I preferred the simplest: an intense watermelon ice topped with a few berries.
(I'm sure that would make a terrific chilled shot, but I suspect I'd also love it in a highball over lots of ice, topped up with soda and garnished with mint leaves or a sprig of rosemary).
"I've seen them in Cuba, I've seen them in Uzbekistan, I've seen them in Korea," said Nathalie Jordi, an owner of People's Pops in New York City, who makes shaved ice topped with organic and local fruit syrups.
9 p.m. 11) SHAVED ICE Head around the corner to Yongkang Street, a celebrated eating avenue, for your second dessert: a mound of shaved ice topped with fresh mango, strawberry or kiwi at Ice Monster (15 Yongkang Street).
Wash it down with a bowl of halo-halo, a Filipino dessert made of shaved ice topped with condensed milk, coconut ice cream, and a mysterious assortment of colorful gelatin cubes, beans, and fruit, and tick Umi Nom off your list.
But my favorite so far might be just an ounce of it with a slug of gin and the juice from half a lemon, over cracked ice, topped with a long horse's neck twist of lemon peel and a dash of water.
