Get Iced this Summer: The Shaved Ice Roundup

What's colder than ice cream? Why, ice. So what better way to cool down this summer than some shaved ice (or shaved "snow")? Los Angeles, being as diverse as it is, offers many ethnic options for shaved ice, from Korean to Oaxacan to Indonesian.

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Hawaiian Shaved Ice

Perhaps one of the simplest, Hawaiian shaved ice is typically topped only with flavored syrup (though of course what's to stop you from adding more toppings?). Unlike most others which actually use crushed ice, this style of shaved ice uses a machine which literally shaves the ice, generating a much smoother texture. The most popular spot right now is probably Get Shaved, which has a storefront in Northridge and a truck that roams around the greater LA area. You can find syrup flavored with mango, lychee, passionfruit, all the way to bubblegum here and you can also add a scoop of ice cream below your shaved ice and top it all with red beans, condensed milk, and mochi balls.

Get Shaved
http://www.getshavedice.com
@getshaved

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Korean Shaved Ice/ Pat Bing Su

One of the best pat bing su in town can be found at Chego, although it is a rotating menu item so you may not necessarily find it when you go there. Here the shaved ice is topped with chewy mochi, red bean, mangoes, kiwi, and a red syrup. The flavors of all the ingredients here work better than many pat bing su concoctions. If you see it on the menu this summer, you might want to give it a try.

Chego
3300 Overland Ave, Los Angeles, CA 90034
www.eatchego.com

Ice Kiss is a popular cafe in Koreatown for their shaved ice. Size and visual matters here where you can get the largest serving served to you in a dogbowl. All the fruit and red bean are further topped with ice cream and whipped cream, which can be overkill, but they're open late and you can be sure there'll be enough for everyone.

Ice Kiss
3407 W 6th St, Los Angeles, CA 90020
(213) 382-4776

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Taiwanese Shaved Ice

While the Koreans put all the toppings on top of their shaved ice, the Taiwanese style covers the bottom of the bowl with items of your choice including lychee, pudding, peanuts, red bean, etc and then top it with a tall pile of ice and condensed milk. Two popular places are Kang Kang food court where you can choose your toppings from the deli case, and Sin Ba La, a popular Taiwanese joint.

Kang Kang Food Court
27 E Valley Blvd, Alhambra, CA 91801

Sinbala
651 W Duarte Rd Ste F, Arcadia, CA 91007

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Taiwanese Shaved Snow

Shaved snow is pretty rare even in the San Gabriel Valley and the reputed best version outside of Taiwan is the one at Class 302 in Rowland Heights. The difference? The "snow" is flavored and milk is added prior to shaving and (according to Kung Food Panda) it is shaved with a special machine, generating smooth ribbons of creamy "ice". I suspect this special machine is similar to the one used for Hawaiian shaved ice. The texture is closer to an ice cream and chunks of crushed ice. Their most popular is the mango but it tends to run out, so either try to go early or just order one of their other flavors such as green tea topped with red bean and mochi balls, or the caramel pudding. And yes, the milk-added-shaved snow is still topped with condensed milk.

Class 302 三年2班
1015 Nogales St #125, Rowland Heights, CA 91748

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Mexican Shaved Ice / Raspado

At the newly opened Natura Bar, you can get Oaxacan-style shaved ice, raspado, with exotic flavors such as tamarind, guayabana to more familiar flavors such as walnut and eggnog. A small raspado is a big cup filled with the syrup and chunks of fruits/nuts of your flavor both at the bottom and the top for uniform flavoring.

Natura Bar
3335 1/4 W 8th St, Los Angeles, CA 90005
(213) 784-0943

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Indonesian Shaved Ice: Es Teler

In Indonesia even shaved ice can be considered a mid-meal drink. "Es Teler" (semi-literally, drunken ice) is a popular drink in Indonesia that utilizes tropical fruits and topping. Lucky for Angelenos, a version of it can be found at Simpang Asia. The shaved ice is topped with condensed milk and slices of coconut, jackfruit, and avocado. You can either eat it with a spoon or mix everything and drink it through the big straw!

Simpang Asia

10433 National Blvd, Los Angeles, CA 90034
(310) 815-9075

Intelligentsia Pasadena: Preview Lunch, a First Look

Knowing Pasadena residents have been looking forward to the opening of Intelligentsia Coffee's Pasadena outpost for a while now, but few may have known just how special the 3rd SoCal location would be. The space in Old Town comes with a kitchen and will soon have a liquor license. That's right, it will be a full-on restaurant with about 73 seats serving market-fresh menu and a nightly farmer's market prix-fixe dinners.
The food at Intelli-Pasadena is prepared by Matthew Poley, whose partnership with Intelligentsia started when his catering company Heirloom LA catered Intelligentsia's Christmas party. The result of Poley's experience at Angelini Osteria, La Terza, All' Angelo and Barbrix can be seen in the housemade cheese (e.g. goat's milk ricotta and sheep's milk ricotta drizzled with chestnut honey) and charcuterie platters, his specialty mushroom-ricotta and shortrib raviolis, crispy flatbreads, rib-cap lettuce tacos, and an incredible salad of fresh peeled asparagus and fennel. You can also find his famed (super cute and good) lasagna cupcakes a.k.a "lasagnettes" in various flavors, vegetarian or otherwise.

"lasagnette"

This is a definite upgrade in the space that used to be Wok 'n Roll and if Poley can maintain this quality food, Intelligentsia can easily be the best restaurant in Old Town, or at least on that part of Colorado Blvd. This style of eatery, while not new in general (pioneered long ago by Chez Panisse), is a first in Pasadena.

Intelligentsia's pastry case will feature scones, muffins, and cookies from Cake Monkey, as well as lychee tarts and other pastries from Bottega Louie, but if you're dining in might as well indulge in special treats from Cake Monkey: an unbelievably moist chocolate bread pudding and seasonal fruit crisp.

Bread pudding, Fruit Crisp (Cake Monkey)

Lychee tart (Bottega Louie)

Wash everything down with the slightly sweet and caramel-y black cat espresso, or the SCAA "best of origin" prize winner La Isabella coffee. If tea is more your speed, try their staple Iron Goddess of Mercy tea or the sweet and earthy Golden Needle cold brew.

La Tortuga cappuccino

More photos (of the charcuterie and cheese platters, ravioli, flatbread, etc) in this slideshow:

Intelligentsia Pasadena opens tomorrow and will be open for short days (10-4) for the first week but soon you will be able to get a grab-n-go lunch bag and coffee starting at 6 am and stay late for a prix fixe dinner (beer and wine involved).


Intelligentsia - Pasadena
55 E. Colorado Blvd
Pasadena, CA 91105
626.578.1270
@IntelliPasadena







Disclaimer: This preview lunch was hosted by Intelligentsia (i.e. gratis)

Recap: Taste of Santa Fe 2010

Taste of Santa Fe was the annual fundraiser for the New Mexico History Museum, apparently a pretty small event that had hibernated over the recent years. This year, though, they relaunched Taste of Santa Fe bigger than ever, gearing it up to be one of the premier food events in the area. For that same reason, they invited Angeleno bloggers who are willing to go to Santa Fe to join them for the event (Disclaimer: we received free tickets to the events and lodging, but paid for own transport).

The main event took place at the Santa Fe Railyard Park on July 17.


It was a hot afternoon in Santa Fe (about 94 degrees!), and having been spoiled in Southern California, we had a hard time bearing with the sun and the heat. That's why I immediately veered towards to gelato booth and got the Blackberry Cabernet Sorbetto from O-Gelato, which had just opened on July 3.
Their other flavors included Ispaha, made with Parisian rosewater and raspberry, and Harry's Peach Bellini.

Mole and taquitos were abound, but there were more than New Mexican cuisine to be found at Taste of Santa Fe, although of course many incorporate ingredients and influences from the area. The resorts and fine dining restaurants participated with offerings such as seared tuna.

A non-VIP ticket to Taste of Santa Fe only gave us one drink, which was unfortunate considering the weather. I had to choose carefully. Since the wines weren't local and I tried many of the beers from the Santa Fe Brewing Co., I opted for the Chicken Killer Barley Wine Ale (yes, partly due to its awesome name).
This was fairly balanced with a bit of both maltiness and hop without being too bitter for me.
You can buy fork up cash for more drinks, both alcoholic and nonalcoholic, though we didn't do so that day.

A sample of the homemade lemonade from Flying Star Cafe was such a lifesaver in the sweltering heat, I even stopped by the actual cafe to buy a full glass.

One of my favorite tastes that day was this BBQ ribs with red chile honey glaze and green chile cole slaw from Josh's Barbecue.

This year's event brought Chef John Sedlar of Rivera Restaurant in LA for a cooking demonstration. Chef Sedlar grew up in Santa Fe and has also given us some restaurant recommendations for the area.
He prepared a dish called Scallops Arabesque which calls for Vadouvan, an Indian spice blend.
Chef Sedlar suggests using grapeseed oil since it can go to high temperature and doesn't burn.

Since Chef Sedlar had also made this dish for a Los Angeles Mag's event, you can find the full recipe for it here.

Chile, both red and green, can be found everywhere, including on your kettle corn. Kernel's Kettle Corn which normally parks its cart on the Plaza, offers three flavors: original, red chile, and green chile. Both sweet and spicy, these were actually pretty addictive.

Can you see the red chili powder?