Menu

Fresh milk, house-cooked pearls, brown sugar syrup. No tea, all comfort.

Strong-brewed cha yen, condensed milk, a little evaporated on top.

Ceremonial-grade Uji matcha, whisked to order. Fresh or oat milk.

Real steamed taro, mashed by hand — lumpy on purpose.

Cold-brewed jasmine green tea, lychee jelly, a squeeze of lime.

Blue to purple when you stir in the lime. Lightly sweetened with honey.

Roasted green tea, toasty and low-caffeine. Great with cheese foam.

Crushed Chiang Mai strawberries, fresh milk, pearls. Caffeine-free.

Pull-apart milk bread, salted butter, a crackly sugar top. The one we're known for.

Laminated over three days, filled with cha-yen cream cheese.

French butter, 27 layers, loud crust.

Twice-baked with frangipane. Weekends only.

Flaky shell, wobbly custard. Best within the hour.

Fresh pandan juice, coconut milk, cloud-light. By the slice.

Soft bun, sangkaya custard made with young coconut.

Milk bun, Kewpie mayo, a mountain of floss. The savoury one.

Double shot, velvety milk, no foam cap.

Long and clean. Ask for it with a slice of orange, Thai-style.

Hot espresso poured over ice-cold milk. Drink it before it mixes.

Old-school Thai iced coffee, brewed through a cloth bag. Black, sweet, strong.

Scorched top, custardy middle. Slice.

Twenty paper-thin layers, cha-yen cream between each. Slice.

Pandan sponge, young-coconut cream, toasted coconut. Slice.