Special Program
Writing Tainan with Fruits: Bringing Desserts Back to Their Fresh Origins — Interview with Cha Guo Tian Shi
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2025.08.20Special Program
A Macaron Traveling the World, Capturing Summer in a Taiwanese Parfait —— Interview with MANO MANO
At MANO MANO, the macaron is not only an extension of the French classic but also a symbol of departure and new beginnings. Starting from Hsinchu, it has found its way onto dining tables, exhibitions, and even flights bound for the Paris Olympics, steadily making its mark on the international stage.2025.08.19Special Program
Food and drink that carry the spirit of the land and its emotions, giving people a reason to come to Gangshan — Interview with NASHIBA lj.
On the edge of Gangshan’s old street in Kaohsiung, a simple white building stands quietly. There is no prominent sign, yet people are drawn here by word of mouth. NASHIBA lj. is tucked away at this nostalgic street corner, facing Nashiba Sushi across the road.2025.08.20Special Program
A Macaron Traveling the World, Capturing Summer in a Taiwanese Parfait —— Interview with MANO MANO
At MANO MANO, the macaron is not only an extension of the French classic but also a symbol of departure and new beginnings. Starting from Hsinchu, it has found its way onto dining tables, exhibitions, and even flights bound for the Paris Olympics, steadily making its mark on the international stage.2025.08.19Special Program
Food and drink that carry the spirit of the land and its emotions, giving people a reason to come to Gangshan — Interview with NASHIBA lj.
On the edge of Gangshan’s old street in Kaohsiung, a simple white building stands quietly. There is no prominent sign, yet people are drawn here by word of mouth. NASHIBA lj. is tucked away at this nostalgic street corner, facing Nashiba Sushi across the road.2025.08.21Special Program
A Parfait as the Refreshing Rhythm of a Tipsy Night —— Interview with Crème Anglaise
Desserts aren’t meant only for the daytime. In Tainan’s West Central District, a modest shop that keeps its lights on into the evening was founded by two pastry chefs with hotel backgrounds. Centered around their signature cream rolls, the menu extends into an array of small cakes with distinctive flavors, each stepping outside the conventional framework of classic patisserie.2025.08.20Special Program
A Macaron Traveling the World, Capturing Summer in a Taiwanese Parfait —— Interview with MANO MANO
At MANO MANO, the macaron is not only an extension of the French classic but also a symbol of departure and new beginnings. Starting from Hsinchu, it has found its way onto dining tables, exhibitions, and even flights bound for the Paris Olympics, steadily making its mark on the international stage.2025.08.19Special Program
Food and drink that carry the spirit of the land and its emotions, giving people a reason to come to Gangshan — Interview with NASHIBA lj.
On the edge of Gangshan’s old street in Kaohsiung, a simple white building stands quietly. There is no prominent sign, yet people are drawn here by word of mouth. NASHIBA lj. is tucked away at this nostalgic street corner, facing Nashiba Sushi across the road.2025.08.21Special Program
A Parfait as the Refreshing Rhythm of a Tipsy Night —— Interview with Crème Anglaise
Desserts aren’t meant only for the daytime. In Tainan’s West Central District, a modest shop that keeps its lights on into the evening was founded by two pastry chefs with hotel backgrounds. Centered around their signature cream rolls, the menu extends into an array of small cakes with distinctive flavors, each stepping outside the conventional framework of classic patisserie.