HEALTHY bubble tea may seem like an oxymoron, but that is what The Social Kitchen (TSK) has on the menu at its newly launched outlet at the Bank of Singapore (BOS).

Although it is the social enterprise’s ninth outlet, TSK at BOS is the first to be set up in a corporate building.

Launched on Tuesday (Apr 4), the cafe sources its coffee beans from plantations in Yunnan, China, that are managed by PWDs. The two-person outfit also focuses on a farm-to-table concept.

Ong Lee Yuan, chief executive officer-designate of TSK, said: “TSK is focused on serving ‘clean meals’, which are the world’s first clinically proven nutrition-focused, anti-inflammatory, plant-based food.”

In line with sustainability, the cafe’s dining tables are made from recycled wooden chopsticks.

Avelyn Lee, director of TSK, added that among the challenges faced in setting up shop in a corporate building were the policies and requirements which posed a challenge to PWDs. These included expectations on the speed of delivery and cleanliness.

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“Also, acceptance of inclusivity by the community in the building can be challenging as well. Thus, both parties have to adopt and make adjustments to ensure smooth collaboration.”

Zubin Dabu, market head at Bank of Singapore, said: “Anchored by our purpose and values, we are committed to creating long-term value for our stakeholders and the communities we operate (in) to build a sustainable future for all.”

TSK is looking to expand the menu at its outlet in BOS, and Dabu added that they are looking forward to tucking into the plant-based meals and desserts, such as the bubble tea with microalgae which replaces the pearls.