Studio Frond: Weekend-only botanical bar at Joo Chiat offers picture-pretty matcha and hojicha drinks

Matcha lovers have been spoilt for choice in the last few months, and even more so now that there’s a new spot to check out in Joo Chiat!

The newly opened Studio Frond is a weekend-only matcha and botanical bar located among the area’s many cafes.

The space operates mainly as a takeaway concept, making it easy to grab a drink and go, though there is limited standing space if you’d like to enjoy it in-store.

What sets the cafe apart is its unique pairing of matcha and florals, where customers can dress up their cups with DIY bouquets of their own. 

It’s a simple, thoughtful activity that’s also great for casual date ideas.

What’s on the menu?

For every drink on the menu, customers can choose from three bases: Fronds #1, #2 and #3

Fronds #1 and #2 are both matcha-based, with the first offering a stronger, more robust matcha notes, while the latter is lighter and smoother. 

Frond #3 features hojicha, as a roasted, aromatic alternative — allowing you to customise each drink according to your preferences.

As someone who hasn’t quite gotten on the matcha train, I was pleasantly surprised by how approachable the drinks were. 

The matcha here isn’t overly grassy or bitter, making it a great option for those who usually shy away from its stronger flavours, or are new to matcha drinks. 

What I enjoyed most was the Pink coconut (S$6) with a Frond #1 base — pink coconut water and cold foam, paired with a robust matcha base.

Not only was the drink aesthetically pleasing, it was also genuinely enjoyable, with a refreshing coconut flavour that complemented the earthy matcha notes well.

Another standout was the Salted Hotcake (S$9.50) with Frond #2 — a combination of salted-vanilla cold foam and hotcake syrup, paired with a lighter matcha base. The result was a smooth, lightly sweet drink that felt indulgent, without being overpowering.

We also sampled Studio Frond’s hojicha Frond #3 in two other drinks. The miso butterscotch (S$7.50) delivered a rich, well-balanced flavour, with subtle savoury notes.

If you prefer something lighter, the Usucha tea (S$6) might be your go-to, offering a clean, delicate taste that highlights the natural aroma of hojicha.

Studio Frond’s botanical bar

Studio Frond’s botanical bar is an optional add-on and operates separately. For S$15, customers can choose three florals to create their own mini arrangement: One base, one focal and one accent flower. Additional stems can also be added on at S$3 each.

With a variety of flowers to choose from, you’re free to customise your bouquet however you like. The selection changes weekly, so there’s always something new to look forward to.

How it works: Customers first select their flowers via an order sheet, while browsing the available options on the cafe’s website. 

Then, they can collect their botanical kit — complete with an instruction sheet, a takeaway tray fitted with a green sponge for holding your arrangement in place, and a pair of gardening scissors — and start arranging the flowers!

Putting the bouquet together took me about five to 10 minutes and was an enjoyable, hands-on experience. The activity adds a thoughtful, “date-friendly” touch, making it especially suitable for friends, or couples looking for something simple, yet meaningful to do together.

For more on what to eat in Joo Chiat, check out Big Short, for speciality coffee with cocktail techniques, or Bastille Bakery, for reliable, authentic viennoiseries.