I was started to desesperate to find any other good pastry shop except Sadaharu Aoki, but it came that i was worrying for nothing. Actually, Alléno Yannick, the 3 stars Michelin chef of Le Meurice, has opened a restaurant in Taipei 101 this year, and he also created a tearoom/pastry shop called Sweet tea. So as i really wanted to try something new (i’ve tried everything i wanted in Sadaharu Aoki and truthfully, i prefer classics to “asian” flavor like tea in pastries).
One of the best Financiers i’ve eaten. The almond flavor isn’t too strong and the cake is not dry and stodgy as some can be. The best thing is the salted caramel cream which makes the cake even meltier. It’s not too salted, and the cream is also really good.
Saint-Honoré, the parisian pastry…The piece is small (pastries in Asia are so small…but if the taste is here, that’s ok, however that’s not often the case), but awesome. What i love is that it really has the French pastry flavor (can’t really explain what it is) that i miss so much here. The puff are nice and look, the caramel on the puffs is so well-done that you can see my camera lents through it! The only “bad” point i would say is the vanilla. I think it’s another kind of vanilla than usual or they add a different flavor to it, but i didn’t like it as much as usual. I mean it’s good, but not to my personnal taste.
The Raspberry-pistachio tart. The tearoom sells it in a very big (10 people) and rectangular shape, just like Michalak does in his restaurant, and then they only cut you one piece of cake (small too). I am not a fond of fruit tarts but this one… You have the raspberries with the pistachio, some drops of liquid sugar on them, a raspberry cream and a almond cream to finish by the dough. The pistachio here gives not only a contrast in colors but also some light crispy in the mouth that goes really well with the raspberries.
I had never eaten any Tropézienne before, but actually i was disappointed. Not by the way it’s done but by the cake in itself. I didn’t know it was done with bun. The vanilla cream has the same “different vanilla” flavor as the Saint-Honoré that i am not really fond of. I just think that there is too mush bun for the cream and that it’s a little too heavy. I won’t take any Tropézienne.
I tries these take-away lunch boxes that some grandma sell outside university for 50NTD. You can choose between rice, noodles (big, thin ones), red or white ebly. I didn’t know that so i picked the first one they gave me, the white ebly one. I’m not really fond of it. I dislike seaweed and the mushroom was weirdly cooked. As for the ebly, it was overcooked (a way too sticky, it was nearly like purée). The tofu was ok.
The main advantage: that’s really cheap.
I had never been there, but i like the principle of using a card to order everything you want in free service and to scan it to pay at the end. I picked a salad and asked for the sauce to be appart, as i’m really not fond of the sauce in Taiwan (always sweet). I prefered mixing olive oil and balsamic on my own. The salad isn’t fresh though.
As for the dessert, i picked a Tiramisu with was awkwardly with alcool. The coffee flavor was nearly non-existant. Definetely not a good one.
But you have an amazing view and the restaurant in nice too, so for the environment i recommand it, but this is more an American style italian restaurant than an Italian restaurant. If it goes for chain restaurants like these, i really prefer Pizza Del Arte for the food.
The bread is too sweet and not too fresh, but the bacon and steak were nice. WHat i liked too is that you can decide wether to put the onion and tomatoes in your burger. The french fries were ok, but not amazing. And it’s sooo huge! I had some trouble to finish it, which is quite nice because it’s pretty cheap and you have a lot to eat.
Not well-balanced: the cheesecake was too salted which made the cranberries “jam” even sweeter. So the overall was too sweet.
the dough wasn’t enough cook (i don’t know why this one in pertuclar, but the dough was horrible because of that. Then it’ syrup peach, so the flavor isn’t as good as with real ones.
I was quite surptised by it, it’s my favorite of them. A nice flavor and the dough was cooked enough.
This one is ok, except that i don’t really enjoy the coconut inside which is translucid…
I used to dream about being able to eat a Galette des rois everyday, now it’s possible! The Almond turnover is the perfect thing for “frangipane” lovers like me. You have the almond filling with the pastry dough, a little more puffed than the one for the galette, which is really nice. I think that’s a good idea because usually we can only findapple turnover.
Taiwan has a lot of pudding, with a lot of different flavors: almond, red beans, douhua…well a lot, and in 7/11, you can already see a pretty wide range of pudding. I picked one to try.
It’s like a flan, but creamier, between ‘crème renversée’ or custard but with less caramel, and the taste is also less strong than our industrial flan.