India, Aug. 17 -- Restaurants earning Michelin stars is not new, but have you ever heard of an ice cream shop receiving one? A small shop in Taiwan's Taichung became the first in the world to win the recognition for ice cream last year. Now, the eatery, Minimal is in the spotlight again after a recent interview sparked fresh conversation about desserts taking a fine dining turn. Chef-owner Arvin Wan introduced a seven-course tasting experience on the upper floor where guests explored ice cream in unexpected forms and temperatures. The menu celebrated Taiwanese heritage with creations such as oolong tea, magnolia leaf and local citrus. Instead of leaning on heavy toppings or artificial flavours, the place focuses on four essential elements: fat, protein, sugar and liquid, and perfected each with the patience of a craftsman. The cream was sourced from small local dairies, eggs were chosen for their richness and fruits were picked only at their seasonal peak. Even water content and temperature were calibrated to achieve the ideal texture and melt. Chef Suvir Saran believes ice cream deserves a place in the fine dining world when treated with the same discipline as a signature dish. "It takes obsession. Use real ingredients, perfect the texture and balance the flavours. Every scoop should feel like it belongs on the world stage," he says. Ankit Chona, founder of Hocco Ice Cream, adds that consistency matters as much as creativity. "People want something they have not tasted before, made with top-quality ingredients. They also want an experience. It is not just ice cream in a cup, it is a memory," he explains. Chona points to examples like Aamchi, a mango ice cream designed to recreate the joy of opening a box of ripe mangoes at home. Saran adds that brands aiming for Michelin recognition need more than great flavour. "The way it is served, the story behind it, the setting - all of it matters. Ice cream can be plated like art and paired with textures that surprise the diner," he shares....