Dear Fro specializes in bingsu, a beautifully presented shaved ice dessert with origins in Korea. They also serve up a variety of desserts, snacks and drinks.

Though red bean is the most traditional accompaniment for this dessert, the treat has since evolved to include fruit, and shaved ice at this place even comes in different flavours.

The place is an Instagrammer’s dream: there are tons of funky backgrounds and cool little nooks where a colourful bingsu can easily be positioned for an eye-catching effect. The lush plant wall at the back is especially effective.

Some shaved ice used for bingsu tends to be more icy and thus less flavourful. Dear Fro only uses milk to make their ice, no water. There are different machines for each individual shaved ice flavour.

Matcha bingsu ($9.95) is composed of a mountainous tower of matcha flavoured shaved ice topped with red bean and a scoop of creamy matcha ice cream. All the matcha here is from Uji, and it’s incredibly flavourful, possibly one of the best options here.

The signature or injeolmi bingsu ($8.55) has a base of regular, unflavoured shaved ice, coated in the savoury injeolmi which is a sort of dried bean power.

It’s also topped with little chewy bits of mochi rice cake and more red bean.

For lovers of traditional bingsu, this is probably closer to something you might recognize, and for those with little experience in the world of Asian desserts this is probably one of the more exotic choices.

Strawberry bingsu ($10.95) has a delicious base of creamy strawberry flavoured shaved ice, topped with chopped strawberries, strawberry drizzle and whipped cream.

This honestly basically tastes like a strawberry ice cream sundae but with the luscious lightness of the texture of shaved ice, a good introduction for any skeptics.

Sticky rice cake toast ($4.95) comes in red bean or taro flavour, topped with the same bean powder for a sticky soft sweet snack. They also do cheesecake and mango, matcha blueberry or strawberry waffles.

Lychee infused iced tea ($5.95) equals the bingsu in presentational impressiveness, served filtered into a carafe filled with colourful artfully placed fruit at your table.

The drink is really refreshing after all the sweetness of the desserts, with floral notes of lychee, served with a long thick bubble tea straw and long spoon for scooping out the fruit.