Singapore’s dessert scene has another exciting treat for those who enjoy Japanese sweets, speciality tea and refreshing creations made with carefully selected ingredients. Homegrown tea brand Matchaya has introduced five new handcrafted kakigori flavours under its Whimsical Cloud Series, bringing together traditional Japanese dessert craftsmanship, premium ice imported from Japan and flavour combinations designed to appeal to local tastes.

Available at Matchaya’s flagship outlet in Tiong Bahru, this new collection offers something a little different from the usual shaved ice desserts. Instead of simply serving finely shaved ice with syrup poured over the top, Matchaya has developed layered creations that combine different ingredients, textures and flavours in a single bowl.

The five flavours include Signature Koicha Azuki, Burnt Butter Houjicha, Chocolate Tiramisu, Strawberry Yogurt and Mango Coconut. Whether someone prefers the earthy taste of Japanese green tea, the richness of chocolate or the refreshing sweetness of tropical fruit, there is a tempting option to explore.

For Singaporeans looking for a new dessert destination, this launch could be worth adding to the weekend food itinerary. It is also an appealing choice for anyone who enjoys discovering interesting food concepts without having to travel overseas.

Matchaya Gives Japanese Kakigori a Fresh New Look

Matchaya has spent eight years exploring Japanese kakigori, a traditional dessert made from finely shaved ice. With the Whimsical Cloud Series, the brand is taking a more elaborate approach by combining premium ingredients with carefully planned layers of flavour and texture.

The collection reflects a balance between Japanese dessert traditions and contemporary influences. Some creations highlight Matchaya’s speciality tea expertise, while others take inspiration from familiar desserts and fruity combinations that Singapore diners may already enjoy.

What makes the launch interesting is the variety. Rather than offering five versions of the same basic dessert, Matchaya has created distinct flavour profiles to suit different preferences.

Those who enjoy traditional Japanese ingredients can gravitate towards the matcha and houjicha selections. Chocolate lovers have a richer alternative, while the strawberry and mango creations provide fruitier choices for anyone who prefers a lighter-tasting dessert.

This variety makes the collection suitable for a casual afternoon outing with friends, a family dessert stop or a sweet treat after exploring the Tiong Bahru neighbourhood.

Five New Kakigori Flavours Worth Discovering

1. Signature Koicha Azuki

Matcha enthusiasts will probably want to begin with the Signature Koicha Azuki. This creation features single-origin ceremonial matcha, azuki beans, red kidney beans known as ingen, homemade granola and a light milk cream espuma.

The combination brings together the earthy, slightly bitter character of matcha with the sweetness of the beans. The creamy topping adds a softer element, while the granola introduces a welcome crunch against the delicate shaved ice.

A final dusting of ceremonial matcha completes the dessert, reinforcing its Japanese tea-inspired character.

This is an appealing option for anyone who appreciates matcha beyond the usual latte or ice cream. The combination of tea, beans and cream also gives the dessert a more traditional Japanese influence, making it an interesting choice for those who enjoy exploring authentic Japanese flavours.

2. Burnt Butter Houjicha

Not everyone prefers the grassy taste of matcha, and that is where Burnt Butter Houjicha comes in.

Made around the warm, roasted notes of Japanese houjicha, this creation pairs the tea’s distinctive character with the richness of burnt butter. Houjicha is known for its toasted flavour profile, making it an appealing alternative to the brighter taste of green tea.

The addition of burnt butter brings a deeper, nuttier dimension to the dessert, creating a combination that sounds particularly suitable for those who enjoy roasted tea, creamy sweets and less conventional flavour pairings.

If matcha desserts have become a little too familiar, this could be the one to try first.

3. Chocolate Tiramisu

Chocolate fans have a reason to visit as well. The Chocolate Tiramisu kakigori features 73% dark chocolate alongside flavours inspired by the well-loved Italian dessert.

Its cocoa-forward profile offers a richer direction compared with the fruit-based creations. The dark chocolate also provides a more intense flavour experience for diners who prefer their desserts to have depth rather than straightforward sweetness.

The idea of combining tiramisu-inspired flavours with Japanese shaved ice makes this creation particularly interesting. It brings together two different dessert traditions in a format that is designed to be enjoyed cold and spoonful by spoonful.

For those who usually reach for chocolate desserts when visiting a café, this is a flavour worth considering.

4. Strawberry Yogurt

If a refreshing fruit-based dessert sounds more appealing, Strawberry Yogurt offers a brighter alternative.

This creation combines strawberry sauce with a middle layer of strawberry compote and tangy yogurt espuma. Fresh strawberries, lemon zest and delicate berry crisps provide additional flavour and texture.

The strawberries contribute a familiar fruity sweetness, while the yogurt and lemon zest help introduce a tangier note. The berry crisps add contrast to the soft shaved ice, making the dessert more interesting than a simple strawberry-flavoured topping.

This could be a good choice for a warm Singapore afternoon when something cool and fruity sounds more attractive than a rich chocolate or buttery dessert.

It is also a flavour worth sharing with friends who prefer fruit-based sweets over tea-heavy creations.

5. Mango Coconut

The final creation brings a distinctly tropical touch to the collection. Mango Coconut takes inspiration from Singapore’s familiar mango pomelo sago dessert and reinterprets those flavours through the Japanese kakigori format.

Mango and coconut are a natural pairing for anyone who enjoys tropical desserts, particularly in Singapore’s consistently warm weather. The inspiration from a well-known local dessert also gives this creation a familiar starting point, even though it is presented in a different form.

For diners who want to explore something that combines Japanese craftsmanship with local dessert influences, Mango Coconut could be the standout choice.

It also demonstrates how kakigori can move beyond traditional Japanese flavour combinations while retaining the delicate shaved ice that makes the dessert distinctive.

What Makes the Ice So Special?

While the toppings and colourful presentation are easy to notice, the ice itself is an important part of Matchaya’s latest creations.

The brand sources artisanal ice from Kuramoto Ice, a Japanese ice producer established in Kanazawa in 1923. The ice is made using underground water sourced from Mount Hakusan and undergoes a slow-freezing process that takes more than 72 hours.

The freezing process takes place at approximately -10°C over two to three days, allowing the ice to develop the clarity and characteristics desired for kakigori.

According to Matchaya, the result is exceptionally clear ice with minimal impurities and microscopic air bubbles. When shaved, it produces a soft, delicate texture that helps the accompanying flavours stand out.

This attention to the ice is one of the details that separates the experience from an ordinary bowl of shaved ice. Rather than treating ice as merely a base for sweet sauces, the preparation gives it a more important role in the overall dessert.

For anyone curious about Japanese food craftsmanship, trying kakigori made with specially sourced Japanese ice offers an opportunity to appreciate the thought that goes into a seemingly simple dessert.

Four Layers of Flavour in Every Creation

Another reason the Whimsical Cloud Series deserves attention is the way each bowl is assembled.

Every creation features four distinct layers of flavour and texture, incorporating elements such as sauces, fruit compotes, beans, homemade granola and airy cream toppings, depending on the flavour.

This layered approach means the experience can change as diners work their way through the dessert. One spoonful might bring together soft shaved ice and cream, while another may reveal fruit compote, beans or crunchy ingredients tucked inside.

The idea is to create a more complete dessert rather than relying entirely on a sweet topping at the surface.

For dessert lovers who enjoy discovering different textures and combinations, this makes the collection particularly appealing. It also gives diners a reason to take their time instead of rushing through the bowl.

Inspired by More Than 100 Kakigori Experiences in Japan

The new collection is also shaped by the experience of Matchaya founder Kevin Chee, a certified tea master who has tasted more than 100 kakigori creations during his travels in Japan.

These experiences helped inform the development of the Whimsical Cloud Series, bringing together Japanese dessert traditions, speciality tea knowledge and flavours that may feel more familiar to Singapore diners.

The result is a collection that reflects both traditional influences and a willingness to experiment. Signature Koicha Azuki and Burnt Butter Houjicha showcase the brand’s tea expertise, while Chocolate Tiramisu introduces a familiar international dessert influence. Strawberry Yogurt and Mango Coconut provide fruitier alternatives.

For customers who appreciate the story behind their food, the collection offers more than just an attractive dessert. It reflects an interest in ingredient selection, preparation techniques and the different ways familiar flavours can be presented.

Why Should You Visit Matchaya for This New Collection?

The Whimsical Cloud Series is worth considering for several reasons. First, the five flavours provide a useful range of options for different tastes, whether someone prefers matcha, roasted tea, chocolate or tropical fruit.

Second, the use of premium Japanese artisanal ice and multiple layers of ingredients makes the collection interesting for those who want to try something beyond conventional shaved ice.

Third, Matchaya’s Tiong Bahru flagship outlet provides an opportunity to turn a dessert stop into a relaxed neighbourhood outing. Visitors can plan a casual meet-up with friends, explore the surrounding area and finish with a refreshing bowl of kakigori.

The collection could also be a good conversation starter when dining with friends. Everyone can choose a different flavour and compare the combinations, making the visit more enjoyable for those who like sampling new food experiences together.

However, prices, serving sizes and the availability of individual flavours have not been specified in the supplied announcement. Visitors should check directly with Matchaya before making a special trip, particularly if they have their hearts set on a particular creation.

There is no need to wait for a major shopping festival to enjoy something new. Sometimes, a carefully made dessert and a pleasant afternoon out are enough to make an ordinary day feel more special.

Visit Matchaya’s Tiong Bahru Flagship Outlet

Those interested in trying the five new Japanese kakigori creations can visit Matchaya at its flagship outlet in Tiong Bahru.

Venue: Matchaya Tiong Bahru
Address: 82 Tiong Poh Road, Singapore 160082

With five different flavours, premium ice sourced from Japan and a layered approach to dessert-making, the Whimsical Cloud Series offers an appealing new experience for Singapore’s dessert lovers.

Whether the earthy Signature Koicha Azuki catches your attention, the roasted notes of Burnt Butter Houjicha sound tempting or the tropical Mango Coconut feels like the perfect match for the weather, there is plenty to explore in this collection.

For anyone who enjoys Japanese sweets or simply wants to discover a new dessert spot in Singapore, Matchaya’s latest kakigori creations are worth putting on the list for the next café outing.

Promotional/Event Details

Date: From 20 October 2026 onwards; ongoing availability and launch dates should be confirmed with Matchaya.

Time: Operating hours were not provided. Check directly with Matchaya before visiting.

Venue: Matchaya Tiong Bahru, 82 Tiong Poh Road, Singapore 160082.

Promotion/Event: Launch of five new Japanese kakigori flavours under the Whimsical Cloud Series.

Flavours: Signature Koicha Azuki, Burnt Butter Houjicha, Chocolate Tiramisu, Strawberry Yogurt and Mango Coconut.

Price: Not stated in the supplied announcement. Please enquire with the outlet for current prices and availability.