You might often see this drink milling about on your Instagram timeline. Yes, this drink named Xing Fu Tang is indeed becoming a byword among millennials. Even so many people want to taste this Taiwanese drink, the line is always long every day. Then what is Xing Fu Tang like?
Xing Fu Tang at a glance may look the same as other bubble tea outlets, but the bubble here is different. Pearl or boba here is still fresh aka made directly on the spot. Boba Xing Fu Tang is made using natural ingredients consisting of a mixture of tapioca flour, brown sugar, and warm water. Then steamed and cooked again using brown sugar until evenly mixed. The process of making pearls can also be seen directly by customers. Suddenly, the smell of brown sugar burst from this outlet.
Officially opened since June 14, the favourite menu at Xing Fu Tang is Brown Sugar Boba Milk (Rp. 38,000). There are also a choice of other brown sugar drinks such as Brown Sugar Boba Milk Tea (Rp. 25,000) and Brown Sugar Boba and Herbal Jelly Milk (Rp. 35,000).
Served in medium sized cups, Xing Fu Tang’s Brown Sugar Boba Milk containing pearls, fresh milk and cream. Although using brown sugar, but the sweetness is not excessive. As for milk tea, the colour is browner. The combination of tea and milk turned out to be very fitting when combined with brown sugar and boba.
Then what is the pearl taste? Because pearl here is different, the texture and taste are different too. The texture of boba is soft with a sweet sensation that fits when combined with fresh milk or milk tea. Xing Fu Tang's pearl is also smaller, so it's easy to chew.
If you are interested in trying, then you must be willing to queue. Because currently Xing Fu Tang is not yet registered on GoFood and GrabFood, so you have to come directly to the outlet, which is only one for now, precisely at Lippo Mall Puri in West Jakarta.
Xing Fu Tang
Lippo Mall Puri, Jakarta Barat
Setiap hari 10.00 – 22.00 WIB
By Eskanisa R | 29 May 2020
By Isny Dewi R | 15 May 2020
By Isny Dewi R | 14 May 2020
By Isny Dewi R | 13 May 2020