Hong Kong Milk Tea with Toasted White Chocolate
A familiar face on cooking shows, and the mind behind beloved LA restaurants Nightshade and Daybird, Chef Mei Lin has built a reputation for bold, layered recipes rooted in Chinese flavors. Her take on a Hong Kong favorite steeps salted vanilla and black tea into a bittersweet, aromatic brew. Swirled with custardy condensed milk and finished with toasted white chocolate and feuilletine crumbles for a tender, buttery crunch—it’s a comforting classic taken to the next level.
$15
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