wellington | table
BRIGHT COLORS & DELICIOUS FLAVORS Eat Like A Local At For The Luv Of Food, Which Opened Recently In The Original Wellington Mall BY CALLIE SHARKEY
Foodies know that the best way to find memorable meals is to find where the locals go. For those who grew up in Wellington, nothing says local more than the original Wellington Mall. One of the newest additions to the familiar site is a smart little café called For the Luv of Food. The menu is filled with bright flavors and lots of healthy options, but a highlight is the variety of taste-tempting bubble teas. Not sure what makes a bubble tea? Owner Kim Seow is happy to provide some insight and help you find the perfect drink to match your mood. “The whole concept of bubble tea is milk-based, so it’s creamy, but not heavy or as thick as a smoothie,” Seow said. “We have the milk-based ones and the fruit teas, that’s the difference.They also come with boba toppings, like a chewy tapioca boba or mango popping boba.” These refreshing teas are highlighted by the boba pearls that burst with flavor in a way so satisfying it reminds one of finding the prize in the bottom of a cereal box. Popular bubble teas at For the Luv of Food are the taro (a sweet and delightfully purple concoction), mango dream, and strawberries and cream. “Bubble tea people often ask me, ‘Why doesn’t this taste like the ones I find down the street?’ I explain that it’s all about the ingredients. I’m very picky with our products and won’t accept anything that tastes chalky or artificial,” Seow said.“It is lighter than a milkshake — creamy but light. We also do almond milk and oat milk for people who want the creamy taste, but not the milk.”
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(Clockwise from top left) The banh mi sub is a popular special on the lunch menu; bubble teas, also called boba teas, are milk-based treats that are creamy, but not heavy or thick, and include tapioca pearls at the bottom; salads and other fresh menu options are available at the eatery; bubble teas come in a wide variety of flavors, including honeydew; Kim Seow’s homemade chai bread is her own personal recipe, available by the slice or the loaf; a guava pastry is a light way to start the day; and a refreshing watermelon and green apple tea with tapioca bites and fruity bubbles at the bottom. wellington the magazine | december 2021 49