Sweet shop

Dallas chef Tiffany Derry debuts sweet dessert shop in Grand Prairie

Syrup + Sno snow cone.

Photo courtesy of Syrup + Sno

Dallas' most prolific celebrity chef, Tiffany Derry, is making things sweeter in Grand Prairie. Her latest concept, called Syrup + Sno, is a whimsical dessert shop at EpicCentral in Grand Prairie.

Syrup + Sno is located at 2951 S. State Hwy. 161, Grand Prairie, near other restaurants from Derry's TD2 concepts, The Landing (which is next door) and Radici. It debuted on Memorial Day and is open weekends only, Thursday-Sunday.

The shop offers snow cones that promise to be as tasty as they are colorful, a release says.

Flavors include:

Banana Fosters with caramelized banana, cinnamon, brown sugar, cinnamon, and vanilla sno
Mangonada with fresh mango, Tajín, and chamoy candy
Halo Halo layered with ube, coconut, strawberries, red bean, mochi, and soft serve
Customizable sno with flavors ranging from hibiscus and tamarind to matcha green tea and tiger’s blood

In addition to shaved ice, Syrup + Sno serves macaron ice cream sandwiches, warm cookies, and soft serve topped with everything from pop rocks and mochi to Texas pecans and sweet red bean.

Syrup + Sno features a freezer case stocked with vibrant macaron ice cream sandwiches.Photo by Gabrielle McBay

Derry says she wants it to be an elevated, global-inspired take on an American classic.

“Growing up, some of my favorite memories were the simple treats that brought people together like sno cones, soft serve, cookies," she says in a statement. "With Syrup + Sno, I wanted to create a place that feels fun and nostalgic, while also reflecting the global influences that inspire so much of my cooking. "From classics with a twist to flavors inspired by cultures and ingredients from around the world, I wanted every item to feel both familiar and unexpected."

The shop is built with families in mind, she says, and sits in a dynamic development with family-oriented attractions such as TopGolf, a karting run and arcade, and an indoor waterpark.

"It’s a spot where families can hang out after a game, friends can grab something sweet by the water, and everyone can feel like a kid again," she says.

Derry, a Beaumont-native, rose to fame after appearing on Season 7 of Bravo’sTop Chef and has since gone on to become a Food Network staple. In addition to Radici (both the Grand Prairie location as well as the original spot in Farmers Branch) and The Landing, and now Syrup + Sno, Derry owns Roots Southern Table in Farmers Branch and Roots Southern Shak in Addison. She was nominated for a 2026 CultureMap Tastemaker Award for Chef of the Year.

Syrup + Sno is open 3-8 pm Thursday-Sunday.

ice cream chefs grand prairie desserts

Now open

Taiwanese restaurant in Frisco brings soup dumplings to 2nd DFW location

Photo courtesy of Kitchen Master

Kitchen Master's menu spans traditional dumplings, fresh sashimi, prime cuts, and house noodles.

A Taiwanese restaurant known for its handmade soup dumplings has debuted in Southlake: Kitchen Master is now open at 3311 E. State Hwy. 114, in the space previously occupied by Mughlai Fine Indian Cuisine, which closed in 2024.

The first restaurant opened in Frisco in 2020, followed by locations in Tamsui, Taiwan, and Suwanee, Georgia.

Kitchen Master is owned by Ian Peng, a Taiwanese entrepreneur who moved to the U.S. when he was 8 years old. He comes from a family of restaurant owners in Taipei and grew up working in the kitchen before moving on to Japanese restaurants and eventually launching his own concept.

While the original Frisco location focused on authentic Taiwanese cuisine, the Southlake restaurant expands into broader Pan-Asian influences, along with a deep selection of Japanese dishes inspired by Peng’s background.

Highlights of the Southlake menu include:

Mala Berkshire pork house soup dumplings
Szechuan Berkshire pork wontons infused with Chinese spices
Lamb chops with homemade chimichurri and lemongrass aioli
Hamachi crudo with strawberry vinaigrette and yuzu juice

There’s also a nigiri tasting sampler, described as a mini omakase experience featuring chef-selected fish and toppings.

Most entrees are priced under $30, while noodle and rice dishes stay under $20. The restaurant also features a raw bar with traditional sushi rolls starting at $10 and signature rolls at $16. For lunch during the week, an assortment of stir-fry options is available for around $15, each served with soup and a rice bowl.

“Our focus is on the best ingredients we can use," Peng says. "We elevated our menu with prime cuts and better meats that result in a more flavorful and delicate dish."

A full bar serves cocktails made with premium spirits, with an emphasis on artful presentation. A happy hour menu will launch soon, they say.

Craft cocktails at Kitchen Master feature house-made syrups, fresh garnishes, and premium spirits.Photo courtesy of Kitchen Master

Spanning 9,000 square feet, the Southlake location includes a raw bar, dedicated cocktail bar, spacious main dining room, and patio.

“For our new restaurants in Georgia and Taiwan, we introduced a more modern look and a relaxed eating environment, and we’ve brought that same vision to Southlake,” Peng says.

Hours are 11am-9 pm Tuesday-Thursday and 11 am-11 pm Friday-Saturday. It is closed Sunday and Monday.

While the restaurant is already open for service, they are planning a grand opening event in September, they say.

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