Buy My Blue Tea products from our stockists and retailers around the world. We are always looking for distributors for My Blue Tea products. BUY DIRECT Our unique superfoods are sold in shops around the World Australia Canberra New South Wales South Australia Tasmania Malaysia Shop Online Blue Recipes New Zealand Singapore United Kingdom USA Queensland Victoria Western Australia

Buy a gift card for yourself or for someone, starting from $25 to $200. There's no expiry date so you can shop at My Blue Tea anytime. We're famous for Blue Pea Flowers, Pandan, Durian, Jackfruit, Dragonfruit and spice powders (curry, satay, rendang etc), commonly used in Asian cuisine. Last minute shoppers would love My Blue Tea Gift Cards. Free Products for first 10 Gift Card Buyers. We're launching My Blue Tea Gift Cards. The first 10 buyers who purchase gift cards over $100 will receive the following My Blue Tea products. Purchase $100 gift cards - get free 80 grams Royal Blue Tea worth $18.00 Purchase $150 gift cards - get 1 Pandan Powder (50 grams) and 2 Nasi Lemak Premix worth $21.90 Purchase $200 gift cards - get 2 Pandan powder x 50 grams and 4 Nasi Lemak Premix powder worth $43.80 Buy Gift Cards My Blue Tea eGift Card $25 Amount $25 $50 $100 $150 $200 Quantity Buy Now Note: not valid with other coupon codes Gift cards

My Blue Tea offers unique superfoods from flowers and plants like Blue Butterfly Pea Flowers, Roselle Hibiscus, Kaffir Lime, Pandan leaves and Moringa with more products being introduced. Get a 10% discount on your order Apply reward when placing your first order. Get Reward Applies to the "VIP Collection" category.

Buy My Blue Tea products from our stockists and retailers in Australia and Malaysia. We are always looking for distributors for My Blue Tea products. BUY DIRECT Singapore Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes SINGAPORE Bedok Papamama.sg iluvtea.sg 89 Bedok North Street 4 #01-99 Singapore 460089 Tel: +65 6385 0038 http://papamama.sg/ Singapore

Buy My Blue Tea products from our stockists and retailers in United Kingdom. We are always looking for distributors for My Blue Tea products. BUY DIRECT SHOP ONLINE UNITED KINGDOM Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes UNITED KINGDOM SHOP ONLINE England My Blue Tea - UK St John’s Innovation Centre Cowley Road CB4 OWS Cambridge, Cambridgeshire England, United Kingdom Contact Silviya Millar Tel: 07963638220 / 01284-810053 UNITED KINGDOM England Makan Bites Sleaford Lincolnshire United Kingdom Contact Cheryl hello@makanbites.co.uk Facebook: @makanbitesuk Tel: +44 7951 033324 www.makanbites.co.uk United Kingdom SHOP FOR UNITED KINGDOM LOCAL DELIVERY AUD (AU$) Quick View 50g Sliced Torch Ginger Flower Bud Price $24.99 $24.99 / 50g $24.99 per 50 Grams Pre-Order Quick View Fragrant Pandan Powder - freeze dried Price $16.99 $16.99 / 50g $16.99 per 50 Grams Add to Cart Quick View New - Limited edition Organic Butterfly Pea Powder (50g) Price $24.99 $24.99 / 50g $24.99 per 50 Grams Add to Cart Shop

Buy My Blue Tea products from our stockists and retailers in Australia and Malaysia. We are always looking for distributors for My Blue Tea products. BUY DIRECT United States of America Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes USA Seattle Four Corners Merchants 17620 140th Ave SE, #C-9 Renton, WA 98058 USA Tel: +1 (253) 632-9890 USA

Chefs from all over the world and cooks at home trust My Blue Tea products for their cafes, restaurants, catering business and home. View who they are and all the wonderful things they create. Meet the Chefs who use My Blue Tea products Chefs from all over the world and cooks at home trust My Blue Tea products for their cafes, restaurants, catering business and home. View who they are and all the wonderful things they create. Pandan Mango Smoothie for a Hot Summer! Pandan Mango Smoothie - "This Pandan Mango smoothie is officially on my top favourite smoothie list. Creamy, aromatic, vibrant and packed with tropical flavours. In short, it literally tastes like a holiday in a cup!!! If you’re looking for an easy summer smoothie recipe, a healthy dessert idea, or something pretty for small group hosting, save this one! Shop Pandan Liquid extract and Pandan powder to create this Pandan Mango Smoothie, perfect for hot summer in Australia. Father's Day treat - "Pandan Lemongrass Chicken Chop" Have you tried Chicken Chop? Treat Dad to this iconic Malaysian Twist: Fragrant Chicken Chop with Pandan & Lemongrass This Father’s Day, treat Dad to a delicious and aromatic Malaysian-style Chicken Chop, infused with the fragrant notes of Pandan & lemongrass. This dish is crispy on the outside, juicy on the inside, and packed with Southeast Asian flavours that make it extra special, similar to a snitzel only better!!Malaysian Chicken Chop is a beloved Western-inspired d Get PANDAN -ed with our Chefs Discover the Art of Pandan - Pandan MasterClass. Enjoy **five delicious recipes** from **five different experts**, all taking place on **3rd August 2025, Sunday at the Pyrmont Community Centre, Sydney. Grab your ticket now 👉 Spend an afternoon learning, tasting, and winning awesome Pandan products! Join us for a unique celebration of pandan—where you’ll discover its vibrant flavors, learn from expert chefs, bakers, and business owners, and even take home some delicious tre Unlock the Magic of Pandan: Join Our Exclusive Pandan Masterclass in Sydney! Limited Spots Unlock the Magic of Pandan: Join Our Exclusive Pandan Masterclass in Sydney! Limited Spots.Calling all food lovers, bakers, and culinary adventurers! 🌿 In collaboration with the Australian Malaysian Singaporean Association (AMSA), we’re thrilled to announce our first-ever Pandan Masterclass—an immersive, hands-on experience where you’ll learn the secrets of cooking and baking with this beloved Pandan Chiffon Cake by Chef Tony Tan Pandan Perfection: A Malaysian Nyonya Chef’s Take on the Iconic Chiffon Cake. Such is the glamour of chiffon cake using Pandan Powder or Liq Are Purple Sweet Potato Hot Cross Buns the New Twist on a Classic Easter Treat? A quick + easy Purple Sweet Potato Hot Cross Buns are a vibrant & delicious twist on the traditional hot cross buns. Try this Easter recipe. Pan fried Pandan Chinese Buns or Baozi easy recipe The Chinese pan fried buns or baozi has a new twist with Pandan. So easy to make so delicious with Pandan with lotus and sesame seeds. The Perfect Combination: The Secret to Making a Delicious Satay Pizza The Perfect Combination: The Secret to Making a Delicious Satay Pizza. Discover the delicious Satay Pizza with satay marinade & satay sauce Can Fusion Cuisine Revolutionize Traditional Italian Pizza? A Beef Rendang Pizza Testimonial Can Fusion Cuisine Revolutionize Traditional Italian Pizza? A Beef Rendang Pizza Testimonial using Spargo Mills - My Blue Tea spice pantry Chef Jeffery Liew Chef Jeffery Liew from Chefferys made beautiful Pandan Kueh, Pandan cakes and has Peranakan heritage from Melaka. He now has PANDAN Granola Raw Chef Yin, Raw Vegan Chef Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. Raw Chef Yin loves Pandan Powder, Dayak Ginger Juice & Blue Chef Catherine Teo Daring to Change for a Sweeter Future by Chef Catherine Teo. Catherine loves Pandan & Dragon Fruit powder. She bakes yummy dragonfruit che Rafaela Baia, Yummy Raw Cakes Rafaela Baia is a chef owner of Yummy Raw for Vegan Raw Cheesecakes. There is a way to create healthy, raw, dairy-free, gluten-free cakes. Chef Nora Haron Chef Nora Haron-Daring to be Authentic. Once you see and taste Nora's culinary creations, you will be tempted to take her home with you. Chef Lillie Giang Chef Lillie Giang, founder of FOFA (Feed One Feed All) - she loves our Pandan and Butterfly Pea tea. And has made Butterfly Pea Mooncakes. Chef Zaleha Olpin Chef Zaleha is the Crispy Rendang Lady of MasterChef UK, may have gotten controversial attention. Zaleha loves Roselle & Pandan powder. Chef Gunawan Wu Meet Chef Gunawan Wu who is currently Sweet Responsible Ambassador. Chef loves to create with our Durian powder & made Durian Bombe Alaska. Loving the Flavours of Chef Josh My Blue Tea Chef Profile - Flavours of Josh with Chef Josh. Nothing is too challenging for Josh as he fuses Asian and Indian cooking. Jonah, our seven-year old Chef My Blue Tea Chef Profile: Jonah Bakes. 7-year-old baker makes happy cookies that make the world a better place despite of his problems.

My Blue Tea Chef Profile features not only Zaleha's culinary skills but also her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. MY BLUE TEA CHEF PROFILE Zaleha Olpin Zaleha Olpin may have gotten controversial attention as the MasterChef UK Contestant who was (unfairly) eliminated because the judges viewed the humble chicken rendang as a dish that had to be crispy. That is nothing more than a highly personal opinion of the judges, but for Zaleha, she knew better, she had her entire culture and tradition which she has lived behind her, and she trusted her own experience of the dish. ZALEHA OLPIN Zaleha Olpin The Rendang Victory ¨I want to share my passion and love for Malaysian food with people around the world. Food is how we connect with each other in Malaysia.¨ The Rendang Controversy Zaleha remembers rendang as the first thing her mother cooked for her then-boyfriend-now-husband when she first brought him home to meet her parents (lucky husband!). Zaleha even had fond childhood memories of the dish. She used to save up pocket money on Fridays as a child so she could buy the dish from a special stall outside her school that sold the best nasi lemak (served with rendang). That was how precious that dish was to Zaleha. In those days, rendang was a luxury. To have been so unfairly eliminated in the competition after having worked so hard to get to that point was not easy to stomach for Zaleha. Her feeling of utter disappointment was not about being eliminated and not winning. What gutted her was the lack of appreciation of all the hard work she put into the dish, and the helpless feeling in the face of the unfortunate ignorance of those trusted to be culinary experts on the programme. Ultimately, it was a blow because Zaleha was hoping her efforts on MasterChef could help boost Malaysian cooking in the UK. Vital Ingredient for Victory Looking at all that had happened, one could say Rendang was an important ¨ingredient¨ in her early days, and it was also the key that turned her career around and catapulted her to where she is now. Instead of stewing away in the Rendang Controversy, she chose to do a turnaround. She was on her way to The Rendang Victory. For My Blue Tea, we see Zaleha as way more than just ¨That Rendang Lady¨. While her controversy may have brought her into the limelight, it has turned out to be just the push she needed to trust her innate passion for cooking and publish her very first cookbook, (and we LOVE the title) ¨My Rendang Isn´t Crispy and Other Favourite Malaysian Dishes ¨. Yes, we admire Zaleha´s culinary skills but we also absolutely dig her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. A common characteristic running through all of My Blue Tea´s Chefs is how good-humoured, upbeat and tenacious they all are to overcome their own personal challenges to be the successful chefs they are today. All of them faced difficult situations where it would certainly have been much easier to step back and give up. We are so glad they believed in their passion for cooking, and they all pressed on. And are here to share their amazing culinary experiences with the world. Zaleha´s book eventually won the World´s Best in the Celebrity Chef category in the prestigious Gourmand World Cookbook Award 2020. That is no mean feat. This is a huge step from letting the judges´ criticisms be a death sentence on her passion and career. A Sizzling Success The Rendang Controversy aside, Zaleha´s Culinary CV is absolutely mouthwatering and highly impressive. She has collaborated with top organisations such as the W Hotel Kuala Lumpur, ASDA, Rajah, Cookpad, the University of Bristol, The Great British Food Festival, Waitrose, 91ways and the London Muslim Festival and she is also part of the UK Sainsbury´s Taste Makers team. (Where does she find time to do all that?) Zaleha was even invited to cook with the previous UK High Commissioner to Malaysia, Her Excellency Victoria Treadell, in 2018 as part of a gastrodiplomacy session. Home is still Best In spite of having lived in Japan, South Korea, the Middle East and Australia, Zaleha remains very much a Malaysian girl at heart. She has spent more than twenty years abroad which has given her the much-envied advantage of becoming well-versed in international cooking. In spite of that, her traditional roots lovingly embedded in her by her mother who taught her how to cook traditional Malaysian dishes continue to flourish. Her mother was her biggest influence in her cooking. This is truly authentic cooking passed down through the generations. Zaleha does not whip out her international ¨tools¨ when family or guests come around for a meal. It is traditional cooking that she feels most authentic and natural with when it comes to pampering loved ones at home with her cooking. While it may sound exciting and romantic that Zaleha was living around the world as she followed her husband on his globe trotting, homesickness is a very real challenge for Zaleha. In some countries, it was next to impossible to find decent Malaysian restaurants. As they say, necessity is the mother of all inventions. Zaleha found a way to ease her homesickness and craving for food from home by building up her own passion for cooking and sharing to-die-for traditional Malaysian dishes with everyone. Just Keep Cooking Today, Zaleha lives in Bristol with her husband and youngest daughter and she is the owner of the incredibly successful Malaysian KitchenUK Supper Club. She often hosts supper clubs and pop-ups around the country and if there is a food festival somewhere, you are very likely to spot Zaleha doing a food demo there. And like pretty much all our other My Blue Tea Chefs, Zaleha has an insatiable thirst to do more and more gastronomical activities. She is also the founder of That Rendang Lady selling authentic anti-homesickness Malaysian products like Rendang and Sambal Paste. She may not have imagined being at this point in her life when she was first learning the ropes from her mother in their kitchen at home as a little girl. Zaleha has much to be proud of. She used to work as an accountant at Petronas and she has certainly made a 360 degree turnaround in her life since then. A mark of a maestro is also their passion to share their knowledge with others, and Zaleha has a generosity of spirit which brought her to teach Malaysian cooking at a local cookery school. And as if that is not enough, Zaleha wants to reach out to even more people (i.e. the entire world!) so she is starting her own YouTube channel to share with people how special Malaysian food is and how it is enriched with flavours and textures because of its multicultural setup. Malaysian Rendang Paste If you are the lucky ones in the UK you are able to purchase a little taste of Malaysia! Nasi Kerabu A blue classic! That Rendang Victory We LOVE Zaleha's recipes AND her sense of humour Blue Bread with Butterfly Pea Powder A feast for the eyes and stomach with the inclusion of Blue Butterfly Pea Powder Sour Plum and Jackfruit Latte Layer Cake Chef Zaleha infused our Jackfruit Latte powder into her layer cake Sharing a Global Passion And of course, we love working with chefs who share our passion for sharing good food and it was great fun for us to send Zaleha My Blue Tea´s superfood powders and see what she would whip up! So if you want a taste of a truly sedap recipe infused with true-blue Malaysian flavours, check out Zaleha´s dishes she created using our jackfruit latte powder and butterfly pea powder . We believe good food is to be shared, and food tastes even better when shared. So be sure to keep your eye on this page, we are always on the lookout for chefs to get to know and who believe in the power of food to bring people together from all over the world! Zaleha's recipes Shop Online Buy Direct Trade Enquiries Zaleha Olpin

From coconut shakes to DIY kits to toppings, My Blue Tea has it all. The Original Coconut Shake originated from Melaka (Malacca), Malaysia. With our new kits, we made it easy for you to make your own signature Coconut Shake. Use it to make your own shakes, frappes and smoothies. Check out different Coconut Shake Kits available. Each kit will come with a FREE Blender and Thermos flask. Coconut Shakes Shake me up, Baby! Our New Coconut Shake Series are the craziest sensation now. GET COCONUT SHAKES GET DIY KITS GET TOPPINGS Quick View Pudding Eaze - Coconut pudding base (LTO) Price $7.90 Size Add to Cart Quick View Pre-Order Specials 100g - Coconut Shake - Coconut Smoothie Price $6.95 $6.95 / 100g $6.95 per 100 Grams Quantity Pre-Order Quick View 1.0Kg - Coconut Shake - Coconut Smoothie Price $59.99 $59.99 / 1kg $59.99 per 1 Kilogram Add to Cart Make Coconut Shakes in 3 Easy Steps Enjoy Coconut Shake Smoothie - anytime and anywhere! Ready in a few simple steps. Step 1. Get an MBT Blender ready Add 60grams Coconut Shake Add 60ml water or flavours you prefer Add 225grams ice Step 2. Add your choice of flavours (Butterfly Pea, Pandan, Matcha Coconut, Almond Coconut, Dragonfruit, Jackfruit, Durian or Coffee etc) Step 3.Blitz with MBT Blender Blitz till it's creamy and smooth like ice cream. Optional Step. Add toppings Try this NEW Coconut Shake Boba Add in whatever toppings you like from our online shop and create your very own new recipe "Coconut Shake Boba or ice blended Smoothie"! OVER 18 Coconut Cocktail Shake ideas for those above 18 years :) Add your favourite liquor then blitz (a) Coconut Shake Pina Colada with Rum (b) Coconut Shake Lychee Martini (c) Coconut Shake Blue Rum (e) Frozen Coconut Shake Mojito with Rum DIY KITS DIY Coconut Shake Home Kit The Original Coconut Shake originated from Melaka (Malacca), Malaysia. With our new kits, we made it easy for you to make your own signature Coconut Shake. Check out different Coconut Shake Kits available. Each kit will come with a 380ml Portable Blender and Thermos flask. GET THE KIT Quick View New - Limited edition Collapsible and Foldable Water Bottle Price $8.99 Add to Cart Quick View Limited edition Traditional Round Mooncake Mould - round (50g) Price $7.99 Add to Cart Quick View Lion Dance - Mooncake Mould (50g) Price $8.99 Add to Cart Quick View Test Tube - Tea, Weddings, Baby shower, Candy Price $14.99 Add to Cart Quick View LTO - Dessert Cups with lids and spoons - Oval Price $9.99 Add to Cart Quick View BIRTHDAY BASH SALE LTO - Dessert Cups with lids and spoons - Round Regular Price $14.99 Sale Price $8.99 Add to Cart Quick View New - Limited edition Pineapple - Mooncake Mould Price $8.99 Add to Cart Quick View Persimmon - Mooncake Mould (75g) Price $9.95 Add to Cart Quick View Limited edition Panda - Mooncake mould - Mid Autumn Festival Price $8.99 Add to Cart Your Shake Toppings Add a bit of glamour to your coconut shake by adding one of our exiciting range of toppings Quick View Butterfly Pea Powder - 500 grams Price $139.00 Add to Cart Quick View 1.0Kg - Coconut Shake - Coconut Smoothie Price $59.99 $59.99 / 1kg $59.99 per 1 Kilogram Add to Cart Quick View New - Limited edition Pandan Granola - Cheffery's Pantry Price $16.99 Out of Stock Quick View Durian Granola - Cheffery's Pantry Price $16.99 Add to Cart Quick View LTO - Dessert Cups with Lids & spoon - Heart Price $14.99 Add to Cart Quick View Toasted Hawaiian Coconut Chips Price $39.99 Add to Cart TOPPINGS

Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew of Cheffery's Kitchen is one such chef. MY BLUE TEA CHEF PROFILE Jeffery Liew Jeffery has a Masters of Science degree under his belt, or rather, under his apron, but we cannot imagine Jeffery working in an office with computers, diagrams and formulas. He started working as an engineer when he was training himself in baking. He worked his way up from waiter to apprentice to pastry chef and sous chef. And he was finally able to devote himself full-time to Cheffery's Kitchen in 2018. Chef Jeffery Liew Jeffery Liew Getting to the Heart of Cooking Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew is one such chef. Connecting with the Past We are so glad Jeffery Liew did not stay in the Sciences! Jeffery's culinary touch is one that reminds you of the good old days and of home. He is proud of his Malaysian and Peranakan roots and keeping the tradition and culture alive by introducing it to Australia is what makes Cheffery's Kitchen stand out. Whenever Jeffery cooks, he has a pair of eyes looking forward with his creativity and innovation in fusing the best of different culinary worlds, and he also has a pair of eyes that look to the past, embracing his heritage and honouring the food and dishes his parents grew up with. Each time he cooks a traditional dish, it is like a little time travel for him to experience what his parents ate as children. It is a beautiful, intimate way to be connected with one's family and culture. Giving Back from the Heart When Jeffery first set up Cheffery's Kitchen , he was very clear about his mission - to give back to the community. My Blue Tea has always been drawn to chefs who share our values of giving back to the community. Read more here about how we give back to the community with our sustainable farming practices. We admire Jeffery's simple humility - he does not put his culinary skills on a pedestal as the main highlight of his career. He is highly dedicated to doing his part for the less fortunate and sharing with people who are experiencing difficult times. Having lost his father to cancer, Jeffery understands the difficulties people go through when there is an illness in the family. He takes part in the Biggest Morning Tea every year - it is his hope that one day, the world can be cancer-free and nobody would have to suffer the way his family did when his father battled the disease. Jeffery's signature macarons may look petite and delicate but he has a huge, rock solid heart of gold when it comes to paying it forward. Earlier this year, he did fundraising for the bushfire victims in Australia. And he does not stop there. He also sells pastries and kuih to fundraise for the homeless. Jeffery is a chef who genuinely cooks from his heart. Blending East and West Cooking is an art that is full of surprises. As long as you are willing to experiment and keep trying, you get a delicious reward at the end. Hard work, but it is worth it. Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. It may have sounded like a wild idea at the beginning to ask, "can one combine the savoury spiciness of the iconic Malaysian dish Nasi Lemak with the sweetness of a classic French macaron?" It took Jeffery a year of patient experimenting in the kitchen to perfect this unique East meets West recipe. It meant creating a spicy sambal buttercream and making the coconut macaron shells topped with crunchy fried anchovies. Even just saying it makes our mouths water! Definitely a challenge and Jeffery had the happy help of his wife to do taste tests and give honest feedback to help him create this savoury dessert. (We would gladly volunteer for future taste tests of new recipes if his wife wants a break!) "Every time I see a customer’s satisfied and happy face, I feel like the luckiest person on earth and it makes me want to do more." Food for When You Miss Home For many who came to Australia for work, study or family, homesickness can appear in the form of craving for food from home. Jeffery remembers his early days in Adelaide. It was difficult to get his beloved, comforting 'kuihs' (Malaysian bite-sized desserts). As they say, necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. It did not take him long to develop his own recipes and even start selling his own kuihs in Adelaide. His kuihs found their way into the stomachs and hearts of many Singaporeans and Malaysians living in Australia, who appreciated how his food was helping them cope with their homesickness. It is an achievement for any chef when people say the quality of the food is excellent, but for people to say how the food has gone straight to the cockles of their hearts and given them a sense of comfort, that is quite another level to achieve for a chef! For those of you who are lucky to live in Adelaide, if you have a chance to get hold of Jeffery's onde-onde (Malaysian-style glutinous rice ball), make sure you grab a dozen or more to stock up for those moments of homesickness! Traditional Made New Jeffery has since gone on to create other amazing fusion pastries at Cheffery's Kitchen such as the kaya (traditional coconut jam) macaron and even a teh tarik (special 'pulled' tea) macaron! Whenever we share My Blue Tea's ingredients with different chefs, we never quite know what they would cook up. Jeffery bowled us over with his pandan and blueberry cheesecake macarons made with My Blue Tea's pandan powder and butterfly blue pea flower powder . He was also the first in Adelaide to whip up pandan hot cross buns with our pandan powder! He has made the distance between the East and West a lot closer with his culinary creations. And wait till you try his pandan milo macaron - one bite is enough to remind you of home as well as awaken your tastebuds to a new exciting blend of flavours! And for the true-blue hardcore Malaysians out there who swear by your durians, you have to try Jeffery's durian kaya made with My Blue Tea's durian powder ! In fact, his durian kaya sells out very quickly! Yet another Jeffery creation you need to stock up on! East Meets West Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. Pandan Milo Macarons Awaken your tastebuds to a new exciting blend of milo and our Pandan powder! Blue Macarons Delicate and beautiful made with Butterfly Pea flower powder! Pandan Hot Cross Buns Chef Jeffery was the first in Adelaide to whip these up! Pandan Kuih Necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. Durian Kaya Made with My Blue Tea's durian, this is yet another Jeffery creation you need to stock up on! Going Vegan What we admire about the chefs we have met is how they are never satisfied with just one achievement or one project. It feels like they never stop cooking! Jeffery goes beyond conquering traditional recipes and Malaysian-French innovations. He is also venturing into vegan cakes! Again, it was due to a lack of vegan cakes that he started experimenting and learning about vegan ingredients and cooking. He learnt to bake vegan cakes and play with the flavours to make it taste and feel like a normal cake. For those with a sweet tooth, this is good news as vegan cakes are healthier! This means, more desserts, guilt-free! Jeffery has since then expanded his vegan range to include vegan treats that are gluten-free, dairy-free, nut-free and refined sugar-free. There is something for everyone. Jeffery counts himself lucky that he is able to turn his passion into his full-time career. He gets to be creative every single day at Cheffery's Kitchen , creating new treats that have traditional tastes as a foundation and which is given a contemporary twist to excite the modern palate. Preserving Peranakan culture is a value he holds very closely in his heart and knowing his food brings joy and comfort to people is his best reward. We are really glad Jeffery first came to Adelaide as an international student in 2005. Who would have imagined the contributions he would be making at that time? Thanks to the faith and support from Jeffery's family to help him continue in his culinary career, we are fortunate to get to enjoy his wonderful creations here. Want more? Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Online Buy Direct Trade Enquiries Jeffery Liew

Please note My Blue Tea products are all natural. Please read these notes to ensure safe consumption on any nutritional products. MY BLUE TEA ENSURING SAFE CONSUMPTION OF ANY SUPERFOODS Ensuring Safe Consumption If you are pregnant, lactating or taking medications, please consult a physician before taking any nutritional products. Food supplements should not be used as a substitute for a varied and balanced diet. Colour, taste and texture may vary from batch to batch. Sediments might occur as the ingredients used are natural. Due to the nature of plant or herbal extracts, powder may clump and liquid may thicken due to heat or moisture. Always store product in an airtight container in your pantry away from sunlight. If an allergy occurs, stop using the product. Contact If you have a question, please contact us here .

Blue Blog and Recipes Our very popular recipes revealed! All the recipes you need for healthy glorious food , cakes, breads, drinks, curries, Asian fusion flavours and more! Go to Recipes All Posts What's On? Benefits Recipes Trade News Drinks Chef Profiles TV News Search My Blue Tea 2 days ago Benefits Exploring Blue Spirulina: A Vibrant Natural Food Colouring Agent and Antioxidant-Rich Extract My Blue Tea Recipes Aug 23 Recipes Pandan Green Goddess Smoothie My Blue Tea Recipes Aug 12 Recipes How to Create the Ultimate Pandan Pillow Cake: A Perfect Union of Chiffon and Sponge Cake My Blue Tea Recipes Aug 3 Unveiling the Delightful Momoyama Skin Mooncakes for a Unique Mid-Autumn Festival Celebration My Blue Tea Jul 19 What's On? Taste of Nyonya - Melbourne My Blue Tea Jul 10 Chef Profiles Chef Jeffery Liew My Blue Tea Jul 10 Chef Profiles Raw Chef Yin, Raw Vegan Chef My Blue Tea Jul 10 Chef Profiles Chef Catherine Teo My Blue Tea Jul 10 Chef Profiles Rafaela Baia, Yummy Raw Cakes My Blue Tea Jul 10 Chef Profiles Chef Nora Haron My Blue Tea Jul 9 Chef Profiles Chef Lillie Giang My Blue Tea Jul 9 Recipes How to Make Pandan Silver Thread Buns: A Modern Twist on Traditional Mantou Recipe My Blue Tea Jul 9 Chef Profiles Chef Zaleha Olpin My Blue Tea Jul 7 Chef Profiles Chef Gunawan Wu My Blue Tea Jul 1 Recipes Kuih Pulut Inti - the New must-try Flavour in "Pulut Inti Mooncake" for the Mooncake Festival 1 2 3 4 5 Recipes