.
Our Humble Beginnings
We started churning ice cream in 2013 where Edmund and Shiew Li would spend endless hours testing and churning flavours. The first Inside Scoop opened in Bangsar late 2013 with 16 flavours, including the best sellers Durian and Valrhona Chocolate! Soon after, in July 2014, the second outlet in Damansara Jaya was born. And the rest, as they say, is history.