Not just any matcha ‘hotcake’, the complex lava-filled dessert was complemented with chewy-soft homemade dango, a quenelle of ricotta cheese, decorative edible flowers, crunchy crumble, dollops of azuki beans and yuzu peel which lends a refreshing zing to the sweet sweet treat. Baked to order, the best parts would have to be the crispy edge and closely followed by the oozing warm molten centre. And though the flowing green tea fondant was not overly cloying, it lacked the strong bitter-sweetness and fragrance matcha usually carry. A well-executed ‘hotcake’nonetheless, it is best to share with 2 or more!

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