Walking in the quiet Dunbei alley, people can hardly skip the store in its simple Nordic style “IceQueen”. The creative ice menu is inspired by Chinese and western cuisines; also, it has reproduced the unforgettable memories of youth presented by the luxurious “C. S. Club” in Taipei for the 80th birthday party of the Chairman Tsai Chen-nan and his wife Tsai Chen Bao-zhi. The plain unflavored shaved ice and the culinary career over the years are analogous and the pouring syrup over the top is equivalent to the condensed teenage memories of happiness and adversity.
The Chairman Tsai Chen-nan and his wife Tsai Chen Bao-zhi are strongly bonded with the plain shaved ice based on vintage flavors; therefore, they searched everywhere including New Taipei City and southern Taiwan for the food ingredient shops and spent numerous days making syrups to reproduce the ice flavored by salty-sweet preserved prunes and roasted wheat flour, the Lixian Ice and the Miancha Ice. Furthermore, the top-class seafood ingredient, Boston lobster, served in the “C. S. Club” is used in the creative ice recipe with the French cooking skills. It’s hoped that “IceQueen” can earn the appreciation of regular guests and build up the ice brand of vintage flavors.
Vintage-flavored shaved ice travel through time
The overall design of the ice shop is in the Nordic style. Through the front transparent roofing hallway, guests are guided to the shop on bright sunny days. The large white walls decorated with green plants create a calming atmosphere. Despite the modern design elements, the menu of a variety of vintage ice reveals a time tunnel right in front of your eyes. Such as the must-try “Lexian Ice,” it is the plain shaved ice topped with the plum syrup made from various preserved prunes, including perilla, smoked and dried plums; the salty-sweet flavor is the best choice for cooling off on hot summer days. With one more bite of the crispy preserved tomato, the teenage memories will emerge through the rich texture. The Japanese shaved ice is added with soybean flour and the miancha (roasted wheat flour) is essential to the happiest childhood memories of the Taiwanese people. The “Vintage Miancha and the Black Sugar-Flavored Ice” available in the shop are served with soybean and mitaimu (thick rice noodles), and the black sugar-flavored shaved ice is wrapped with miancha powder, the monotonous black sugar-flavored ice has become a generous treat.
Creative Ice is inspired by French cuisine
The combination of the top-class food ingredient, Boston lobster, served in the “C. S. Club”, the shrimp sauce prepared by the French cold soup recipe, the snow ice topped by the sweet and tight textured lobster meat, and the freshly grated parmesan cheese served by an exclusive waiter/waitress, the bowl of the “Boston Lobster” is like an alternative French feast. For serving only the fresh lobster meat, guests who want to try the “Boston Lobster Snow Ice” have to make a reservation no less than 3 days prior to arrival. The Lobster Ice for 2 reserves the head and tail of the lobster, the snow ice as the base topped with shrimp sauce and lobster meat. The shrimp sauce with a mellow taste matches perfectly with the light milky aroma and the qualities of fresh seafood and milk share the highlight with each other. Besides, the lobster ice for 4 persons is based on pineapple shrimp balls, it’s served with fine and aromatic golden diamond pineapple to make the ice treat become a five-sense experience. Moreover, the creative salty snack, the “Spicy Beef Soup Douhua (tofu pudding)” has overthrown the classic Sichuan cuisine; by simmering the stewed beef shin for 3 – 4 hours, then soaking the beef with the pan-fired spices for another 24 hours, the soup of aromatic meat and chili scene will be ready to serve. The mix of tender beef and soft douhua (tofu pudding) has a rich taste without dullness and leaves the mouth fragrant, an interpretation of signature sweets and salty snacks by Chinese and western culinary skills.
The ice pursuing the refreshing and sweet taste on 15 degrees
The ice available in the “IceQueen” features creativities in taste and texture; besides, when people are getting more health-conscious nowadays, the seasonal fruits are used as ingredients and the saccharometer controls each ice on 15-degree of quality; therefore, each bowl of ice keeps the same flavor from the serving table to the last bite. The classic Hong Kong snack, Mango Pomelo Sago, makes people impressed with its sweetness; it’s reproduced as the “Mango Pomelo Sago Snow Ice.” The shop has started searching for mangoes with stable taste and quality since February; the mango is served with grapefruit that tastes properly sweet and sour and the ice is topped with classic elements coconut milk and sago for a “Ganlu flavor (a sweet aftertaste)” as mentioned in the name. The other creative ice, “Honey Preserved Lemon Shaved Ice,” is topped with delicate lemon for a scene like the yellow butterfly sipping honey, the lemon has been preserved in honey for seven days to keep the natural sweetness. The mixed bits of handmade honey lemon jelly and honey pearl with the cooling lemon aroma is a multilayered experience for the taste buds.
The Chairman Tsai Chen-nan and his wife Tsai Chen Bao-zhi has integrated their years of culinary experience and teenage memories of tasty ice to make a simple bowl of ice become a great business. Not only spending time carefully selecting the seasonal food ingredients but also dedicating the development of creative ice dishes, the time-consuming effort strives to make each ice dish impress consumers with its enchanting “vintage” flavors in the swiftly changing culinary market.