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Oh Cha Matcha in TTDI has made a name for itself by serving premium quality ceremonial-grade matcha that is smooth, light, and non-powdery. They have also found ways to make matcha fun, by adding juices like watermelon and lavender, or with added adaptogens like cordyceps, ginseng, and more for an added health boost.
Now, they’ve come out with a new all-day food menu which incorporates matcha into the dishes in various ways.
Although matcha is pretty delicious as a drink, how does it fare in food? We find out.
The Taste Test
Most of the food menu is Japanese-inspired and matches nicely with the green tea addition.
Ochazuke is a well-beloved Japanese comfort food which features a simple bowl of rice topped with green tea and simple toppings. In Oh Cha Matcha, the Ochazuke is topped generously with salmon sashimi and beautiful edible flowers.
The broth is flavourful with enough salt for a satisfying yet healthy meal. The salmon sashimi is delightfully fresh, while the puffed rice, furikake (rice seasoning) and flowers add a great texture to keep the Ochazuke interesting.
Another main dish, the matcha soba noodle, also features the fresh salmon sashimi as a topping. The matcha soba noodle also comes with tempura shrimp and tempura mushrooms for a delicious crunchy addition, while the kombu dashi sauce serves to add extra umami into the noodles.
The tempura lends a nice crunch for those who like texture in their food. The tempura shrimp in particular is nicely flavoured and goes very well with the silkier textures of the soba and salmon sashimi.
For those who are particularly watching their diet, there is also the raw vegan zucchini carrot pasta with pesto. It is essentially julienned vegetables with pesto sauce on top, and should honestly be considered more like a salad than pasta dish.
Despite looking very green, it tasted surprisingly less raw and green than you would expect. The vegetables are fresh and the pesto sauce flavourful enough. In fact, its flavour profile is similar to popiah, but with the signature taste of pesto.
Next up is the eggs benedict with matcha Hollandaise. For this dish, Oh Cha Matcha has changed up some of the key ingredients to keep the traditionally rich brunch food less carb-heavy: the base is made with keto bread, topped with cauliflower puree, with a generous pour of matcha hollandaise.
Despite the ‘healthy alternatives’ used, the entire dish is still very flavourful. The saltiness of the beef bacon goes nicely with the lighter and creamier flavours of the sauce, while the keto bread is surprisingly soft with a texture very similar to regular white bread.
We wanted the food to taste good, but still be healthy. Healthy food doesn’t have to taste bland and boring.
Founder of Oh Cha Matcha, Kar Heng, to TRP
I am very pleasantly surprised by the new food menu. Almost everything I tried was delicious, even with the ingredient changes to make them healthier.
Although many dishes featured some way to incorporate matcha, it was not a particularly strong flavour. The matcha used in the food is quite light and is more of a companion flavour to other ingredients.
The drinks are also delicious, featuring a wide range of flavours and additions for any sort of mood you are in.
However, the interior of the cafe could do with some maintainence. After 2 years of operation, the decorations and sofas are starting to show signs of wear and age, though the pink-and-green colour scheme is certainly aesthetic.
Still, it’s a nice cafe to relax in with matcha and a delicious meal, although being in the middle of TTDI means that parking is a bit of a hassle.
Oh Cha Matcha
Address: 130, Jalan Burhanuddin Helmi, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Monday – Thursday 10am – 8pm
Friday – Sunday 10am – 9.30pm