inthekitchen
Amber was the head chef at a four-star resort hotel in Korea when her brother pitched the idea of joining him in Winnipeg to open a business together . She needed a beat , though . She didn ’ t speak English and was happy where she was , but David made a compelling case , selling the virtues of business ownership and painting a picture of independence and new opportunities .
Once Amber agreed , plans took shape to introduce a specialty dessert café , drawing from their wide appeal in Korea and wide-open market in Winnipeg . Amber ’ s consent was based on one condition . She insisted on upholding a high standard of quality to the venture .
Bingsu was an obvious dish to build a dessert café around . Shaved ice desserts are well loved in Asian countries dating back hundreds of years . The oldest mention is recorded in China around 3000 BC , prepared with snow or ice mixed with honey and fruit juice , and more recently introduced in Korea during the Joseon Dynasty ( 1392-1897 ). Government officials would shave the ice from a royal ice box and serve it with fruit to cope with the heat .
Despite its legacy , Amber was reticent . There was no denying the popularity of the more modern fancy confection , with seemingly limitless presentations , but most looked better than they tasted , she asserts . This was her chance to make it better . So before leaving home and dropping Korea ’ s national dessert to Winnipeg consumers , she did .
Drawing on her industry knowledge , David ’ s sister remembered a five-star hotel sparing no effort coming up with over-the-top bowls of indulgence . For a hefty price of $ 60 for a bowl , she enjoyed a version so delicate , and creamier than anything she had tasted before . “ You could taste the quality ingredients in every bite ”, she reminisces . She quickly concluded the bowl was made of shaved milk . It was a revelatory turning point , and she knew it was exactly what she wanted to replicate . Condensed milk was commonly added to the shaved ice concoctions but didn ’ t make up the ice itself . Eventually , through trial and error , she achieved a blend of milk and condensed milk that met her standards .
Meanwhile , the recipe updates Amber was sharing from across the globe triggered David to do some magical thinking of his own . Shifting from a water to milk based product created an opportunity . The idea instantly jelled and a cleverly cute snowflake in bowl graphic shortly followed wrapping up the new identity . Visions of franchising were already dancing in his head .
The opening of Snow and Moon was an instant success . The siblings recall the line-up of customers winding out the door regularly .
Bingsu was an obvious dish to build a dessert café around .
Any doubts they may have had vanished . Energized by the positive response , they opened a second location on St . James Street twelve months later to be well positioned to treat Polo Park shoppers .
Everything went as planned for another year before the spring of 2020 brought its onslaught of uncertainties . Towering ice cream desserts known for alluring artistic presentations don ’ t travel well for take-out .
Despite bumps in the road , dessert sales are rebounding at Snow and Moon ’ s premiere location . The pair pivoted St . James to a fullservice restaurant dedicated to Korean specialties , renaming it Queen . “ For my sister ” David quips . He gushes about his little sister ’ s cooking skills , stating her mastery of one of the world ’ s most nuanced cuisines . As diners discover Queen , demand for the dessert snow is snowballing there too and re-energizing the pair ’ s plans for growth .
Their confidence is unwavered . They still believe Winnipeg to be the perfect place to popularize edible snow , before taking their Korean snow across Canada . One thing is certain , these affectionate siblings agree it ’ s the idea and the product that drives a successful venture . For Snow and Moon , passion , smarts , and a little fun is the perfect recipe .
12 ciao ! / apr / may / two thousand twenty-three