Cream & Sugar
16, Lane 480, HuaMei St, West Dist
Hours: 11:30 am-10 pm (closed Wed.)
No service charge.
Cantonese pastry chef Mr. Hai, who has Hong Kong 5-star hotel experience, opened this place to showcase his top-class desserts. He frankly admits that he lacks the money for expensive-looking packaging or fancy interior decor, instead investing in ensuring that his creations are the best-tasting, freshly made daily with top-grade ingredients. For example, the Mr. Earl Gray chocolates use imported ingredients like 70% dark chocolate and 54% Belgian Callebaut Chocolate, and other top ingredients he uses include whole dried, air-shipped raspberries which costs NT$1,100 per 300 grams and chocolate "jumping" candies from Europe that cost him NT$1,700/bottle. Hai combines these high-end ingredients, creating fresh dessert and chocolates so pure that they must be consumed soon after leaving the fridge or they will melt at room temperature. --By Javier Siles, translated by S. Ying
A. Modern Strawberry Tarts (NT$160) with custard are exquisitely presented in a basket.
B. Mr. Earl Gray Brulee (NT$150) is made with button-shaped chocolate candies and dark chocolate mousse, Earl Gray brulee and cookies.
C. Fresh Fruit Napoleon (NT$220) uses fresh, in-season fruit as a topping and includes a traditional French layering of puff pastry and custard.