Nunsongyee (눈송이), the Korean Dessert Cafe and their Bingsu
Address (Google Map): 45 Burghley Drive #01-04, Burghley Lifestyle Hub (beside Tennis Court)
Opening hours: 10.00 am to 10.00 pm. Closed on Mon
Nunsongyee (snowflake) is a relatively new Korean dessert cafe that is situated in one of the really ulu location, among the landed properties at the Serangoon Gardens vacinity. They specialise in authentic Korean dessert, mainly Bingsu, and things like toast and even spicy rice cake. It was quite empty at 11.30 am and i took this opportunity to have a short conversation with the young Korean lady boss.
Miss Eun Jin, the lady boss, quits her job in Singapore after two years and decided to open a cafe selling her country’s most popular dessert – Bingsu. She is confident that Singaporeans, that are well known for the love for food, will embrace this dessert.
She also explained between lower rental, larger shop area and convenient location, she chose the first two. She does not want to sacrifice the larger floor area, which equates to her customer’s comfort, in exchange for a convenient location in town.
Bingsu, the signature dish of Nunsongyee, is currently the most popular dessert in South Korea. This cafe is best known for it’s unique Injeomi Bingsu. Injeomi is basically sweet Korean rice cake (tteok) made by steaming and pounding and the end product is usually tossed in powdered coating that is made from dried beans, nuts or seeds.
It’s something like our Muah Chee but they grind the powder really fine. I think the roasted soy bean and almond taste are the most evident and with added sugar. Don’t judge the taste of this Injeomi Bingsu by it’s appearance.
In my opinion, Nunsongyee’s Injeomi Bingsu is really well done. Usually we don’t associate cold dessert with powdered nuts or beans because the end product would be messy and lumpy. The saw-dust-like finely shaved milk ice and the powder mixed unexpectedly well and creates a blend of peanut-butter-like texture when consumed together. The sticky rice cake goes perfectly with the not overly sweet mixture and it completes the dish by adding a dimension of chewiness into the crunchy, ice sweet texture.
The Bingsu I had in Seoul also pales in comparison to this. And the secret to the great taste? Mother’s love. No. Really. Miss Eun Jin’s explaned that her mother personally selected these ingredients and sent it over from South Korea in order to preserve the authentic Korean taste.
Korean Strawberry Bingsu
If you like to have something that is less sinful, this premium strawberry Bingsu may be a good choice. Note that the premium is in term of ingredient but not such much about the taste.
Stacked with slices of fresh Korean Strawberry with crunchy red beans hidden beneath the shaved ice, it’s topped with a scoop of vanilla ice cream. Fans of Korean Strawberry will find this a delight. I find this especially enjoyable during a hot sunny afternoon (or probably lost your way while trying to look for this place).
In term of taste, I still prefer the Injeomi Bingsu because no matter how sweet a strawberry is, it unavoidable that it still has a tinge of sourness. But there’s also a scoop of ice cream that made up for it, which is nice. For people who has a sweeter tooth, there is also a cup of condense milk blend provided. I poured everything in by the way.
Honey Toast with Ice Cream
This is also my favourite. At $12.90, it’s actually kind of pricy for a serving of toast but i really love the taste. How should i describe this dish?
Imagine a generous serving of butter melted over two slices of thick crispy toast, with pieces of sweet chewy rice cake sandwiched between the toast, drizzled with honey and topped with a scoop of smooth creamy ice cream.
It reminds me of a less fluffy version of Shibuya Toast that i had in Bangkok, only not as thick. If you ask me, will i pay $12.90 for this toast on my next visit, I probably will say yes.
I thought Nunsongyee has a first mover advantage because Bingsu is not a craze in Singapore, yet. No matter the price, as long as taste is right, we Singaporeans are generally willing to spend a bit more and to travel abit more.
I previously had one Bingsu at a stall near Clarke Quay and it was a disappointment and too far off from the authentic taste. However it’s a different story for Nunsongyee. It’s very much similar to the ones i had in Seoul and i find comfort in having a good Bingsu without travelling to Seoul.
No doubt the price is to the higher side and it’s not exactly a cheap dessert, i guess this is the premium price to pay if we want an imported authentic taste of Korean food. For me personally, I am quite certain that I will return to Nunsongyee.