Congratulations on the grand opening of UTH! I was thrilled to be invited by a friend to try out their famous pastries and signature drinks.
I treated myself to an iced Hong Kong-style Yuen Yang, a perfectly balanced blend of coffee, tea and evaporated milk that was both bold and refreshing.
Paired with their unique charcoal-crusted omega-3 egg tart, which had a creamy and velvety filling encased in a flaky, slightly smoky crust.
I tried half of my friend’s pandan kaya toast. Their housemade fragrant pandan flavour kaya was yummy and the creamy butter added a rich touch.
Personally speaking, housemade pandan kaya is such a rare find in KK, making this a special and memorable bites. It’s available to buy from them as well.
My friend emphasized that skilled barista from Tawau personally trained the service crew, ensuring that everything tastes exactly like it does back in Tawau.
Using only premium-quality ingredients, the flavours are rich and authentic, delivering a dining experience that feels both familiar and exceptional.
After my first delightful visit, I couldn’t resist returning to explore more of their signature menu. I ordered their signature hot milk tea accompanied with toast and egg.
While the soft-boiled egg was unfortunately undercooked—the transparent egg white was a letdown—the rest of the experience more than made up for it.
The pairing of peanut butter and the slice Anchor butter on a slice of toast was absolutely divine. I dipped it into my cuppa, it reached a whole new level of indulgence.
While the foods and drinks are enjoyable, the service could use some improvement. On occasion, the service crews were grouping talking in kitchen and forget orders.
I had to retrieve my own drink from the counter which dampened the experience slightly. With better attention to customer service, this spot could truly shine.
Kthxbye.
