Hong Kong’s new Taiwanese tea and bubbles sensation KiKi Tea is welcoming the Year of Pig with the inaugural launch of ‘Chinese New Year Puddings’ by three Michelin starred chef Albert Au Kwok-Keung. Exclusive recipes with finest ingredients by the starred Chinese chef are on special offer at KiKi Tea’s debut Hong Kong restaurant, KiKi Tea@Sun’s Bazaar in Pacific Place, as well as KiKi Tea SOGO Causeway Bay Pop-up, and online at from 1 January 2019.
Chef Au, the Chinese Executive Chef for luxury restaurant group Lai Sun Dining has crafted two of Hong Kong’s most exceptional Chinese New Year Puddings in an exclusive collaboration with KiKi Tea, as the Taiwanese brand continues the runaway success of its popular sun-dried, handmade and additive-free KiKi Noodles.
The signature puddings offer a choice of both sweet and savoury, perfect for gifting and wishing relatives and friends a fruitful new year. KiKi Taiwan Dried Longan and Brown Sugar Pudding (HK$108), marries traditional dried longan from Zhuqi and Chiayi in Taiwan, produced by an ancient roasting technique that reduces 3kg of the fresh fruit to 1kg dried, and is believed to nourish and clean blood – with Taiwan dark brown sugar, considered healthier than traditional cane sugar, free of artificial colouring, preservatives and fructose.
The savoury KiKi Taiwan Dried Sakura Shrimp Turnip Pudding (HK$128) is crafted from a trio of prized Asian ingredients – delicate sun-dried sakura shrimp from Taiwan, turnip from Japan and preserved local lean Chinese sausage. For a spicy kick of Sichuan peppercorn and chilli, Chef Au recommends enjoying it with KiKi Sichuan Pepper Seasoning or KiKi Spicy Sauce.
A set of both Chinese New Year Puddings is discounted to HK$228 from either KiKi Tea@Sun’s Bazaar, KiKi Tea SOGO Causeway Bay Pop-up or KiKi Fine Goods (Hong Kong) online at www.kikifg.com.hk during the two-month promotion from 1 January 2019 through Chinese New Year to 3 February 2019. With free delivery for ordering 21 puddings or more, the exclusive puddings are ideal for festive season gifting.
A HK$5 KiKi Tea cash voucher is also complimentary, redeemable for a discount taste of the brand’s new bubbles, teas, desserts and Michelin-chef created KiKi Noodle dishes at KiKi Tea@Sun’s Bazaar or KiKi Tea SOGO Causeway Bay 2-month long pop-up – where popular favourites include SOGO special drink Brown Sugar Ginger Milk with Purple Sweet Potato Cream Mousse (HK$38), a smooth, flavourful and creamy mousse of steamed sweet potato puree using healthy, natural brown sugar from Taiwan with a warm and hearty ginger flavour. Moisturising drinks also include Almond Tea topped with Caramel & Nuts Cream Mousse (HK$35), Brown Sugar Ginger Tea with Red Dates (HK$34), Homemade Longan and Red Dates Tea (HK$32), and iced Almond Milk (HK$38).
Chef Albert Au Kwok-Keung is celebrated as the world’s youngest three Michelin starred Chinese chef from helming The Eight restaurant in Macau, having launched his stellar career with his first Michelin star at Hong Kong’s ‘celebrity canteen’ Island Tang.
Since launching in September 2018, KiKi Tea@Sun’s Bazaar has become an instant sensation, standing out from the bubble craze crowd with Taiwanese tea and bubble specialties using quality, mostly natural ingredients including premium Taiwanese tea leaves, black sugar and cane sugar, along with authentic Taiwanese tea recipes – highlighting handmade pearls and pressed-to-order House Blend Teapresso. Specialties are brewed with top-of-the-range BKON technology for formulas producing unique tea and fruit infusions.