Osaka oozes to Bangkok

POPULAR JAPANESE pastry chain Pablo has finally landed in Thailand, just in time to delight gourmets with festive season with its range of smooth and creamy cheese tarts. 
Launched late last month, Pablo’s open kitchen at Siam Paragon is attracting long queues of salivating customers and is already selling more than 400 melt-in-a-mouth baked cheesy bites a day.
The original Pablo hails from Umeda, Osaka and was opened in 2011 by Masamitsu Sakimoto, who spent six months working on recipes for baked cheese tarts. These came in different textures and customers were invited to choose a level of “doneness” in much the same way as they would choose how they wanted their steak cooked. 
His original tart, a rich, extra soft cheese batter delight topped with apricot jam, was an instant hit and now Pablo has 25 branches in Japan, as well as in the Philippines, Taiwan, South Korea, Indonesia and Malaysia. 

 The 30-seat bakery in Bangkok is the newest kid on the block and is being operated by PDS Holding, which also runs Ikkousha Ramen, Sekai No Yamachan, Uchidaya Ramen and Misokatsu Yabaton.
“Pablo is famous for its seasonal menus and created a Pumpkin Pie to celebrate Halloween. Here in Bangkok we are offering the medium-rare cheese tart that can stay at room temperature for six hours and be refrigerated for three days,” says Namfar Tienudom, marketing communication executive of PDS Holding. 
“A cheese tart is best eaten in one or two hours though, which is when the fluid texture gives off the best taste. When you refrigerate it, the texture is more similar to ice cream.”
Located on the G floor of Siam Paragon, the yellow-and-white cafe is decked out in modern Japanese-style and has been designed with a curvy shape in honour of its cheese tart. 

Freshy Baked Cheese Tarts with Shiratama & Azuki and Chocolate

All ingredients are imported from Japan to ensure the flavour is authentic. There are three kinds of cheese tarts and they come in a one-pound size only, making them ideal for sharing. Freshly Baked Cheese Tart (Bt415), is a light and crispy affair filled with rich cheese batter and smothered with apricot jam. 
Freshly Baked Cheese Tart with Shiratama & Azuki (Bt475) is a perfect combination of cheese and matcha green tea batter, blended with chewy mochi and red bean paste. Freshly Baked Chocolate Cheese Tart (Bt475), as the name implies, is mixed with quality chocolate. 
A must-try is the Premium Cheese Tart (Bt780), a hybrid of New York cheesecake and creme brulee that’s made with two kinds of quality cheeses and covered with layered, burned caramel. 

Pablo Mini and Rich & Creamy Uji Matcha Mini

For those dropping in solo, there’s the Pablo Mini (Bt75), a bite-size tart with silky cheese batter topped with egg yolk, and the Pablo Mini Rich & Creamy Uki Matcha tart (Bt90), a blend of fluid cream cheese and green tea topped with matcha powder. 
Pablo’s also offers fresh and fruity smoothies including the Matcha & Shiratama Frute, a refreshing mix of cream cheese and matcha green tea syrup, with matcha jelly at the bottom and topped with mochi and a smooth red bean cream. 

 Matcha & Shiratama and Rich Mango Frute

The Rich Mango Frute is made with fresh mangoes, bananas and cream cheese then smothered in cheese whipped cream and mango sauce. They are priced at Bt150 a pop. For a lighter snack, try the rich cream cheese cone for Bt90. 
Pablo also has such Japanese delights as Cheese Millefeuille Matcha, cheese crusty pie stuffed with thick cheese cream and infused with matcha. The Sabrel Cheese cookie is tasty and tangy with a parmesan and gouda cheese filling. 
“We planning to offering a slice of cheese tart paired with a hot or iced drink for Bt165 soon,” Namfar says.
 
SAY CHEESE!
Pablo is on the G Floor of Siam Paragon. It’s open daily from 10 to 10. 
Call (063) 171 4292 or visit www.PabloThailand.com.