A per­fect matcha

At PABLO, only premium qual­ity ITO EN matcha makes the cut for its en­tic­ing desserts.


Matcha, an in­te­gral part of Ja­pan’s tea cer­e­monies for over 900 years, is also a ver­sa­tile in­gre­di­ent in con­fec­tionery. Cheese tart spe­cial­ist PABLO is a cham­pion of matcha. Hail­ing from Ja­pan, Pablo launched a 78-seater PABLO café at Wisma Atria in 2017 and has re­cently ex­panded to Nex and Hol­land Pi­azza, with a fourth out­let in the works.

It comes as no sur­prise that ITO EN’S high qual­ity matcha is the choice du jour for the famed brand.

The leaves are metic­u­lously se­lected, steamed, dried and ground into a fine pow­der to achieve a rich, smooth tex­ture and bring out its de­lec­ta­ble umami note. Best of all, ITO EN’S matcha is packed with health ben­e­fits. it con­tains epi­gal­lo­cat­e­chin gal­late (EGCG), a pow­er­ful anti-ox­i­dant with can­cer-fight­ing prop­er­ties, vi­ta­min C, and detox­i­fy­ing prop­er­ties. It’s also rich in polyphe­nols, which is known to in­crease me­tab­o­lism and for­tify the im­mune sys­tem.

Not only does ITO EN matcha go swim­mingly with many of PABLO’S east-meets-west cre­ations, it adds an invit­ingly vivid green shade. In the pop­u­lar Matcha Freshly Baked Cheese Tart, the bat­ter mar­ries the tea’s bit­ter­sweet notes with the sweet yet savoury cream cheese and is com­ple­mented with the clas­sic com­bi­na­tion of chewy shi­ratama and azuki bean paste. Like­wise, the PABLO Uji Matcha & Azuki Cream Smoothie ex­udes ro­bust flavours. The deca­dent drink teems with matcha jelly and is topped with shi­ratama and azuki whipped cream.

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