Whether you know it as Japanese kakigori, Korean patbingsu, Hawaiian shave ice, Italian granita, Indian ice gola or the American snow cone, a mound of shaved ice drenched in syrup and served on a hot day is a near-universal delight.
Now, though, the once-casual treat has made its way to restaurants, even fine dining. Erickson serves kiwi-flavored shaved ice atop a creamy jasmine tea custard. At Bar Maze, which offers a cocktail-paired tasting menu in Honolulu, the head chef Ki Chung, 32, combines sweet corn pudding and sesame streusel with ice shaved from the same clear blocks used for drinks the dessert is finished tableside with a pour of black sesame orgeat.
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