Fruit Tea

Cheese Foam Oolong Strawberry

A traditional milk tea blend with a rich flavor.

Classic Milk Tea

A popular drink made with tea, milk, and tapioca pearls.

Bubble Tea

Self-Order Kiosk

Cheese Fries

Peach Calpico Milk Tea

Passion Fruit Cheese

Mist Foam Sparkle

Cheese Delight

Black Matcha Cream Cloud Cheese

Soup Dumpling

Classic Cheese

Mushroom Rolls

Pork Soup Dumplings

Steamed Dumplings

Soda

Shrimp ground Shumai

Sweet sticky rice topped with fresh mango slices

Mango Sticky Rice

Thai Iced Tea

Seasonal vegetables stir-fried with soy sauce

Vegetable Stir Fry

Crispy chicken tossed in a sweet and spicy sauce

General Tso's Chicken

Steamed or fried dumplings with your choice of filling

Dumplings

Spring Rolls

In a saucepan, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water reaches a rolling boil, remove from heat. Add 2 teaspoons of green tea leaves into the water. Cover and steep for 5 minutes.

Steep Tea

After steeping, strain the tea leaves from the liquid using a fine mesh strainer or tea infuser. Set aside the tea base.

Strain Tea

While the tea is steeping, slice the strawberries and lemon, and dice the peach. Set aside.

Prepare Fruits

In a large pitcher, combine the strained green tea, sliced strawberries, lemon slices, diced peach, and mint leaves.

Combine Ingredients

If desired, add honey or sugar to the pitcher. Stir well until the sweetener is fully dissolved.

Sweeten to Taste

Refrigerate the fruit tea for at least 1 hour to allow the flavors to meld together.

Chill

Serve the fruit-infused tea over ice in tall glasses. Garnish with extra mint leaves if desired.

Serve

Green tea leaves

Water

Strawberries, sliced

Lemon, sliced

Peach, diced

Mint leaves

Honey

Sugar

In a saucepan, bring 500 ml of water to a boil. Add 2 tablespoons of Oolong tea leaves and let it steep for 5 minutes. After steeping, strain the tea leaves and set the tea aside to cool.

Steep the Oolong Tea

In a small saucepan, combine 200 g of fresh strawberries, 50 g sugar, and 50 ml water. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Remove from heat and let it cool. Blend the mixture until smooth and strain to remove seeds if desired.

Make the Strawberry Syrup

In a mixing bowl, combine 100 g cream cheese, 100 ml heavy cream, 30 g powdered sugar, and 1 tsp sea salt. Using a hand mixer, whip the mixture until it becomes fluffy and forms soft peaks. Be careful not to over-whip.

Prepare the Cheese Foam

In a glass, pour the cooled Oolong tea until it is about 2/3 full. Add a few tablespoons of the prepared strawberry syrup to the tea and stir gently to combine. Top with the fluffy cheese foam.

Assemble the Drink

Oolong tea leaves

Fresh strawberries

Cream cheese

Heavy cream

Powdered sugar

Sea salt

In a saucepan, bring 2 cups of water to a rolling boil.

Once the water is boiling, add 2 tablespoons of black tea leaves. Stir gently and let it boil for about 3-5 minutes for a strong brew.

Add Tea Leaves

After boiling, remove the saucepan from heat and strain the tea leaves using a fine mesh strainer or a tea strainer into a teapot or another container.

Strain the Tea

In a separate saucepan, gently heat 1 cup of whole milk over medium heat until it is hot but not boiling.

Heat the Milk

Pour the strained tea into the saucepan with the hot milk. Stir well to combine.

Combine Tea and Milk

Add 2 tablespoons of sugar to the tea-milk mixture, stirring until fully dissolved. Adjust sweetness to taste.

Sweeten the Tea

If desired, add 2 crushed cardamom pods and 1 cinnamon stick to the tea for added flavor. Allow it to steep for another 2-3 minutes.

Add Optional Spices

Pour the classic milk tea into cups, straining out the spices if added, and serve hot.

Black tea leaves

Whole milk

Cardamom pods (optional)

Cinnamon stick (optional)

In a saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add 2 tablespoons of black tea leaves. Let steep for about 5 minutes.

Brew Black Tea

After steeping, strain the tea leaves and add 2 tablespoons of sugar to the hot tea. Stir until the sugar dissolves, then let the tea cool to room temperature.

In a large pot, bring 4 cups of water to a boil.

Prepare Water for Pearls

Once the water is boiling, add 1 cup of tapioca pearls. Stir gently to prevent sticking. Cook for about 15-20 minutes or until the pearls become translucent and chewy.

Cook Tapioca Pearls

Once cooked, drain the pearls and rinse them under cold water. In a separate bowl, mix the pearls with 1 tablespoon of brown sugar to create a syrup. Let them sit for at least 10 minutes.

Sweeten and Rinse Pearls

In a glass, add the cooked tapioca pearls at the bottom. Pour the cooled tea over the pearls, filling the glass about halfway.

Add 1 cup of milk to the tea and stir gently. If desired, add 1 teaspoon of vanilla extract for extra flavor. Top with ice cubes to fill the glass.

Add Milk and Ice

Serve with a wide straw for sipping the pearls and enjoy your homemade bubble tea!

Tapioca pearls

Brown sugar (for syrup)

Milk (whole or any milk alternative)

Vanilla extract (optional)

Ice cubes

In a pot, bring water to a boil. Add tapioca pearls and cook according to package instructions (usually around 30 minutes). Stir occasionally to prevent sticking.

Brew green tea and allow it to cool completely. This will be the base for your bubble tea.

Prepare Tea Base

In a shaker, combine the brewed green tea, milk, and simple syrup. Shake well to mix the ingredients evenly.

Mix Base Ingredients

To the mixed base, add the fruit puree and flavoring extract. Stir or shake until well combined.

Add Flavoring

If desired, fold in fresh fruit pieces into the mixture for added texture and flavor.

Incorporate Fresh Fruit

In a glass, add cooked tapioca pearls to the bottom. Pour the flavored tea mixture over the pearls.

Top your bubble tea with chia seeds, coconut shavings, and jelly cubes as desired.

Add Toppings

Serve with a large straw for easy sipping and enjoy your modern natural-themed bubble tea!

Tapioca Pearls

Green Tea (brewed and cooled)

Milk (dairy or plant-based)

Simple Syrup

Fruit Puree (mango, strawberry, etc.)

Flavoring Extract (vanilla, almond, etc.)

Fresh Fruit Pieces (optional)

Chia Seeds

Coconut Shavings

Jelly Cubes

Wash and scrub the Russet potatoes thoroughly. Cut each potato into thin strips (about 1/4 inch wide) to create fries.

Prepare the Potatoes

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and will make the fries crispier.

Soak the Potatoes

After soaking, drain the water and pat the fries dry with paper towels. This step is crucial for achieving crispy fries.

Dry the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the dried fries in batches and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil. Season immediately with salt and black pepper.

Fry the Potatoes

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour, stirring constantly for about 2 minutes until the mixture is bubbling and golden.

Make the Roux

Slowly pour in the milk while continuously whisking to avoid lumps. Cook for about 5 minutes, stirring frequently, until the sauce thickens.

Add the Milk

Reduce the heat to low and gradually add the grated sharp cheddar and Monterey Jack cheese. Stir until the cheese is completely melted and smooth. Mix in the garlic powder, onion powder, paprika, and salt.

Add the Cheese and Spices

Place a generous portion of the crispy fries on a serving plate. Pour the cheese sauce over the fries, ensuring they are well covered.

Assemble the Cheese Fries

Sprinkle chopped green onions and bacon bits over the cheese fries. Serve with a dollop of sour cream on the side.

Russet potatoes

Vegetable oil

Salt

Black pepper

Butter

All-purpose flour

Milk

Sharp cheddar cheese, grated

Monterey Jack cheese, grated

Garlic powder

Onion powder

Paprika

Chopped green onions

Sour cream

Bacon bits

Boil 2 cups of water in a saucepan over medium heat.

Once boiling, remove from heat and add 2 tablespoons of black tea leaves. Steep for 5-7 minutes.

Strain the tea into a container and let it cool to room temperature.

Cool Tea

In a saucepan, combine 1 cup of diced fresh peaches, 1 tablespoon of sugar, and 1 cup of water.

Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes until the peaches soften.

Simmer Peaches

Remove from heat and strain the mixture to extract the peach syrup. Let cool.

Strain Syrup

In a large mixing bowl, combine 1 cup of Calpico drink and 1 cup of milk. Stir well until mixed.

Mix Calpico and Milk

In a glass, add ice cubes according to your preference.

Add Ice

Add Tea

Next, add 2 tablespoons of the peach syrup over the tea.

Add Peach Syrup

Finally, pour the Calpico and milk mixture over the top.

Add Calpico Mixture

Garnish

Stir gently before drinking to combine all flavors.

Fresh peaches, diced

Calpico (Calpis) drink

Peach slices

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the mixture resembles wet sand.

Prepare the Crust

Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it tightly.

Press the Crust

Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.

Pre-bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sour cream and sugar, mixing until well combined.

Mix the Cheese Filling

Add the vanilla extract and eggs one at a time, mixing well after each addition until the mixture is creamy and smooth.

Add Eggs and Vanilla

Pour the cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Pour Filling into Crust

Bake in the oven at 350°F (175°C) for 30-35 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

Bake the Cheese

Remove from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

Cool the Cheesecake

In a saucepan, combine the passion fruit pulp, sugar, cornstarch, and water. Stir to combine.

Make the Topping

Bring the mixture to a boil over medium heat, stirring constantly until it thickens. This should take about 5-7 minutes.