Japanese two-layered cheesecake coming to Singapore

Japanese two-layered cheesecake coming to Singapore

SINGAPORE - Baked cheese tarts are no longer the latest food craze.

A new cheesy treat has entered the market - the two-layered double fromage cheesecake from LeTAO, a popular dessert chain from Otaru city in Hokkaido, Japan.

Its signature double fromage - with a layer of baked cheesecake below and unbaked cheesecake on the top - is made with mascarpone from Italian cheese producer Ambrosi, from the Lombardy region in northern Italy, as well as fresh cream, wheat and eggs from Hokkaido.

LeTAO is slated to open a takeaway kiosk at Ion Orchard's Basement 1 on Dec 8.

The famous Bake cheese tarts from Hokkaido are also at the same mall, in its Basement 4 food hall.

LeTAO will also sell the Chocolat Double cake, a chocolate version of the double fromage.

Both flavours cost $28 each for a 12cm cake. The cakes are priced at 1,728 yen (S$21.80) each in Japan.

Other highlights include Royale Montagne, pyramid-shaped chocolates made with a blend of Darjeeling tea and chocolate; Venezia Rendezvous, a mascarpone creme brulee tart made with fresh cream from Hokkaido; and Ironai, langue de chat cheese cookies.

The brand is brought in by Mr Alvin Ng, 33, founder of milkshake brand Once Upon A Milkshake, which has outlets at Waterway Point and Capitol Piazza.

LeTAO first opened in June 1998 in the picturesque port city of Otaru and its stores are a must-visit for tourists in the area.

Its overseas branches are in cities such as Hong Kong, Taipei and Seoul.

Mr Ng chanced upon the brand during his honeymoon in Japan in 2010 and sealed the deal last year to bring it here.

He says: "I had approached the brand earlier, but it was not keen on expanding then.

"I was impressed not only by the double fromage, but also the quality and range of LeTAO's other products. I felt that this was something that would be greatly appreciated by Singaporeans."

LeTAO opens at B1-K7 Ion Orchard, 2 Orchard Turn, on Dec 8.

This article was first published on Nov 28, 2016.
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