Earlier this week, I finally got around to visiting a newly-opened bubble tea and candy store in Westdale by the name of Kuma's Candy.
The location that they took over was initially an antique shop, which had sold interesting, but extremely dusty, trinkets that would've brought much visual interest to food photography shoots. Its interior was now painted an excessively sweet cotton candy pink, which seemed appropriate as the walls were lined with a never ending selection of sweets and cute toys.
I'll be frank: the kitchen was literally a blender, a small selection of flavoured powders and jellies, and a blender. The menu looked like an elementary school-level project, with cartoon-like words printed atop tacky patterned backgrounds and binded in a soft cover binder in clear sheet protectors. I suppose they served their purpose though; students rarely appreciate fancy menus anyway.
[ Side note: I wish I had chosen a different colour straw: the colour contrast would definitely result in a greater degree of visual appeal... ]
The store originally had a $1 bubble tea deal for its first little while of opening. This steal has now ended, but all items remain to be 15% off store-wide until the end of the month, I believe. (Not that it really matters that much to be honest, as the items are incredulously overpriced to begin with. I doubt a student budget would allow for leisure spendings in the form of a $20 bento box.)
Later on in the week, an Oolong Chiller w/ Aloe and Mix Tapioca was thoroughly enjoyed. For any others curious to try this out, I'd recommend adding a splash of milk to boost the flavour of the tea and provide a nice contrast in taste.
While this might not thrill too many, obtaining taro powder was definitely one of the highlights of my week! I had never understood why so many bubble tea fanatics worshipped the flavour, nor did I even know how it tasted. By mixing the pastel purple powder with the remnants of a can of full-fat (*shudders* Indeed, you heard correct, but this was only because coconut milk was needed and the light versions were not on sale) coconut milk.
Thoroughly blending these ingredients, along with non-fat milk to loosen up the concoction, yielded two unique products: a taro-coconut slush and a taro-coconut milk tea. Both were beautifully flavourful, made lightly fragrant from the taro and just the right degree of richness from the coconut milk.
(I think I've discovered my new calling in life.)
Recall how I mentioned a certain "Josh" that I usually see working at the 24-hour Starbucks at Square One? Well I dropped by that same location after busing back from an exam to redeem a reward on a Chicken Salad and Brie Wrap and earn a couple bonus stars by purchasing an Iced Peach Blossom Latte. And guess who I see? It's "Joshie" this time, the letters boldly scrawled onto a new name tag. He's still smiley, but seems a bit more occupied/cautious (either one of these) than before. I also notice that he's the only one wearing a white polo, while the other 4-5 baristas/cashiers are all wearing black.
At this point, one can only assume that his status is different, and that it is highly likely that he got promoted.