Hong Kong: Via Tokyo and BAKE CHEESE TART

Via Tokyo: Green Tea Froyo and Green Tea Latte

Via Tokyo: Matcha Green Tea Soft Serve and Green Tea Latte

One trend that I’ve noticed about desserts in Hong Kong is the recent surge of places offering Hokkaido milk. Lately, any produce coming from Hokkaido, Japan seems to be of the highest quality (like the equivalent of eating Kobe beef). Apparently the cows in Hokkaido produce a richer and smoother tasting milk thanks to the local climate and bountiful grass zones.

Via Tokyo (106-126 Leighton Road, Causeway Bay) offers matcha green tea desserts and soft serve. This tiny shop only has a few seats inside so definitely expect a short wait if you want to eat on the premises. What makes Via Tokyo so special? Their matcha green tea powder comes from Kyoto and the milk comes from Hokkaido. I had read that they offer Royal Milk Tea flavored soft serve, but unfortunately, it wasn’t available when I went. On our visit, I ordered the green tea matcha soft serve with mochi pieces and my friend ordered a green tea latte. My soft serve was creamy without being too sweet and had a distinct tea aftertaste. I really loved the latte. It was easier to appreciate the Hokkaido milk in the latte because it was smooth, creamy and rich. We were too full to order any of the other additional pastries, but the éclair and mille-feuille looked delicious.

Bake Hokkaido Cheese Tarts

Bake Hokkaido Cheese Tarts

If you don’t believe that Hokkaido dairy is taking Hong Kong by storm, then you have to check out the line for BAKE CHEESE TART in the basement of the Sogo mall (B2/F, Sogo, 555 Hennessy Road, Causeway Bay). My friend and I just happened to come across BAKE CHEESE TART because we were wandering the food supermarket in the basement of Sogo. We saw a huge queue for cheese tarts and were told that the line should only take 20-30 minutes. As it turns out, our wait was 45 minutes. But, it was totally worth it.

These cheese tarts are made with three types of cheeses (2 from Hokkaido and 1 from France) and the consistency is a mix between a mousse and cheesecake. The crust was also amazing and reminded me of a cross between shortbread and a fortune cookie. It was crispy, but not flaky, with a nice crunch when you bite into it. When my friend and I ate ours, it was still slightly warm from being so freshly baked. The filling actually started to ooze out a bit. We still had a couple left and refrigerated it overnight. The next morning, we had them for breakfast and the consistency was quite different. I think that I prefer them warm, and would highly recommend reheating them in a toaster oven. So if you’re in Causeway Bay, I do recommend making a pit stop at Sogo and getting yourself from cheese tarts.

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