Brown Sugar Boba Milk
Fresh milk, house pearls, brown sugar syrup. No tea, all comfort.
No syrups from a pump, no powder. Real tea, fresh milk, and pearls we cook in Thai brown sugar at six every morning — and throw out after four hours.
Tapioca pearls simmered for an hour, then rested in Thai brown-sugar syrup. We make a fresh pot every four hours so they're always chewy, never gummy.
Assam for Thai tea, Uji matcha whisked by hand, jasmine green cold-brewed overnight. Fresh milk from Saraburi, or oat if you'd rather.
Pick 0–100% sweet, less or extra ice, and stack toppings. Every drink on this page can be made exactly how you like it.
Brown sugar boba is already sweet from the syrup — we'd suggest 50%. Thai milk tea is traditionally 100%; go 75% if you like it less heavy.
M listed · L +฿10 · oat milk +฿15
Fresh milk, house pearls, brown sugar syrup. No tea, all comfort.
Strong-brewed cha yen, condensed milk, evaporated on top.
Uji matcha whisked to order. Add pearls — trust us.
Real steamed taro, mashed by hand — lumpy on purpose.
Cold-brewed jasmine green, lychee jelly, a squeeze of lime.
Blue to purple when you stir in the lime. Honey, not sugar.
Roasted green tea, toasty and low-caffeine. Great with cheese foam.
Crushed Chiang Mai strawberries, fresh milk, pearls. Caffeine-free.
Build your cup here and send the order on WhatsApp — it's on the counter in about 15 minutes. Pay by PromptPay or at pickup.