茶kha。Tea家 relaxation with elegance

I have long wanted to dine here since I saw pictures of the Victorian Sponge and the green tea cheesecake that accidentally had a runny centre.
The Victoria sponge is a British cake and a rare item in Hong Kong and I don’t know why.

In terms of dining at Teakha I have not had much luck with it because it was either closed or packed with people and as well as having trouble locating it many times.
I was so close to it a few times but this teahouse is well hidden.

Teakha is opened by Nana Chan who is from Taiwanese which explains why there were Taiwanese sausages served at one point with the breakfasts.

When I got there, the items that I wanted to try were not served so I had to try other stuff.

That day I tried the caramelized lemon tea and hochi-cha icecream and the green tea cheesecake.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
caramelized lemon tea:

 

Initially I thought it was lemon sweetened with caramel but it was actually lemon tea made with caramelized lemons.

 

At the bottom of the glass I found some honey which is nicer than syrup.
The lemon tea tasted quite nice and it was good that they used honey which is a natrual sweetener.
There was no bitterness to the tea.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
hochi-cha icecream:

 

 

I really liked this ice-cream, the sweetness was just right. It reminded me of the ice-cream at LabMade because it was sprinkled with bits of crispy toast, and the crisps tea leaves reminded me of the crisp tea leaves in the sandwich I had a Sinmei.
The icecream had a really nice strong tea taste and the coldness of the icecream made the milkyness taste more prominent.
I liked the pieces of fine crispy toasts on the ice-cream because it gave it a delicate crunch without adding sweetness or a buttery taste to the ice-cream that cookies/shortbread does.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
green tea cheesecake:

 

As expected the accidental runny centre in the green tea cake had been fixed.
The cheesecake was lovely and soft with an equal balance of green tea and cheese that you can taste both.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Photos of Teakha:
As well as the gourmet food, the surroundings was also nice but slightly cramped.
rope cording for the lights:

 

 

Tea contained in a metal container typical found in Chinese teahouses:

 

Other pictures:

 

Delicious filled gourmet croissants @ Le Salon

It must have been my N'th atttempt to try these croissants but they were always sold out as early as 6pm in the evening.

 

 

My second last attempt they only had the Tiramisu flavour and finally on my final attempt there were lots available around 7ish in the evening.

 

I couldnt decide whether to get the caramel or the chestnut so I asked the guy at the counter if the caramel one would be really sweet, then I asked if the Chestnut one would be starchy, I think he got annoyed with me asking too many questions.

Anyway, I rarely get Chestnut products in Hong Kong, because they end up having a really sweet and starchy taste that I do not like.

In the end I got both the caramel and chestnut to try.
When I paid, I gave a $100 note but the guy asked if I had a smaller note, so I found a $50 note and gave it to him.
The cost of two croissants came to $40 so I was expecting $10 in change back, but he gave me $30 back, then I stood there for a while and he realised he only entered one croissant which explains why I have two receipts in the picture.

 

I had already had dinner so I decided to leave the Chestnut last or later because I didnt think I would like it anyway.

When I took the croissants out from the bag, I felt that they were quite oily because the croissant holder had big oil stains on it.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Caramel croissant:

 

The croissant was extremely flakey, it was really hard to eat it without creating a mess.

 

There was chunky flakes of sea salt on the croissant which balanced out the sweetness of the croissant.
The taste of the sea salt did not taste like the usual saltyness there was an element of unami in it and even though the pieces of sea salt were quite prominent the saltyness was not too salty.
As well as salt, most of the croissant was covered in some sort of chewy caramelized syrup which gave the croissant some chewy texture.
It reminded me of the Maltose syrup that is sandwiched in between the biscuit crackers that kids like in HK.

 

The caramel filling was still warm and the colour was a autumn golden brown and it was lovely.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chestnut croissant:

 

 

After finishing the caramel croissant, I was expecting to feel bloated like I do with the usual croissants because the butter/fat content is high, but I did not feel that way, so I started on the chestnut croissant.

 

The chestnut filling was delicious, it tasted how it should taste, natrual and not starchy or cloyingly sweet.
Even the colour of the chestnut filling was 'natural', there were some pieces of chestnut in it too.
The filling was quite thick and viscous.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
As the croissants were really nice I tried the chocolate the next day.
Chocolate croissant:

 

 

Out of the three, this was my least favourite because there was too much chocolate paste inside and I found it too sweet.
I was surprised there was some slight sea salt on it, if there was more it probably would have balanced out the sweetness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★