Bingsu, Korean milk-based shaved ice, has swept the country like a blizzard. Most capital cities have at least a handful of shops specialising in the fluffy dessert. But despite Brisbane’s large Asian community, bingsu is predominantly found in just two places: Sunnybank and the CBD.
Sophie Xu and Ted Chen have filled this gap. “We went to Melbourne and we noticed that bingsu is so popular – even when the weather is bad! It’s so cold in winter but people still line up for it. So, we thought, why don’t we bring it to Brisbane?” Xu tells Broadsheet. “We’ve found that West End is a great spot and it’s so multicultural because of the West Village development.”
Semi Semi’s approach to bingsu is slightly different from other places. “Most bingsu shops do a milk base and then add different flavours and toppings. Every different flavour of ours has a different base, so the flavour is unique,” Xu says.
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SUBSCRIBE NOWIn terms of flavours, there are classics like taro and black sesame; tea-forward options such as earl grey and Thai tea; and a plant-based coconut, mango and chocolate bingsu. Plant-based toppings – red bean, popping pearls, condensed milk, rainbow jelly – are customisable and served on the side.
Texture is an essential aspect of bingsu: the mound of ice can be snowy, crushed, or feathery, depending on how a venue’s ice-shaving machine is calibrated. “Many shops’ machines are from Korea, but we [bought] a Taiwanese machine because it’s a different texture,” Xu says.
On the savoury front, there’s a rotating selection of eight toasties and four fresh sandwiches served on NYC Bagel Deli’s sourdough bread.
For drinks, Semi Semi uses Hottaen matcha and hojicha from Uji Matcha. Also on offer are fruit smoothies, pistachio or peanut butter lattes and a classic coffee selection made with Seven Miles beans.
Semi Semi
115 Boundary Street, West End
No phone
Hours:
Mon closed
Tues to Thu 7.30am–2.30pm
Fri to Sun 7.30am–8.30pm
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