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From Parfait’s History to the Present: How Crème Chantilly Has Shifted in Role and Cultural Meaning
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2025.07.22Special Program
A Dessert Shop on a Dreamlike Island, Offering the City a Touch of Surprise — Interview with Drifter Dreamland
Tucked away in a quiet alley of Xinzhuang lies a hidden island. Drifter Dreamland isn’t an island on the map, but a little dreamscape crafted for the weary souls of the city. Natural light pours through the large windows, illuminating the whimsical and delicate creations inside the glass dessert case—charmingly playful cakes, dinosaur-shaped confections, and freshly made parfaits. Every detail feels like a tiny surprise left behind by a dream, just for grown-ups.2025.07.14Special Program
Placing Emotions in Desserts — A Gentle Healing for Summer — Interview with Amygdala Pâtisserie
Just a five-minute walk from Xinyi Anhe MRT Station, Amygdala hides in a quiet alley in Taipei. Soft natural light streams through the large windows, and the simple dessert display requires no extra embellishments — a bite of cake, a spoonful of whipped cream, and your mood gently unwinds.2025.07.22Special Program
A Dessert Shop on a Dreamlike Island, Offering the City a Touch of Surprise — Interview with Drifter Dreamland
Tucked away in a quiet alley of Xinzhuang lies a hidden island. Drifter Dreamland isn’t an island on the map, but a little dreamscape crafted for the weary souls of the city. Natural light pours through the large windows, illuminating the whimsical and delicate creations inside the glass dessert case—charmingly playful cakes, dinosaur-shaped confections, and freshly made parfaits. Every detail feels like a tiny surprise left behind by a dream, just for grown-ups.2025.07.14Special Program
Placing Emotions in Desserts — A Gentle Healing for Summer — Interview with Amygdala Pâtisserie
Just a five-minute walk from Xinyi Anhe MRT Station, Amygdala hides in a quiet alley in Taipei. Soft natural light streams through the large windows, and the simple dessert display requires no extra embellishments — a bite of cake, a spoonful of whipped cream, and your mood gently unwinds.2025.07.21Special Program
A Delicate Summer Story Woven with Light, Shadow, and Seasonal Fruits — Interview with Okashi Kau
Tucked away in the bustling Xinyi District of Taipei, Okashi Kau stands in quiet solitude. Step through its unassuming entrance, and your gaze is inevitably drawn to the warmly lit dessert showcase within.2025.07.22Special Program
A Dessert Shop on a Dreamlike Island, Offering the City a Touch of Surprise — Interview with Drifter Dreamland
Tucked away in a quiet alley of Xinzhuang lies a hidden island. Drifter Dreamland isn’t an island on the map, but a little dreamscape crafted for the weary souls of the city. Natural light pours through the large windows, illuminating the whimsical and delicate creations inside the glass dessert case—charmingly playful cakes, dinosaur-shaped confections, and freshly made parfaits. Every detail feels like a tiny surprise left behind by a dream, just for grown-ups.2025.07.14Special Program
Placing Emotions in Desserts — A Gentle Healing for Summer — Interview with Amygdala Pâtisserie
Just a five-minute walk from Xinyi Anhe MRT Station, Amygdala hides in a quiet alley in Taipei. Soft natural light streams through the large windows, and the simple dessert display requires no extra embellishments — a bite of cake, a spoonful of whipped cream, and your mood gently unwinds.2025.07.21Special Program
A Delicate Summer Story Woven with Light, Shadow, and Seasonal Fruits — Interview with Okashi Kau
Tucked away in the bustling Xinyi District of Taipei, Okashi Kau stands in quiet solitude. Step through its unassuming entrance, and your gaze is inevitably drawn to the warmly lit dessert showcase within.2025.07.09Special Program
The Improvisation and Playfulness of Desserts: A Spoonful of Theatrical Parfait for Summer —— Interview with SEASON Artisan Pâtissier
Located near Taipei’s Xinyi Anhe MRT Station, SEASON Artisan Pâtissier was born out of a deep fascination with desserts, flavor, and history. With over 20 years of experience, Chef Season has shaped the brand’s unique pastry philosophy by adhering to his belief in “discovering a contemporary language within the classics.”