[ udn.com 聯合新聞網 專欄 / UDN Column] 淺談盤式甜點 / On plated desserts (desserts à l'assiette) (English below)
其實已經談了不少次的盤式甜點，還是想藉著紙本媒體的傳播機會，讓更多人對這個類別的甜點有一些概念。最近台北市的盤式甜點相關活動很多、也有專門經營盤式甜點的店家，你們都吃過哪些令人印象深刻的作品呢？
🔖 延伸閱讀：
台灣盤式甜點專門店先驅—— HUGH dessert dining 重新開幕：https://tinyurl.com/nb4wsszb
Makito Hiratsuka平塚牧人的甜點工藝 : akeru E x Bar Mood Taipei 吧沐 甜點調酒餐會：https://tinyurl.com/y4u329wf
亞洲最佳甜點主廚 Angela（Taïrroir 態芮）攜手 Heritage Bakery & Cafe 重新詮釋美式經典：https://tinyurl.com/upb4hkmf
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Sometimes I'd be really surprised about how quickly Taiwan catches up and creates food trends. Plated desserts (desserts à l'assiette) are of course new to Taiwanese people while for many, French pastries are still considered a novelty. But enjoying a plated dessert is surprisingly not difficult at all here. Lots of events organised by talented pastry chefs are taking place, and Taipei's even got a dessert restaurant where you're encouraged to taste a complete menu composed with desserts and pastries. So what exactly is a plated dessert and how a pastry chef conceive his/her dishes? And probably most importantly, where to enjoy them? Click on the following link and read the full entry (in Chinese).
🔖 To read more on related topics:
Taipei's first dessert restaurant, HUGH dessert dining reopens: https://tinyurl.com/nb4wsszb
When plated desserts meet cocktails, Chef Makito Hiratsuka collaborates with world-class bartender Nick Wu: https://tinyurl.com/y4u329wf
Reinterpreting American classic pastries in plated desserts, Asia's Best Pastry Chef Angela Lai collaborates with Heritage Bakery & Café: https://tinyurl.com/upb4hkmf
#yingspastryguide #yingc #盤式甜點 #plateddessert #dessertalassiette 500輯
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