Boiled Recipes

The dark, earthy, deeply fermented tea famous for aiding digestion. Often served at dim sum restaurants to cut through the grease of heavy, savory dishes.

Forget the artificial purple powders. Authentic taro milk tea is made by blending sweet, starchy, freshly steamed taro root with jasmine green tea and milk, creating a thick, earthy, highly textured drink.

A delicate, floral, incredibly soothing herbal tea made from dried yellow chrysanthemum flowers. Traditionally consumed for its 'cooling' properties to clear internal heat.

The lifeblood of Hong Kong cafes (Cha Chaan Teng). An incredibly potent, bitter black tea brewed through a 'silk stocking' filter, then mellowed with rich, sweet evaporated and condensed milk.

The indispensable cornerstone of a traditional Chinese breakfast. Freshly ground, rich, creamy soy milk served piping hot and lightly sweetened, perfect for dipping fried dough sticks (Youtiao).

A modern dessert transforming the iconic, intensely strong Hong Kong-style milk tea into a silky, jiggly, chilled panna cotta-like pudding, often topped with boba pearls.

A refreshing, translucent, golden-brown dim sum dessert cake. It boasts a perfectly bouncy, slightly chewy texture (thanks to water chestnut flour) loaded with crunchy bits of fresh water chestnut.

The ultimate Chinese New Year dessert. A dense, sticky, deeply caramelized cake made from glutinous rice flour and brown slab sugar. Served freshly steamed, or chilled and pan-fried with egg.

The essential dessert of the Lantern Festival. Soft, chewy, perfectly round dumplings made from glutinous rice flour, oozing with a hot, liquid black sesame filling, served in a sweet ginger broth.

The softest, silkiest tofu you will ever eat. Served warm in delicate, trembling scoops, drowned in a clear, sweet ginger syrup. A beloved traditional street dessert.

An elegant, translucent, wobbly dessert. Crystal clear agar or gelatin suspended with beautiful, fragrant yellow osmanthus flowers and sweet goji berries, offering a delicate floral flavor.

An incredibly fragrant, jet-black dessert soup. Toasted black sesame seeds and rice are blended and simmered into a smooth, thick, nutty, and highly nutritious sweet paste.