Why Ordering Bubble Tea In Singapore Is A Real Problem
Picture this: it's a typical day in Singapore. The heat is unbearable, the humidity is putting you in a grumpy mood, you're wondering where the wind is. All you’re looking for is an ice-cold beverage that you can enjoy guilt-free within your self-imposed low-sugar low-fat dietary restrictions.
You finally reach the Koi, or Gong Cha. You patiently wait in line. It’s your turn, and you select your drink from the menu.
And then it comes.
“Sugar level?” the bubble tea girl questions – her voice dripping with smugness over the mind-boggling hurdle she just shoved in your face.
Where did this girl found the gall to slap you with such a mind-bending conundrum in the middle of the day?
Her hand motions to the “Sugar-level Chart”. You read: 100%, 70%, 50%, 25% or none at all.
As you stand there trying to outwit your adversary, fully aware that the line of riddle-solvers behind you is slowly growing longer, thoughts are racing through your inept mind. Like why can’t I choose 63%, for instance? Or 34%? Or maybe just 11%?
Is there a reason why the sugar percentage of my drink must be restricted to percentages in multiples of ten and five?
What if I decide I want to be on my deathbed with diabetes? Can I choose a 150% sugar level?
Do you enjoy being put through the predicament of single-handedly having to decide the amount of sugar in your bubble tea drink?
I doubt it. Neither do I. Just another day in the life of a Singaporean, I guess.
