Pacific Place’s popular casual Asian dining concept KiKi Tea@Sun’s Bazaar has teamed-up with iconic Hong Kong restaurant Old Bazaar Kitchen for a new pop-up menu. Curated by renowned chef Billy Chung of Old Bazaar Kitchen, three Asian-inspired specialties incorporating KiKi Tea’s sister brand KiKi Noodles are served from now to 30 April 2019.
Available from 3:00 p.m. o 10:30 p.m. on weekdays and whole day on weekends, Chef Billy’s signature style of Southeast Asian favourites are reinvented with a modern twist.
Mixed KiKi Noodles in Thai Herbs, Minced Beef (HK$118) twins KiKi’s popular sun-dried noodles with colourful fresh spices and herbs for bold flavours; Singaporean Curry Soup KiKi Noodles, Shredded Chicken (HK$118) embraces the sun-dried noodles with rich coconut flavour and fresh seafood; and Mixed KiKi Noodles in Thai Tom Yum, Prawn reinvents the spicy Thai favourite with complex hot and sour flavours, priced HK$128.
Kiki Tea has also styled two refreshing spring-themed concoctions to pair with Chef Billy’s three hearty noodle creations. Inspired by classic Taiwanese favourite drinks, thirst quenching Winter Melon Tea, Butterfly Pea Flower, Lime, Aloe Vera (HK$35) also brings calming and natural anti-oxidant benefits, while aloe vera is high in fibre and low fat. Jasmine Tea, Orange Juice, Lime, Aiyu Jelly (HK$35) likewise balances the hearty, savoury cuisine, embracing refreshing orange juice and fresh lime with low fat Aiyu Jelly.
Completing the pop-up promotion is a new dessert Chestnut Mont Blanc (HK$38), KiKi Tea’s re-interpretation of the classic French dessert of puréed, sweetened chestnuts topped with a dab of whipped cream. Enjoy it with Ms KiKi Premium Black Tea (HK$35) for a perfect afternoon tea experience.
Old Bazaar Kitchen originated as an iconic private kitchen popular with locals, expats, tycoons and celebrities alike for showcasing Hong Kong’s ‘melting pot’ of Asian cuisines. With the backing of F&B powerhouse Lai Sun F&B Management, Chef Billy Chan cemented its glowing reputation C opening a fully-fledged Old Bazaar Kitchen restaurant at 32-38 Cross Lane in Wanchai.
KiKi Tea@Sun’s Bazaar has become an instant hit at Pacific Place, twinning the brand’s premium Taiwanese teas and bubbles with affordable modern Asian favourites. It stands out from the bubble tea crowd using quality natural ingredients including premium Taiwanese tea leaves, black sugar and cane sugar C along with authentic handmade pearls and pressed-to-order House Blend Teapresso. Popular favourites include Pineapple Green Teapresso (HK$38), Winter Melon Tea, Sichuan Pepper Flavoured Pearls topped with Cream Mousse (HK$36), Jasmine Tea, Chinese Herbal Tea Pearls (HK$33), KiKi Roasted Tea topped with Caramel and Nuts Cream Mousse (HK$34), and Brown Sugar Milk with Pearls (HK$35).
Different ‘bubbles’ (add HK$5) are also available: the most popular Brown Sugar Pearls; a favourite in Taiwan; Mini Taro Balls, Sichuan Pepper Flavoured Pearls with a spicy kick of ‘KiKi Sichuan Pepper Seasoning’ blended from natural peppercorns and premium chilli; and Chinese Herbal Tea Pearls with prunella ‘heal-all’ tea (xia ku cao) used in Chinese medicine, all beloved by celebrities including Shu Qi and Kimbee Chan.