Gelior Gelato Bangkok: The Place That Fits a Life Into Every Cup
By Timo Eckenfels, Veloura Gems
Some places you walk into and immediately understand what someone was trying to say. Gelior Gelato in Bangkok is one of those places.
It opened in May 2026, quietly, in a city that already has no shortage of dessert options. But Kimmy and Tim, the Hong Kong-born couple behind it, were never trying to compete with anyone else's version of gelato. They were trying to say something of their own.
We got invited to visit, tasted our way through the case, and stayed longer than planned. Here is what you need to know.
Your Local Ambassador
Timo Eckenfels
Timo visited Gelior Gelato in June 2026 together with the Veloura team. He spoke with founders Kimmy and Tim about the story behind the place. All flavor recommendations in this guide come from what the team actually ordered and loved on the day.
The Story Behind It
Kimmy and Tim met working the line together at a restaurant in Hong Kong. Kimmy had lived in Japan, Singapore, and the UK before that. Tim built his craft as a Head Chef across the same years, both absorbing the exacting standards of Japanese fine dining wherever they landed. Malaysia was a key research stop as they developed the Gelior concept.
Of every city they lived in, Bangkok was the one that stuck. A place of vibrant energy and a slow-living soul existing side by side, as they describe it. That contrast was reason enough to move.
"Every time I go somewhere new, what I remember is the ice cream I had there."
Kimmy, co-founder of Gelior Gelato
Gelior is their first brand in Thailand. Both Kimmy and Tim have previously founded and managed restaurants in Hong Kong, but Bangkok is where they chose to build something entirely their own. It had always been the dream, but it was Kimmy, the gelato lover of the two, who let herself dream bigger. She designed the concept and the brand before they had even landed in Bangkok.
The name says the rest. GE for gelato. LIOR, an ancient word for warmth, hope, and healing. The idea was never just dessert. It was fitting a whole life experience into one small flavor.
For Kimmy, gelato is tied to memory in a very specific way. Every time she goes somewhere new, what she remembers afterwards is the ice cream she had there. That instinct became the foundation of everything Gelior is trying to do.
The Flavors
Getting here was not a clean process. Kimmy and Tim have experimented with over a hundred flavor profiles and now hold a library of more than 40 refined recipes. Around 12 make it into the case on any given day, with flavors rotating continuously based on the season and what is fresh. Along the way there was a lot of gelato that simply did not work. As Kimmy puts it: "At least we got to try a lot of gelato."
"I want to transfer the life experience into a little cup."
Kimmy, co-founder of Gelior Gelato
The approach they call "Flavor Translation." High-quality ingredients met with Thailand's local fruit, shaped by everything they absorbed in a decade of Japanese kitchens. Every flavor is personal and never built to compete with anyone else's read on gelato. Just their own perspective on balance.
The case changes constantly, so what you find on the day will always be slightly different. That is part of the point. A few flavors worth ordering if they appear in the case are listed below, but do not let the menu intimidate you.
When we visited, the three of us from the Veloura team each went in a different direction. Phuong went for the Zesty Floral Plum Splash (#25) with pineapple, Japanese umeshu and osmanthus, and added the Lemongrass, Extra Virgin Olive Oil and Cardamon Calm sorbet (#33). Julie chose the Wild Botanical Frozen Swirl (#13) with yogurt, honey, lavender, sumac and dried blackcurrants, alongside the Velvet Dark Chocolate Mint Shiso Crisp (#31). Timo also went for the Wild Botanical Frozen Swirl (#13) and added the Pistachio Pure, Vanilla White Choc Shards (#02) with Sicilian pistachio, Khao Yai vanilla, sea salt and white chocolate chips.
The wooden rack behind the counter holds a set of cold brew drip towers, glass chambers stacked vertically where ice water drips slowly through coffee grounds over several hours. It is a quiet signal of how seriously Kimmy and Tim take everything they serve. The cold brew and several tea variations are worth ordering alongside your gelato. They have curated specific pairings between the drinks and the flavors in the case, so if you are unsure what to order, just ask. The combination adds a layer to the experience that most people do not expect from a gelato visit.
Worth Ordering If They're in the Case
#40
Golden Harvest, Salted Egg and Caramel Shoyu Umami
Thai Jasmine Rice, Salted Egg Yolk, Caramel Shoyu. Sounds wrong. Makes complete sense after one bite.
#25
Zesty Floral Plum Splash
Pineapple, Japanese Umeshu, Osmanthus. Light, fragrant, and quietly surprising.
#33
Lemongrass, Extra Virgin Olive Oil and Cardamon Calm
Sorbet. Clean and lighter than almost everything else on the menu.
#31
Velvet Dark Chocolate Mint Shiso Crisp
72% Dark Chocolate, Fresh Mint, Japanese Shiso. A combination that rewards attention.
#02
Pistachio Pure, Vanilla White Choc Shards
Sicilian Pistachio, Khao Yai Vanilla, Sea Salt, White Choco Chips. A benchmark flavor done properly.
#13
Wild Botanical Frozen Swirl
Yogurt, Honey, Lavender, Sumac, Dried Blackcurrants. Earthy, floral, and unlike anything else in the case.
What Makes It Different
Something happens in that room. People come in, look at the flavor list, and are visibly skeptical. Then they take one bite and want more. Kimmy says that shift is the whole reward.
Part of what drives it is the space itself. The interior is Japanese-inflected and deliberately calm. Made for sitting down rather than grabbing a cup and moving on. The pastries served alongside are part of the same thinking: the butter aroma and crispness are there to make the flavors feel deeper, more three-dimensional, as they describe it.
A decade of Japanese fine dining shows in the details. Not in pretension, but in the kind of precision that makes something taste inevitable rather than constructed.
Good to Know
Gelior Gelato opened in Bangkok in May 2026. It is pet-friendly, so bring the dog. The flavor case changes weekly, so repeat visits genuinely feel different. If something unusual is in the case, order it. The jasmine rice and salted egg yolk caramel shoyu are exactly the kind of flavors that reward the leap.
Plan your visit
Veloura Member Perk at Gelior Gelato
Gelior Gelato is an official Veloura partner venue in Bangkok.
If you are a Veloura member, you get an exclusive perk when you visit: a complimentary upgrade to Gelior's Gelato and Drink Pairing, gelato served alongside cold brew coffee or coconut water, carefully curated to bring out the best in each flavor.
It is one of the most distinctive ways to experience what Kimmy and Tim have built, and it is available exclusively to Veloura members.
To redeem it, download the Veloura app, join the membership, and show your member benefit at the counter before ordering.
Gelior Gelato is a Veloura venue partner in Bangkok. All visits and recommendations are based on our own experience. For more Bangkok venue guides and neighborhood recommendations, explore our guides at veloura-gems.com/guide.
Veloura App
Free Upgrade to the Gelato and Drink Pairing.
Download the Veloura app, become a member, and unlock exclusive perks at Gelior Gelato and partner venues across Bangkok.
