Cover Story
CHOOSE QUALITY INGREDIENT
IS OUR BELIEF
Ying C. 陳穎 / Ying C. 一匙甜點舀巴黎
提到日本的聖誕節，大家都會第一時間想到草莓鮮奶油蛋糕（いちごのショートケーキ），但精於吸收外來文化並轉化為自己獨特風格的日本人，怎麼可能放過別的甜點？如果你在11月到訪日本，就會發現商店已經開始陳設聖誕節專區。而和台灣聖誕節「流行商品」品項可能每兩三年就不同的現象不同，有些歐陸聖誕節的甜點麵包，在日本卻會數十年如一日地堅守崗位。其中一個台灣少見的，便是來自德國的「史多倫」（Stollen或Christstollen）。「妖怪麵包」逆襲為聖誕節定番：史多倫在日本的50年發跡史啟示
盧怡安
In my birthday month, I went with friends who were also born in the same month to S, a classic old-school Western restaurant we all like but hadn’t visited in a while. The dishes were traditional and thoughtful. Some of the classics have been beloved for twenty years, never growing old, and recently they’ve even added a few retro, labor-intensive dishes back onto the menu.Me and that joke I never got to tell to the end.