20A/674 Glenferrie Road, Hawthorn Coffee and Tea, Desserts, Ice Cream
- Matcha Egg Waffles
- Caramel Crunch Waffle
- Pistachio Waffle
- Matcha Latte
The Matcha Egg Waffles looked absolutely sensational and tasted the part. The egg waffles had a slight crunchy outer which enclosed a soft and airy ‘bubbles’. The dough was the perfect mixture which had just the right consisten and sweetness. Getting these critical components right ensured that they tasted just like in Hong Kong, where egg waffles originate. Combining the already scrumptious egg waffles along with the strong Matcha ice cream and Oreo cookies made each bite thoroughly irresistible, bursting with flavours that complemented incredibly well.
Both the Caramel Crunch and the Pistachio waffles were sensational. The outer, heavily laden with toppings, hid away a soft and spongy dough with slight springyness that was neither too moist nor dense. This is a great example of the traditional Belgian Liege waffle done just right - fresh, with flawless consistency and texture. The toppings were no less spectacular, with strong flavours and actual bits of Crunch and pistachio adding great contrast in texture. All this made for a rather insatiable snack.
The Matcha Latte definitely deserves a special mention. Bold and highly aromatic green tea was combined with a tad of honey created a milky delicious drink that was smooth and flavourful. Clearly no expense was spared in creating this drink, with an exceedingly strong and high quality matcha used creating the strongest flavoured Matcha drink I’ve ever had.
Pica has definitely outdone the competition, with one of the best modern renditions of traditional waffles, combining flawless execution with new and exciting ingredients and flavour.
It is definitely a welcome change to see such a well executed, modern twist to traditional snacks (unlike many other modern 'fusion’ these days…)
Would Penguin Eat Again?
Absolutely. Their Egg Waffles are definitely unparalleled here in Melbourne, and I’d be back for more without a doubt.
I’m very thankful to have been invited down by Jonathan to sample his unique and scrumptious creations that borrow from both Japanese and Taiwanese influences.