People ask us about the matcha bar more than almost anything else on the menu. They walk in expecting Roman pizza, they see the matcha bar, and their face does something interesting. Not confusion exactly. More like pleasant recalibration. That reaction tells us everything we need to know. We are onto something.
Let us be straight about one thing first. This was not a decision made to look cool or chase a trend. We built the matcha bar because we thought hard about the full arc of a visit to Bada Bing, from the moment someone walks in at 10:30 in the morning to the moment they leave at midnight, and we asked ourselves: what should they be drinking at every point in that arc? The answer kept coming back to matcha.
The morning case is obvious
We open at 10:30 AM. Our croissants are out of the oven. The cinnamon rolls are still warm. The bomboloni are sitting there doing what bomboloni do, which is make people forget about every diet decision they have ever made. In that moment, what does someone want to drink? Coffee is the easy answer. But Dubai is a city with serious taste, and a growing number of people here have moved on from the espresso reflex. They want matcha. A proper one, made with good ceremonial grade powder, proper milk temperature, and some actual thought behind the cup.
We sourced carefully. We trained our team properly. The result is a matcha bar that holds its own next to any dedicated matcha cafe in the city, sitting inside a Roman pizzeria, which is the last place anyone expected to find it.
The afternoon and evening case is less obvious, and more interesting
Here is where it gets genuinely useful. Roman pizza al taglio is not fast food, but it is also not a three-hour dinner. People come in, they grab a couple of squares of Burrata Diavola or whichever topping calls to them that day, they eat well, and they want something to drink that matches the pace of the meal. Not a heavy espresso that rushes them out. Not a sugary soft drink. A well-made matcha, iced or warm, sits at the meal without competing with it. The slight bitterness works with the richness of fermented sourdough dough the same way a good amaro works after an Italian meal. It cuts through and refreshes.
The 72-hour fermentation we use for every piece of dough in this building produces a crust with real flavour depth. Nutty, slightly tangy, with a lightness that most pizza dough never achieves. Matcha has that same quality. Layered, not simple. Something to pay attention to rather than just pour down your throat.
Dubai made the decision easier
We are in Dubai Marina. Dream Tower 2 on Al Hubob Street. Our neighbours are fitness studios, waterfront promenades, and a community that has genuinely embraced matcha not as a novelty but as a daily ritual. We watched what people were ordering and what they were disappointed not to find. Adding a proper matcha bar was not a leap of faith. It was reading the room.
There is also the practical reality of running a bakehouse. We are here from 10:30 in the morning until nearly midnight. People come back multiple times in a single day. The morning pastry crowd, the lunch pizza crowd, the late afternoon sandwich crowd, the late night slice crowd. Matcha serves every single one of those visits well. It scales across the full day in a way that very few drinks do.
Tradition is a tool, not a cage
Someone will always point out that Italian pizzerias do not serve matcha. Correct. They also do not operate in Dubai Marina in 2026. We are not trying to recreate a Roman street corner inside a tower block on the Persian Gulf. We are building something that is genuinely ours: Roman technique, obsessive fermentation, serious ingredients, and the good sense to serve the city we actually live in.
The sourdough starter that leavens our pizza, our croissants, our cinnamon rolls, and our bomboloni has been running continuously since we opened. That is the constant. Everything else is a decision. The matcha bar was a good one. Come in and tell us we are wrong.
Find us at Dream Tower 2, Dubai Marina. Open every day from 10:30 AM. Follow us at @badabing.bakehouse or call +971 4 430 8769.