KiKi Tea Hong Kong has opened its fourth branch, at Telford Plaza in Kowloon Bay.
The Taiwanese bubble-tea chain is operated by Hong Kong hospitality group Lai Sun Dining which is opening outlets at a rapid pace in the city. The new boutique-style venue is styled after a minimalist Zen courtyard with rustic interior design and communal oak tables encouraging diner interaction.
KiKi Tea, an extension of the renowned KiKi brand, stands out from the Taiwanese bubble tea crowd showcasing 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.
The first KiKi Tea Hong Kong pilot store opened at Sun’s Bazaar at Pacific Place and was followed by KiKi Noodle Bar (KiKi Tea) flagship outlets at IFC mall in Central and K11 Musea at Victoria Dockside in Tsim Sha Tsui East.
To mark the Telford Plaza opening, KiKi Tea has partnered with KitKat to serve a collection of chocolate beverages.
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 bubbletea 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.
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.
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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.
