KUALA LUMPUR, April 8 -- With our tropical weather, it's perpetual shaved ice season.

Sure, there's always ais kacang or cendol but how about something different, like bingsu.

In the Klang Valley, the Korean shaved ice dessert has evolved from its early days, where it was a single flavour and a dollop of red bean paste on top.

As the frozen dessert game has matured, we're seeing more places serving bingsu crafted with milk and tea elements. Some places even play the local card with flavours like durian and calamansi.

At Binq Dessert, I found well-executed bingsu with clear, distinct flavours shining through. The toppings are stellar too. Mix it with the bingsu to add layers of flavours and even texture.

The portion is ideal for an in...