Pinklady Cheese Tart
Established during the summer of 2020, amid the uncertainty of the COVID-19 global pandemic, a cozy shop in New York Chinatown, called Pinklady, is the latest home for the irresistible ooze of sweet molten cheese in Japanese Cheese Tarts, which has been spreading around the globe. Founder Jean Lim grew up in Malaysia, where shops selling individual Japanese cheese tarts had been very popular with her friends and family for years. It was only in 2019, on a trip home from New York City, that she tasted one for the first time. “It was okay,” she said, “but it could have been cheesier.” The attraction of these cheese tarts is that eaten fresh out of the oven, their creamy middles offer an alluring molten melt of cheese, making them an instant Instagram darling.
Lim had moved to New York for a Master degree several years previously but realized that wasn’t the path for her. She had always imagined running a business. Armed with 5QT Kitchenaid mixer and an oven at home, Lim started testing her recipes for 6 months. Neighbors, friends and family all agreed that the cheese tarts were delicious before Lim she took a giant leap in 2020 and opened the petite Pinklady. “Life is short,” says Lim, “you have to go for your dream.”
Lim’s version of Japanese cheese tarts is she says, “less sweet, fluffier, easy to eat, and not heavy.” All 200-300 a day are made in the tiny kitchen at the back of Pinklady. Lim started with the original cheese flavor, which is still the most popular, adding 7 more options in a range of natural flavors and hues, (green matcha, purple ube, cocoa chocolate, silvery black sesame, original with blueberry filling, fruit flavors such as lemon and pink strawberry). The name Pinklady came to her in a dream.
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Dainobu’s goal is to provide a space for both Japanese and non-Japanese clients to experience Japanese food culture. It strives to bring authentic Japanese food to the United States by working with top Japanese manufacturers and trading companies as well as collaborating with Japanese restaurants in the U.S.
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“We contribute to Japanese farmers and agriculture by expanding rice consumption.”
Our tasty Omusubi embody our policy.
When the founder was working for a Japanese trading company
in the Middle East, he saw the decline in consumption of a Japanese staple food: rice.
This realization led him to create Omusubi Gonbei.
The ease of importing wheat-based foods such as bread, pasta and ramen has diversified Japanese cuisine,
but it has led to a sharp decline in rice consumption.
This is concerning because rice is the original source of carbohydrates in Japanese cuisine and a major staple food.
Omusubi Gonbei’s mission is to expand rice’s role in food culture,
increase rice consumption, maintain and regenerate rice fields
and create sustainable agricultural management through the sale of Omusubi.