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Brightening Everyday Life with Ice Cream, Bringing a Touch of Lighthearted Joy — Interview with La Glacerie Artisanale
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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.2025.08.21Special 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.2025.08.21Special 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.2025.08.29Special Program
Writing Tainan with Fruits: Bringing Desserts Back to Their Fresh Origins — Interview with Cha Guo Tian Shi
Tucked away in a quiet alley near National Cheng Kung University in Tainan is a dessert shop unlike any other. There are no display cases filled with pre-made cakes, nor are there lavish decorations. Instead, what greets you is Chef Wei-Hsiu Tseng at the counter, assembling each dessert freshly before your eyes.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.2025.08.21Special 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.2025.08.29Special Program
Writing Tainan with Fruits: Bringing Desserts Back to Their Fresh Origins — Interview with Cha Guo Tian Shi
Tucked away in a quiet alley near National Cheng Kung University in Tainan is a dessert shop unlike any other. There are no display cases filled with pre-made cakes, nor are there lavish decorations. Instead, what greets you is Chef Wei-Hsiu Tseng at the counter, assembling each dessert freshly before your eyes.