Taro Tapioca Shake from Joy Yee’s

I always thought taro root was something used in steamed or fried dishes at dim sum parlors. That is, until my colleague Kevin Pang, from the Chicago Tribune, took me to Joy Yee’s in Chinatown and showed me how good taro can be in a frozen smoothie. I don’t want to spoil the surprise, but I’ll be darned if it doesn’t taste like buttered popcorn. Add in a few boba (large tapioca balls) for some chewiness amidst all that creamy/sweetness, and you’ve got yourself a fun little departure from the usual strawberry or mango varieties.

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