At Bubble Nini, the top priority is the quality of the ingredients and the look of beverages. With their daily handmade pearls and other fresh ingredients, Bubble Nini promised to give customers the…
At Bubble Nini, the top priority is the quality of the ingredients and the look of beverages. With their daily handmade pearls and other fresh ingredients, Bubble Nini promised to give customers the best experience of not only bubble tea but many other types of beverages.
Pearls are the absolute signature of Bubble Nini, unlike other packaged pearls, the shelf life of pearls they make is only one day for the reason that they don’t contain any preservatives. To present the best Taiwanese tea, they use the sugar cane sugar from Tainan which is a city known for its sugar industry in Taiwan. This is the key of Bubble Nini to exquisitely bring out the natural sweetness as well as to level up the taste with the bitterness of tea.
Bubble Nini Tea experimented with the new flavours as well as studied how to keep the good taste of the traditional ones with every member of the team. They are more than happy to hear customer feedbacks from different age groups and all walks of life.
Just like how their beverages are blended, they’d love to blend and process all the ideas they have and further create their own unique way of serving bubble tea to you!
Adhere to The Food Authority requirements for allergy management in food preparation
Ask all visitors if there are any specific needs to be met
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
Have accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request)
Have grab rails in the bathroom
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Provide seating in common areas including reception area
Train your staff in communicating with people with learning or behavioural challenges
Use floors/coverings which are slip resistant, firm and smooth
Use non-slip tiles in the bathroom or slip resistant matting
Use Plain English / easy read signage and information (includes menus and emergency information)
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
