Hema Hema: A Lovely Scoop in the World of Artisan Ice Cream
On most afternoons along Campbell Street, a queue often snakes into a pre-war Straits Eclectic shophouse. In Penang, where people are notoriously discerning about food, queues usually mean one of two things: hype or the real deal. Hema Hema, established in 2022, has been around long enough for reputation to settle—and in this case, it feels like the latter.
The first thing that struck me was not the ice cream, but the aroma. Fresh waffle cones are baked throughout the day, and the shop is wrapped in the scent of caramelised sugar and warm biscuits. By the time I reached the counter, the decision had already been made for me: it would be the cone.
Most ice cream parlours have a bestseller. Hema Hema does not. Ask the staff what their signature flavour is, and you are likely to receive the same answer many visitors have heard: there is none. That is because the menu changes constantly. Seasonal ingredients, experimentation, and creativity take precedence over building a predictable menu. Many flavours draw inspiration from Asian ingredients rather than relying solely on the usual chocolate, vanilla, and strawberry repertoire.
That day, the flavours available under “Classic” included Lotus Biscoff, Yogurt Raspberry Swirl, Calamansi Plum Sorbet, and Fior Di Latte (Milk). Under “Premium” were Burnt Butter Sage, Valrhona 70% Dark Chocolate, Jasmine Green Milktea, Hazelnut Nutella Swirl, Mango Passion Fruit, Caffe Macchiato, Blue Tahiti Vanilla Bean, Avacado, Lychee Raspberry, Omanthus Oolong, Uji Hojicha, Calamansi Plum and Mangosteen Sorbet.
I opted for the Valrhona 70 percent Dark Chocolate and it was a real treat. The texture was silky smooth and less sweet, which I prefer. The scoop was also slightly larger than what is typically served at most ice cream shops.
The staff wore caps, masks, and gloves, reflecting a strong emphasis on hygiene and consistency. I also noticed that the scoops used to serve the ice cream were thoroughly rinsed before each use. After scooping, any rough edges were carefully smoothed out, forming a neat, rounded ball of ice cream before being handed over without ceremony.
The word "artisan" has become one of the most overused terms in the food world. At Hema Hema, however, it still carries meaning. Artisan ice cream is typically produced in small batches, using fresh ingredients, less air (known in the industry as overrun), and recipes designed for flavour rather than manufacturing efficiency. The result is a denser, creamier ice cream that is often less sweet than mass-produced versions.
Sampling my friends’ selections, we all noticed a clarity of flavour: cleaner, lighter, and more distinct, allowing ingredients such as hazelnut, sesame, and burnt butter to shine rather than be masked by excessive sweetness.
The interior is bright, with calming tones of beige and wood. The space is uncluttered and contemporary, comfortably accommodating about 30 to 40 patrons. It encourages customers to linger only briefly before continuing their exploration of George Town’s heritage streets.
Interestingly, very little has been made public about the owners. Unlike many modern cafés that build their brand around celebrity founders or social media personalities, Hema Hema has largely allowed its products to tell the story.
A Scoop of History
Long before freezers existed, royalty enjoyed frozen desserts made from mountain snow mixed with fruit and honey. Historians trace the earliest frozen treats to ancient China, Persia, and the Roman Empire, where ice harvested during winter was stored underground and flavoured with fruit syrups.
The dessert evolved dramatically in Renaissance Italy, where sorbets became fashionable among European nobility. By the 17th century, ice cream had found its way into French and English royal courts before eventually becoming available to the public.
The real revolution came in the 19th century with mechanical refrigeration, transforming ice cream from an aristocratic luxury into an everyday pleasure.
Today, artisan ice cream has brought the story almost full circle. Rather than producing enormous volumes, many modern makers have returned to small-batch craftsmanship—using premium dairy, seasonal fruits, locally sourced ingredients, and inventive flavour pairings.
To me, Hema Hema has elevated artisan ice cream in Penang from a novelty into something closer to a genuine culinary destination. For anyone wandering through the streets of George Town under the tropical heat, there are few cooler reasons to pause. Sometimes happiness comes, quite simply, one scoop at a time.
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Written and photographed by Adrian Cheah
© All rights reserved
3 July 2026
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Hema Hema Ice Cream
88 Lebuh Campbell, George Town, Penang
Open: 1 pm – 10 pm (or until sold out) (Thursday – Sunday). Closed on Monday – Wednesday
Priced at RM9 for a single scoop and RM16 for double scoops, the ice cream can be paired with a buttery spiced waffle cone for an additional RM2. Premium flavours carry a further RM2 surcharge.
The menu changes every week.