Katsura has become my favorite dessert shop that I visit regularly every season. This fourth visit has the theme of "candy store". Its creativity and sophistication have been amazing from the beginning, and even overshadowed my later experience in a popular dessert shop in Taipei. I have always believed that Katsura is the representative of southern plate desserts. Both the level of care and the cost performance are extremely high. It is highly recommended that everyone come to experience this storytelling taste adventure in person.

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(Dining in August 2025)

Katsura｜Season 6｜candy store

Candy store, a supply station for childhood

Candy StoreDessert menu

Seven flavors of hawthorn, apple, and plum powder

The first one was quite shocking! The pastry chef took the nostalgic snack "Big Pig Male" as his idea. The flakes that looked like dried meat next to him were air-dried after being pureed with hawthorn and apple, and then brushed with masala berry jam and plum powder. Seven flavors. The piggy-shaped filling is repeatedly boiled with caramel and cheese, and is dotted with apple cubes. The Guodan peel is wrapped in the piggy with the filling in it, and the sourness and sweetness are perfectly balanced, creating an extremely rich flavor level. This opening show perfectly combines taste, smell and vision.

Seaweed, Xuan rice, preserved vegetables

This dish is very experimental. Hand-fried brown sugar cake is the bottom, and the upper layer is a ganache of Genmai and matcha, with a yellow gel made of Japanese grapefruit and lemon. Add seaweed sukiyaki sauce to the middle sandwich, put kombucha and preserved vegetable cakes on top, and finally drizzle with Shanghai moss milk sauce. The intertwining of sour, sweet, salty and fresh, coupled with the multi-level taste of watermelon, completely breaks through the existing imagination of desserts, and is definitely the "creative masterpiece" of this season.

Onion, bacon, vienna

In the Vienna soft method, air-dried onions, white cheese, yogurt and fried bacon are sandwiched in, which is salty and fragrant. Although the addition of salty bread this time is said to balance the greasy feeling of some guests on the all-sweet set meal, for me, the previous dessert has achieved a perfect balance of salty and sweet, and this one is superfluous. Frequent insertion of salty foods may destroy the continuity of the flavor narrative of the plate dessert, slightly deviating from its focus on the nature of the dessert structure.

Eggs, water chestnuts, pears

This is my favorite dish of the season. Based on the cold soup made by Biluochun and Shuili, it is embellished with fresh balm oil. The crystal dumpling-like skin is covered with scrambled eggs, water chestnuts and diced pears. The cold soup is refreshing and elegant, and the crisp texture of the water chestnuts forms an interesting jump in the soft and waxy taste, and the flavor is very innovative.

Noodle tea, white sesame oil, peanuts

This is a dessert with a very complete level of cup decoration. The bottom layer is the tea powder kway kway soaked in chrysanthemum sugar water, with peanut crisp grains in the middle, the upper layer is vanilla bubbles mixed with white sesame oil and noodle tea ice cream, and the top is sprinkled with tea powder and wheat ear biscuits. Both from vision to taste, it reflects the exquisite deconstruction of traditional elements by the pastry chef.

Soy sauce, wolfberry, Oriental beauty tea

The bottom layer is kale crispy with sugar, the middle is caramelized cinnamon apple, next to it is sorbet made with wolfberry, red dates and Oriental beauty tea, and the top layer is baguette slices roasted with soy sauce. Surrounded by a gel made of kumquat, white soy sauce and spices next to it, sour, salty and sweet are intertwined, bringing a complete and evocative end to the whole experience.

Tea Pairing

Taitung Luye Red Oolong tea: Although it is well-behaved, the tea feels slightly mild. When paired with certain desserts with strong flavors, it fails to produce sufficient chemical reactions.
Jasmine wild ginger flower watermelon green tea: This is an extremely stunning combination, its fresh flavor and dessert match very well.

Overall dining experience and personal feelings

Four visits to Katsura are still full of surprises. The theme of "candy store" this season is not only full of creativity, but also implements the story from beginning to end. You can play nostalgic pinball for snacks at checkout, which shows the store's extreme care in the detailed experience.

At a price of less than $800, you can eat such a high-level, soulful plate dessert, and its price/performance ratio is unparalleled in the Taiwanese dessert industry. It's just that the acceptance of the southern market is relatively limited. I sincerely ask everyone to use money to support such a conscientiously operated shop, so that Katsura will become a shining coordinate in Taiwan's plate dessert industry.

Overall rating and cost

• 📍 Rating: 10/10
  📌Price: NTD $790/person
  📌Tea Pairing:$140/2 cup
  🏠 @xiang_dinning

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

Do you want to support a dessert shop for local professionals? Next time you come to Tainan, don't just eat beef soup, give "Katsura" a chance, it will definitely amaze you!