I often find the drinks and dessert section of Southeast Asian restaurant menus to be the most intriguing. From Mo-Mo-Cha-Cha to sour plums in seltzer water, and even carrot juice with milk, I am hopelessly fascinated. But while curiosity has taken me from one end of the menu to the other, it's the cool glasses of soy bean milk and grass jelly that I faithfully return to time after time.
Skyway Malaysian in Chinatown does a lovely rendition of this drink served in large glass mugs. Soy bean milk with a touch of sweetness is poured over a plentiful heap of grass jelly cut into one-inch strands. Some places use only green grass jelly (pandan-flavored), while others use black. Skyway appeases all with an equal mix of the two. There's but a subtle taste difference between the green and black; nonetheless, an extra burst of color gives this version a slight edge. It appears as "Soya Bean with Grass Jelly" on the menu, but in various parts of Malaysia the marriage of these two entities—soy bean milk and grass jelly, is fondly known as the "Michael Jackson." Pretty sweet, huh?
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