When I had my first bingsu at this new Korean place at Star Vista, I understood what it was all about. These are really fine, to the extent that I can't feel any grain of ice.. It's like closing your mouth onto cold cotton candy.

I then discussed this with my wife - We started with ice kachang, then the Taiwanese snow ice (雪花冰) came along as a finer version of shaved ice and upped the competition although at a more premium ice, and then came bingsu which is even finer than the Taiwanese snow ice. Are all bingsu that fine? One key assumption under the Pillar 1 capital framework of Basel II capital rules is that loans are infinitely granular - just like this ice, "infinitely granular". I needed to be confident that this is something worth trying before I posted this. As I needed a few independent opinions I brought along @lainesy_ as well, who has more experience with bingsu. She agreed it's infinitely granular indeed, like biting into clouds as @cptslowyeo described. Last evening, I went to Waterway Point and had bingsu at One Ice Cafe, and found that indeed Chi Bing's ice were finer.

Though I'm still new to the Bingsu scene I'm confident that the ice here is as fine as it can get. But this chocolate favoured bingsu pictured here is a mistake, do not order this because the tougher brownies and crispy waffle biscuits do not do justice to the soft ice here. For a more seamless consistency, opt for the standard peanut bingsu to other mochi. A little pricey though, it's $10.50 nett for a smaller bowl of the peanut mochi. There's an option for a larger bowl at a few dollars more.

I'm sure there are many more experienced bingsu patrons here. If there are any that I should try it, or you think it's better, do let me know!