PHOTOGRAPHY: JACK WILSON FOOD: NATASHA PIPER WRITER: SARA STURGES
Shaved ice desserts have long been popular
summertime street food treats across Asia and
South America. Kakigōri, Japan’s iteration,
garnished with a variety of syrups and condensed
milk, has recently been elevated, however,
inding itself on menus at top-tier patisseries and
restaurants across the globe. Chefs have been
giving the dessert a makeover to accommodate
Western tastes, while also looking to extend its
appeal beyond summer. New York purveyors are
currently imagining a range of festive varieties
for winter. Lower East Side patisserie The Little
One is serving a white winter kakigōri, with
coconut pudding and white chocolate snow,
while Bonsai Kakigōri, in Canal Street Market,
is ofering spiced apple caramel kakigōri.
It looks like it might be a white Christmas.
thelittleonenyc.business.site;
bonsaikakigori.comIced
Frozen desserts enter a new winter
wonderland of festive lavoursgems
SOME OF THE WINTER
FLAVOURS CURRENTLY
GARNISHING STATESIDE
KAKIGŌRIS INCLUDE
SPICED CARAMEL
DRIZZLE, MARMALADE,
DARK CHOCOLATE
AND GREEN MATCHA
JESMONITE TRINKET
DISH IN CHALK, £95,
BY MAŁGORZATA
BANY, FROM THE NEW
CRAFTSMEN. SPOON,
FROM £260, BY
SIMONE TEN HOMPEL,
FROM CONTEMPORARY
APPLIED ARTS
FOR STOCKISTS
THROUGHOUT,
SEE PAGE 184∑ 053
Wallpaper’s hot pick of the latest global goings-on