It's the dead of winter in Hong Kong. Of course, that means that it's a near balmy 55 degrees. Perfect temperature for shaved ices.*
I'ved raved before about the Taiwanese "snowflake ice" at Tong Pak Fu:
The "snowflake ice" is created using a special machine that integrates the flavoring right into the ice itself, so that every bite tastes like mango or green tea or chocolate . . . or whichever flavor you choose. Also, the consistency of the dessert is more like a snowflake and less like ice: it's soft, almost creamy in texture, and very light. The best part of the dessert is that you get to select any number of delicious "toppings" (well, more accurately, "bottomings," as they sit under the pile of ice).
Since I've got my macro lens with me this time around, I figured I'd take some decent photographs of our favorite flavors of shaved ice there.
My sister had the black sesame snowflake ice, which looks like a muppet but tastes delicious. And I had the mango snowflake ice, with tapioca balls, chewy jelly bits called "QQ," and fresh mango.
It was so yummy I might have to go back for another today!
* I know it seems weird to be having shaved ice in the middle of "winter," but have you noticed that many of the best ice cream places in the country are in cold regions? Boston is darn right frigid, but we've got Toscanini's, JP Licks, Emack and Bolio's, etc. etc. And let's not forgot Ben and Jerry's comes from Vermont.
Are you an iced dessert in the middle of winter kind of person?