Tea Recipes

Classic Malaysian pulled Teh C made with strong black tea, sugar, and evaporated milk, then pulled to create signature froth and a creamy, malty cup.

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

Classic Thai-style iced green tea, brewed strong, sweetened with sugar and condensed milk, then served over ice with a light evaporated-milk float.

A vibrant Manadonese preparation of fish fillets marinated in an aromatic spice paste, wrapped in banana leaves and steamed or grilled for tender, fragrant results. Flavors are tangy, spicy, and herbaceous, best served with steamed rice and sambal.

Pepes Ikan is a beloved Indonesian dish using fish fillets marinated in a fresh, aromatic spice paste, then wrapped in banana leaves and steamed. Common to Javanese and Sundanese kitchens, this method infuses the fish with fragrance from herbs and spices, producing tender, flavorful results emblematic of Indonesian home cooking.

Pepes Tahu is a classic Javanese dish where tofu is blended with aromatic spices and fresh coconut, then wrapped in banana leaves and steamed. This vegetarian specialty imparts a delicate aroma from the leaf and showcases the bold yet balanced flavors typical of Yogyakarta cuisine.

Plump mussels steamed in a fragrant saffron-infused tomato sauce and tossed with al dente pasta. This elegant seafood dish brings the flavors of the Mediterranean coast to your dinner table.

Classic Thai lime tea: strong black tea sweetened, then brightened with fresh lime and served over ice for a clean, citrusy refreshment.

Bebek Betutu is a ceremonial Balinese dish in which whole duck is marinated in bumbu spice paste, wrapped in banana leaves, and slow-cooked for exceptional tenderness and aromatic depth. Traditionally served at important events, it represents the rich cultural heritage of Bali.