Matcha Mate

It’s matcha madness at Matcha Mate, a pint-sized shop that celebrates the Japanese ingredient. The titular element – green tea powder with a savoury umami taste that’s often used in tea ceremonies – is, of course, front and centre.

You’ll find three different types of ceremonial-grade matcha (meant for usucha, rather than for culinary use) sourced from Uji, Kyoto, and served whisked with hot water, as is tradition in Japan. Koicha (thick matcha) is enjoyed as part of a milky latte, or mixed into iced drinks such as cold-brews or milkshakes.

But what makes Matcha Mate stand out is its elaborate plated desserts and other treats (which also use koicha). There might be babka drizzled with leafy green-coloured custard; vividly tinted cookies; and bingsu, a Korean shaved ice dessert, topped with cubes of cheesecake, matcha cream, Lotus Biscoff biscuit crumbs, red bean, condensed milk and matcha ice-cream. Almost everything is made in house, except for the ice-cream, which is sourced from Kori, and the babka which comes from Spitz’s Bakehouse.

The venue is run by Chian Ting and her cousin Raymond Tan, the viral self-taught baker behind Raya. The duo grew up in Malaysia together and launched Raya in 2020.

The signature drink, matcha coconut water, comes served in a clear glass so guests can admire the two even layers comprising coconut water at the bottom and matcha coconut cream, whipped using a coffee press, suspended on the surface.