Pretty soon you’re going to have to confront cheese tea.
Seems like a reasonable pairing that might work in more than a few neighborhoods around town and certain suburbs. But last month when they opened their second location on Argyle Street, they had something else in mind: Malaysian food.
Still, these dishes are almost afterthoughts to Bingo’s tea menu, which spans fruit teas (dragon, yuzu lemon honey, black grape), milk teas (buckwheat matcha, caramel black), and more subdued honey drinks. All are customizable with a variety of additions (boba, red beans, lychee jelly), but presiding above all is the “milk cap,” or “sea salt milk foam,” which is how the principals behind Bingo have rebranded cheese tea. You can top pretty much any drink with it, hot or cold, but I think its best expression is its most minimal: slowly descending into one of the black, green, or oolong teas, no sugar added. Don’t poke a straw through it. Sip through the lid’s aperture so the liquid passes through the foam, offering a hint of cheesecake and salt ahead of the tea’s tannins. If you’re inclined to post a cheese foam mustache selfie, you’re far from alone.
1130 W. Argyle 773-878-3333
