Battle the summer’s heat with an ice-cold dessert
1015 Nogales St. Rowland Heights, CA 91789
As the only Taiwanese eatery in the 99 Ranch Market plaza in Rowland Heights, Class 302 is widely popular for its extensive menu of Taiwanese dishes, including stinky tofu, garlic chicken and udon noodles. However, most of its popularity comes from its signature item – shaved ice.
On a hot Sunday afternoon, the shop is packed with customers, both inside and out. The interior is classroom-themed, with a chalkboard dominating the back wall and a clock mounted on the wall above it. Dining in would mean a full plate of shaved ice, but with no seating for the next 20 minutes, I ordered a Berry Dream shaved ice to-go. However, the size was considerably less than the amount I would have gotten dining in.
The shaved ice was complete with its toppings of strawberries, egg pudding and drizzles of chocolate syrup, but was missing strawberry shaved ice. The replaced milk shaved ice was too bland to be eaten alone, but it left a sweet aftertaste when blended with the egg pudding and strawberries. Compared to coarse shaved snow, Taiwanese shaved ice is ground into a fine texture that melts when eaten, almost like ice cream, but without the distinct cream flavor.
I would not recommend Class 302 to anyone looking for a quick snack on the go, but it is the ideal place to visit with family or friends to enjoy Taiwanese cuisine and a shaved ice for dessert.
Written by Haixin Guo, Copy Lead
Photo by Haixin Guo
Fosselman’s Ice Cream Co.
1824 W Main St. Alhambra, CA 91801
In 1919, Chris Fosselman opened Fosselman’s Ice Cream Co. in Pasadena, providing ice cream to thousands of customers in the Los Angeles area. Chris would later open a shop in Alhambra, following the closing of the Pasadena location. Since then, Fosselman’s Ice Cream Co. has been giving Californians a perfect way to beat the heat.
Upon entering Fosselman’s, I was met with lively chatter from dozens of people eating ice cream. The shop was decorated with antiques in cases, certificates on display and a vintage floral design on the walls.
I took my time to decide on what to order from the large variety of options. After a couple minutes of deliberation, I decided on a scoop of Espresso Coffee, a scoop of Vanilla and a scoop of Cookies n’ Cream in a cone.
While each flavor was distinct, each scoop was similar in that they were all rich and creamy. After a couple bites of the coffee ice cream, the ice cream’s smooth texture made it apparent that it was fresh and had not been sitting frozen for a long amount of time. I later learned that all the ice cream in the shop was made in-house. The coffee ice cream was slightly bitter, and I would have liked for it to be sweeter. However, it seemed perfect for those who enjoy coffee with minimal amounts of sugar.
The vanilla base of the Cookies n’ Cream wasn’t overbearingly sweet, which I appreciated as many ice cream shops generally deviate towards an extremely sweet vanilla base. The chocolate crumbs in the Cookies ‘n Cream were evenly distributed, and I found it gratifying that they established a strong presence in the dessert without dominating the ice cream’s overall flavor. The vanilla ice cream’s lack of excess sugar made it different from other shops’ rendition of the classic, but the lack of sugar also caused the ice cream to be slightly bland.
Written by Isaac Le, Staff writer
Photo by Isaac Le