(Dining in February 2026)<\/p>\n\n\n\n\n\n\n\n
\u697fKatsura Dessert\uff5cSeason 7\uff5c\u697f on the Tip of the Tongue<\/mark><\/h2>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5265-scaled-e1782182635892-826x1024.avif\" "\\"\\"")
<\/figure>\n\"Pimple on the tip of the tongue\", write the ups and downs into a set of desserts.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
Pimple on the tip of the tongue<\/mark><\/mark>Dessert menu<\/mark><\/h2>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5280-scaled-e1782182665636-931x1024.avif\" "\\"\\"")
<\/figure>\nCamembert Cheese\uff5cTempeh\uff5cWater Pear<\/mark><\/strong><\/h2>\n\n\n\nThe first course starts from \"Xian\". The bottom is a roasted brie blended with Camembert. At the entrance, there is a very restrained salty feeling, like pressing the creamy thickness of the cheese into the egg fragrance; The surprise is hidden in the brie, and the dried figs that have been soaked in Oriental beauty tea for a long time, I originally expected it to be sweet.It jumped out in terms of degree and aroma, but when it actually tasted, it felt that it was a bit \"out of sync\" with Bray's milk fat, and the surprise that should have happened did not fully land.<\/p>\n\n\n\n
On the contrary, the diced water pears in the upper layer behave smarter. The water pears are boiled with caramel, soy sauce and kumquat. The sweetness is a little salty and citrus sourness, which makes the taste more three-dimensional; the fig mousse next to it is like a soft cushion, which renders the taste more rounded.<\/p>\n\n\n\n
The most important thing is tempeh. The tempeh, soy sauce and spices are boiled into a gel, and then the tempeh is fried with ginger and garlic, mixed into the batter and baked into thin slices, so that the tempeh is not a \"salty source\", but becomes a kind of aroma vocabulary with the depth of fermentation.<\/p>\n\n\n\n
The whole is salty and sweet, intertwined, and rich in layers. The first set is so beautiful that it makes people feel directly opened. Although I feel a little stuck in the dried figs, the rest are almost all wonderful.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5309-scaled-e1782182702972-1024x952.avif\" "\\"\\"")
<\/figure>\nLotus Seed\uff5cLongan\uff5cWolfberry<\/mark><\/strong><\/h2>\n\n\n\nThe second way is to write \"sweet\" very oriental. The main body is a soft crepe with walnuts and lotus seed paste in the filling, which is gentle in sweetness and does not burst into sweetness; above is an ice cream made of wolfberry and spices, which has a high degree of richness and brings out a little warm memory like a medicated sweet soup.<\/p>\n\n\n\n
Next to it, the Yilan golden jujube, which is only available in winter, is more concentrated in the sourness of the peel and pulp after four days of honey stains. Longan and brown sugar dumplings are added to push the sweetness to the \"roundness\". There are also ginger biscuit fragments and Shanti at the bottom to make the aroma warmer.<\/p>\n\n\n\n
But it's a pity for me that this dish is... Every element is very careful, but when you enter it, it's more like \"performing separately\", and the sense of integration is not as integrated as the previous one; you can feel its design and details, but when you eat it, there is one less one that gathers all the flavors into one sentence.core.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5322-scaled-e1782182738281-1024x981.avif\" "\\"\\"")
<\/figure>\nPotato\uff5cSweet pepper\uff5cWhite Miso<\/mark><\/strong><\/h2>\n\n\n\nThe third is one of my favorite passages this time, with the theme of \"spicy\". Wukong is very cunning (praise), it does not use chili to make \"spicy\" directly, but uses the spices, miso and the spices of roasted sweet peppers to make \"stimulating flavor\".<\/p>\n\n\n\n
The small toast next to it is made with potatoes as the main axis. The texture is more solid and has the unique Q-bounce of potatoes. According to the store's recommendation, you can tear a small piece by hand to taste. The taste is very interesting. The cream is made of roasted sweet pepper + miso + spices, which is slightly spicy between salty and sweet.The feeling of \"cream with buns\" is strong but not greasy.<\/p>\n\n\n\n
Dip a little more in the gel made of roasted yellow bell pepper and honey. After the sweetness is pulled up, the spicy feeling is cleaner and the level is clearer.<\/p>\n\n\n\n
The great thing about this dish is that it is like a \"metronome\", so that the entire set meal will not be spinning in the dessert box all the time, and the mouth will be recalibrated as a result, and the more you eat, the more you can't stop.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5362-scaled-e1782182775941-719x1024.avif\" "\\"\\"")
<\/figure>\nStrawberry\uff5cRose\uff5cRawangzi<\/mark><\/h2>\n\n\n\nThe fourth dish is a cup-style dessert that returns to \"sour\".<\/p>\n\n\n\n
I think the completion of this cup is very high. The bottom is marinated with fresh perilla leaves and strawberries, so that the source of acid is not only fruit, but also the herbal fragrance of perilla; the translucent jelly in the middle is made of strawberry clarifying liquid and rose, which has a clean sour feeling and a delicate floral fragrance.<\/p>\n\n\n\n
Another sour protagonist is Luo Wangzi (sour seed), which is made into mousse and bubbles, and the bubbles are also scented with roses; it is topped with rose biscuits.<\/p>\n\n\n\n
The most charming thing about this cup is the \"sense of fusion\". The acidity is clear but not irritating. The Q of the jelly, the crispness of the melon, and the lightness of the bubbles bite each other very well. The rose aroma will not fall into the perfume sense, but it is gracefully wrapped around the end of the charm.<\/p>\n\n\n\n
This is a cup of work that you will think \"sour can also be very gentle\".<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5411-576x1024.avif\" "\\"\\"")
<\/figure>\nSweet Pearl Grass\uff5cFairy Grass\uff5cSophora Root<\/mark><\/strong><\/h2>\n\n\n\nThe last one ends with \"bitter\". Bitterness is actually the most difficult taste of desserts, because if you are not careful, it will become \"not delicious\"; Wukong's approach is very smart, it is not to sharpen the bitterness, but to make the bitterness into a level. At the bottom is the fairy grass juice that has been boiled for six hours, and the elements of frozen lemon and oolong tea are added to solidify the texture of fairy grass jelly; in the middle is a piece of chocolate brownie, which provides the thickness and bite of cocoa.<\/p>\n\n\n\n
The ice cream above is made of sophora root (bitter tea material) with herbal tea, spices, cream and milk. The bitterness is clear but not stiff; the leaf crown-shaped biscuits next to it are made of sweet bead grass (love grass) to make the fragrance of vegetation, as if to make the outline of \"bitter\" more complete.<\/p>\n\n\n\n
The store recommends using the \"alternating hot and cold\" method to eat. The ice cream is eaten with fairy grass jelly. The temperature difference makes the aroma more three-dimensional. Bitter, sweet, herbal and cocoa fit the theme perfectly. The ending is stunning and beautiful. This dish is really the perfect ending. People can't help but applaud in their hearts after eating.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5396-scaled-e1782182818652-1024x961.avif\" "\\"\\"")
<\/figure>\nStrawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5293-576x1024.avif\" "\\"\\"")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_5334-576x1024.avif\" "\\"\\"")
<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>\"Pimple on the tip of the tongue\", write the ups and downs into a set of desserts.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
Pimple on the tip of the tongue<\/mark><\/mark>Dessert menu<\/mark><\/h2>\n\n\n\n<\/figure>\nCamembert Cheese\uff5cTempeh\uff5cWater Pear<\/mark><\/strong><\/h2>\n\n\n\nThe first course starts from \"Xian\". The bottom is a roasted brie blended with Camembert. At the entrance, there is a very restrained salty feeling, like pressing the creamy thickness of the cheese into the egg fragrance; The surprise is hidden in the brie, and the dried figs that have been soaked in Oriental beauty tea for a long time, I originally expected it to be sweet.It jumped out in terms of degree and aroma, but when it actually tasted, it felt that it was a bit \"out of sync\" with Bray's milk fat, and the surprise that should have happened did not fully land.<\/p>\n\n\n\n
On the contrary, the diced water pears in the upper layer behave smarter. The water pears are boiled with caramel, soy sauce and kumquat. The sweetness is a little salty and citrus sourness, which makes the taste more three-dimensional; the fig mousse next to it is like a soft cushion, which renders the taste more rounded.<\/p>\n\n\n\n
The most important thing is tempeh. The tempeh, soy sauce and spices are boiled into a gel, and then the tempeh is fried with ginger and garlic, mixed into the batter and baked into thin slices, so that the tempeh is not a \"salty source\", but becomes a kind of aroma vocabulary with the depth of fermentation.<\/p>\n\n\n\n
The whole is salty and sweet, intertwined, and rich in layers. The first set is so beautiful that it makes people feel directly opened. Although I feel a little stuck in the dried figs, the rest are almost all wonderful.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nLotus Seed\uff5cLongan\uff5cWolfberry<\/mark><\/strong><\/h2>\n\n\n\nThe second way is to write \"sweet\" very oriental. The main body is a soft crepe with walnuts and lotus seed paste in the filling, which is gentle in sweetness and does not burst into sweetness; above is an ice cream made of wolfberry and spices, which has a high degree of richness and brings out a little warm memory like a medicated sweet soup.<\/p>\n\n\n\n
Next to it, the Yilan golden jujube, which is only available in winter, is more concentrated in the sourness of the peel and pulp after four days of honey stains. Longan and brown sugar dumplings are added to push the sweetness to the \"roundness\". There are also ginger biscuit fragments and Shanti at the bottom to make the aroma warmer.<\/p>\n\n\n\n
But it's a pity for me that this dish is... Every element is very careful, but when you enter it, it's more like \"performing separately\", and the sense of integration is not as integrated as the previous one; you can feel its design and details, but when you eat it, there is one less one that gathers all the flavors into one sentence.core.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPotato\uff5cSweet pepper\uff5cWhite Miso<\/mark><\/strong><\/h2>\n\n\n\nThe third is one of my favorite passages this time, with the theme of \"spicy\". Wukong is very cunning (praise), it does not use chili to make \"spicy\" directly, but uses the spices, miso and the spices of roasted sweet peppers to make \"stimulating flavor\".<\/p>\n\n\n\n
The small toast next to it is made with potatoes as the main axis. The texture is more solid and has the unique Q-bounce of potatoes. According to the store's recommendation, you can tear a small piece by hand to taste. The taste is very interesting. The cream is made of roasted sweet pepper + miso + spices, which is slightly spicy between salty and sweet.The feeling of \"cream with buns\" is strong but not greasy.<\/p>\n\n\n\n
Dip a little more in the gel made of roasted yellow bell pepper and honey. After the sweetness is pulled up, the spicy feeling is cleaner and the level is clearer.<\/p>\n\n\n\n
The great thing about this dish is that it is like a \"metronome\", so that the entire set meal will not be spinning in the dessert box all the time, and the mouth will be recalibrated as a result, and the more you eat, the more you can't stop.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry\uff5cRose\uff5cRawangzi<\/mark><\/h2>\n\n\n\nThe fourth dish is a cup-style dessert that returns to \"sour\".<\/p>\n\n\n\n
I think the completion of this cup is very high. The bottom is marinated with fresh perilla leaves and strawberries, so that the source of acid is not only fruit, but also the herbal fragrance of perilla; the translucent jelly in the middle is made of strawberry clarifying liquid and rose, which has a clean sour feeling and a delicate floral fragrance.<\/p>\n\n\n\n
Another sour protagonist is Luo Wangzi (sour seed), which is made into mousse and bubbles, and the bubbles are also scented with roses; it is topped with rose biscuits.<\/p>\n\n\n\n
The most charming thing about this cup is the \"sense of fusion\". The acidity is clear but not irritating. The Q of the jelly, the crispness of the melon, and the lightness of the bubbles bite each other very well. The rose aroma will not fall into the perfume sense, but it is gracefully wrapped around the end of the charm.<\/p>\n\n\n\n
This is a cup of work that you will think \"sour can also be very gentle\".<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSweet Pearl Grass\uff5cFairy Grass\uff5cSophora Root<\/mark><\/strong><\/h2>\n\n\n\nThe last one ends with \"bitter\". Bitterness is actually the most difficult taste of desserts, because if you are not careful, it will become \"not delicious\"; Wukong's approach is very smart, it is not to sharpen the bitterness, but to make the bitterness into a level. At the bottom is the fairy grass juice that has been boiled for six hours, and the elements of frozen lemon and oolong tea are added to solidify the texture of fairy grass jelly; in the middle is a piece of chocolate brownie, which provides the thickness and bite of cocoa.<\/p>\n\n\n\n
The ice cream above is made of sophora root (bitter tea material) with herbal tea, spices, cream and milk. The bitterness is clear but not stiff; the leaf crown-shaped biscuits next to it are made of sweet bead grass (love grass) to make the fragrance of vegetation, as if to make the outline of \"bitter\" more complete.<\/p>\n\n\n\n
The store recommends using the \"alternating hot and cold\" method to eat. The ice cream is eaten with fairy grass jelly. The temperature difference makes the aroma more three-dimensional. Bitter, sweet, herbal and cocoa fit the theme perfectly. The ending is stunning and beautiful. This dish is really the perfect ending. People can't help but applaud in their hearts after eating.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Camembert Cheese\uff5cTempeh\uff5cWater Pear<\/mark><\/strong><\/h2>\n\n\n\nThe first course starts from \"Xian\". The bottom is a roasted brie blended with Camembert. At the entrance, there is a very restrained salty feeling, like pressing the creamy thickness of the cheese into the egg fragrance; The surprise is hidden in the brie, and the dried figs that have been soaked in Oriental beauty tea for a long time, I originally expected it to be sweet.It jumped out in terms of degree and aroma, but when it actually tasted, it felt that it was a bit \"out of sync\" with Bray's milk fat, and the surprise that should have happened did not fully land.<\/p>\n\n\n\n
On the contrary, the diced water pears in the upper layer behave smarter. The water pears are boiled with caramel, soy sauce and kumquat. The sweetness is a little salty and citrus sourness, which makes the taste more three-dimensional; the fig mousse next to it is like a soft cushion, which renders the taste more rounded.<\/p>\n\n\n\n
The most important thing is tempeh. The tempeh, soy sauce and spices are boiled into a gel, and then the tempeh is fried with ginger and garlic, mixed into the batter and baked into thin slices, so that the tempeh is not a \"salty source\", but becomes a kind of aroma vocabulary with the depth of fermentation.<\/p>\n\n\n\n
The whole is salty and sweet, intertwined, and rich in layers. The first set is so beautiful that it makes people feel directly opened. Although I feel a little stuck in the dried figs, the rest are almost all wonderful.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nLotus Seed\uff5cLongan\uff5cWolfberry<\/mark><\/strong><\/h2>\n\n\n\nThe second way is to write \"sweet\" very oriental. The main body is a soft crepe with walnuts and lotus seed paste in the filling, which is gentle in sweetness and does not burst into sweetness; above is an ice cream made of wolfberry and spices, which has a high degree of richness and brings out a little warm memory like a medicated sweet soup.<\/p>\n\n\n\n
Next to it, the Yilan golden jujube, which is only available in winter, is more concentrated in the sourness of the peel and pulp after four days of honey stains. Longan and brown sugar dumplings are added to push the sweetness to the \"roundness\". There are also ginger biscuit fragments and Shanti at the bottom to make the aroma warmer.<\/p>\n\n\n\n
But it's a pity for me that this dish is... Every element is very careful, but when you enter it, it's more like \"performing separately\", and the sense of integration is not as integrated as the previous one; you can feel its design and details, but when you eat it, there is one less one that gathers all the flavors into one sentence.core.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPotato\uff5cSweet pepper\uff5cWhite Miso<\/mark><\/strong><\/h2>\n\n\n\nThe third is one of my favorite passages this time, with the theme of \"spicy\". Wukong is very cunning (praise), it does not use chili to make \"spicy\" directly, but uses the spices, miso and the spices of roasted sweet peppers to make \"stimulating flavor\".<\/p>\n\n\n\n
The small toast next to it is made with potatoes as the main axis. The texture is more solid and has the unique Q-bounce of potatoes. According to the store's recommendation, you can tear a small piece by hand to taste. The taste is very interesting. The cream is made of roasted sweet pepper + miso + spices, which is slightly spicy between salty and sweet.The feeling of \"cream with buns\" is strong but not greasy.<\/p>\n\n\n\n
Dip a little more in the gel made of roasted yellow bell pepper and honey. After the sweetness is pulled up, the spicy feeling is cleaner and the level is clearer.<\/p>\n\n\n\n
The great thing about this dish is that it is like a \"metronome\", so that the entire set meal will not be spinning in the dessert box all the time, and the mouth will be recalibrated as a result, and the more you eat, the more you can't stop.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry\uff5cRose\uff5cRawangzi<\/mark><\/h2>\n\n\n\nThe fourth dish is a cup-style dessert that returns to \"sour\".<\/p>\n\n\n\n
I think the completion of this cup is very high. The bottom is marinated with fresh perilla leaves and strawberries, so that the source of acid is not only fruit, but also the herbal fragrance of perilla; the translucent jelly in the middle is made of strawberry clarifying liquid and rose, which has a clean sour feeling and a delicate floral fragrance.<\/p>\n\n\n\n
Another sour protagonist is Luo Wangzi (sour seed), which is made into mousse and bubbles, and the bubbles are also scented with roses; it is topped with rose biscuits.<\/p>\n\n\n\n
The most charming thing about this cup is the \"sense of fusion\". The acidity is clear but not irritating. The Q of the jelly, the crispness of the melon, and the lightness of the bubbles bite each other very well. The rose aroma will not fall into the perfume sense, but it is gracefully wrapped around the end of the charm.<\/p>\n\n\n\n
This is a cup of work that you will think \"sour can also be very gentle\".<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSweet Pearl Grass\uff5cFairy Grass\uff5cSophora Root<\/mark><\/strong><\/h2>\n\n\n\nThe last one ends with \"bitter\". Bitterness is actually the most difficult taste of desserts, because if you are not careful, it will become \"not delicious\"; Wukong's approach is very smart, it is not to sharpen the bitterness, but to make the bitterness into a level. At the bottom is the fairy grass juice that has been boiled for six hours, and the elements of frozen lemon and oolong tea are added to solidify the texture of fairy grass jelly; in the middle is a piece of chocolate brownie, which provides the thickness and bite of cocoa.<\/p>\n\n\n\n
The ice cream above is made of sophora root (bitter tea material) with herbal tea, spices, cream and milk. The bitterness is clear but not stiff; the leaf crown-shaped biscuits next to it are made of sweet bead grass (love grass) to make the fragrance of vegetation, as if to make the outline of \"bitter\" more complete.<\/p>\n\n\n\n
The store recommends using the \"alternating hot and cold\" method to eat. The ice cream is eaten with fairy grass jelly. The temperature difference makes the aroma more three-dimensional. Bitter, sweet, herbal and cocoa fit the theme perfectly. The ending is stunning and beautiful. This dish is really the perfect ending. People can't help but applaud in their hearts after eating.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Lotus Seed\uff5cLongan\uff5cWolfberry<\/mark><\/strong><\/h2>\n\n\n\nThe second way is to write \"sweet\" very oriental. The main body is a soft crepe with walnuts and lotus seed paste in the filling, which is gentle in sweetness and does not burst into sweetness; above is an ice cream made of wolfberry and spices, which has a high degree of richness and brings out a little warm memory like a medicated sweet soup.<\/p>\n\n\n\n
Next to it, the Yilan golden jujube, which is only available in winter, is more concentrated in the sourness of the peel and pulp after four days of honey stains. Longan and brown sugar dumplings are added to push the sweetness to the \"roundness\". There are also ginger biscuit fragments and Shanti at the bottom to make the aroma warmer.<\/p>\n\n\n\n
But it's a pity for me that this dish is... Every element is very careful, but when you enter it, it's more like \"performing separately\", and the sense of integration is not as integrated as the previous one; you can feel its design and details, but when you eat it, there is one less one that gathers all the flavors into one sentence.core.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPotato\uff5cSweet pepper\uff5cWhite Miso<\/mark><\/strong><\/h2>\n\n\n\nThe third is one of my favorite passages this time, with the theme of \"spicy\". Wukong is very cunning (praise), it does not use chili to make \"spicy\" directly, but uses the spices, miso and the spices of roasted sweet peppers to make \"stimulating flavor\".<\/p>\n\n\n\n
The small toast next to it is made with potatoes as the main axis. The texture is more solid and has the unique Q-bounce of potatoes. According to the store's recommendation, you can tear a small piece by hand to taste. The taste is very interesting. The cream is made of roasted sweet pepper + miso + spices, which is slightly spicy between salty and sweet.The feeling of \"cream with buns\" is strong but not greasy.<\/p>\n\n\n\n
Dip a little more in the gel made of roasted yellow bell pepper and honey. After the sweetness is pulled up, the spicy feeling is cleaner and the level is clearer.<\/p>\n\n\n\n
The great thing about this dish is that it is like a \"metronome\", so that the entire set meal will not be spinning in the dessert box all the time, and the mouth will be recalibrated as a result, and the more you eat, the more you can't stop.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry\uff5cRose\uff5cRawangzi<\/mark><\/h2>\n\n\n\nThe fourth dish is a cup-style dessert that returns to \"sour\".<\/p>\n\n\n\n
I think the completion of this cup is very high. The bottom is marinated with fresh perilla leaves and strawberries, so that the source of acid is not only fruit, but also the herbal fragrance of perilla; the translucent jelly in the middle is made of strawberry clarifying liquid and rose, which has a clean sour feeling and a delicate floral fragrance.<\/p>\n\n\n\n
Another sour protagonist is Luo Wangzi (sour seed), which is made into mousse and bubbles, and the bubbles are also scented with roses; it is topped with rose biscuits.<\/p>\n\n\n\n
The most charming thing about this cup is the \"sense of fusion\". The acidity is clear but not irritating. The Q of the jelly, the crispness of the melon, and the lightness of the bubbles bite each other very well. The rose aroma will not fall into the perfume sense, but it is gracefully wrapped around the end of the charm.<\/p>\n\n\n\n
This is a cup of work that you will think \"sour can also be very gentle\".<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSweet Pearl Grass\uff5cFairy Grass\uff5cSophora Root<\/mark><\/strong><\/h2>\n\n\n\nThe last one ends with \"bitter\". Bitterness is actually the most difficult taste of desserts, because if you are not careful, it will become \"not delicious\"; Wukong's approach is very smart, it is not to sharpen the bitterness, but to make the bitterness into a level. At the bottom is the fairy grass juice that has been boiled for six hours, and the elements of frozen lemon and oolong tea are added to solidify the texture of fairy grass jelly; in the middle is a piece of chocolate brownie, which provides the thickness and bite of cocoa.<\/p>\n\n\n\n
The ice cream above is made of sophora root (bitter tea material) with herbal tea, spices, cream and milk. The bitterness is clear but not stiff; the leaf crown-shaped biscuits next to it are made of sweet bead grass (love grass) to make the fragrance of vegetation, as if to make the outline of \"bitter\" more complete.<\/p>\n\n\n\n
The store recommends using the \"alternating hot and cold\" method to eat. The ice cream is eaten with fairy grass jelly. The temperature difference makes the aroma more three-dimensional. Bitter, sweet, herbal and cocoa fit the theme perfectly. The ending is stunning and beautiful. This dish is really the perfect ending. People can't help but applaud in their hearts after eating.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Potato\uff5cSweet pepper\uff5cWhite Miso<\/mark><\/strong><\/h2>\n\n\n\nThe third is one of my favorite passages this time, with the theme of \"spicy\". Wukong is very cunning (praise), it does not use chili to make \"spicy\" directly, but uses the spices, miso and the spices of roasted sweet peppers to make \"stimulating flavor\".<\/p>\n\n\n\n
The small toast next to it is made with potatoes as the main axis. The texture is more solid and has the unique Q-bounce of potatoes. According to the store's recommendation, you can tear a small piece by hand to taste. The taste is very interesting. The cream is made of roasted sweet pepper + miso + spices, which is slightly spicy between salty and sweet.The feeling of \"cream with buns\" is strong but not greasy.<\/p>\n\n\n\n
Dip a little more in the gel made of roasted yellow bell pepper and honey. After the sweetness is pulled up, the spicy feeling is cleaner and the level is clearer.<\/p>\n\n\n\n
The great thing about this dish is that it is like a \"metronome\", so that the entire set meal will not be spinning in the dessert box all the time, and the mouth will be recalibrated as a result, and the more you eat, the more you can't stop.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry\uff5cRose\uff5cRawangzi<\/mark><\/h2>\n\n\n\nThe fourth dish is a cup-style dessert that returns to \"sour\".<\/p>\n\n\n\n
I think the completion of this cup is very high. The bottom is marinated with fresh perilla leaves and strawberries, so that the source of acid is not only fruit, but also the herbal fragrance of perilla; the translucent jelly in the middle is made of strawberry clarifying liquid and rose, which has a clean sour feeling and a delicate floral fragrance.<\/p>\n\n\n\n
Another sour protagonist is Luo Wangzi (sour seed), which is made into mousse and bubbles, and the bubbles are also scented with roses; it is topped with rose biscuits.<\/p>\n\n\n\n
The most charming thing about this cup is the \"sense of fusion\". The acidity is clear but not irritating. The Q of the jelly, the crispness of the melon, and the lightness of the bubbles bite each other very well. The rose aroma will not fall into the perfume sense, but it is gracefully wrapped around the end of the charm.<\/p>\n\n\n\n
This is a cup of work that you will think \"sour can also be very gentle\".<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSweet Pearl Grass\uff5cFairy Grass\uff5cSophora Root<\/mark><\/strong><\/h2>\n\n\n\nThe last one ends with \"bitter\". Bitterness is actually the most difficult taste of desserts, because if you are not careful, it will become \"not delicious\"; Wukong's approach is very smart, it is not to sharpen the bitterness, but to make the bitterness into a level. At the bottom is the fairy grass juice that has been boiled for six hours, and the elements of frozen lemon and oolong tea are added to solidify the texture of fairy grass jelly; in the middle is a piece of chocolate brownie, which provides the thickness and bite of cocoa.<\/p>\n\n\n\n
The ice cream above is made of sophora root (bitter tea material) with herbal tea, spices, cream and milk. The bitterness is clear but not stiff; the leaf crown-shaped biscuits next to it are made of sweet bead grass (love grass) to make the fragrance of vegetation, as if to make the outline of \"bitter\" more complete.<\/p>\n\n\n\n
The store recommends using the \"alternating hot and cold\" method to eat. The ice cream is eaten with fairy grass jelly. The temperature difference makes the aroma more three-dimensional. Bitter, sweet, herbal and cocoa fit the theme perfectly. The ending is stunning and beautiful. This dish is really the perfect ending. People can't help but applaud in their hearts after eating.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Strawberry\uff5cRose\uff5cRawangzi<\/mark><\/h2>\n\n\n\nThe fourth dish is a cup-style dessert that returns to \"sour\".<\/p>\n\n\n\n
I think the completion of this cup is very high. The bottom is marinated with fresh perilla leaves and strawberries, so that the source of acid is not only fruit, but also the herbal fragrance of perilla; the translucent jelly in the middle is made of strawberry clarifying liquid and rose, which has a clean sour feeling and a delicate floral fragrance.<\/p>\n\n\n\n
Another sour protagonist is Luo Wangzi (sour seed), which is made into mousse and bubbles, and the bubbles are also scented with roses; it is topped with rose biscuits.<\/p>\n\n\n\n
The most charming thing about this cup is the \"sense of fusion\". The acidity is clear but not irritating. The Q of the jelly, the crispness of the melon, and the lightness of the bubbles bite each other very well. The rose aroma will not fall into the perfume sense, but it is gracefully wrapped around the end of the charm.<\/p>\n\n\n\n
This is a cup of work that you will think \"sour can also be very gentle\".<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSweet Pearl Grass\uff5cFairy Grass\uff5cSophora Root<\/mark><\/strong><\/h2>\n\n\n\nThe last one ends with \"bitter\". Bitterness is actually the most difficult taste of desserts, because if you are not careful, it will become \"not delicious\"; Wukong's approach is very smart, it is not to sharpen the bitterness, but to make the bitterness into a level. At the bottom is the fairy grass juice that has been boiled for six hours, and the elements of frozen lemon and oolong tea are added to solidify the texture of fairy grass jelly; in the middle is a piece of chocolate brownie, which provides the thickness and bite of cocoa.<\/p>\n\n\n\n
The ice cream above is made of sophora root (bitter tea material) with herbal tea, spices, cream and milk. The bitterness is clear but not stiff; the leaf crown-shaped biscuits next to it are made of sweet bead grass (love grass) to make the fragrance of vegetation, as if to make the outline of \"bitter\" more complete.<\/p>\n\n\n\n
The store recommends using the \"alternating hot and cold\" method to eat. The ice cream is eaten with fairy grass jelly. The temperature difference makes the aroma more three-dimensional. Bitter, sweet, herbal and cocoa fit the theme perfectly. The ending is stunning and beautiful. This dish is really the perfect ending. People can't help but applaud in their hearts after eating.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Sweet Pearl Grass\uff5cFairy Grass\uff5cSophora Root<\/mark><\/strong><\/h2>\n\n\n\nThe last one ends with \"bitter\". Bitterness is actually the most difficult taste of desserts, because if you are not careful, it will become \"not delicious\"; Wukong's approach is very smart, it is not to sharpen the bitterness, but to make the bitterness into a level. At the bottom is the fairy grass juice that has been boiled for six hours, and the elements of frozen lemon and oolong tea are added to solidify the texture of fairy grass jelly; in the middle is a piece of chocolate brownie, which provides the thickness and bite of cocoa.<\/p>\n\n\n\n
The ice cream above is made of sophora root (bitter tea material) with herbal tea, spices, cream and milk. The bitterness is clear but not stiff; the leaf crown-shaped biscuits next to it are made of sweet bead grass (love grass) to make the fragrance of vegetation, as if to make the outline of \"bitter\" more complete.<\/p>\n\n\n\n
The store recommends using the \"alternating hot and cold\" method to eat. The ice cream is eaten with fairy grass jelly. The temperature difference makes the aroma more three-dimensional. Bitter, sweet, herbal and cocoa fit the theme perfectly. The ending is stunning and beautiful. This dish is really the perfect ending. People can't help but applaud in their hearts after eating.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStrawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Strawberry pistachio macaron<\/mark><\/strong><\/h2>\n\n\n\nThis time, I also accidentally added strawberry pistachio macarons that are limited during the Chinese New Year. I just asked with expectation. The boss completely guessed that we wanted to eat this, and gave us just two left. That kind of \"happiness to be seen through\" is very cute.<\/p>\n<\/div><\/div>\n\n\n\n
Tea Pairing<\/mark><\/h2>\n\n\n\nI also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\nOverall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\nSecond visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nThird visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nFour visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 10\/10
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>3F., No. 260, Sec. 2, Minzu Road, West Central District, Tainan City 700<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-NEtNQZKrBhDKgQRt11e:inline-live-1\/-N_XVJqxvJ-8m_V88HLV?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
I also like the tea pairing part very much. It is a pairing that has been carefully designed.<\/p>\n\n\n\n
The first cup with lotus seed, longan, wolfberry and wolfberry is the old tea of the Three Gorges (fermented about 70% of the old tea). Add lychee longan honey and lychee wood to make a tea drink, and then add carbon dioxide to make a sparkling tea; the entrance is refreshing and the aroma is clean, just to organize the thicker sweetness.It has to be brighter.<\/p>\n\n\n\n
In the second cup, Taichung Jufeng grapes are used for anaerobic fermentation. After vacuuming, honey and sugar are added to ferment to a state of \"fermented flavor but not alcohol\", and then the belt meat is crushed and juiced, so the tannins can be drunk; finally, add Taimei oolong and osmanthus titian, with strawberry rose Luo WangThe cup of Zi, with sour, floral fragrance and tannins supporting each other, unexpectedly has the texture of \"like drinking alcohol-free natural wine\".<\/p>\n\n\n\n Overall, I think the theme of \"Five Flavors\" is actually very difficult, because it is easy to flow in concepts or slogans, but Wukong made it solid, delicious, and the serving size is just right, so there will be no fatigue common to plate desserts. More importantly, the tea pairing not only enhances the taste, but also raises the completion of the whole experience to a new level. At this price, it's really a bit touching, and I really hope that such a dessert shop that is attentive, daring, and well-done can continue to operate, and its business is getting more and more prosperous.<\/p>\n\n\n\n Second visit<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n Third visits<\/p>https:\/\/choosychou.com\/katsura_tainan_dessert_plate_dining_flower_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n Four visits<\/p>https:\/\/choosychou.com\/tainan_dessert_katsura_candy_store_theme\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h2>\n\n\n\n
Rating and Cost<\/mark><\/h2>\n\n\n\n
\n
\ud83d\udcccPrice: NTD $790\/person
\ud83d\udcccTea Pairing:$140\/2 cup
\ud83c\udfe0 @xiang_dinning<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n
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