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Next was the mille feuille, two airy pastries
with a layer of cream and strawberry
slices in the middle, surrounded by berries.
This dessert was equally delicious,
and the texture combo felt decadent.
The beautiful green tea mille crêpes
cake, with too many layers of crêpes to
count, is perfect for the green tea lover.
It was our photographer’s favorite dish
of the afternoon. The trio combo also
had a green tea treat, and it’s a great
option if you’re looking for a variety of
bite-sized samples.
The last dessert was a mini bowl made of
chocolate with a sweet fi lling, topped with
ice cream, blueberries, pirouette cookies
and pocky biscuits. Served with berries on
the side and a vibrant fl ower on top, it was
a delectable and pretty treat.
There are also savory options like
sandwiches, salads and appetizers, and
wine will be offered after the grand
opening.
Lee, who used to be an electrical engineer
but quit to pursue his passion
for business, works 12- or 13-hour days
— and still visits his tea houses on his
days off. He built the customer bases of
his other locations primarily by word of
mouth, and he foresees the same thing
pas- FOOD + DRINK