Are Pablo's Cheese Tart And Soft-Serve Ice Cream Yummy?

Pablo Cheese Tart, which hails from Osaka and has 38 outlets in Japan, will open its first Singapore outlet early August at Wisma Atria. The franchise is brought in by Caerus Holdings, also behind Lady M here. More Pablo outlets are in the works, as Caerus may open kiosk-style branches for your quick takeaway cheese tart fix. But... is the tart worth the calories (see slide #3)?


PHOTOS: KELVIN CHIA

Pablo’s cheese tarts are all baked with a “secret recipe” cream cheese filling boasting a fluffy texture, and is less sweet than the version you get from fellow Japanese tart-maker Bake Cheese Tart. This signature 15cm tart stamped with the brand's logo comes in three flavours: plain Cheese, Matcha Cheese with Shiratama Mochi and Adzuki beans ($18), as well as Matcha Chocolate Cheese ($18). Each customer is limited to two 15cm tarts and a dozen mini tarts (that come in boxes of six).

The Matcha and Chocolate flavours weren’t available during our visit, but we like the signature Cheese Tart — rich, slightly savoury and not too sweet. There's a pleasantly funky tang reminiscent of camembert (the brand refuses to say what other cheeses are used besides cream cheese). The filling is light, airy and contrasts well with its flaky, crackly crust. We can see why it’s so popular in Japan. However, while Pablo stores in Japan offer two types of doneness for their tarts — the oozy Raw and firmer Medium — only the latter is offered here for Pablo’s Japanese mothership to ensure quality control.

Feeling peckish? Go for the bite-sized Mini version of the 15cm tart in the same three flavours. However, the crust here is made with a different recipe — crumbly, cookie-like shortcrust pastry that we wish was more buttery and crisper. It is stuffed with the same oishi cream cheese filling like the 15cm tart. The Matcha and Chocolate mini tart flavours aren't available for now.

If you prefer a denser filling that tastes reminiscent of a New York cheesecake, go for the 15cm Premium Cheese Tart. The rich, firmer cream cheese treat is crust-less, and comes draped in a golden-brown sugar glaze that the staff caramelises with a blowtorch (yep, just like crème brûlée). Delish in small servings; too much and it becomes jelak.

Chase down your tart with five types of Cheese Smoothies including this signature Classic Cheese Tart flavour. It’s blended with cream cheese, then cut with a drizzle of tangy apricot sauce. Surprisingly refreshing.

You can also buy home boxed goodies. Choose from seven types, such as Sabrel Cheese (the Japlish version of the French-style sable cookie, $13), Cheese Millefeuille Matcha ($18 for a 20cm slab) and this Pablo Choco Crunch ($20), which comes with individually packaged orbs of crunchy what kinda? flakes coated with cheese-spiked white chocolate. Delish. It comes in a gift-worthy metal tin in the shape of a Pablo cheese tart. Adorable.

Pablo Cheese Tart, #01-02/03 Wisma Atria, 435 Orchard Rd, S238877. Tel: 6835-9269. Opens early August — check Pablo’s website for more updates. www.pablo.com.sg

The cutesy self-service dine-in cafe is inspired by Pablo’s flagship branch in Osaka — when you step into the cheerful, bright yellow 78-seat open-concept area, you get the impression that you have walked into a fantasy realm that is the inside of a giant, golden Pablo cheese tart. There are adorable tart-shaped lamps oozing cheese, and comfy wooden tables and chairs for you to lounge at and enjoy cheesy treats.

Amble over to the kitchen located beside the cafe to gaze at the hypnotising tart-making process — the façade is outfitted with supersized glass windows so you can better ogle at the tarts being lifted out of big (what else) yellow ovens. The prices for dine-in and takeaway items are the same. The mostly local staff here, togged up in the brand’s signature checkered shirts, have been sent to Osaka for month-long training. For its opening, Pablo flew in its trainer from Osaka — who has worked with the company for eight years — to temporarily oversee the operations.