Lunch Recipes

Classic Indonesian iced dessert drink of shredded blewah (cantaloupe) with selasih (basil seeds), coconut milk, palm-sugar syrup, and shaved ice.

Traditional Thai pandan leaf infusion, lightly sweetened and served chilled as a fragrant drink or used to perfume desserts.

Traditional Indonesian jamu made by simmering temulawak (Curcuma xanthorrhiza) with palm sugar for an earthy, gently bitter, warming tonic.

Classic Malaysian iced black tea sweetened and finished with fresh lime for a crisp, lightly floral, sweet-tart drink.

A classic Vietnamese cooling herbal drink made from fresh rau má (pennywort), blended, strained, lightly sweetened, and served icy cold.

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

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.

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.

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.