Suga Box: Bringing Cantonese “Tang Shui” and Southeast Asian Flavors to Manhattan
At Suga Box, Allen is introducing Chinatown to a new kind of dessert culture.
Handmade taro balls, coconut milk jelly, and pandan pearls are just the start.
From First-Timer to Dessert Shop Owner
Before opening Suga Box, Allen had never worked in food, and he spent years in a different industry. But after reconnecting with a few like-minded friends, they decided to open something of their own and something different.
“I went back to China, tried a bunch of places, and decided we’d do a small shop with drinks, desserts, and snacks,” Allen said. What inspired him most was "tang shui" (糖水), a style of light, refreshing Cantonese dessert soups and bowls. “Other dessert shops were selling cakes or ice cream, but this kind of thing? No one was really doing it here.” Suga Box opened in June 2024, right in the heart of Manhattan’s Chinatown.
Must-Try Options
Suga Box’s menu is simple but thoughtful. Everything is made in-house daily. No shortcuts, no pre-made toppings. And the top sellers reflect that.
The Watermelon Coco Sago, with fresh watermelon, boba, and house-made coconut jelly, is Allen’s pick for first-timers. “It’s super refreshing—not too sweet, really clean,” he said. Another favorite is the Pandas on Pandan: pandan pearls, coconut pudding, and black boba “panda eyes.” It’s light, fun, and visually striking: everything Suga Box is about.
You’ll also find handmade taro balls, a standout in their Taro Coconut Ball dessert, and the Three Sisters Jelly, combining osmanthus, pandan, and coconut flavors in one bowl.
Desserts, Boba, Friends, Community
Allen and his team looked at neighborhoods like Flushing and Brooklyn but ultimately chose Chinatown. “It felt more familiar, and more culturally rich,” he said. The shop offers rare seating space, which is ideal for slowing down and chatting with friends. “We wanted a place where people could relax.”
Most customers aren’t Asian, which surprised Allen. “We spend a lot of time explaining what tang shui is,” he said. “Even some Chinese customers don’t know. It’s still new here.” That’s why customer education is a big part of the day-to-day. But for Allen, that’s part of the joy. “Some regulars have become friends. That’s why we started this place.”
Small Store, Big Dream
Running the shop is a full-time, all-hands-on-deck effort. Ingredients like coconut pudding take 7–8 hours to chill, and Allen still works both front and back of house. “We’re not like a big chain. Everyone here can do everything,” he said.
The team is testing new items for summer, like shaved ice and flavored coconut pudding in real coconuts. And if things go well, expansion could be around the corner. “If we do well this summer, we’ll move faster. The goal is to make tangshui as recognizable and common as any other Cantonese staple."