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| - ==This review focus on mainly the milk tea==
Marathon. Even just three years ago, this place was on the "just mediocre", if not on the lower end of the scale of, well, anything. The food was meh, nobody ever buys the doughnuts (and still don't), and there were plenty of other places that made better milk tea than they did. Also, most of the things they make are often things you can make yourself that taste better.
Skip over a few years later to today. The Star has just posted an article on how a man born in Taiwan, raised in Canada, and with a degree that barely has anything to do with cooking, let alone food managed to beat Hong Kongers in their own game by winning first place in an international competition for making the best milk tea. How did that happen? Simply put, he brute forced his way to making a good milk tea, and it's paid off well. Matter of fact, how Harvey won was by figuring out what made the HK tea in Hong Kong different to Canada by drinking a few cups in the most popular places, then adjusting his recipe to fit those qualities for the competition. Most places don't even dare modify anything once they've got a decent brew down, and here he is changing things up wherever he goes.
Now that the history lesson's up, the tea itself. I've had a cup from last year, and compared to this year, it's improved from what was already considered a decent cup. The tea's strong, but it isn't harsh, and the milk doesn't overwhelm the flavour. I didn't even need to add much sugar, usually I use two, and this one only needed maybe one and a quarter. Weirdest thing? It was just regular staff making it when I was there. Maybe I'll try again when he's around.
I can still think of maybe one or two places that are still better, but in a year's time, who knows? He's taken over the world once, and probably ready to do it again. Until then, I'll look forward to whatever changes he makes in that time.
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