Special Program
A Parfait as the Refreshing Rhythm of a Tipsy Night —— Interview with Crème Anglaise
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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.2025.08.15Special Program
Blending French Craftsmanship with the Sunlit Flavors of the Tropics — Interview with O'PARIS Pâtisserie
In the soft afternoon light of Tainan, O’PARIS Pâtisserie stands quietly in a narrow alley of the old city. Its marble-patterned façade and garden dotted with greenery shield it from the bustle of the street. Step inside, and the pastry display case resembles a miniature Parisian shop window—lined with creations that are restrained in color yet stylish and refined.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.2025.08.15Special Program
Blending French Craftsmanship with the Sunlit Flavors of the Tropics — Interview with O'PARIS Pâtisserie
In the soft afternoon light of Tainan, O’PARIS Pâtisserie stands quietly in a narrow alley of the old city. Its marble-patterned façade and garden dotted with greenery shield it from the bustle of the street. Step inside, and the pastry display case resembles a miniature Parisian shop window—lined with creations that are restrained in color yet stylish and refined.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.2025.08.15Special Program
Blending French Craftsmanship with the Sunlit Flavors of the Tropics — Interview with O'PARIS Pâtisserie
In the soft afternoon light of Tainan, O’PARIS Pâtisserie stands quietly in a narrow alley of the old city. Its marble-patterned façade and garden dotted with greenery shield it from the bustle of the street. Step inside, and the pastry display case resembles a miniature Parisian shop window—lined with creations that are restrained in color yet stylish and refined.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.