Messina will be serving up its beloved scoops of joy at its LANDMARK pop-up starting from 22nd July

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    [HONG KONG, 22nd JULY 2022] Messina took Pottinger Street by storm last year with the mission of making Hong Kong a sweeter place, one house-churned scoop at a time. This summer, the gelato giant is popping up at LANDMARK to bring its whimsical, creamy deliciousness to a whole new part of town. Following in the footsteps of the wildly popular Butter which set up shop back in December 2020, Black Sheep Restaurants is passing thetorch from one sweet venture to another.

    Whether in need of a midday sweet to break up a shopping spree or looking for a little ice-cool pick-me-up to brighten up the work week, starting from 22 July guests can get their favourite Messina flavours by the scoop daily from 12pm until 8pm. This limited time pop-up will feature a 20-flavour selection curated from Messina’s ever-growing library of creative flavour combinations – 10 mainstays plus a menu of 10 rotating flavours featuring one classic Messina flavour and one LANDMARK exclusive that are not available at the Pottinger Street location. Among the 10 mainstays are popular Hong Kong exclusives including Egg Tart, an egg custard gelato with caramelised puff pastry, and Black Sesame Tong Yuen, which uses a hand-made tong yuen and a premium Japanese black sesame paste to give a rich and toasted flavour to the gelato base.  Alongside these much-loved Hong Kong exclusives are a line-up of Messina’s all-time favourites including the Pistachio, made with genuine Sicilian pistachios from Bronte, Italy, and the Salted Coconut & Mango Salsa Sorbet, the most popular sorbet across Australia and Hong Kong.

    Exclusively for the LANDMARK pop-up, Messina will introduce a special flavour to their gelato cabinet each month, each with its own story and inspiration behind it. Kicking things off is Tandy’s Egg Tart, a salted dark chocolate gelato swirled with egg tart gelato and layered with flakey caramelised pastry. This sweet concoction is a nod to Tom Andrews, the brains behind LANDMARK’s BELOWGROUND and dining destination BaseHall, but more importantly he is one of Black Sheep Restaurants’ favourite people. Bringing together a few of his most-loved flavours, Group Pastry Chef Karys Logue and the Messina team crafted the special combination of flavours.

    The gelato giant from down under is equally obsessed with the quality of the gelato as the origin of the ingredients, using only the best to make everything that goes into each smile-inducing scoop including their very own Messina Jersey cow milk. Swing on by the pop-up and get a scoop ($60) or two ($75) or three ($90) of some of Messina’s greatest hits at LANDMARK all summer long. For guests who cannot get their fill in one visit or want to treat the team, there is also the option to walk away with their favourites and mix and match a takeaway tub with up to five flavours depending on the size (tubs are available in 0.5L for $180, 1L for $320 and 1.5L tubs for $400).

    Visit www.gelatomessina.com.hk or follow @gelatomessinahk for more information. Messina LANDMARK is located at Shop 239, 2/F, The LANDMARK, 15 Queen’s Road Central, and will be open daily from 12pm to 8pm.



    The name Messina was inspired by Nick and Danny’s Sicilian heritage, and the birthplace of their parents—Messina in Sicily, Italy. Together with Head Chef Donato Toce, the team has spent years experimenting with countless recipes and raw ingredients, in order to come up with our core range of 35 classic flavours. With the newest location opening in Hong Kong, Messina fans will find the full 40-flavour cabinet at every location, featuring 35 core flavours and 5 rotating specials.


    In Hong Kong, gelato fans can look forward to locally-inspired flavour specials such as Salted Duck Egg Dulce, Hong Kong French Toast and Black Sesame Tong Yuen. Freshly churned daily from the creamiest Jersey milk, our superior scoop is all about celebrating authentic, artisanal Italian-style gelato the way it is meant to be.




    Black Sheep Restaurants is one of those special movements that comes along once in a lifetime. It starts with an ideal, an ambitious dream that flies dangerously close to cult-like status. Founded in 2012 by Syed Asim Hussain and Christopher Mark, it is far more than just culinary prowess or accolades, it is a band of like-minded people, devotedly fixated on the dream to redefine what it means to be forerunners, paving the way for the new generation of hospitality.


    Since the humble and scrappy beginnings of a single restaurant, the disruptive hospitality team has become synonymous with trailblazing, story-driven ideas, curating distinct dining experiences about a particular time, place, culture or cuisine. Now, with over 30 restaurants to date, critical acclaim has followed the movement, from receiving the world’s first and only MICHELIN-Star for a Punjabi restaurant with New Punjab Club, One Star for critically acclaimed BELON and successive nominations for Restaurateurs of the year.


    Black Sheep Restaurants expanded its experience with the development of its own proprietary food delivery service, GO, but what truly sets Black Sheep Restaurants apart and stokes the fire of perpetual progression is the innate ability to harness the intangible, to go up against the giants, to defy the odds and to do the exceptional.


    In 2020, Black Sheep Restaurants developed a COVID-19 Playbook, mapping out best-in-class practices for navigating their business in the wake of a global pandemic. The valuable resource was picked up globally by businesses and governments, and translated into five languages.