{"id":2484,"date":"2025-06-17T02:47:17","date_gmt":"2025-06-17T02:47:17","guid":{"rendered":"https:\/\/choosychou.com\/?p=2484"},"modified":"2025-06-17T06:25:52","modified_gmt":"2025-06-17T06:25:52","slug":"%e5%8f%b0%e5%8c%97%e7%94%9c%e9%bb%9e%e6%8e%a8%e8%96%a6%ef%bd%9c%e7%9b%a4%e5%bc%8f%e7%94%9c%e9%bb%9e%ef%bd%9c%e6%a0%97%e6%9e%97%e8%a3%8f","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/%e5%8f%b0%e5%8c%97%e7%94%9c%e9%bb%9e%e6%8e%a8%e8%96%a6%ef%bd%9c%e7%9b%a4%e5%bc%8f%e7%94%9c%e9%bb%9e%ef%bd%9c%e6%a0%97%e6%9e%97%e8%a3%8f\/","title":{"rendered":"Taipei Dessert Recommendation\uff5cPlate Dessert\uff5c\nLi Lin Li"},"content":{"rendered":"

Li Lin Li has always been a hot name in the Taipei plate dessert industry, and it is often hailed as one of the most difficult dessert shops to make reservations. This time I finally ate the spring menu. I was originally full of expectations, but the overall feeling after eating was slightly complicated-creative and ingenious, but there are also a few dishes that make people confused.<\/p>\n\n\n\n

This spring package uses a lot of seasonal fruits and vegetables, and tries to transform them into dessert performance, some successfully, some unfortunately. The following is the complete food diary and my personal point of view\uff1a<\/p>\n\n\n\n

#\u6817\u6797\u88cf<\/a> #Ritsurinri Dessert<\/a> #Taipei Plate Dessert<\/a> #Recommended desserts in Taipei<\/a> #Map of Taipei Dessert<\/a> #Taipei Dessert<\/a> #\u6817\u6797\u6625\u5b63 Spring Menu<\/a> #Plate dessert<\/a> #TaipeiDessert<\/a>#DessertTasting<\/a> #SeasonalDesserts<\/a> #FineDessertExperience<\/a>#TaipeiCafeHopping<\/a> #Dessert control<\/a> #Dessert daily<\/a> #Dessert control must eat<\/a> #Creative dessert<\/a> #Fruit and vegetable dessert<\/a> #Dessert comment<\/a> #Dessert Blogger<\/a> #Dessert lovers<\/a><\/mark><\/h6>\n\n\n\n

(Dining in April 2025)<\/p>\n\n\n\n\n\n\n\n

Li Lin Li\uff5cSpring Menu<\/mark><\/h1>\n\n\n\n
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\ud83c\udf4dSpring honey\uff5cPineapple\/Aromatic Marigold<\/mark><\/strong><\/h2>\n\n\n\n

The spring honey pineapple from Tainan, cut into round slices and spread on the top layer, has a high sweetness and a delicate taste. The middle layer is pineapple smoothie, and the lower layer is lotus root powder jelly made from aromatic marigold, which has a special aroma. The whole has the freshness of tropical fruits and the aftertaste of flowers and plants. It just happened that it was hot and hot that day. This opening ice product is very suitable for cooling off and making people look forward to the follow-up performance.<\/p>\n<\/div><\/div>\n\n\n\n

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Qianbai\uff5cHoney\/Sweet Wine\/Asparagus<\/mark><\/strong><\/h2>\n\n\n\n

With white asparagus as the main character, with diced green asparagus, and then ice cream made of whey, sweet wine, honey and lemon, stacked in layers. The plate is also decorated with white asparagus juice, betel nut flowers and salt flakes. The salty and sweet are staggered and rich in layers, but the overall feeling of eating is a little bit divided, as if they are wonderful but not integrated.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83e\udedbSpring Green\uff5cSweet Bean\/Cantaloupe\/Yogurt<\/mark><\/strong><\/h2>\n\n\n\n

This dessert is inspired by local Taiwanese beans, including emperor beans, sweet bean kernels, edamame kernels, etc. Ice cream is made of sweet bean kernels and yellow lemon, with pressed whey yogurt, sea asparagus, cantaloupe and grapefruit olive oil. The overall health is rich and layered, but it makes people feel like "I eat yogurt at home and add things indiscriminately", lacking the precise control and organization that a high-end dessert should have.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf3dBeige\uff5cCorn\/Carrot\/Coffee<\/mark><\/h2>\n\n\n\n

This dish is inspired by corn soup, which is based on corn and sake, and is paired with rainbow carrot slices, Shanti cream, and corn whisk tea sugar slices with espresso sugar liquid. The top layer is also sprinkled with powder made from corn whiskers. The idea is interesting and the taste is not bad, but "Is this dessert?" "The question lingered in my mind.<\/p>\n<\/div><\/div>\n\n\n\n

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Sakura Akebono\uff5cPotatoes\/Salted Cherry Blossoms\/Cherry Shrimp<\/mark><\/strong><\/h2>\n\n\n\n

This is a salty dish, made from potatoes, with potato sauce, quail eggs, cherry shrimp and kale, and finally sprinkled with cherry shrimp powder. The flavor is rich and rich in layers. The bread is also very soft as soon as it is baked. But what I was looking forward to was a salty dessert, not a complete salty food. This dish is placed in the dessert set, and the positioning is slightly blurred.<\/p>\n<\/div><\/div>\n\n\n\n

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Baiping\uff5cFresh Onion\/Bamboo Shoots\/White Miso<\/mark><\/h2>\n\n\n\n

The protagonist is an onion roasted with cream and vanilla, with spring rolls made of miso and peanut powder wrapped in green bamboo shoots, and then fried until it is crispy on the outside and coated with sugar, dipped in caramel miso sauce and onion sauce. The creativity and taste of spring rolls are amazing, sweet and salty intertwined, but it still makes people think: Is this really a dessert?<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf45Red Plum\uff5cTomato\/Red Heart Guava\/Plum<\/mark><\/h2>\n\n\n\n

This is a pre-dessert, based on red heart guava puree, with candied green plum and perilla tomato smoothie, and ice cream made with green tomato and plum powder. The ice feeling is strong, sweet and sour and refreshing, which is a good transition, but those who are not cold-tolerant may find it too icy.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf51Hongyu\uff5cStrawberry\/Beetroot\/Peach<\/mark><\/h2>\n\n\n\n

The main dessert of the finale. The main body is red jade peaches cut into pieces, sandwiched with strawberry jam and beetroot, squeezed with Shabayon made of peach wine and custard, and sprinkled with powdered sugar. Although there are levels, each ingredient seems to be independent, without the soul of fusion, the taste is slightly dull.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf75Spring Cherry Blossoms\uff5cFour Seasons Spring Tea\/Red Beans<\/mark><\/h2>\n\n\n\n

The dessert is freshly baked four seasons spring Fernanxue, with red bean milk ice cream, candied cherry blossoms and spring tea sugar slices. Fernanxue is really super delicious! \uff01 \uff01 If you order in advance, you can purchase five Fenanxue as a souvenir. It is the most amazing product this time.<\/p>\n<\/div><\/div>\n\n\n\n

Coffee Pairing (in cooperation with noon coffee)<\/strong><\/mark><\/h1>\n\n\n\n

This season's package is paired with four cups coffee pairing, which cooperates with noon coffee, and has been specially adjusted to add flavor elements. Even if I don't drink black coffee very much, I think it is quite smooth and has a bonus effect.<\/p>\n\n\n\n

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Overall dining experience and personal feelings<\/mark><\/h1>\n\n\n\n

Li Lin Li's desserts this season are rich in concepts and creativity, combining local ingredients with the chef's imagination. But overall, there are a few dishes that make me question whether they deviate from the essence of \"dessert\", and some are even more like sketches in a meal. In addition, there are too many ice products containing five of the nine dishes, which are not friendly to the stomach and intestines. In terms of price and difficulty of making an appointment, it will be a while to see if there will be a return visit.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n

\u2b50Rating: 7\/10
Price:$2200+10%, coffee pairing is about $1000+
\ud83c\udfe0 @lilinli_tw<\/a><\/p>\n\n\n\n

Restaurant information<\/mark><\/h1>\n\n\n\n