inthekitchen
falling for snow
Turning ice to snow is a sweet business for siblings passionate about dessert
By Laurie Hughes
Winnipeg eaters are reaping sweet benefits of wide scale popularization of Korean flavours . Along with expanding appeal of kimchi and gochujang , bingsu — a dessert re-imagined from ice to snow — is making a mark on the city ’ s food culture .
Don ’ t be dismayed if you haven ’ t heard of bingsu , the culinary confection poised to outshine , at least out tower , those new favourite umami-laden flavours . This wildly popular shaved ice dessert served in cafés everywhere throughout Korea , requires a specialty machine and is not as easy to assimilate into Canada ’ s café culture .
Decadent bowls of shaved ice heaped with an assortment of treats define the dish and each shop selling it is defined by its creative imaginings . Traditionally topped with red beans and drizzled with condensed milk , iterations have become fancier with endless varieties of toppings and presentations .
That ’ s why dreamer entrepreneur David Lee and his chef sister Amber Lee were excited to be the first to introduce the novelty to Winnipeg , even redefine the signature sweet of Korea , giving it a decidedly regional twist .
In November 2017 the siblings opened their cute dessert café in the suburbs , Snow and Moon , and began selling a customized shaved ice dessert with a twist ; calling it snow . The name change was more than a branding strategy catering to Winnipeggers , who really know snow , David chuckles . The dessert snow chef Amber created elevates the ubiquitous dish known by the masses in her homeland to something extraordinary . What started out as market research several months earlier ignited her inherent curiosity and culinary passion .
10 ciao ! / apr / may / two thousand twenty-three