I didn’t expect to notice the difference right away, but I did.
Matsu Matcha sits quietly at Guoco Tower, 7 Wallich Street, #B1-08, right in the CBD where everything usually feels fast. This place slows things down. You can actually see part of the process, and it changes how you think about something as simple as a cup of matcha.
They’re not just scooping powder here. They’re using a Kyoto stone mill that costs a whopping estimate of $25,000, along with a 50-year-old cast iron pot. It sounds intense, but the idea is simple. Grind fresh, serve fresh. That alone already sets it apart from most matcha spots in Singapore.
I ordered the Seiha Matcha Latte first, since it’s one of their more popular drinks. It was around the $7 to $8 range, which feels standard for CBD cafés. The first sip was different from what I’m used to. Less sweet, more grounded. There’s a slight savoury note that lingers, and it doesn’t hit you all at once. It builds slowly, which I actually liked.
If you’re expecting the usual sugary matcha latte, this isn’t that. It leans more toward what matcha is supposed to taste like. Slightly bitter, smooth, and clean at the end (Something Daniel would definintely like as a Matcha-lover.)
I also tried the Double Matcha Gelato, which sits around $6 to $8 depending on the portion. This one surprised me more. It’s richer, more concentrated, and you can really taste the depth of the matcha. Not overly sweet, which makes it easy to keep going back for another bite.
For something different, I went with their Hojicha. If you’re not into matcha, this is probably where you should start. It’s roasted, darker, and honestly closer to coffee than tea. It has that warm, slightly smoky profile, and it feels more familiar if you usually go for espresso-based drinks. Price-wise, it’s similar, around $6 to $7 depending on how you order it.
The space itself is small, more of a takeaway setup than a place you sit for long. There are a few spots to stand around, but most people seem to grab their drinks and go. It fits the CBD crowd, quick stops, short breaks, then back to work.
What stayed with me wasn’t just the drinks, but how intentional everything felt. Nothing overly flashy, no loud branding, just a focus on doing one thing properly. You can tell they’re trying to shift how people see matcha, from a sweet café drink to something a bit more serious.
Would I come back? Yes, but not for a random craving. More when I want something that feels a bit more considered.
It’s not trying to please everyone, and I think that’s exactly why it works.
“Sometimes you don’t need more options, just a better version of one thing.”
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