The article celebrates the joy of shaved ice, emphasizing its cultural diversity and global variations. It recounts the author's nostalgic experiences with Thai shaved ice and discusses different international versions, from Korean bingsoo to Filipino halo-halo. The piece also explores whether to use manual or electric shavers at home, featuring insights from chefs who prefer manual methods for authenticity and those who find electric shavers essential for efficiency in businesses. Ultimately, the article encourages readers to enjoy making shaved ice at home and offers guidance on achieving the perfect texture.
"I like everything manual in the restaurant because it corresponds to the ethos of what we do," says Junya Yamasaki, the chef behind Yess restaurant in Los Angeles.
Cory Arashiro, co-founder of Wailua Shave Ice, shares, "If you're making shaved ice at home - and not in a rush to fulfill demand - either version works."
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