Dish of the Week: Shaved ice dessert
Where: Shilla Bakery (Rockville and Annandale), Malaysia Kopitiam, Penang (D.C. and Bethesda)

Some of the biggest food trends have had their origins in Asian snack and street food. Stuff like tart frozen yogurt, banh mi, and pork buns have all gained cult-like popularity. Shaved ice may go by many names in Asia, such as patbingsoo, ice kachang or halo-halo, but the premise is always the same. Take shaved ice and top it with sweetened condensed milk, coconut milk and/or flavored syrups, and top it with fresh fruit, sweetened beans, sweet gelatin cubes, tapioca, or just about anything sweet. Depending on the toppings, it can be a healthier take on an ice cream sundae.

My favorite version is the frozen yogurt bingsoo at Shilla Bakery, which is definitely built for sharing. The shaved ice base is sweetened with a milky caramel syrup. Then it’s loaded with strawberries, honeydew, pineapple, watermelon, and other fruits; mochi; frosted flakes; and a drizzle of strawberry syrup. Oh and if that isn’t enough, tart frozen yogurt is swirled on top. As you work your way through you’re exposed to a number of different flavors and textures that all work together cohesively – crunchy, chewy, sweet, and tart. And as with all properly topped shaved ice, the last spoonfuls should be delicately sweet and creamy as the condensed milk or caramel is diluted by the melting ice. Even though it’s cold outside, I still find this treat satisfying.