As one of the most widely celebrated holidays in Asia, it’s no surprise that Lunar New Year is a significant part of the Bellaire community given its large Asian population. This year, Lunar New Year will take place on Feb. 17, and restaurants celebrating the occasion will be in full swing.
Aside from the lion dances, fireworks and red envelopes, Lunar New Year boasts a wide array of foods. Here are our takes on a few Chinese dishes and treats for the Spring Festival.
Heytea
Coconut Mango Blue
McKenzie’s rating: 9/10
If the concept of ‘summer’ could be summed up in a creamy-tangy twist, it would be the Coconut Mango Blue. I loved this drink so much that I almost forgot it was winter. One sip and I was mentally on a beach somewhere, not bundled in layers with wind nipping my cheeks. The combination of flavors instantly took me back to June, with Thai mango sticky rice and mango sago on the dessert menu every day.
The coconut made the drink smooth and creamy, contrasting with the juicy, tangy mango chunks, which added a bright, juicy sweetness that emulates sunshine. The sago was chewy and added a satisfying texture aspect to the drink that complemented the smooth mango pudding chunks lying at the bottom of the cup. The drink was refreshing yet comforting, but I found it quite a mind-boggling combo, even though it is common in Asian desserts. I felt as if I was drinking a dessert bowl from a cup, and I see how convenient these kinds of drinks are, especially when I’m walking around and store-hopping with friends.
Even the color helped sell the illusion that I was in mid-July. The vibrant hue that the blue spirulina added made me feel as if I was drinking the ocean. Although the blue spirulina didn’t add any flavor, it was a nice touch that elevated the drink’s presentation.
However, one thing I noticed right away, which is common with coconut milk-based drinks, was that it tasted a bit watered down. That usually does not bother me, but I do not love it if even the very first sip already feels diluted.
This is the kind of drink that makes you want to wear shorts and flip flops instead of earmuffs and puffer jackets. It makes you stop mid-sipping just to reflect on your life choices — whether that is appreciating that you live near a Heytea or questioning why you don’t live on a beach with mango and coconut trees galore. This drink was a blast to the tropics, and I would definitely get this again.
Supreme Brown Sugar Bobo Milk Tea
Mason’s rating: 6/10
Seeing such a vast array of Heytea drinks during my first visit, I quickly panicked and ordered the most extravagant drink mentioned: the Supreme Brown Sugar Bobo Milk Tea.
Ordering cold Red Blossom black tea, tapioca pearls, whole milk and a cheese cloud, I was surprised by the first taste as the cold, almost honey-like tasting tea mixed with a sugar explosion from the syrupy tapioca pearls went together perfectly.
The pair created a smooth combination warming the soul from the inside out, but lacked cohesion with the other 2 parts of the drink, the milk and cheese foam, creating a subpar taste. The combination falters, tasting like too many things at once as the sweet pearls and tea compete against an additional salty cheese foam on top. Regardless of the current rating, the tea overall is worth the order despite the overhyped name — but next time, I’d skip the option of the mediocre cheese cloud.
Tiramisu Milk Tea
Catherine’s rating: 7/10
When Heytea launched their global collaboration with POP MART and Twinkle Twinkle on Dec. 22, the Tiramisu Milk Tea was immediately on my radar. As someone who loves the Sam’s Club tiramisu cake, I had high hopes for this collaboration, and I couldn’t wait to try the drink — cold, of course.
Despite my excitement, I was initially hesitant about ordering the Tiramisu Milk Tea because I thought it would be overly sweet and artificial, but I was pleasantly surprised. The Yingde black tea paired well with the cocoa and creamy mascarpone cheese, and it toned down the sweetness while providing a smooth, mellow drinking experience. That being said, the drink was too mellow for my liking, and I wish there were more hints of coffee, since tiramisu has coffee-soaked ladyfingers. Nothing especially stood out to me, and as I continued sipping, I couldn’t tell if I had just paid $8.65 for a limited-time drink or watered down hot chocolate.
Tiramisu Rich Chocolate
Keith’s rating: 7.3/10
Stepping away from my comfort drink — the coconut mango boom — I was drawn towards the Tiramisu Rich Chocolate, the second drink from the Twinkle Twinkle collaboration.
From my experience cooking, tiramisu has a flavor that’s rather difficult to get right. With several layers and components, each facet needs to be balanced properly to achieve the coherent and distinct taste that tiramisu is known for. So, I wanted to see what Heytea’s rendition of the flavor would taste like. Additionally, with the winter freeze fast approaching and temperatures dropping, I decided to switch up my order even more by ordering the drink hot, something I never do unless it’s coffee.
As soon as I took a sip, I could feel the core of my body heating up, helping me forget it was the middle of winter and that I wasn’t wearing a jacket. The drink was incredibly rich, with a strong, slightly bitter flavor from the 93% cocoa, topped with a layer of “light tiramisu cloud” which appeared to be a mix between cheese foam and mascarpone, a traditional tiramisu ingredient. As a plus, the drink wasn’t overly sweet, as typical boba and drink places seem to be.
However, the drink felt rather lackluster. It had a solid foundation and was great to sip on, but there was nothing incredibly remarkable that would pull me towards purchasing it again. The bitterness was enough to remind me of tiramisu, but it didn’t have the complexity of tiramisu stemming from the layers of espresso and chocolate liqueur. While the drink was very enjoyable in the moment, I don’t believe it was good enough to warrant becoming a favorite or a repeat order, even with the cold weather.
Liuyishou Hotpot
Overall rating: 8.5/10
From as early as we can remember, hotpot has always been a part of our lives. It’s a warm hug on cold days and acts as the magnet that brings family together during otherwise chaotic reunions. As Lunar New Year coincides with declining temperatures in the early months of the year, hotpot is the perfect food to not only nourish your soul but bring friends and family alike together.
Nestled in Dunhuang Plaza in Chinatown, Liuyishou didn’t catch our attention at first. It seemed ordinary. It wasn’t until we saw their sauce bar that we changed our minds — a crucial part of the traditional hotpot experience is creating your own dipping sauce.
Sauces spanned across different flavors, with the base traditional Zhi Ma Jiang (Chinese sesame paste) providing a nutty, creamy profile. Additional options included Lao Gan Ma, a famous Chinese chilli sauce brand or your choice of garlic and cilantro for a texture boost. Since the bar was build your own, any potential nut allergies or preferences could be accommodated.
And with any hotpot, a flavorful soup base is a key factor in creating that mouthwatering bite. We decided to split the pot, with one half of the pot including a non-spicy pork bone broth, and the other half with Liu’s House Special soup base. Liu’s soup base is a spicy take on hotpot with premium beef tallow and Sichuan mala numbing flavours, pairing perfectly together.
Without a doubt, hotpot always starts with meat. Liuyishou’s meat menu was immense, but we started with sliced marbled beef, New Zealand lamb and pork belly.
The meat was so thin, a quick five second swish in our choice of soup base cooked it instantly. The dual base infused each piece with either an intense mala heat or a light, refreshing tang. Combining all of the ingredients together, the meal made the table feel cozier than ever.
Although the hotpot itself was great, the highlight had to be the Beibingyang (Arctic Ocean) orange soda, a classic Chinese drink. Its tangy, sweet flavor paired well with the savory sauces and meat. We were a bit disappointed that they handed us an aluminum can instead of the iconic glass bottle, but the nostalgic flavor hadn’t changed a bit.
Our only qualm? The mala steam that wouldn’t stop blowing into us — our clothes smelled like hotpot for the rest of the day.
Juicy Box
Herb Jelly Coconut Milk Sago
McKenzie’s rating: 9/10
If comfort could be served in a chilled bowl with a spoon, it would be the Herb Jelly Coconut Milk Sago. I loved this dessert so much that it reminded me why simple, traditional Asian sweets will always win me over against overly frosted cakes and sugar-loaded Western pastries.
The coconut milk was light and silky, wrapping around the herb jelly and sago without feeling heavy. The sago pearls added a soft chewiness that made the texture more interesting, while the herb jelly brought in a smooth feeling with a slightly earthy, subtly bitter note that balances the sweetness perfectly, ensuring that all other flavors don’t overpower.
None of the ingredients were loud, but together they created a harmonious combo. There are only a couple of ingredients in the dessert: coconut milk, herb jelly and sago pearls, with the main sweetener being the flavors of the herb jelly.
What really made this stand out to me was its embrace of the classic, not-too-sweet Asian dessert profile. The sweetness was faint, just enough to be enjoyable without being overwhelming. It is the kind of treat that refreshes you rather than leaving you feeling like you need a nap afterward. After eating a relatively heavy dinner, this dessert was a great way to close out my night: a touch of sweetness to combat the savory explosions of hotpot.
Growing up with desserts like this, this bowl tastes like home. If you are trying it for the first time, the herb flavor of the jelly might catch you off guard, but that contrast is what makes the dessert feel grown-up and balanced.
This dessert felt less like a trendy drink and more like something every family member would enjoy, from grandparents to younger children, after dinner. A staple in my Vietnamese-Chinese household, Juicy Box’s take on herb jelly coconut sago is comforting, nostalgic and perfectly sweet — the way delicious Asian desserts are meant to be.
Mixed Fruit Shaved Ice with Strawberry Ice Cream
Overall rating: 8/10
It’d be no exaggeration to say Juicy Box made our childhoods. At least once a month, we would head over to Dunhuang Plaza to have dinner and our favorite dessert at Juicy Box.
The store, initially founded by a small immigrant family, has experienced tremendous growth recently as a result of online food reviewers visiting the store. Soon, the couple we saw every month as children behind the counter were gradually replaced as new employees were hired to sustain the expanding business.
At first glance, the dessert seems simple: shaved ice topped with fruits and a scoop of ice cream. However, there are small details that elevate the dish from a simple streetside purchase to a childhood staple. The shaved ice is topped with a drizzle of condensed milk, adding a layer of rich sweetness to the fresh fruits and creating a taste reminiscent of baobing as the ice melts. The dish also allows customers to select their own fruits as part of their “mixed fruit shaved ice.”
In terms of fruit, mango and strawberry are childhood staples since the strawberry adds a nice tartness to counteract the sweetness of the mango paired with the ice. Despite being out of season, the mango was surprisingly succulent and rich. Watermelon also added a nice, crunchy texture to the dish as a whole.
So, as the Year of the Horse kicks off, we hope these flavors bring a little extra joy and luck to your table.
