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Food8 points or moreTainanTaiwandessert

Tainan Desserts |Ong Katsura |Fantasist theme dessert experience, the ultimate presentation of creativity and delicacy

by Chou Chou 2025-03-16
written by Chou Chou 2025-03-16
1.2K

Content table of contents

  • Ong Katsura|A rare Fine Dining dessert in Tainan
  • Fantasist Dessert Menu
  • Lemon / Bao Seed tea / Mung bean Paste
  • Comb melon / Sabayon / Meringue (recommended! )
  • Rose / Strawberry / white bitter melon (recommended! )
  • Mulberry / avocado / coffee (super recommended! )
  • Colorful / Cocoa malt / Pork crisp
  • Overall dining experience and personal feelings
  • Rating and Cost
  • Restaurant information

When it comes to dessert restaurants in Tainan, you must not miss it.Katsura。 This dessert restaurant in an invisible alley is known for its innovative and delicate seasonal menu. Each season has a different theme. This time it is the "Fantasist" theme dessert menu. Come on a taste adventure full of surprises.

這次是二訪楿 Katsura,雖然少了First visit時的驚艷感,但整體創意、品質與 CP 值依然優秀。接下來將詳細分享每道甜點的感想與整體用餐體驗,供你作為參考。

Tainan Dessert Recommended Dessert Restaurant Evaluation 楿 Katsura Tainan Fine Dining Dessert Creative Dessert Tainan Date Restaurant Tainan Dessert Restaurant

(Dining in January 2025)

Ong Katsura|A rare Fine Dining dessert in Tainan

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The theme of this season's menu is called "Fantasist". The chef uses a unique combination of ingredients to break away from the traditional framework and create a dreamy taste buds experience, suitable for dessert lovers who pursue innovation and surprise.

Fantasist Dessert Menu

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Lemon / Bao Seed tea / Mung bean Paste

The tea is made into leaf-shaped biscuits, decorated with butterflies carved from passion fruit, with lemon meat soaked in flower wine, mung bean paste meringue, and lemon almond cake as the base. In the center is a flowing Sicilian custard molecular ball, slightly sour and slightly sweet, with excellent appetizing effect. It's a pity that you have to taste it separately, and there are fewer surprises stacked in layers.

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Comb melon / Sabayon / Meringue (recommended! )

The roasted comb melon flower is filled with osmanthus meringue inside, the bottom is covered with comb melon shredded cinnamon cake, the outer layer is covered with sugar shredded, and it is served with French salted caramel Shabayon. I never thought that guaguahua could be turned into a dessert, but it was unexpectedly delicious and creative!

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Rose / Strawberry / white bitter melon (recommended! )

White bitter gourds marinated in strawberry vinegar, stacked in layers in the shape of petals, with vanilla seed mousse, set off with rose chantilly, clarified strawberry jelly and fresh strawberries, decorated with peppermint oil made by Shufei method. Bitter gourd has no bitter taste and is fully integrated into the overall flavor. The combination of this dish is very surprising!

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Mulberry / avocado / coffee(Super recommended! )

This dessert is paired with a cup of green tea with wood-fired dried longan, osmanthus, and jasmine aromas. It is smoked through walnut and barrel wood to add a sense of layering. The bottom layer is Taiwanese avocado cream, there is chocolate ganache + coffee + blackcurrant jelly in the middle, and dried mulberries soaked in coffee wine sugar liquid to increase the taste, and the upper layer is Mascarpone. The overall feeling is inspired by tiramisu. The rich sweetness is perfectly matched with the balance of the tea soup to reduce the greasy taste. It is a favorite of this game!

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Colorful / Cocoa malt / Pork crisp

The outer layer is made of cocoa malt soft biscuits, and the sandwich is filled with colorful cream. The salty taste comes from the pork crisp of the old Tainan store, which has a flavor similar to milkfish crisp. The overall performance is well-behaved, with fewer surprises, which is a pity as the finale.

Overall dining experience and personal feelings

Overall, Ong Katsura's fantasist menu is full of creativity and beauty. Although a few desserts still have room for improvement in taste fusion, it does not affect the overall enjoyment of the meal. Compared with other Tainan dessert shops, Katsura has a significantly higher degree of creativity and intentions, and its CP value is quite good. It is very recommended for friends who are pursuing a refined dessert experience, or who want to have a different date itinerary.

It is rare to see such a meticulous and Fine Dining dessert restaurant in Tainan. I hope that more people can support such a restaurant so that more innovative dishes can continue to develop.

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Rating and Cost

  • Overall rating: 9.5/10
  • Price reference: NT$790+10%/person

Restaurant information

  • address:  3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700
  • Reservation:https://inline.app/booking/-NEtNQZKrBhDKgQRt11e:inline-live-1/-N_XVJqxvJ-8m_V88HLV?language=zh-tw

Welcome to leave a message to share your dining experience, or recommend other dessert dining that you think is worth a try, and explore more exciting delicacies together!

Whether you are a dessert master or a friend who likes to pursue exquisite cuisine, Ong Katsura is definitely worth experiencing for yourself, a gorgeous visual and taste adventure.

This meal is fully self-financed.

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Chou Chou

I am Chou Chou, a "discerning" lifestyle who loves to explore the world's food and wine. From street food to Michelin restaurants, from hidden bars to specialty coffee, I am used to using my professional senses to taste, understand and compare, rather than just taking pictures and checking in. I hold WSET Wine Level 2, WSET Sake Level 1, SSI Sake Navigator, and Coffee CSP sensory skills certifications. I hope to show you the flavor value behind a glass of wine and a dish in a more systematic way. Welcome to the world of Choosy Chou-keep a little picky and make life more exciting.

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Hi, this is Chou Chou. Because I have always been "picky" about good things, I founded Choosy Chou to record and share the food, flavors and travel experiences that are truly worthy of being remembered. I am a food and flavor explorer, from street food to Michelin restaurants, from hidden bars to boutique cafes, I like to use my professional senses to taste, understand and compare, rather than just taking pictures and checking in. I have WSET Wine Level 2, WSET Sake Level 1, SSI Sake Navigator, and Coffee CSP Sensory Skill Foundation licenses. I hope to use a more systematic way to show you the flavor value behind a glass of wine and a dish. I have traveled to many countries such as the United States, Japan, South Korea, Iceland, and the United Kingdom. I believe that the most authentic language in the world is hidden on the table and in the cup. Choosy is not picky, but an insistence on the quality of life. You are welcome to join me in savoring the world with higher standards.

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