At PappaRich in Flushing, Queens, the glass of tea looks almost a foot tall. It has strata, like an ice-cream sundae: an inch of black under a band of creamy white and then pale butterscotch-brown to the top. On the menu, this is called three-layer tea. Is the version here as good as on the streets of Kuching, a city in Sarawak, a state on the island of Borneo in Malaysia, where three-layer tea was first poured? Advertisement Continue reading the main storyBut as dish after dish arrived (so many that the waiter brought an extra table), I gave in.

Source: New York Times November 09, 2017 16:30 UTC