Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners 


Banana leaves

10ml coconut oil

5 nos Cloves

90ml perfectly brewed Dilmah Mango and Strawberry tea (95 degree Celsius for 4 minutes and 30 seconds)

10ml banana syrup Lemon zest



Heat saucepan to warm

Pour 10ml of coconut oil into saucepan

Add in 1 teaspoon of clove

10ml of homemade banana leaf syrup

(sous vide cooking – 1 hour, 62 degree Celsius)

90ml of perfectly brewed mango & strawberry tea

Pour tea into saucepan and continue to heat till warm

Pour mixture into dry coconut shell (allow heat to open up flavours within coconut)

Lemon zest to perfume it (outside of coconut shell)

Garnish bowl with cornflakes.

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