The name derives from the Thai word Thong, meaning “golden,” symbolizing their standard of quality. Thong Cha has made a significant impact on the Malaysian beverage scene by elevating traditional Thai teas through several signature features. I found rather than standard street-style recipes, they use a meticulously crafted house-blend of Thai red tea leaves and traditional local teas to create a balanced, fragrant flavor profile that is crafted intentionally not overly sweet. They are famous for pioneering innovative, photogenic drinks. Highlights include Malaysia's first popcorn slushies (featuring taufa and mochi) and the usually striking, creamy Ube (purple sweet potato) series topped with cute “cat foam”. (https://www.instagram.com>thongcha<)
At its outlet in IOI City Mall Putrajaya, Thong Cha operates alongside Thong Bowl, allowing customers to pair the premium Thai street food (such as the Japan A5 Wagyu boat noodles) with artisanal, refreshing tea blends in an experiential dining setting. A family brand of Throng Bowl, Thong Cha brings a refined tea experience rooted in fragrant, carefully selected tea leaves and thoughtfully crafted blends. I enjoyed its signature tea blends that is refreshing. (https://www.ioicitymall.com.my>thongbowl<)
Last weekend, my family & I had lunch at Thong Bowl in IOI City Mall Putrajaya which is best known for its massive, shareable Thai boat noodle portions and bold modern twists. It stands out by merging traditional comfort food with massive luncheon experiences, creating an experiential culinary attraction.
Thong Bowl holds the Malaysian Book of Records for the Biggest Thai Beef Noodle. Its “Super Australia” beef noodle bowls feature generous premium cuts like Australian Wagyu and are massive enough to be shared among groups of 8-10 people. Going beyond traditional Thai profiles, they are known for introducing the First Beef Mala in Malaysia with classic Thai boat noodle broths alongside authentic Sichuan Peppercorn heat, and Mala Fried Coconut.
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