Mango Lassi

Mango Lassi 1 | The TrishawMango is one of my favourite fruit of all time and was pretty gutted not to be able to visit Ratnagiri when I was in India. It is home to Alphonso mangoes, named after the first Duke of Goa, Afonso de Albuquerque. It is one of the best mangoes in terms of flavour and sweetness but some people seem to think different. Too bad I won't be able to tell you the verdict since I was unable to try it but so far, the best mango I have had are the Pakistani mangoes. I was given these Pakistani mangoes from a lovely Indian man when I was volunteering to help out at the Sunday Kitchen for the homeless.

For now, using just normal mangoes, I made mango lassi inspired from my trip. Recipes below.

serves 2


  • 1 large mango (skinned, deseeded and chopped)

  • 180g plain yogurt

  • 2 tbs sugar

  • 1/2 cup milk or water

  • chopped toasted nuts to garnish (optional)


  1. Mix the chopped mangoes, yogurt, sugar and milk into a blender.

  2. Blend until combine and smooth.

  3. Pour the lassi into glasses, top with some chopped nuts and serve.

Punjab Grill at Bollywood stars residential area

After our walk along Juhu beach, we ventured into the residential area and got lost there. Apparently this is where the Bollywood stars live. We were blindly looking for a decent restaurant for late lunch but no restaurants were in sight cause they were all just people's homes. We came across a boutique and the owner recommended a restaurant not far from where we were. When we happily found Punjab Grill, it was closed and will only open at 7pm so we went to a nearby coffee shop to wait for the doors to open. It seems our very late lunch ended up being dinner.

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When the clock finally hits 7pm, us hungry people quickly got our table in the outdoor sitting area and became their first customers. It had really good ambience and we were very happy with our choice of seating. Since this restaurant is renowned for the grilled meats, naturally we ordered the mixed grill that has grilled chicken, lamb and fish.

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L: Tandoori chicken, mixed grill and vegetable biryani; R: Local wine

We ordered some local beer (not Kingfisher and can't remember the name) but they did not have them so the manager recommended us Indian wine, produced by the same people who makes Kingfisher beer. We were quite skeptic about it but the manager was very persuasive . Luckily the wine turned out well. It had fruity, spicy and smoky notes which matched really well with our grilled meat.
Punjab Grill Mixed Grill | The TrishawMixed grill and Murgh (chicken) tandoori

Only at the end of our meal that I found out it is an award-winning restaurant. No wonder we had such a wonderful night.

Punjab Grill

Unit No. 24, Juhu Shopping Centre,
9th Gulmohar Road Juhu,
JVPD Scheme Vile Parle
West Mumbai 400049
Tel: +91 (0)22 42433100-02/ +91 (0)993 070 6655
**Other related posts about India

Tang Yuan (Glutinous Rice Dumplings)

Tang yuan are round glutinous rice dumplings. Types of tang yuan varies from traditionally plain with many different colours, to filled dumplings with either black sesame, peanut or red bean paste. It is quite a versatile and colourful dessert.

Tang yuan 4 | The Trishaw

Traditionally, tang yuan is eaten during winter solstice to celebrate the arrival of winter. Eating these round little glutinous rice dumplings on this day means you become a year older. As these dumplings generally symbolises togetherness and completeness in the family, they are also eaten on the 15th day of Chinese New Year.

At a Chinese or Nyonya wedding, the bride and groom will have to swallow these dumplings instead of chewing. Swallowing these round dumplings represents a sweet future and everlasting rounded future for the newly weds. I remember making these with mum for my sister’s wedding and was told to make them small enough to make it easier for swallowing.

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Frozen tang yuan can easily be bought from an oriental store but are usually the filled ones. The plain and traditional version is really easy to make so there is really no need to buy them. Please refer below for the recipe.

adapted from Nyonya Food
serves 4

  • 100g glutinous rice flour
  • 80ml water
  • 1 tbs fine sugar

  • 1/2 tsp seedless raspberry conserve (for pink colour)
  • 1 tsp matcha powder (for green colour)

Sweet ginger soup
  • 250ml water
  • 2 inch ginger (skin peeled and bruised)
  • 100g brown sugar or rock sugar (up to your preference)
  • 2 screwpine leaves (pandan)

  1. To make glutinous rice dumplings, mix the flour and sugar in a bowl.
  2. Slowly add the water and knead into a dough until you reach a smooth consistency. It should not stick to your fingers and if it starts cracking, it is too dry so add little drops of water until you reach the right consistency.
  3. Divide the dough into three portions to be made into different coloured dumplings; white, pink, green.
  4. Keep two portions of the dough in a bowl and cover so they don't dry out.
  5. Use one third of the dough and roll into small balls of about 1.5cm.
  6. Use another one third of the divided dough and mix with raspberry conserve or matcha powder until well combined.
  7. When mixing raspberry conserve with the dough, it might get a little wet. Add a little more flour until you reach the same consistency.
  8. To make the sweet ginger soup, tie the screwpine leaves into a knot and mix water, sugar and ginger in a pot. Bring to boil then simmer for about 20 minutes.
  9. Cook the dumplings in a separate pot of boiling water in batches.Dumplings are cooked then they float to the surface.
  10. Ladle cooked dumplings into a bowl of room temperature water. This will prevent them from sticking to each other, later.
  11. Transfer the dumplings into the sweet ginger soup and serve.

  • You can substitute the raspberry conserve with red colouring instead. It can be in any colour you like.
  • Dumplings are boiled separately so it does not cloud the ginger soup.

Tang yuan 3 | The Trishaw

Spicy bacon and mushroom soupy rice

Making this is easier than you think. All the ingredients cook really quickly so timing is crucial. Clean and cook the rice first as that will take longer to cook. Then chop all ingredients and set aside on a plate. This will make a quick and hot meal for when it is cold outside. Enjoy!

Spicy bacon and mushroom soupy rice 2 | The Trishaw

serves 2


  • Cooked rice enough for two

  • 2 flat mushroom, cut into 8 each

  • 6 chestnut mushroom, quartered

  • 1 banana shallot, chopped

  • 1 red chilli, sliced

  • 100g bacon, cubed

  • light soy sauce

  • salt and pepper to taste

  • 200ml water


  1. Fry the bacon on a small heated pot without oil until crispy.

  2. Toss in the shallots and chilli. Cook until shallot becomes translucent.

  3. Add the mushrooms into pot and cook until softened.

  4. Pour water into pot and let boil. Simmer for about 5-10 minutes.

  5. Scoop some rice into a bowl and ladle the soup over the rice.


  • If you have dried porcini mushroom, add in a little to give the soup a more intense and earthier flavour.

  • You can also add in some leftover pork or chicken you have in the refrigerator.

Spicy bacon and mushroom soup rice | The Trishaw

Everyone's birthday at Gold Mine

Last Saturday was the 7th day of Chinese New Year and is what we call Renri 人日(in Mandarin), literally means Human Day. According to Chinese culture, this was the day human beings were created so it is everyone’s birthday. And if you were wondering who was created before us, they were the chicken, dog, boar, sheep, cow and horse.
Yu sheng | The TrishawYu sheng (raw fish salad)

On this special day, it is a Malaysian and Singaporean tradition to have Yu sheng so we celebrated at Gold Mine restaurant, one of the few Chinese restaurants that make this dish in London. Yu sheng is a type of raw fish salad with ingredients like pomelo, radish, carrot, turnips, peanuts, plum sauce and raw fish (originally raw herring but now it is common to use raw salmon). Eating yu sheng is a fun activity where everyone would stand around the table with their chopsticks and mix the ingredients by tossing them as high as possible as it symbolises prosperity and good luck. The higher you toss it, the better the year ahead. This usually leaves the table in a mess but it is part of the fun.
Prosperity toss| The TrishawProsperity toss

Roast Duck_Gold Mine | The TrishawRoast duck

Juicy and tender duck covered with sweet and salty sauce. Some people say Four Seasons has the best, but in my opinion, Gold Mine has one of the best roast duck in London.
Duck leg sea cucumber pot | The TrishawDuck's feet, sea cucumber and chinese mushroom in a claypot. Some of us (the Asians) enjoyed it but our European friends were not a fan of this dish, particularly the webbed duck's feet cause they would not even try it. 

Morning glory | The TrishawStir fried morning glory with garlic

Gold Mine Prawn | The TrishawThis Gold Mine Prawn is similar to the Butter Prawn back home but is without butter and not as fragrant. Still good though.


One of the best roast duck and a gold mine of comfort delicious Chinese food.


Long queue. Even with reservation, it is common to still wait for the table.

Will I return?

Yes, this is where I go for comfort Chinese food.

Gold Mine Restaurant

102 Queensway
London W2 3RR
Tel: +44 (0)20 7792 8331

Closest station: Bayswater (district/circle), Queensway (central)

Gold Mine on Urbanspoon

Vapiano: Casual Italian dining

Vapiano is spacious, everyone seems happy. It is not one of those cosy, homey Italian places but it still uses quality ingredients and exudes calm.

As you enter, you are given a card each and the staff will briefly explain how the card is used. The card is sort of like a credit card for your entire meal there, pay the bill only when you exit. This is a good idea as there is never going to be confusion as to how the bill should be split amongst a big group. Just zap the card for what you have ordered and pay later. The restaurant concept is rather unique and systematic. There is a stretch on one side that is divided into sections where you order food. There are sections for pizza, pasta, drinks and dessert.  Order pizza from the pizza counter or pasta at the pasta counter. Simple. It felt like ordering from a food court back home but done in an modern and elegant way. If you order pizza, you will be given a chunky numbered device that vibrates and gives you a jolt while you are chatting away. That means your pizza is ready for collection. For those who prefers pasta, it is cooked right in front of you, in a very systematic manner so the food is ready in minutes. Simple and quick. Trays and cutleries are conveniently arranged next to the food counter so everything is at arm’s reach.
Pizza | VapianoGamberi de Rucola Pizza (king prawns, rocket, olives, tomatoes, mozzarella)

Pizza | VapianoDiavolo Pizza (spicy Italian sausage, peppers, red onions, tomatoes, mozzarella)

The pasta dish of Salsiccia con Fichi with Linguine (spicy Italian sausage, fresh figs, tomato sauce) was very well cooked with a hint of spiciness, the way I like it. Their other food like the bolognese and calzone was as good as the rest of the pizza and pasta dish.

It is a self-service restaurant but when assistant is needed, staff are ever so helpful. There is always a jug of strawberry, mint and orange infused tap water by the counter. Water that resembles of transparent fruit punch, what a lovely touch. This restaurant is perfect for diners yearning for casual, good quality and inexpensive Italian meal.
Pannacotta | VapianoDessert of pannacotta with strawberry sauce was wobbly and soft. The Death by Chocolate cake was mousse-like, very chocolatey and melts in your mouth.


A brilliant concept, well executed. Laid back dining. Fresh pots of herbs, olive oil and chilli on the table makes a good addition to the normal salt and pepper.
At checkout, there is even a big bowl of gummy bears for you to chew while waiting for your turn to pay. Another pleasant touch. Fast food at its best.


There is no Vapiano near me.

Will I return?

Of course. I have been back many times.


90B Southwark Street
London SE1 0FD
Tel: +44 (0)207 593 2010

Closest station: Southwark (jubilee)
Vapiano Bankside on Urbanspoon

19-21 Great Portland Street
London W1W 8QB
Tel: +44 (0)207 268 0083

Closest station: Oxford Circus (central / bakerloo)
Vapiano on Urbanspoon

Cocktail that burns at Big Nasty

We were set out for our only salsa night in Mumbai and were so excited to experience a totally different scene. We headed to C'est La Vie but the salsa party was cancelled as there was a private event that night. The guy at this club recommended us to check out Royalty, Escobar or Big Nasty. So we thought we should, since we were already dressed up and in dancing mood.

Our hunt for a sunday night out in Mumbai was not straight forward. It took us a cab driver that drove us in circles, multiple asking of directions which lead us to wrong directions, and finally followed our instincts which was proven the best. We found all the recommended clubs and bars, all well hidden away from non-locals. No wonder it was such a task to find them.

Royalty was closed and Escobar was very chilled on a sunday. Finally, we settled on Big Nasty which we had to enter through a side entrance of a restaurant.

Big Nasty interior | The Trishaw

Big nasty was vibrant on a sunday night with a younger crowd. It has metal chain-link fence partitions, bare concrete walls and textured galvanized metal floorings; all industrial looking. The staff were friendly and DJ played decent music, good enough for us to enjoy ourselves. Apparently, they serve good burgers here but we did not eat so could not comment on that. As for the cocktails, some was decent and mine in particular, was nasty.
Big Nasty Nasty Mary | The TrishawBig Nasty's Nasty Mary, oh it burns!

Nasty Mary was their take of the classic bloody mary, with guava juice instead of tomato juice. Also, obviously they think bird's eye chilli would suit better than tabasco. Gosh, they were so wrong!! I am quite used to spicy food since I am a Malaysian and this was just crazy! It literally burnt my throat and deep into my internals. This was probably the worst drink ever! I got the bartender to tweak it for me, with additional guava juice and lime. Plus, he gave me an extra jug of juice on the side just in case. Well, I ended up drinking juice instead. Never really thought the spiciest thing in India would be a cocktail. Truly nasty. The boys were lucky they had decent drinks.

"Nasty Mary was so nasty, it burnt my internals."

Now I know why they named this place Big Nasty.

The Big Nasty

2nd Floor, Shatranj Napoli Building,
12 Union Park
Near Olive Bar & Kitchen
Off Carter Road, Bandra West, Mumbai
**Other related posts about India

Supperclub Saloon with four creative chefs

Salvation Jane | The Trishaw

What better way than to host a Supperclub Saloon dinner for the official launch party of Melba! They even got four creative chefs to cook for the night with each course representative of their styles. I thought Salvation Jane was the perfect venue; cosy and spacious enough for the number of guests.

For those of you unfamiliar with Melba, it is a social network that brings foodies together, be it organising a dinner get together with friends or host a food event to share your cooking talent and inspirations. The plus side to this is being able to meet more people with similar interest at the same time.

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L: Hake and Kaffir Lime Fish Cakes with Nahm Jim Dipping Sauce and Asian Herb salad by Tim Dorman of Lantana; R: Salamagundi in the 21st Century- a many component salad by Ian Ballantyne

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Duck soup | The Trishaw
Duck Soup by Jamie Hazeel of The Wandering Chef.

He made this main course a communal event. All the ingredients were plated separately, with the duck broth in teapots so we could make the duck soup with flat rice noodles the way we like it. The chef even made his own hoisin sauce! I really like how this course was served as it increases interaction with the food and people around the table. As this dinner was on the eve of Chinese New Year and I was slightly homesick with my family 7,000 miles away having reunion dinner, this actually felt almost homey. It actually felt close to a Chinese New Year reunion dinner. Thanks, Jamie.

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Kunderian Lightness and Weight by Ilyas Kassam of The Thinkers Balcony; Bee's Galangal Ice Cream & Wood Fire Chocolates

This dessert got everyone talking about it long after dinner. The deconstructed ice cream with a hint of galangal was I think a genius take on asian ingredients in modern cuisine. What was more interesting is that the chef himself is allergic to refined sugar so all sweetness present in the dessert were natural.

Overall, this was a beautiful night to remember and has really inspired me to start hosting a little supperclub of my own soon. Maybe I'll do it the Rachel Khoo way with a table for two, in her tiny Parisian flat.

Ayam Sioh (Chicken in Tamarind & Coriander Gravy)

Ayam sioh is a simple home cooked Nyonya favourite dish in Malaysia. The brown and plain looking outlook of this dish does not come close to what it actually tastes like. It is very tasty and aromatic, using only minimal ingredients with the main two being tamarind  and coriander seeds. The warm, citrusy and mild spicy flavour from coriander seeds combined with the sourness of tamarind and a small amount of sugar harmonises the entire dish, giving it a taste of sweet and sour comfort.

Ayam Sioh 1 | The Trishaw
adapted from Nyonya Flavours


  • 2 tbs peanut oil
  • 850g chicken leg
  • 9 shallots (pound)
  • 2 tbs ground coriander
  • 2 tbs bean paste (tau cheo)
  • 2 tbs tamarind paste
  • 1 tbs dark soy sauce
  • 1/2 tbs ground white pepper
  • 2 tbs sugar (or to taste)
  • 125ml water (1/2 cup)


1. Marinade the chicken with coriander powder and ground white pepper for about 20 minutes.
2. Heat peanut oil on a pan. Saute shallots until golden and fragrant.
3. Add in the bean paste and chicken. Stir to mix well.
4. Combine the dark soy sauce, tamarind paste and water into the pan. Add sugar to taste.
5. Let simmer and stir occasionally until chicken is tender and gravy thickens.
6. Serve with rice.

Ayam Sioh21 | The Trishaw

Raspberry cupcake for your Valentine

Making your loved ones smile could sometimes be simpler than you think. Intangible gestures could be more precious than an expensive gift, be it jewellery, a gadget or anything else money can buy. Love is not how much money you are willing to part from, but care and support shown on a daily basis. The gift of time, the gift of thought, the gift of effort, the gift that only ones heart can provide is priceless.

If you are planning to eat out on the night of February the 14th, I suggest you cancel that plan and do something more meaningful. Most restaurants will most likely create a Valentine's fixed menu so no a la carte, prices will be doubled, restaurants will be packed, chefs could be stressed out and you could even be given a two hours turnover time. So why bother. Try making your loved ones a special meal in the comforts of your home instead and finish off with this beautiful heart-shaped cupcake I have recipe ready for you below. These cupcakes can be made ahead of time and kept in the fridge to minimise stress on a week night once you get home from work.

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For those of you who still can't find the courage to utter the three words, these heart-shaped cupcakes with oozing white chocolate should do the job. At least for now.

Raspberry heart cupcake 1 | The Trishaw

"You will be surprised at how sometimes, the smallest gesture could outshine the most expensive gift."


adapted from Palachinka
Makes 8


  • 3 tbs seedless raspberry conserve
  • 3 eggs (seperate yolk)
  • 90g plain flour
  • 65g sugar
  • 8 squares white chocolate


1.  Preheat oven to 200°C. Grease and flour the cupcake pan.
2.  Puree the raspberries in a blender and pass the puree through a sieve to remove the seeds.
3.  Whisk the egg yolk and sugar until pale and fluffy.
4.  Fold in the raspberry puree and flour to incorporate.
5.  Beat egg whites until stiff.
6.  Fold the stiffen egg white into the egg yolk and flour mixture very gently until just combined.
7.  Place a square of chocolate on each filled cupcake mould. Press the chocolate in half way with a toothpick. 
8.  Bake for about 7-8 minutes.
9.  Check by inserting a toothpick into the cupcake. It is ready when toothpick comes out clean. 
10. Let cakes cool on wire rack.


  • Decorate the cupcakes however you like them.
  • Although these tastes good on its own, an addition of rose cream will do it wonders.

Raspberry heart cupcake 2 | The Trishaw

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Mumbai: Colourful wedding, colourful food

Attending weddings is a fantastic way of learning a culture and we were very lucky to be invited to one in Mumbai. I am sure you have heard about week long Indian wedding with thousands of people. Well, we were there for one and was indeed a beautiful experience.
Mehndi & Dance Party

Mehndi (more known as henna) is a traditional ceremonial art usually applied on brides before wedding ceremony. They are often very elaborate and intricate patterns. The process would take up to about six hours where the mehndi artists will carefully apply henna through what looks like a small piping bag. They are very skilful at controlling the line intensity and also so steady that they hover their hands above the bride's arm to avoid touching any wet henna that has just been applied.
Bride mehndiBride's intricate mehndi (about 4 days old mehndi), complete with image of a bride and groom on her palms. This photo courtesy of a friend.

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This mehndi and dance party was a very fun night where the ladies had a chance to get some simple mehndi done. Of course, we needed the men to help us hold our bags, bring us water when we were thirsty and feed us too. It was about two hours of ultimate pampering from our lovely men. Maybe we should start putting on mehndi more often just as an excuse to be served. *cheeky grin* There were dance performances on stage to entertain everyone. Later on, friends and family even the bride and groom performed for the guests. The group of us non-locals were given a one day Bollywood dance lesson few days ahead so we could perform on this night. It was pretty scary but all went well and we really enjoyed it. Like any party, everyone ended up dancing through the night and gangnam style was well popular.
Wedding Ceremony

Wedding dance on street  The TrishawAt the ceremony, friends and family danced away along the street outside the venue with a band playing really loud drums and trumpet. It was sweaty but fun! Then the groom headed in to the venue for a ceremony where he was stood on a platform, almost stage-like. He was waiting for the bride to come wear the garland around his neck. Her mission was to hang the garland over him as fast as possible but the groom will have to prevent this from happening too soon. It is believed that the bride will be dominant in the marriage if she managed to hang the garland over him quickly. So the groom had two of his strongest and tallest men to carry him as high above the garland as possible.

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At any wedding, there is always the excitement of food. There were so many exciting as everything was new and unique to us. It was the best way to try every food there is possible, taking small portions of almost everything. Staffs and guests were very helpful, trying to explain what some of the food was but the best way to know what they mean was to try them. Who's happy, I am!

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Lots of food

Wedding Reception

Wedding reception stage  The Trishaw

During the reception at night, the bride, groom and their parents would stand on stage (as in photo above) the whole night to greet and take pictures with the guests. All the guests would queue for their turn to give their blessings to the newly wed. They stood there the whole night until the last guest greeted them before they could sit down for a very late dinner. I could only empathise the bride who was wearing a very heavy dress covered in crystals and accessories from head to toe.

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Again, more food! This my dear readers, was the star (food-wise) of my entire trip in Mumbai. It was crispy with gushing flavours of sweet, sour and spicy all at one go. 

Before going to Mumbai, I did some reading on the few must eats and pani puri was one of them. I was discussing about this with the bride a few days before and apparently it is her favourite. I was so excited when I saw two men making pani puri and quickly joined the queue behind a group of very happy kids asking for more. They weren't leaving after having a dozen pops so I got impatient and stuck the little plate in my hand above the children's head to get my one bite worth of pani puri. As soon as I popped the whole thing in the mouth, my whole face lit up as if I was risen from the ground, about to touch the sky. It was a burst full of flavours. The best snack I have had in a very long while. I would say this is my favourite food throughout the trip. One word, WOW!

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This panki was another interesting food I saw at the wedding. It reminded me of roti jala we have in Malaysia. It was a yellow, paper thin crepe roasted in between two banana leaves. The panki is then peeled off the banana leaves on to the plate, eaten with green chutney.

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I would like to thank our lovely host for an unforgettable trip overall. We had a wonderful time.

Note: Photos of of the beautiful bride and groom has been omitted to protect their privacy.

**Other related posts about India

Marbled Tea Eggs for Chinese New Year

I am very excited to share this post with you as this is a symbolic recipe for the very important Chinese New Year festival (10th Feb this year), which is like Christmas for us. The same for any race or religion, a celebration always means mountains of food. With so many varieties of food, it is impossible to share all of them with you so I have picked one of my personal favourite.

Marbled tea egg

Marbled tea eggs are commonly sold in Chinese herbal shops or in tea shops in Malaysia and is more often eaten as a snack as it is very portable and convenient. There is a particular shop that I go to every time I am home. The tea shop where my dad is a regular at, will have a mountain of cracked eggs boiling away in the slow cooker, placed at the entrance. The lovely aroma fills the whole space. I normally go on the escalator and naturally follow the smell. The eggs miraculously appear in front of me, with a girl smiling away recognizing this very frequent face.

Marbled tea egg

Eggs symbolise new life and rebirth, and is an ancient symbol of fertility. They also represent fertility and wealth in the Chinese culture. Some refer eggs to golden nuggets mainly because of the golden yellow yolk. This tea egg is special and beautiful with its marbled effect created from the cracked shells simmered and marinated in spiced tea for hours to flavour the egg. Eat this if you would like to be blessed with wealth and fertility this New Year. Hope you like it and Happy Chinese New Year!

How to crack the eggs

 Cracked eggs

 Marble tea egg shells

Marbled Tea Eggs

Chinese Marbled Tea Eggs

adapted from Saveur
makes 8 eggs


  • 8 eggs
  • 3 cups water

  • 2 black tea bags
  • 5 tbs soy sauce
  • 1 tbs dark soy sauce
  • 1 cinnamon stick
  • 2 star anise
  • ½ tsp five-spice powder
  • 1 tsp cracked black pepper corn
  • 2 strips dried mandarin peel (optional)
  • 1 tsp sugar


  1. Wash the eggs and place them in a pot.
  2. Cover eggs with water then bring to boil for about 10 minutes or until eggs are fully cooked.
  3. Pour the hot water out and rinse eggs with cold water.
  4. Tap gently on shell of each egg with the back of a spoon. Make sure the shells are cracked all around. Do not peel the eggs.
  5. The cracks will let the spiced tea seep through the shells and flavour the eggs. This will also create the marble effect.
  6. Slowly place the cracked eggs and all marinade ingredients into the slow cooker pot. Let it slow cook for 8 hours or overnight. If you do not have a slow cooker, put the marinade ingredients, cracked eggs and water enough to cover eggs into a regular pot. Boil and turn heat to low. Let simmer for about 2 hours or longer.
  7. Serve warm or let eggs sit in marinade for a few more hours or overnight to develop a darker marble effect and deeper flavour.


  • The longer you leave the eggs in the spiced tea, the more flavourful the eggs become.
  • Eggs can be left to sit in the marinade for 24 - 48 hours in the fridge.