Anna: Rarely do I get milk tea that has froth in it. I usually get something really watery, not including when the ice melts. This milk tea tastes like any other milk tea. However, the creamy texture sure does add plus points. And I love pearls.
Kim: Because I can't drink anything involving milk and tea, I chose this - one of their best sellers. Despite the shocking first taste, it tasted fine. As you drink more of the beverage, you'll really get the fruity flavour of it. It's citrus-y, kinda like the taste of when you bite into an orange peel.
Anna: With Kung Pao anything the flavor should be like a flavorful punch to the tongue. I thought this dish lacked a bit of spice. Also peanuts. Then I had an idea of eating the spring onions with the noodles and it definitely improved. Yes, garnishes can be more than just decorations.
Kim: I really like this dish because you get your money's worth. The pork was tender and it wasn't all fat. There was also a good noodle to pork ratio so you get to enjoy the succulent meal as a whole every time you take a bite into it. I agree with Anna that it needs to be more spicy to really get that kick.
Anna: At first, I was like "Oh, eggs. Cool." You take a bite out of the white area and there isn't much at first. Then you taste the yolk and your tongue rejoices. It's flavorful and delicious in ways I cannot explain. I would love to have eggs like this once a week for the rest of my life.
Kim: This dish was weird and cool at the same time mainly because the concept of it was new to me. It's basically boiled eggs marinated in different types of tea, and I think it's very innovative. You can really taste the tea flavor in the yolks. Even thought they're just eggs, I actually feel fancy eating it maybe because of the tea flavouring and pretty appearance of the dish.
Anna: There is no such thing as too much butter, however I do wish the toast would taste by its name. I'm not sure if it was my taste buds being asleep or the green tea they used was really weak.
Kim: When I saw this in the menu, I liked it immediately because I love anything "macha". But when I got to taste it, I was like, "Where's the macha??" It actually tasted more butter-y than macha-y. You have to really concentrate to taste the macha flavor in this. Not that good.
Anna: We weren't sure if this was a cake or a mousse cause the menu and the label contradict each other. But after I tasted it, I didn't care anymore. It was super moist and then became denser and denser as you cut through it. What struck me was how refreshing the taste of tea was in this cake. It cleanses the palate.
Kim: I LOVE THIS OH MY GOD. When I first took a bite out of this, it was like I went to cake heaven. It was two of my favorite things - tea and pastry - combined. Basically, it had 2 layers of chocolate-earl grey mousse and a very dense, very moist chocolate cake base. The tea and the chocolate flavours gave it a good balance, it wasn't too sweet. I could eat this everyday if I wouldn't get so fat.
- Words by Anna Cayco and Kim Alivia, Photos by Anna