An interview with Christopher Teoh of Spring Snow

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Christopher Teoh has opened up a new concept that everyone needs to check out because it could be the next craze. Spring Snow serves Snow Cream, a hybrid ice cream / crushed ice, made from fresh fruit and milk. What does it taste like? it’s almost like eating a fluffy cloud, except the cloud just happens to be soft and creamy. Spring Snow uses natural ingredients and is committed to always using fresh fruit and real dairy products to develop its snow blocks. Once created, the large blocks of snow are shaved into thin ribbons providing a light and sweet dessert that almost melts in your mouth just like snow!

Spring snow. Photo by Nick Rama.

Christopher is always experimenting with new flavors to add to the lineup, either as occasional specials or as part of the rotating menu (new flavors are released every Thursday). Each size comes with a Snow Cream flavor, topping and a drizzle. Additional trims are available for. 50 cents each. Located in Kuykendahl and Louetta, Spring Snow recently celebrated its grand opening on the weekend of August 18, 2018.

Spring snow.  Photo by Nick Rama.

Spring snow menu and toppings. Photo by Nick Rama.

Step 1 The process of building your perfect Snow Ice is choosing your base Snow Ice flavor. Snow flavors include Blueberry, Mango, Strawberry, Strawberry – Banana, Espresso, Blue Oreo, Pineapple – Mango, Mocha, Chocolate Strawberry, Watermelon Basil, Raspberry-Melon, Chocolate and Vanilla to name a few.

Spring snow.  Photo by Nick Rama.

Fresh mango for garnishes prepared at Spring Snow. Photo by Nick Rama.

The next two steps after choosing your cup size and Snow Ice flavor is to add toppings and drizzle.

Step 2: Toppings

  • Toppings: Fresh fruits: bananas, mangoes, strawberries
  • Original garnish: Chocolate or Strawberry Pocky, Crystal Boba, Lychee Jelly, Mini Mochi, Rainbow Jelly, Tapioca Balls, Bursting Bobas (Blueberry, Lychee, Mango, Rose Rose or Strawberry).
  • Crunchy: Cap N ‘Crunch, chocolate chips, crunchy cinnamon toast, frozen flakes, fruity pebbles, granola, lucky marshmallows, mini oreos, nilla wafers, flaked almonds, toasted coconut

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Step 3: Drizzle: Condensed milk (the most popular and traditional), chili powder, whipped cream, plum powder, chocolate, caramel, Nutella.

If you can’t make up your mind, Spring Snow has started offering popular flavor combinations such as:

  • Pink Eskimo: Strawberry Snow, Mini Mochi Original, Frosted Flakes, Condensed Milk
  • Blue Dream: Snow with blueberries, tapioca balls, fruity pebbles, condensed milk
  • Fresh beans: snow coffee, Nilla wafers, whipped cream
  • Chilly Chili Mango: mango snow, fresh mangoes, chili powder, condensed milk
Spring snow.  Photo by Nick Rama.

Spring snow. Photo by Nick Rama.

We sat down to interview Christopher Teoh to learn more about Spring Snow.

What fascinated you about Snow Cream and where did you learn it?

“Crushed ice has been around in Asia for centuries. Traditionally, ice was crushed (the same way snow cones are made) and then a bunch of toppings (e.g. seasonal fruits, red beans, tapioca balls) as well as condensed milk were added. So I had eaten this variant all my life and then in 2011 I moved to Hong Kong and that’s where I discovered “snow cream”. I remember being immediately amazed at how the snow cream managed to capture the refreshing freshness of traditional crushed ice while adding new dimensions of flavor and creaminess. I was addicted and had it every day coming home from work. “

How do you make a block of Snow Cream and how much labor is making in one block?

“We are constantly trying to find new flavor combinations and refine existing ones to give people an experience that is as delicious as it is refreshing and exciting. Each block of snow cream contains fresh fruit, dairy, and minimal sugars (e.g. honey), along with other natural flavors that are blended until the consistency is perfect, then immediately frozen for 10 hours in our snow cream machine. We do everything in-house, from destemming the strawberries to grinding the coffee beans, so that each batch is 100% natural and the quality is 100% consistent. We’ve put a lot of work and thought into making our snow cream, and we love to see the fruit of that effort in the smiles we see in people who try it, whether it’s the first time or the next. 100th! “

Why did you choose Spring, TX to open Spring Snow?

“I chose Spring because I wanted to focus more on suburban markets, so local friends and family could spend more time together than on the road.”

Why is it important for you to use fresh ingredients?

“It is important to use fresh ingredients because it is simply better! It also offers a healthier and more natural alternative to other frozen desserts.

What can you expect who has never been to Spring Snow?

“Someone who has never been to Spring Snow can expect a bowl of deliciously mellow and refreshing sweet and creamy snow that brings a little feast to your mouth with every bite!” We have a few combo options, but most people customize their own bowl (with different flavors, toppings, and drizzle). ”

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Are you planning to expand the menu to offer more than Snow Cream?

“We are planning to introduce teas and smoothies in the future, but for now we are putting all of our efforts to make sure we create the best snow cream product possible.”

What are your challenges in bringing a new product concept to the region?

“One of the biggest challenges is getting people to try something new. Many people come to Spring Snow expecting a snow cone or ice cream and are sometimes unsure of trying the snow. That being said, we have had an incredible reception so far.

What are your three favorite personal combinations?

  • Pink Eskimo – Strawberry Snow, mini mochi, frosted flakes and condensed milk

  • Blue Dream – Blueberry Snow, tapioca balls, fruity pebbles and condensed milk

  • Chilly Chili Mango – Mango Snow, fresh mangoes and condensed milk with chili powder (Tajin)

spring snow

Spring snow. Photo by Nick Rama.

What are your best selling Snow Cream flavors so far?

“The hottest (but not really hot) flavors so far have been strawberry and mango. However, our Coffee and Strawberry-Chocolate flavors have been added more recently and they are very popular.

What are shiny bobas?

“Also known as ‘popping boba’, the popping boba is filled with fruit juice that bursts in your mouth. These big flavored little scoops are great additions to any snow cream! “

Are all of your flavors made with dairy products?

“Yes, all of our flavors contain dairy products which help the snow cream to have that light, fluffy texture. That being said, we continue to research and develop a dairy free option. “

I noticed on your website that you have offsite events, how does it work and what kind of events do you do?

“We love offsite events! What we do is load the Yeti with some snow flavors and bring our snow razor. You can choose a number of flavors, toppings, and drizzle that you want to offer at your event. Most of the time, the size of the event dictates the number of menu items.

Is this the only place in Spring Snow? Are you considering expanding or franchising?

“Yes, at the moment this is our only location. We plan to expand to more suburbs around H-town in the future, but right now spring is our focus. “

5 words to describe spring snow?

“Very palatable”

Spring Snow is located at 18379 Kuykendahl Rd, Spring, TX 77379. Learn more about Spring Snow by calling (832) 224-6596, visit their Facebook page at www.facebook.com/springsnowtx/ and their website at springsnowtx .com.

Nick Rama is a food writer, Hello Woodlands contributor, and shares his dining experiences on Nick’s Local Eats on NicksLocalEats.com and on the Q Up The Burgers Facebook page. Nick enjoys helping the small business owner, supporting his community with food bank fundraisers, and planning tasting events with local mom and pop restaurants.

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