The best Brown Sugar Milk Tea I've ever tasted was Xing Fu Tang in Taipei, Taiwan . It's even called Taiwan's No.1 Brown Sugar Boba Milk Tea... And for good reason! The branch that I visited was hidden in a corner walking distance away from Ximen Station. A line of people gathered around the store. Usually, their service is fast so there's not that long of a wait. My family and I ordered a variety of different drinks from Xing Fu Tang... Brown Sugar Boba Milk Tea, Brown Sugar Boba Milk, and Taro Milk Tea on two different occasions. I've got to say, I love them all... But the Iced Brown Sugar Boba Milk Tea holds a special place in my heart. Their cream is so rich and thick, it's almost like melted ice cream... Actually, scrap that. It's like you're drinking chilled heavy cream. It's good. Their boba is tender and chewy... Surprisingly, despite being fried in sugar it's not overwhelmingly sw...
Sushi. Raw fish and rice. What was once regional cuisine is now common fare the world over. People eat sushi in casual restaurants, fine dining restaurants, specialty Japanese restaurants, and even in their homes. They eat it as take-out, as a snack, and for parties... There are many kinds of sushi too... You have traditional nigiri sushi, maki rolls, reverse maki like the California maki... And so on. But the thing that always baffled me is what many chefs, food bloggers, and critics would emphasize: Sushi is about the rice. In fact, it can take a Japanese sushi apprentice 10 years of just washing and handling only rice before they are finally allowed to touch the other ingredients. 'Crazy!' I thought, 'All that hullabaloo over rice. The mastery of the toppings should be priority!' I understand why rice is important though. In some restaurants, the rice is either too dry or completely mush. Or it would fall apart at the touch or was mashed together ...