Once upon a time a Malaysian dessert, made solely of shaved ice and sweet red beans, was given a name still used by many traditionalists: ais kacang, "ice with beans." (In neighboring Singapore one common spelling, ice kachang, follows the pronunciation.) Latter-day dessert menus are more likely to include it under the initialism ABC, which fits very neatly with "agar, beans, corn" but in fact stands for "air batu campur" (Air bah-Too Chahm-poor), "water stone mixed" — that is, mixed ice.
This new Southeast Asian restaurant has a Penang-born owner and a Malaysian focus, evident on the menu, on the shelves of the open larder (not shown), and on various hand-chalked illustrations. One illustration depicts the makings of ABC but is not comprehensive: It omits the vanilla ice cream and chia seeds that crowned my bowl (regularly $4; on the house). It also omits attap chee, the seeds of the nipa palm, which you might easily mistake for translucent sweet gummies. ABC offers a mix not only of colors and flavors but of textures, too.
11 Mott St. (Mosco-Worth Sts., downstairs), Manhattan