LIMITED TIME : THE BEST MATCHA POP UP
[ Arc-en-ciel Pâtisserie x Matsu Matcha ]
A collaboration between two artisans that you can not miss.
Arc-en-ciel, helmed by the ever-passionate pastry chef-owner Jiawen, has long been a sanctuary for French–Japanese pastry devotees. But with Singapore swept up in the current matcha wave, Jiawen saw an opportunity not to follow the crowd, but to sidestep it entirely. Out went her usual beloved menu. In came a daring all-matcha takeover: four desserts and three drinks designed to stand apart from the strawberry-and-banana-pudding echo chamber.
This bold pivot comes in collaboration with Bryan, founder of Matsu Matcha, a name that carries more weight than a clever rebrand. Matsu is born of obsession turned enterprise, its matcha sourced with terroir in mind and cultivated through deep knowledge of varietals, harvests, and shading methods. Bryan deals in more than ceremonial grade; for purists, he offers a rare competition cultivar, a pinnacle of the craft.
At Arc-en-ciel, matcha isn’t a novelty. The desserts, particularly the Nanako and Natsuko, demonstrate remarkable restraint and harmony. Here, the natural umami and gentle earthiness of fine matcha are allowed to breathe, meeting other elements in contrast and collaboration without being overshadowed. Each bite feels like a conversation between flavours, not a shouting match.
The drinks follow suit, but the standout is undeniably the matcha (ceremonial grade on menu). It arrives resembling a latte, but not a drop of milk touches it, only pure matcha, whisked to a silk-smooth body. The profile is layered; delicate sweetness, grounded earthiness, and above all, a startling depth of umami that lingers. For the local pedestrian accustomed to the sweetened, softened and frankly defaced matcha lattes of the mainstream café circuit, this is not just a different drink, it’s an entirely higher language.
In the end, the collaboration is more than a seasonal menu, it’s a true alignment of crafts that cannot be missed. A reminder that matcha, in the right hands, is not a trend to be flavoured but a craft to be honoured.
My own subjective opinion
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Address: 37A Neil Road
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If you’re someone who appreciates the intricate flavors of matcha beyond the usual sweetened lattes, this pop-up is a rare opportunity to experience matcha as a true craft. Matsu Matcha brings competition grade leaves, which means you get a richer, more umami-forward taste profile that you won’t find in typical cafés. One of the highlights for me was the Genmaicha Swiss Roll and the Matcha Mango Ice Cream Parfait, which pair roasted notes and refreshing fruits beautifully with the matcha. These desserts show how matcha’s slightly bitter earthiness can balance and amplify other flavors without being overpowering. I also highly recommend trying their signature drinks, like the pure ceremonial grade matcha whisked to perfection without milk—so silky and smooth yet packed with complex layers of flavor. It’s a refreshing departure from the milk-heavy matcha beverages common around town. Beyond the menu, the collaboration between Arc-en-ciel and Matsu Matcha is a testament to craft and passion. The attention to terroir and harvest techniques Bryan employs means every bite is a genuine experience from leaf to palate. If you’re planning a visit, note the location at 37A Neil Road, Singapore. It’s a limited-time event, so catching it soon is a must for matcha enthusiasts or anyone curious about premium Japanese-inspired desserts and drinks. In particular, the Nanako Matcha Mont Blanc Mousse Cake and Natsuko Matcha Baked Cheese Tart with Mochi stand out for their harmony of texture and flavor. They highlight how matcha can elevate classic French-Japanese fusion pastries to new levels of subtlety and enjoyment. Overall, this event is not just about indulging matcha cravings but appreciating it as a refined art form.
