On Friday, May 24, 2013, Chef Jet Tila will open Kuma Snow Cream in Las Vegas’ Chinatown District, bringing his unique interpretation of the classic Taiwanese dessert also known as “snow ice,” “shaved snow,” or “xue hua bing.”
Tila’s bright, playful, and cutting-edge approach to the frozen dessert is built around his signature snow cream recipe, which he creates by freezing assorted flavored milk bases into ice blocks which are then shaved into delicate ribbons that melt in one’s mouth.
A cross between ice cream and the traditional shaved ice desserts popular in Hawaii and Asia, Kuma Snow Cream features soft layers of flavored ice accompanied by fruit, nuts, and other assorted toppings. “Traditional shaved ice is made by grinding ice, then flavoring it with syrups or condensed milk. Snow cream is an ice cream and shaved ice hybrid, it tastes creamy but feels like fresh powdered snow,” notes Tila.
The brand’s trademarked moniker of a white bear wearing a green tie is based off of the English translation of “shirokuma,” or polar bear in Japanese. Tila’s snow cream will be infused with Asian flavors and fruits such as Green Tea, Taro, Black Sesame, and Honeydew. The shop will offer 4 – 5 core snow creams alongside 1 – 2 rotating seasonal flavors. Guests can build their own Snow Cream masterpiece from the custom toppings bar, featuring a selection of 12 – 16 dry toppings and 5 sauces, or order one of Tila’s Chef Recommendations, such as Black Sesame Snow Cream with Mochi Balls, Oreo Cookies, and Chocolate Sauce.
Chef Jet Tila grew up in Los Angeles’ Thai Town located in Hollywood, CA, home to the largest Thai population outside of Thailand (roughly 80,000 of California’s estimated 120,000 Thai Americans live in Los Angeles). Tila learned the ancient traditions of Asian cuisine from his Cantonese grandmother while lending a hand at his family’s famed Bangkok Market and Royal Thai restaurant. Although Tila’s culinary curiosity has allowed him to experience multiple endeavors from opening Wazuzu at the Wynn Las Vegas to partnering with Compass Group the world’s largest food-service company he has always remained deeply rooted to his Thai-Chinese culture which is prevalent in his cooking.
Since departing Las Vegas for his native Los Angeles in August 2011, Tila opened the popular Santa Monica gastropub, The Charleston, introduced the fast-casual chain Modern Asian Kitchen with locations throughout the United States including Google, Intel, and eBay, to name a few and created a national line of Asian meals through Schwan’s Home Service.
In 2013, Tila was appointed the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General, Los Angeles the first-ever chef to represent his country’s culture and cuisine in the United States, and keeps close to his roots by conducting intimate and ever-popular “ Melting Pot Tours” of Thai Town in Los Angeles, offering participants a curated taste of his favorite hidden neighborhood gems. In May 2013, Tila was further honored for promoting Asian culture and cuisine in the City of Los Angeles with the “ Dream of Los Angeles” Award presented to him by Mayor Antonio Villaraigosa.