Class 302 has remained my favorite place for Taiwanese snow shaved ice. When I found out that they were opening a location in Irvine, I was ecstatic. As a quick review, snow ice is different from traditional shaved ice because the ice is frozen with condensed milk. As a result, it takes longer to melt, and once shaved through a special machine, it comes out in sheets that are lighter and fluffier than just plain old shaved ice, and tastes more like ice cream.

A few places in Irvine offer snow ice but I’ve found them to be really disappointing. To the point where I’d rather drive the extra forty minutes to enjoy it in Rowland Heights.

For whatever reason, the Irvine location decided to open its doors before it had the equipment to make snow ice. So for about a month after it opened, they only served drinks and Taiwanese dishes. This led to a slew of really bad reviews on Yelp. I’m not surprised since Class 302′s food and drink have always been just mediocre. Their fame lies in the snow ice.

So I waited patiently, and as soon as the snow ice was finally being served, I went to check it out. The bad reviews obviously had not deterred people from coming because their was a long line when I arrived. The Irvine store is a lot bigger than the Rowland Heights location, and has the ability to seat about twice as many people. And while it also still has the Taiwanese classroom setting and decor, the desks customers sit at seem to be a little bit bigger, which is a nice change.

Castella cake

Castella cake, a soft and fluffy Japanese sponge cake that doesn’t require any oil or leavening agents, is one of my favorite cakes to eat. I’ve had a lot of success with this recipe, but it requires eight eggs and I don’t always have enough eggs in my fridge to make it.

Lately I’ve seen a ton of castella cakes on various blogs and I thought it would be a good time to try a new recipe, with less eggs. This particularly recipe requires 5 eggs if using the castella loaf pan which I don’t own, or 2 eggs for a smaller 7 x 3 pan.

The technique is a little different too. The technique I learned required whipping eggs for about 20 minutes under warm conditions. This one requires you to whip the egg whites first until stiff and then add in the egg yolks, which also cause the egg mixture to be very thick just like when you mix the eggs on high speed under heat.


Last week I got to enjoy a lunch outside the office with CC of Pink Candles at Ridgemont High. It was a gorgeous day and I was happy to get out of the office for a little while.

I’ve dined at Nordstrom quite a few times. I really like that despite the casual order-at-the-counter atmosphere, you’re treated to nice sit-down restaurant service while you are dining.

For lunch, they offer a variety of grilled sandwiches and salads. There’s also a really tasty looking dessert display.

I keep forgetting to take a picture of the menu which is not posted online.

We got in line to place our order. Then you are given your receipt and order information which you take to your table. it’s open seating and we chose a seat by the window. Shortly after being seated, a waiter came by to look over our order and ask us our drink options. A few minutes later, he returned with our food and drinks.

Attempting to eat healthy and not succumb to food coma, I chose the chicken artichoke and goat cheese salad.

CC chose the California Club sandwich. I love how they grill all the sandwiches. The bread crisps to a golden brown.