We headed over to the K-Town of the west end shortly after.
The Matcha Bingsu was absolutely adorable with two almond slivers secured to the top of the ice cream scoop, mimicking ears. Underneath was a firmly pressed portion of red bean paste - the same formula I had adored on the Injeolmi last time. More almond slivers and handmade mochi bits were scattered along the surface, and between each layer of flaky ice was discernible matcha powder. Chewy mochi isn't the standard topping for matcha bingsoo, though its nuttiness and engaging consistency complemented the specimen well.
Despite being a tad too sugary for my liking, the overall combination was intriguing and tasting. Halving the grapes also eased the consumption procedure.