Garnished with a fresh pandan leaf for a subtle grassy aroma, it's a nostalgic taste of Northern Thailand in every cup - refreshing, comforting, and unmistakably ours.
The colour comes from the black tea blend itself, often brewed with a mix of spices like star anise and sometimes a touch of food colouring in traditional recipes. Ours gets its signature hue from a strongly steeped black tea base, no artificial shortcuts.
Yes, it's meant to be traditionally sweetened with sugar and condensed milk. If you'd like it less sweet, just let your server know and we're happy to adjust.
That's a blend of evaporated and condensed milk (or coconut milk for our dairy-free option), poured slowly over the back of a spoon so it floats rather than mixes right away and adds cold foam to the top.
It's mostly aromatic as pandan has a subtle, sweet, grassy fragrance that complements the spiced tea as you sip. It's edible, though most guests enjoy it for the aroma and presentation rather than eating it directly.
Yes, our recipe draws directly from the traditional Northern Thai preparation, using the same spiced tea blend and layering technique you'd find at tea stalls across Chiang Mai.
Absolutely. Ask for our coconut milk version for a dairy-free take that keeps the same creamy finish.
Yes, it's made with a black tea base, so expect a moderate caffeine content similar to a strong cup of black tea.