01/05/2026
The Chef Talk
If you’re new here, our matcha powder is sourced DIRECTLY from Kyoto, Japan.
Since I speak Japanese, it’s easier for me to deal with the suppliers directly and understand the quality more deeply.
Matcha is actually very similar to coffee. Temperature and freshness have a huge impact on flavour. Even a ±5°C difference can change the taste quite noticeably.
I wouldn’t say it tastes exactly the same every day, but I always taste and adjust . Sometimes I add a bit more powder, sometimes a bit more milk, just to keep it balanced and consistent.
Also, please note that there is NO added sugar in our matcha sauce.
The sweetness comes naturally from milk, cream, condensed milk, and two types of syrup to add more layers of flavour.
As for our French toast the egg aroma is very strong (which is the foundation of Hong Kong French toast, right?).
It can slightly overpower the matcha, so finding the balance is important.
Technically, I could whisk the matcha at a higher temperature to make it more fragrant, but that would also increase the bitterness too, so I chose not to do that.
When creating this, I had to sacrifice a little to find the right balance.
I wanted it to have a pleasant bitterness, where you can taste a bit of matcha, a bit of mochi, and still enjoy the egg aroma. While keeping it not too sweet within our French toast range :)
If you’ve had a matcha HK-style French toast you really liked, let me know. I’d love to try it too 🤤
廚房大姐其實唔中意叫自己chef因為as a two people business 咩都係我地4隻手做出黎（終極打雜貼近啲）
但背後嘅想法，技術與安排似乎大家都好有興趣😯
間唔時不如逐個逐個item講下，甚至逐個component講下，始終極大部份嘅野都係我哋個廚房自製嘅😌
不過暫時英文only先啦
