Whether you know it as Japanese kakigori, Korean patbingsu, Hawaiian shave ice, Italian granita, Indian ice gola or the American snow cone, a mound of shaved ice drenched in syrup and served on a hot day is a near-universal delight. Erickson serves kiwi-flavored shaved ice atop a creamy jasmine tea custard. At Bar Maze, which offers a cocktail-paired tasting menu in Honolulu, the head chef Ki Chung, 32, combines sweet corn pudding and sesame streusel with ice shaved from the same clear blocks used for drinks — the dessert is finished tableside with a pour of black sesame orgeat. For Srijith Gopinathan, 46, the chef and owner of Copra in San Francisco, shaved ice is infused with nostalgia. Part of the fun is the dramatic dimensions of the dessert, about the size of a volleyball.

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Persons: “, ”, Maya Erickson, Erickson, Ki Chung, Dano Heinze, Gopinathan, Giles Clark, ” Clark, Martha Cheng Locations: Thai, Phuket, Portland , Ore, Honolulu, Vern’s, Charleston, S.C, San Francisco, Kerala, India, Yess, Los Angeles