"All the flavors at Moom Maam are dreamt up by Saran "Darwin" Wai, a scientist who decided to use his molecular biology degree to create ice cream. Moom Maam began as a pop-up stall at Wat Thai in Los Angeles before Wai began vending his artisanal gelato at Smorgasborg in the summer of 2023; a standalone shop in Torrance opened in 2024."
"Riceberry horchata feels most emblematic of Los Angeles from its collision of cultural influences. In Wai's words: "It's a flavor inspired by a Mexican drink, using Thai rice, turned into an Italian gelato, and made by a Thai guy." The first ice cream Wai developed was fior di coco, a vegan coconut milk ice cream that tastes like a scoop you might find from a street vendor in Bangkok - meaning impossibly creamy with a true punch of nutty coconut."
"For an out-of-the-box flavor that feels uniquely Thai, try a scoop of khanom ping, which takes inspiration from smoked Thai cookies. Durian and mezcal feel like the perfect blend of Mexican and Thai flavors in a single ice cream: pungent, smoky, creamy, and gently sweet. The coconut waffle cone is light, crispy, and gluten-free. Be sure to get your scoop in a cone bowl to experience all the playful textures Moom Maam has to offer."
Saran "Darwin" Wai uses his molecular biology degree to craft all flavors at Moom Maam, producing artisanal gelato. The business began as a pop-up at Wat Thai, moved to Smorgasborg in summer 2023, and opened a standalone shop in Torrance in 2024. Flavors draw on Thai nostalgia while incorporating Los Angeles ingredients. Riceberry horchata blends Mexican, Thai, and Italian influences. Fior di coco is a vegan coconut milk ice cream with nutty creaminess reminiscent of Bangkok street vendors. Khanom ping channels smoked Thai cookies. Durian paired with mezcal yields pungent, smoky, creamy sweetness. Coconut waffle cones are light, crispy, and gluten-free.
Read at Eater LA
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