Sunday, July 30, 2006

5-LAYER TEH SI PENG @ EXPERT FOOD COURT, RH PLAZA, KUCHING


This is a case of 'Kiasuism'; first, there was Teh-Si-Peng - the old fashion tea with milk and sugar. Being a non-dairy country, the milk used is condensed milk. Then some wise guy substituted the sugar with sago palm sugar. Palm sugar being heavier sinks to the bottom of the glass; follow by the milk and the top layer is tea. Hence the 3-layer Teh-Si-Peng.

The game of one-upmanship has taken to a higher plateau;: 5-layer Teh-Si-Peng with the addition of green Chandol and black Hsien Tsau. Chandol is made with pandan leaves coloring, green pea flour and alkaline water. Hsien Tsau is a gelatin made from leaves of the said tree. The end result is no longer tea per se - more of a gimmicky beverage in the vein of the Taiwanese pearl tea. I'm sure there's a 7-layer tea lurking somewhere waiting to pounce on some suckers; this one included.

*In the photo, the green stuff is wheat grass syrup, I think they ran out of chendol that day.

2 comments:

Anonymous said...

****** U can try Kedondong Juice (Bakunong Juice) at HOW-YOU CAFE (RH plaza) next to the church or Hai Nan Chicken rice restaurant.

Kong-Kay said...

anonymous,
this is where the JB roast duck used to be.i give it a try.... anything close to those in penang? how's the food in sabah?

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