Tong Sui Coconut Lab(Valley Fair) — Restaurant in Santa Clara

Food safety is a significant concern at this location. The first thing I noticed was the dirty glasses. Behind them, perishable items like fruits, milk, and milk products were left exposed to the air, as shown in the photo. It was extremely hot inside the store, raising questions about whether they forgot to turn on the AC or were just cutting costs. Plus, I noticed flies in the store as well. These factors alone made me question the safety of their drinks. Moreover, the glasses do nothing to block contaminants; customers waiting in line could easily spread germs into the drink ingredients while talking.

Management is another issue at this store. If they intend to close 10 minutes early, they should inform customers ahead of time or close the waiting line. Instead, they chose to abruptly announce that "the drink station is closed" after people had already been waiting for quite some time. Thanks to this, I wasted 20 minutes of my life...

Update: Store manager is genuine really nice and responsible, provided resolution fast so I tried again for the no sugar berry bliss, it was very tasty without sugar, we enjoyed it a lot.

——deprecated—— NOT inclusive for healthy person

I have always be a fan but in this particular store there is NO (no added sugar) option and staff insist very badly with worst attitude I experienced.

I ordered their berry bliss and was told it’s made from fresh fruit with no fruit jams. However staff today refused to not add sugar and insist there has to be sugar and recipe has to be the same. I asked for “sugar on the side” if she has to add it. Staff said NO again. Looks like she doesn’t care about my feeling as a customer at all and just following the “rules”.

I used to order TongSui for our team many times and consider it healthy, Now I don’t think so and this particular store’s bossy service ruined my...

Like ambrosia fell from the heavens and landed in my spoon. The Mango Mochi Coconut Pudding is exquisite. They really know how to source their mangoes and fruit in general--so fresh, ripe, sweet. They even blended in a bit of mango skin (but without the rough texture) to make a potently rich, silky smooth mango puree mixed with delicate coconut pudding and coconut mochi. You can tell a great deal of labor goes into making each jar of pudding. I've had many versions of Hong Kong style coconut pudding but this one is easily the best!

UPDATE: A year later and the new Cheezo Mulberry drink has appeared on the scene. It's another amazing creation from Tong Sui. The earthy tartness of the mulberry seems like it was born to pair with jasmine tea. The scent of the tea is floral and somehow reminds me of Yves Saint Laurent's Opium perfume (but I'm sure much better tasting!). It's next level refreshing in the...