![]() Both were refreshing and delicious, and while I very slightly preferred the flavor of the orange lychee green tea to that of the mint strawberry cocktail, that second drink’s carbonation factor (half a can of club soda) pushed it narrowly atop its rival beverage. I sample one each of Bubble Egg’s of their fruit teas and their mocktails. Eating them can be messy - each little egg panel is only tenuously connected to its neighbors, so beware waffle-shrapnel when digging in. Other sauces include Nutella and whipped cream. On the savory side seaweed is another option in the build-your-own department, as are Flamin’ Hot Cheetos, which seem now as ubiquitous across all local cuisines as once were croutons. ![]() You are free to build your own Egg Waffle any way you see fit, from a list of filling and toppings that includes all those mentioned plus wacky extras like Fruity Pebbles cereal, jelly beans, Animal crackers, and pop rocks-type candies as well as standards like boba, marshmallow, or sprinkles. ![]() In fact, I am not sure if it needed either chocolate sauce or ice cream at all.īut that’s the thing - I could have had it that way if I weren’t so lazy. Thai tea’s subtle flavor was drowned out by the cacophony of the bright fresh pineapple, coconut flakes and chocolate and soaked up by the wonderfully warm and fluffy waffle. ![]() I ordered the piña colada and loved it but would have preferred it a bit stripped down (the chocolate sauce was unnecessary) and chosen a different ice cream. Each comes with a sweet sauce, and to all that you add your choice of a scoop (or more for $2.75) of one of their 15 flavors of ice cream, which include the usual suspects as well as Asian-influenced concoctions including Matcha tea, Thai tea, jasmine tea and mango sorbet. However, Bubble Egg is more oriented toward dessert waffles, and here you can either let your imagination run wild or order up one of their house signatures, ranging from piña colada to bubble Oreo (with rainbow Mochi and condensed milk), with others based on blueberries, strawberries, pistachios, bananas and pecans, or mangos. Ranch, Cajun mayo, and honey mustard dips are available as dips. In the savory category, the Bellaire location offers chicken wings (spicy or mild), chicken, or bacon and cheese, each of which are accompanied by fries (waffle-cut, of course). Today, not only can the waffles themselves be made of Matcha green tea or double chocolate batters base, but they have been drafted into much the same role American waffle cones serve - curled up and propped upright, they house fillings both sweet and savory. In days gone by Hong Kongers were content to eat them plain, with only a little sugar in the batter for flavoring, but that’s all changed once the dish escaped to Chinatowns around the world. (Three years ago HK was the scene of the world’s first bubble egg festival.) (Or if you like, think of them as edible bubble wrap.) Of uncertain post-WW2 origins in Hong Kong, where they are known as gai daan zai in Cantonese, they are now arguably that city’s most popular street food. Think of belly buttons - you’ve got your innies and your outies: Belgian and American waffles are innies and these are outies. Hong Kong-inspired bubble egg waffles are just that - they are made of eggs, but instead of indentations, the waffle’s surface is a checkerboard of bubbles held together by a very thin framework of grilled batter.
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