Why Chronos Chan puts seaweed, soy sauce and Sichuan pepper in gelato – and what drives his unusual creations

CNA

Published 3 Oct 2026, 11:30 pm·4 d ago·1 min read

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The 51-year-old former engineer first took up gelato-making more than 20 years ago as a side hustle. It has since become a lifelong passion, one that he continues to pursue through teaching and his home-based business, Ethos Gelato Lab.

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Why Chronos Chan puts seaweed, soy sauce and Sichuan pepper in gelato – and what drives his unusual creations

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