On-campus tea house has bubbles and more

Rumors of Bubble House abound around campus.

Tales of teas hot and cold, herbal and fruit and with or without milk swirl around unsuspecting freshmen eager to get a taste of these unique and fanciful beverages.

And while the menu for their signature "bubble teas" can certainly be classified as expansive, Bubble House's fare extends well beyond the realm of mere liquids.

In addition to myriad teas, the kitchen offers a wide variety of drinks, appetizers, entrees and desserts. Recently opened, the fully stocked bar serves such exotic drinks as the Black Pearl martini (Stoli Vodka and Godiva garnished with 3 pearls, $10.00) or the Blue Thunder cocktail (pineapple, Blue Curaco, vodka, watermelon, $7.00).

My guest and I began our evening with a drink order and appetizers. My guest decided on the Kappa Kiss cocktail ($8.00), a soft blend of fresh muddled cucumber and the house Sake. I ordered a Strawberry Banana bubble tea that's taste was strangely reminiscent of a simple smoothie. And although its tapioca bubbles' texture feels unpleasantly strange at first, they soon come to seem like an integral part of the drink.

Our appetizers included crispy spring rolls ($4.95), sweet potato fries ($3.95) and crispy samosas ($5.95) -- the perfect choice for those in the mood for a slightly spicy but pleasantly cheesy starter.

And the spring rolls and sweet potato fries -- two of Bubble House's most prized appetizers -- were a perfect way to begin a meal.

For the entrees, my guest and I chose both the Thai crab cakes ($15.95) and the grilled salmon with a Fuji apple glaze ($16.95). The crab cakes were crisp and cooked perfectly while the peanut sauce was more mild than spicy, and the Fuji apple glaze added an extra kick to the salmon.

For those who prefer a less spicy side dish than the usual wasabi potatos, substitutions were not an issue.

Following our main course we ordered another drink and dessert. The Jona Gold ($8.00) --an apple-based drink made with Maker's Mark and garnished with a cinnamon sugar rim and a floating slice of apple -- was described as similar to "drinking an apple pie."

For dessert, we shared the assorted creme brulee, which arrived in three varieties: blueberry, raspberry and blackberry. Each was adorned with its respective berry and a delicate, crunchy crust and sweet, creamy custard.

So while tea afficionados and peckish folks alike may find their options lacking on Penn's campus, Bubble House offers at least one possibility for exotic drinks and -- surprise -- a pleasurable meal, too.

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