According to architect and owner Shin Chang, ‘chocha’ means ‘to sit down and drink’ in the Hakka dialect, or it may also mean ‘the first brew of tea’ in Mandarin, or even a reference to the Malaysian yumcha culture – which clues us in to what Chocha’s all about.
When at Chocha, have some tea. While the tea menu will be constantly updated (teas are mostly from HOJO, as well as the owners’ personal collection), we like the collection so far – lapsang souchang (a smoky black tea from Fujian), autumnal Darjeeling, aged shui hsien, raw pu-erh and more.
Teas are served with a tiny platter of roasted chestnuts. When the weather gets too hot, opt for one of their cold brew teas (dong ding oolong, gold rush blended tea or sencha).