Pacific Place’s popular casual Asian dining concept KiKi Tea@Sun’s Bazaar is presenting a summer pop-up menu in partnership with iconic Hong Kong Chiu Chow restaurant Chiu Tang.
Chiu Tang’s Executive Chef Cheung Lam Por has created three traditional Chiu Chow specialties incorporating KiKi Tea’s sister brand KiKi Noodles for the seasonal promotion from 6 May to 31 August 2019. The new noodle options for summer also embrace Mother’s Day and Father’s Day for a light, healthy and affordable family gathering for light lunch or supper.
Chiu Chow Assorted Meat Ball KiKi Noodles in Soup (Fish Balls, Beef Balls, Pork Sausage) (HK$98) redefines classic Chiu Chow fish balls from hawker stands of the 1960s and 1970s with a combo of meat balls and pork sausages homemade by Chef Cheung complimenting KiKi’s famed handmade Taiwan sun-dried noodles.
Shredded Chicken KiKi Noodles in Soup, Chiu Chow Picked Vegetables, Mushroom (HK$98) showcases the Cantonese region’s fame for appetising cuisine with slightly sour flavour from pickling vegetables – now upgraded with premium mushroom and chicken.
Pig’s Tripe and Pepper KiKi Noodles in Soup, Chiu Chow Pickled Vegetables (HK$98) pays homage to the resourcefulness of Chiu Chow chefs in creating nutritious yet extremely healthy dishes from humble ingredients like tripe, the stomach lining of a pig. Not only high in protein and fat-free, it aids digestion and strengthens the spleen and stomach – and is a ‘soul food’ adopted worldwide.
Chef Cheung recommends to spice-up the specialties with KiKi Spicy Sauce, for an additional flavour of authentic Sichuan cuisine, incorporating hot pepper, premium Sichuan pepper and chilli bean sauce – free of MSG and preservatives and ideal for vegans.
Seasoned chef Cheung Lam Por helmed Chiu Tang to Grade A status in the recent ‘Taste of Hong Kong’ awards and is frequently invited to cook private pop-ups at celebrity and socialite mansions. One of Hong Kong’s most celebrated Chiu Chow chefs, with 30 years’ experience in the craft, he is renowned for sourcing only the freshest, premium seasonal ingredients at the popular restaurant at The Galleria at 9 Queen’s Road Central.
“We select KiKi’s sun-dried handmade noodles for their exceptional texture and high quality, made without salt and dried naturally in sunlight, as authentic and traditional as you can find anywhere,” he said.
KiKi Tea@Sun’s Bazaar has become an instant hit at Pacific Place, twinning the brand’s premium Taiwanese teas and bubbles with affordable modern Asian favourites. It stands out from the bubble tea crowd using quality natural ingredients including premium Taiwanese tea leaves, black sugar and cane sugar – along with authentic handmade pearls and pressed-to-order House Blend Teapresso.
Popular favourites include Pineapple Green Teapresso (HK$38), Winter Melon Tea, Sichuan Pepper Flavoured Pearls topped with Cream Mousse (HK$36), Jasmine Tea, Chinese Herbal Tea Pearls (HK$33), KiKi Roasted Tea topped with Caramel and Nuts Cream Mousse (HK$34), and Brown Sugar Milk with Pearls (HK$35).
Different ‘bubbles’ (add HK$5) beloved by celebrities including Shu Qi and Kimbee Chan include the most popularBrown Sugar Pearls; a favourite in Taiwan; Mini Taro Balls, Sichuan Pepper Flavoured Pearls with a spicy kick of ‘KiKi Sichuan Pepper Seasoning’; and Chinese Herbal Tea Pearls with prunella ‘heal-all’ tea (xia ku cao) used in Chinese medicine.
All KiKi Tea drink specialities can also be adjusted to preferred levels of sweetness, from regular 50% down to 30% or zero, and also ice level, from regular 70% to 30% or no ice at all.
KiKi Tea@Sun’s Bazaar is located at Shop 112, 1/F, Pacific Place, 88 Queensway, Hong Kong , opens daily from 11 am to 10:30 pm.
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