Restaurants

San Ho Won’s bingsu looks like a cook opened the back door, dipped a metal bowl into a snowdrift and called it a day. Skim the top of the surface with a spoon and there will be nothing to dispel this illusion; the ice is the texture of fresh powder. But dig down and you’ll uncover treasures — cubes of mango jelly, tiny tapioca pearls, segments of pomelo and coconut milk. If you’re not a fruity dessert person, go for the buckwheat soft serve, adorned with puffs of charred buckwheat and drips of honey, or the decadent choux buns filled with chocolate cream.Okumaya devam et