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2013-09-21
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Purple Cane Tea Restaurant serve varies of dishes cooked with different type of teas. The tea taste blended with the dish perfectly, you can't really taste the tea. However, it's always the best that you enjoy a cup of nice tea after had a full meal.Stir fried lotus root and water chestnut with tea (RM15) is cooked with Long Jing Green Tea. The lotus root is very crunchy and various vegetables are cooked in this dish.Thai-style spicy salsa beancurd in tea sauce (RM18) is cooked with Lychee Black
Purple Cane Tea Restaurant serve varies of dishes cooked with different type of teas. The tea taste blended with the dish perfectly, you can't really taste the tea. However, it's always the best that you enjoy a cup of nice tea after had a full meal.
Stir fried lotus root and water chestnut with tea (RM15) is cooked with Long Jing Green Tea. The lotus root is very crunchy and various vegetables are cooked in this dish.Thai-style spicy salsa beancurd in tea sauce (RM18) is cooked with Lychee Black Tea. The beancurd is crispy on the outside and smooth from the inside. The thai chili sauce is very appetizing as well. The peanut on top of the beancurd is definitely a plus to the dish.
Steamed slice fish with mashed ginger in tea sauce (RM22) is steamed with Jasmine tea. The mashed ginger is slightly bitter and the fish is not fresh enough. But overall it's still OK.
For dessert, we have ordered Green tea glutinous rice balls with black sesame and peanuts, Rose Lotus Seed Paste, Spring Romance Pudding and Cold Winter Jelly. Each of the dessert cost RM 5.
I would strongly recommend Cold Winter Jelly. It's cooling in its low profile way.
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