Breakfast Recipes

Traditional Indonesian unfiltered coffee brewed directly in the cup with sugar; bold, earthy, and thick-bodied as the grounds settle.

Classic Indonesian sweet iced tea: strong black tea sweetened while hot, then chilled and served over ice.

Classic Vietnamese sapodilla smoothie blended with whole milk, sweetened condensed milk, and ice for a thick, caramel-honeyed drink.

Vietnamese freshly squeezed orange juice, lightly sweetened and served over ice for a bright, sweet-tart, refreshing drink.

Vietnamese jackfruit smoothie blended with water, sugar, and ice for a fragrant tropical flavor and naturally creamy body from ripe fruit.

Traditional Yogyakarta charcoal coffee: sweet black coffee briefly infused with the aroma of a glowing lump of food-grade charcoal for a smoky, crackling finish.

Classic Malaysian pulled coffee: strong sock-brewed coffee blended with sweetened condensed milk, then “pulled” for a creamy foam and a slightly cooler drinking temperature.

Classic West Sumatran hot egg tea: strong black tea poured into sweetened egg yolk and whisked until silky, frothy, and warming.

Traditional West Javanese hot coconut milk drink sweetened with palm sugar and infused with ginger and pandan; creamy, soothing, and gently warming.

A classic Indonesian avocado iced drink blended smooth with sugar, cold water, and ice for a creamy, refreshing sip.

Classic Malaysian pulled tea: strong black tea sweetened with condensed milk, pulled between two vessels to create a silky body and signature foam.

A classic Southeast Asian rose-syrup milk soda: floral, creamy, and lightly effervescent when built over ice with chilled soda water.