Matcha is unexpectedly turning up in savoury dishes - even more mind-bogglingly, sometimes with vanilla ice cream - but adding green does not automatically make them healthier. (Instagram pics)KUALA LUMPUR: Matcha has travelled a long way from the tea bowl. The finely powdered Japanese green tea first became a café staple in lattes and desserts, then spread to roadside drinks and baked goods.
Now, its unmistakable green colour is turning up in far less predictable places: nasi lemak, burgers, noodles, and even ayam gepuk and fried catfish.
For curious diners, that novelty is part of the appeal. Matcha also comes with a healthy reputation, which can make an unusual green dish seem somehow more virtuous than the original.
