It’s made of kanten (traditional Japanese jelly noodles derived from algae) served over a bowl of crushed ice, mochie, mango and melon, then topped with evaporated milk and a side of white peach syrup.
Chef Dominic Li at The Dessert Kitchen in New York is behind the crazy concoction which he created a decade ago at his first Hong Kong location.
We’re willing to give this one a slurp.
H/t: Today
This article originally appeared on 7Travel.