If you grew up going to Milan Pan House on Woodvale grove with your uncle, you would know the nostalgic feeling you get when you hear the word “Faludah” (Not sure on the spelling). This fantastic luminescent drink was a syrup based flavored drink with vermicelli and tapioca. A combination of textures, flavors and vast sums of sugar – this was the reason all the cousins and I used to go anywhere with my uncle.
Not so long ago I used to live in South East Asia, a melting pot of innovative and fantastic food creations and out of the box drinks that destroyed standard convention. One of the most popular of these was Bubble Tea – the origin of this I am not sure of but fantastic none the less. Unlike my childhood “Faludah” from Milan Pan House, Bubble Tea uses gigantic tapioca balls or bubbles and is made using tea – still sickly sweet though. Like most things in Asia it is an extremely commercial product that turns into a crazed fad and branches into a million different variations.
On one of my weekly stoles around the Junction Mall observing the brightly dressed, indoor sunglasses wearing and colored carnival beads sporting high school kids, I stumbled apron a bubble tea stall underneath a staircase. A weird place to find a bubble tea store – it seemed almost juxtaposed. At first glance from the branding and general look of it, I though it was some sort of Jua Kali outfit. As I neared I was surprised and humbled that it was a legit Bubble Tea stall – Literally fallen out of Hong Kong.
The moment I saw the menu my money was spent on a bubble smoothie. The first sip transported me to the time I was anxiously waiting in my uncle’s car and the first bubble lead me to the bustling streets of Singapore. In lieu of this I though I would share a quick image of how bubble tea is made. And if you do get a chance to go to the Junction try out a Bubble Tea instead of Yogurt.