{"id":2597,"date":"2025-07-07T07:04:47","date_gmt":"2025-07-07T07:04:47","guid":{"rendered":"https:\/\/choosychou.com\/?p=2597"},"modified":"2025-07-07T07:08:06","modified_gmt":"2025-07-07T07:08:06","slug":"katsura_tainan_dessert_plate_dining_flower_theme","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/katsura_tainan_dessert_plate_dining_flower_theme\/","title":{"rendered":"Tainan\uff5cPlate Dessert \uff5cKatsura\uff5cFlower-themed Dessert Feast"},"content":{"rendered":"

Katsura, a pan-style dessert shop in Tainan, has been impressive since the first time I stepped in. This is my third visit. The theme of the seasonal menu is \"Flower\", and the overall experience has returned to the level of the first visit, and even more in-depth. Not only does it maintain its consistent creativity and fineness, but it has also added a Tea pairing option, which still maintains a very high CP value. At this price, it is really very recommended. For dessert lovers who come to Tainan, please be sure to put it on the list!<\/p>\n\n\n\n

#\u697f<\/a>\u00a0#\u697fKatsura<\/a>\u00a0#Tainan Dessert<\/a>\u00a0#Tainan must eat<\/a>\u00a0#Plate dessert<\/a>\u00a0#Dessert set meal<\/a>\u00a0#Dessert control<\/a>\u00a0#Tainan Food Recommendation<\/a>\u00a0#Flower theme dessert<\/a>\u00a0#tea_pairing<\/a>\u00a0#Dessert comment<\/a>\u00a0#Honest food review<\/a>\u00a0#Creative dessert<\/a>\u00a0#Low temperature dessert<\/a>\u00a0#Taiwan Dessert<\/a>\u00a0#Lala Landscape Peach<\/a>\u00a0#Non-alcoholic meal<\/a>\u00a0#Dessert plate cuisine<\/a>\u00a0#Southern Taiwan Dessert<\/a>\u00a0#dessertlover<\/a>#taiwandessert<\/a>\u00a0#patisserie<\/a>\u00a0#Taiwanese Food<\/a>\u00a0#Dessert recommendation<\/a>\u00a0#Michelin Grade Dessert<\/a>\u00a0#dessertplate<\/a>\u00a0#Dessert creation<\/a>\u00a0#Flower dessert<\/a>\u00a0#Dessert photography<\/a>\u00a0#Dessert<\/a><\/h6>\n\n\n\n

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

Katsura\uff5cSeason 5\uff5cFlower<\/mark><\/h1>\n\n\n\n
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In the spring and summer, it is also the time when the flowers are in full bloom. Orangutans sway the flavor and aroma exclusive to the flowers between the dishes.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

Flower Dessert Menu<\/mark><\/h1>\n\n\n\n
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Jasmine, pineapple, caramel<\/mark><\/strong><\/h2>\n\n\n\n

This dish is based on a tower shell made of crepes. The inner layer is strawberry pound cake and custard whipped cream cooked with jasmine flowers. It is paired with a Taiwanese golden diamond pineapple filling stained with honey and jasmine sugar. On the upper layer, there are ginger-scented biscuits and jasmine green tea gel, and on the bottom layer, jasmine tea leaves are used as a foil. The first dessert was amazing, with a perfect balance of floral fragrance and fruity acid, and the combination of ginger, caramel and pineapple was also surprising.<\/p>\n<\/div><\/div>\n\n\n\n

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Magnolia, white grapes, walnuts<\/mark><\/strong><\/h2>\n\n\n\n

The hollandaise sauce cooked with magnolia flowers is poured next to the dry roasted walnut cake, and the yogurt with asparagus and corn stalks is sandwiched in the middle. It is paired with green grape slices and asparagus gel. It is refreshing and layered. This dessert with the concept of tartare is very creative and is my favorite one on the menu in this round.<\/p>\n<\/div><\/div>\n\n\n\n

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Rose, watermelon, white radish<\/mark><\/strong><\/h2>\n\n\n\n

Rose cold soup is made from Damascus and Puli roses, with a strong aroma. Below are double cheese mousse, peach gum, watermelon and rose sorbet, and the top layer is yellow peach jelly and pickled white radish. The treatment of Bai Niang radish is very special. The crisp feeling after marinating with sugar, vinegar and kelp, and the cold soup sorbet gives people the illusion of eating high-end western food.<\/p>\n\n\n\n

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Lavender, blueberries, Gouda cheese<\/mark><\/h2>\n\n\n\n

This is a salty and sweet dish, with sorbet made of lavender, lactic acid and orange wine, and a combination of wild blueberries, spices and lavender to make a sauce. The special focaccia is coated with lavender oil and returned to the oven. The smoked cheese and mashed potatoes are then roasted to enrich the taste. It is my second favorite dish. The presence of salty points in the dessert set makes the overall flavor more intense.<\/p>\n<\/div><\/div>\n\n\n\n

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Wild ginger flower, chocolate, Oolong tea<\/mark><\/strong><\/h2>\n\n\n\n

This dessert is designed as a hand-held sandwich biscuit-type dessert. The outer layer of Oolong tea biscuits is wrapped in 58% chocolate cake, and the middle is a sorbet made of wild ginger flower and 72% chocolate, accompanied by meringue and wild ginger flower gel. However, the chocolate flavor is too heavy, it overcomes the aroma of wild ginger flowers, and it is easy to break when eaten, which is a bit inconvenient.<\/p>\n<\/div><\/div>\n\n\n\n

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Luoshenhua and plums (souvenirs)<\/mark><\/strong><\/h2>\n\n\n\n

This time presented in the form of to go, the sweet and sour Roselle plum marlin candy is satisfactory, and the overall completeness is added after being included in the package.<\/p>\n<\/div><\/div>\n\n\n\n

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Add some parfait cup (+\uff04420)<\/mark><\/strong><\/h2>\n\n\n\n

The parfait cup made of Lala landscape peach and serpentine mochi is cute and eye-catching, suitable for taking pictures. However, I have no preference for parfait itself. I think it's just a stacking of materials. The degree of surprise is limited, but it's still worth it in terms of price.<\/p>\n\n\n\n

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Tea Pairing<\/mark><\/h1>\n\n\n\n

Two cups of tea are paired with dessert. The first cup is Liuxun Jasmine green tea, with the first two courses; the second cup is wild ginger flower charcoal roasted black tea, with the main sweetness in the latter stage. However, I personally believe that the fragrance of tea is not distinctive enough, and it does not add points to the overall taste. It is not an essential option.<\/p>\n\n\n\n

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

This is my third visit to Katsura, and each time there are different surprises. This season's dessert menu with the theme of \"flower\" is not only full of creativity, but the production process is also significantly more complicated. The overall structure and taste rhythm are smooth, and the salty and sweet collocation and ice products are appropriately arranged in the order of appearance. Especially in a dessert market like Tainan, you can see this kind of level and ambition performance, which is really worthy of support. If you are in Taipei, it is difficult to enjoy this kind of plate dessert at such a price. Be sure to try it when you come to Tainan!<\/p>\n\n\n\n

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