Purple Cane Tea Restaurant

In response to a growing appeal in natural health diet, Purple Cane created a new food concept as tea cuisine and found the Malaysia's first tea restaurant in 1997.

The value of tea goes beyond that of a beverage. Chefs have been inspired by tea to create dishes with a difference. Pairing tea with food, Purple Cane Tea Restaurant advocates a modern concept of light but flavourful dishes with less salt, oil, sugar and no artificial flavours. The dishes retain the original aroma of tea. This begins a trend of the delightful and healthy tea cuisine.

Over 50 appetising selections prepared with different types of tea including tea beverages, soups, vegetables, seafood, meat (pork free), noodles and rice as well. Of which the most recommended by diners are:

	Tea Soup - An ideal appetizer of Tea Soup which is double steamed with different Tea in Purple Clay Tea Pot and served each individually.
	Aromatic Crispy Duck - A crispy starter leads to start touring the tea cuisine. One may choose a portion of ¼ , ½ or whole duck cooked with Lychee Black Tea. Served together with Fresh Vegetables, Pan Fried Egg Sheet, Shredded Green Onion and Cucumber, home-stir Sauce.
	Stir Fried String Bean with Minced Pickles and Tea - A real home taste of vegetables initiates to call up for more rice cooked with Long Jing Green Tea.
	Dessert - Most popular cold dessert after dinning is Almond Beancurds in Black Tea. Add a drop of fresh lime for individual taste.