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Cheese makes everything taste better, so a tart made up of three different types of time-honoured cheeses, freshly baked on-site daily is a compelling proposition.
Inspired by the distinct cheesy taste of Hokkaido dairy, and using a traditional recipe from Japan’s dairy heartland, it is not surprising that the famed ‘Hokkaido Baked Cheese Tart’ has been a huge hit throughout Asia having successfully launched in Shanghai, Singapore, Indonesia, Brunei, and Malaysia. After tireless taste testing using local ingredients, the Hokkaido Baked Cheese Tart has succeeded in recreating a Hokkaido cheese flavour perfectly.
The Hokkaido Baked Cheese Tart is now set to become an Australian favourite with the ST Group planning to open four stores in Melbourne by the end of December, and will soon be opening their first store in Sydney on Friday 23rd December 2016 at World Square, with plans to open more stores in Sydney in the future.
Well known for its high quality dairy products, the island of Hokkaido produces 50% of Japan’s total milk and 90% of Japan’s natural cheese. Not surprisingly, cheese, yoghurt and ice cream are specialties of the island of Hokkaido. The original Hokkaido Baked Cheese Tart stores first launched in Malaysia in mid-2016. Demand ran hot – and now the legendary Hokkaido Baked Cheese Tart stores sell up to 20,000 cheese tarts per day.
Priced at $3.90 each for a sizable 4-inch tart, the Hokkaido Baked Cheese Tart is famous for its richness and creaminess with a distinct, savoury/sweet taste.
The appeal of the Hokkaido Baked Cheese Tart is its combination of a crunchy, shortcrust base and fluffy filling, with a deliciously cheesy aroma.
Tantalising and versatile, the Hokkaido Baked Cheese Tart can be eaten at room temperature, chilled or piping hot and fresh from the oven.
Designed by EAT Architects, Hokkaido Baked Cheese Tart kiosks boast a compact, luxury aesthetic, featuring marble benchtop displays and low slung designer lighting. The Hokkaido Baked Cheese Tarts will be displayed like precious gems, much like an elegant high-end jewellery shop.
ST Group Managing Director, Tatt Ghee Saw says; ‘The ST Group love to champion the very best Asian delights and new tastes into the Australian market. We live in a multicultural society that is continually evolving, and of course our palate and cuisine preferences are evolving alongside this. At ST Group we are passionate about sharing the foods that we love in South East Asia with the Australian market.”
About the ST Group
Established in 2011, thriving food enterprise ST Group was founded by now 36-year-old entrepreneur Tatt Ghee Saw. Of Malaysian decent, Tatt Ghee Saw recognised the need for comforting cultural eateries, much like the popular hawker’s markets and corner laksa stores of his native Kuala Lumpur.
PappaRich was launched in QV, Melbourne to great acclaim – and long, patient queues. Jump forward to 2016 and PappaRich has grown into a major franchise enterprise with 26 stores throughout Australia and New Zealand.
With the mission of ‘absolute growth’, ST Group is well on the way to achieving this with a total of 50 stores by the end of 2016, including 5 brands; PappaRich, NeNe Chicken, Gong Cha (New Zealand only), iDarts Australia and soon, Hokkaido Baked Cheese Tarts.
ST Group has a staff force close to 200 employees and have an annual turnover of around $30m which is growing at (15% per annum.)
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