Features
JapaneseDessertTakeawayIt’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.
-9618b5d451.webp)
-cc7203651b.webp)
