Class 302: Vaulting to the Head of the SGV Shaved Snow Class [CLOSED]

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Taiwanese Dessert Los Angeles

Class 302 draws steady crowds for shaved snow in sunny Rowland Heights.

Sadly, and often sweetly, every food crawl has to end. Our journey through the eastern San Gabriel Valley with Danny “Kung Food Panda” Chen stopped at Four Sea for Taiwanese breakfast and Ding’s Garden for Shanghai classics before culminating at Class 302, a justifiably revered Taipei-style shaved snow emporium in a Rowland Heights strip mall.

According to Chen, Class 302 is named for third grade, second class, a grade school designation in Taiwan. They specialize in flaky sheets of “snow,” smooth ribbons of flavored, extruded ice that resemble the layers of a Cadbury Flake candy bar and have been known to run out by 3 p.m.

Taiwanese Dessert Los Angeles

Mango Strawberry ($6.50) was my favorite bowl, featuring condensed milk shaved snow topped with even more condensed milk and plenty of sweet, fresh fruit.

Taiwanese Dessert Los Angeles

Mango ($6.50) was another big winner, with mango-flavored snow topped with sweetened condensed milk, fresh mango chunks and glutinous rice cakes.

Taiwanese Dessert Los Angeles

Green Bean, Red Bean Shaved Snow ($6.50) was completely different, but nearly as successful, with a mountain of green tea snow, more rice cakes, cascading condensed milk and a central mound of earthy, sweetened red bean.

Taiwanese Dessert Los Angeles

Caramel Pudding Shaved Snow ($6.25) was my least favorite, with an overly sweet, cloying pudding in the middle. The accompanying pitcher of syrup would have been better kept to pancakes.

Despite the caramel pudding snow, it was still clear that Class 302 was a step up from shaved ice, which is just a vessel for ingredients, whereas the shaved snow is infused with flavor. The smooth, creamy texture of the snow was also awfully appealing, and on hot days, of which there seem to be a lot in the eastern San Gabriel Valley, post-meal trips would most definitely be in order.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

Enjoyed this post and the photos. How does that ribbony texture compare to the snowy ice texture? It looks beautiful.

Thanks, Tiffin Unboxed. The shaved snow would be hard to beat because it has built-flavor, and it isn’t icy, it has a creamier consistency.

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