Island Boba brings Tongan, Mexican flavors to the East Valley

The moment one steps into Island Boba in Chandler, they are greeted with catchy reggae music, vibrant chalkboard menus, and smiling faces.

Island Boba is a Tongan-Mexican boba shop that opened on Germann Road and Gilbert Street inside of Palette Collective in January. Island Boba is family owned and was opened by business partners Eni Veamatahau and Brisco Cota.

Veamatahau has always thrived in the start-up environment, he previously worked in technology and events. After the COVID-19 pandemic hit, he decided that he wanted to start something new: a boba tea shop.

The name “Island Boba” came from one of Veamatahau’s daughters. After doing market research on various boba places, he knew what he wanted to do: simplify the menu and make handcrafted, quality drinks.

Veamatahau said, “if you haven’t had boba, you aren’t familiar with it, it can get really overwhelming with how much ice, how much sweetener, all this stuff.” Veamatahau wanted to take the opposite approach, taking what he describes as an “In-N-Out approach of limiting the menu and perfecting their drinks.”

Island Boba has a “locals only” motto, as stated on their website. Many of the ingredients used in their drinks are locally sourced from all around Arizona.

Veamatahai described their locally sourced, customized mesquite honey from Twisted Bee Farms in Glendale to be their “secret sauce.” They have honey specially made to infuse into their boba, which makes their boba special.

The shop also sources milk from Danzeisen Farms in Phoenix and oranges and other fruits from The Orange Patch in Mesa. They also like to source baked goods from local bakeries from around the East Valley.

Veamatahau finds great importance in using local ingredients and supporting fellow local businesses. Island Boba regularly attends various conventions, festivals, and farmers markets to promote their business, as well as network with other locally run businesses.

Another aspect that makes Island Boba unique is their atmosphere and what they offer for drinks. They have a total of six drinks and an occasional “special,” making drink selection approachable for those who may be first-time boba drinkers or are simply indecisive. One fan-favorite is the “AZ Sunset,” a green tea-based drink with passionfruit and an orange slice from The Orange Patch.

Veamatahau and Cota wanted to bring flavors from their own cultures, Tongan and Mexican respectively, to the menu.

The Mango Otai is a Tongan drink with creamy mango and pineapple flavors.
“I can guarantee that we are the only boba spot, probably in all of Arizona, that has this drink,” Veamatahau said.

Island Boba also has an authentic Mexican Horchata served with vanilla, cinnamon, rice milk, and either tapioca pearls or chocolate popping boba.

Island Boba team member Shelsea Sandoval is currently working two jobs; trying to make money for college and help provide for her family. Sandoval said that they came to her with “open arms” during the application process and are very understanding of her school schedule and second job.

“I like their vibe, everyone I work with is amazing,” said Sandoval.

Her favorite drink is the AZ Sunset, even though “that’s also everyone’s favorite.”

Another Island Boba team member, Emilee Bluhm started working at Island Boba when they first opened, she said that “Island Boba is unique because they truly care about their customers, community, and employees.”

When asked about what sets Island Boba apart from other boba spots around Arizona, Veamatahau said that he had been thinking about this question a lot lately. He had this to say:

“I think first and foremost, our menu. The Mexican and Tongan culture of it, because boba and boba drinks are very heavily Asian influenced. It’s also very seldom to find spots that aren’t franchises, that are family owned. Another is kind of in our motto of ‘bringing the menu forward,’ not making it complicated, and whenever you have an experience here with Island Boba, we want to make sure that it’s lasting for you. We want to walk you through the menu journey.”

Editor’s Note: Sadie Peltz is a student reporter at the Walter Cronkite School of Journalism and Mass Communications.