Mention milk tea and Serenitea is one of the many names that come up. This milk tea joint is celebrating is 10th anniversary this year, after being established by Peterson and Juliet Chen (née Herrera) in 2008. The Chens originally planned to set up a coffee shop but, seeing the overly-saturated market for coffee joints, switched to purveying milk tea instead. Serenitea now has more than 20 branches around the Philippines—a far cry from its initial outlet in Little Baguio, San Juan.
Serenitea‘s menu is no longer limited to milk tea, ten years on. It has also introduced savory snacks to go with their signature milk tea offerings – even branching out to rice meals for patrons who want something heavier. If you remember this post from the early days of this blog, I drafted it while hanging out at Serenitea‘s Shangri-La Plaza mall branch (now closed). Thankfully, there is a Serenitea branch near my office so I can still enjoy their signature milk teas – such as the Hong Kong Milk Tea and Okinawa Milk Tea. It was only recently, however, that I discovered Serenitea‘s rice meals. Today’s triptych features three of these dishes from among Serenitea‘s plethora of savories.
Creamy Chicken Rice (P185)
Chicken chops, carrot cubes, and broccoli florets on a bed of rice, topped with a rich cream-based sauce.
Curry Chicken Rice (P185)
Chicken chops, carrot cubes, and broccoli florets on a bed of rice, topped with curry sauce.
Imperial Beef Rice (P185)
Tender beef chunks, carrot cubes, and broccoli florets on a bed of rice, topped with gravy.
Until the next post, bon appetit and happy 10th anniversary to Serenitea!