NATA O BICA Showcases ‘Egg Tart Classic’ at Drink Seoul 2025: Signature Dough and Cream Deliver Distinctly Crisp Texture

NATA O BICA’s Egg Tart Classic on display at Drink Seoul 2025 | Photo by AVING News

SIGNATURE Co., Ltd. (CEO Jiyong Lee) participated in Drink Seoul 2025, held from April 10 to 12 at COEX in Seoul, showcasing its renowned brand NATA O BICA.

Since founding in 2015, NATA O BICA has become known for its authentic Portuguese-style egg tarts. CEO Jiyong Lee studied original recipes firsthand in Portugal, the birthplace of the pastel de nata, and launched the brand following years of R&D. The company has since obtained HACCP certification and five ISO accreditations, now operating nine direct stores and supplying over 290 partners across Korea.

NATA O BICA is also expanding globally. It is already exporting to Japan and Canada and plans to enter additional Asian, North American, and South American markets.

The brand’s key differentiator lies in its meticulous pastry folding technique and proprietary cream. Unlike most egg tart creams that use heavy cream, NATA O BICA’s recipe thickens milk without cream, resulting in a lighter and gentler cream texture. The company also prides itself on using high-quality ingredients without preservatives.

NATA O BICA presented a range of its tarts at this year’s exhibition, with the ‘Egg Tart Classic’ drawing particular attention. This bestselling item is filled with a creamy custard made from Korean milk and pasteurized egg yolks, flavored with a house-made syrup infused with fresh lemon and cinnamon sticks. The tart is sold in a pre-filled raw dough and is ready to be baked.

A variety of egg tarts from NATA O BICA on display at Drink Seoul 2025 | Photo by AVING News

Also on display was the ‘Walnut Egg Tart’, topped with premium walnut pieces that complement the classic custard filling. Another highlight was the ‘Orange Cream Cheese’ tart, a sweet and tangy dessert that combines orange notes with creamy cheese, served as a topping-style tart.

According to the company, the pastel de nata was created by Catholic monks at the Hieronymites Monastery before the 18th century. In 2014, CEO Jiyong Lee visited Portugal and met Jose Rebelo of Tirol in Sintra. Jose Rebelo shared a family recipe dating back to 1989, which became the basis for NATA O BICA’s unique formulation.

The brand has also collaborated with well-known names such as Samsung Welstory, Gompyo, Ediya Coffee, Gongcha, Eggmasitta, Gillstory, The Elli, Jean Boulangerie, Beans & Berries, Coffee Industry, Café Cozy, Collectivo, and Gloria Jean’s. These partnerships have included co-branded products, pop-up stores, and shop-in-shop launches.

NATA O BICA’s egg tart display at Drink Seoul 2025 | Photo by AVING News

NATA O BICA’s booth at Drink Seoul 2025 | Photo by AVING News

Drink Seoul 2025 features a broader range of beverages, including spirits, traditional liquors, wines, meads, and sakes. Korean distillers and spirit makers will present diverse lineups reflecting conventional and modern brewing techniques. In particular, participation from meaderies is set to expand. The newly added sake section will host eight importers showcasing over 90 brands.

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