Ah, the Pacific Rim. So much about the food here is unparalleled - and yet it can be really hard to find decent sweets (and baked goods - no, I do not want my bread bun covered in mayonnaise). Local sweets can be "good enough" - I'm OK with Japanese chocolate, those caramel candies that come in different flavors, coffee, tea, mango and rose candies from Japan or Indonesia and maybe, just maybe, the "Italian" chocolate mousse cake from Cafe 85 (the only good thing they make, and it's not stupendous). On a hot day I love a good mango shaved snowflake ice, and on a cold day hot ginger dou hua (tofu pudding in sweetish broth) can be lovely.
But, let's face it, the sweets we all keep coming back to hail from the West. Asia may be neck-in-neck (if not ahead) with us when it comes to first-rate food, but we rule the roost in sweets. Not so in India, where I was amazed to lose weight considering the sheer volume of milksweets, samiya payasam, kheer, halwa and gulab jamun I ingested, but definitely so in East Asia. (There was one sweetmaker in Madurai who made these round Indian milksweets reminiscent of maple candy that would melt in your mouth in the most delightful way - if I ever find him again I'll import him to Taiwan).
They close at 6 on Sundays (for shame!) and have good, but not mindbendingly tasty, coffee. In the back, however, through some darkly-lit rooms, there is a small French-style patisserie that makes some of the most delectable goodies in Taipei. We're talking the real deal, high-end Paris cafe goodies. The care and quality of the choices reminds me of when I was actually in Paris (for four days, with my parents, not some exciting and wild trip) and we stopped in a little pastry shop to try a few things - we did that a lot: we stopped the next day in a famous chocolate shop and bought chocolates, too. I picked out a little tart, glistening with apricot glaze, ringed by a crumbly, buttery crust and bursting at the top with plump strawberries in that ripe shade of red that screams "eat me", pushed down gently into a soft, forgiving custard.
I've never forgotten that tart, and though I didn't order the tart at Caffe Libero, the taste and quality of the dainties we did order brought back the memory. I especially recommend the blackcurrant-pistachio sweet - in alluring shades of of deep pink and soft green, it's unforgettably good.
#125 Zhongyang Road, Xindian (MRT Xiaobitan, Exit 2, turn right)
Go for the great Italian food, and stay for dessert. We had a plate of three - an Italian cheesecake, a brownie and a tiramisu. All three were over-the-moon delicious - I especially recommend the brownie. It was velvety on the inside, chock full of chocolate but not too sweet, with a slightly crisp crust that gives a delightful mouthfeel. We had them with grappa but you might prefer them with coffee.
Wenzhou St. just south of Xinhai Rd., Taipei
While not haute cuisine like the two listings above, this is undoubtedly the best hot chocolate in Taipei (the waffles are good enough, but the hot chocolate is truly memorable). It's as though they took six months' worth of a normal person's chocolate consumption and concentrated it into one mug. I'm not sure how they do it - with real chocolate or just lots of good quality cocoa powder and cream - but someone there has a magic recipe. They offer it in several flavors - try the Wild Aztecah, which features a hit of spice along with some alcohol.
#3 Lane 93 Shi-da Road, Taipei
I know that Hungry Girl didn't care for the place, but I still go there as my main source of American-style baked goods (I go to Cafe Goethe, below, if I want more German-style sweets). The cakes are just the sort of sugar frenzies you'd want at a good birthday party, and are always soft and moist. They do a great apple pie with Grandma-style crust (sweet, a bit crunchy, puffed up from cooking) and a delicious, homemade filling dotted with raisins like sweet little jewels. Very good with espresso.
Breeze Taipei Main
This Japanese brand makes the best cream puffs I've tried outside Europe (and I've eaten a lot of cream puffs in Europe - no, I don't call them profiteroles). They're big and chock full of flavorful vanilla cream with a crust that is just the right balance of soft and crispy: almost so big as to be sinful. When my uncle was married (the first time) in England, they had a croquembouche as their wedding cake - the profiteroles stacked to create it were passed around with strings of spun sugar still attached and chocolate sauce for dipping, and it was divine. The puffs themselves, though delicious, were rather small - not a bad thing, but contrasting that to the giant Beard Papa creampuff you're eating might make you feel as though you are making a glutton of yourself with more than your fair share of the world's goodness.
Several locations across Taipei - best ambiance at Huashan restaurant
Be careful of overcharging here (it happened to us/people I know twice and while I can excuse the confusion over one bill - which we had to correct three times - as the result of a newbie in dire need of experience, I can't help but suspect it's done on purpose when it then happens to someone else I know at the same location), but as long as you keep a wary eye on the bill, be sure to try the tiramisu.
Tiramisu at Johnny Cucina Italiana is light fare of impeccable quality and layers of flavoring - cocoa, cream, coffee, liqueur. Alley Cat tiramisu is a big, soft, messy square of deliciousness often served in tinfoil. If made well, it's soaked with alcohol and can be enjoyed just for what it is: something you don't eat delicately with a tiny gold fork but something you dig into with vigor as you finish the last of your beer.
#11 Lane 283 Roosevelt Rd. Sec 3 (near Sai Baba pita bar)
Ever been to
Cakelove in Washington, DC? The owner bakes is his cakes the way your German great-grandmother might have done. They're thick, they're heavy, they've got more butter in them than you care to think about, you can pick the slices up with your hand as you eat them and they are utterly delicious (and filling).
Cafe Goethe's cakes are made on much the same principle - they're as delicious as they are stolid. Where Caffe Libero's fare is a flighty French maid flitting about in Belle Epoch buildings, Cafe Goethe's sizeable cakes are pushing plows in the field.
My husband has never cared much for citrusy sweets (lemon cookies, lime bars, orange chocolate etc.) and even he thoroughly enjoyed a slice of their orange-flavored cake. Of their Sachertorte he said - "I have one word to describe this, besides delicious." "And what would that be?" "Structural."
Go for the cakes (and pies - they sometimes have good pies on offer), stay for the coffee which often comes as a deal with the cake. If your stomach can handle the onslaught, try some of their very good food and beer (I recommend the jagerschnitzel and the wursts sure look good).
Pick up some bread on the way out, too.
8.)
Zabu - banana bread and chocolate brownie#9-4 Pucheng Street Taipei (near Shi-da)
The desserts at this arty, indie-music supporting Japanese-style student cafe are served in Japanese portions: you don't get a lot, but what you get is high quality. The banana bread is stuffed with banana flavor, and the brownies are rich and chocolatey. The brownie comes with two choices: a brownie square a la mode, or two brownie squares (I always get the two squares).
#6 Lane 103 Dunhua S. Road Section 2 (and) Rui-an Street #145, Da'an Dist.
The Diner is often seen as the epicenter of good Western food in Taipei, and I'm not one to disagree (it's certainly better than Friday's - ugh). While they always tell me that they can't do coffee with whiskey although I know full well that they can and I have to argue with yet another new server, and while I wasn't blown away by their Eggs Benedict, I stand by their apple cinnamon pancakes as the best deal in town for sweet, syrup-drenched pancake goodness (I think it's fake syrup, though, which is sort of a crime).
#65 Wuchang Street, Taipei (near Ximen and Zhongshan Hall)
This place has its avid fans and its customers, unimpressed by offerings of Taiwan Beer, Kaoliang, pig's foot and chili pepper ice cream, who go away saying "meh", but I love the joint. It's small - easy to miss with no English sign and run mostly by a little old lady with a round, curly gray 'fro, and has the wildest ice cream in town (I'd say Movenpick has the "best" ice cream, but Taipei Snow King has the corner on uniqueness). Recommended: chili pepper, honey, wasabi, rose liqueur, plum wine, mint, cinnamon, ginger, carrot. If you try the Kaoliang (Gaoliang), get another scoop as a chaser. You'll need it - they use real Kaoliang in that stuff and the ice cream maker doesn't take away the potency!
11.) That German restaurant in Shinkong Mitsukoshi Xinyi: chocolate cake
Can't find the name or the address
I've never been able to find the name of this place and am too lazy to go back to Shinkong Mitsukoshi to check. It's a brewery-restaurant with decent beer (not as good as Jolly's brews), middling food (try Goethe instead) but really good chocolate cake. It's not heavy like Cafe Goethe or super sweet like My Sweetie Pie - it's just a soft, airy, chocolatey standard that you won't regret - and it goes well with dark beer.
12.) Taiwanese sweets: Mango Snowflake Ice and Hot Ginger Dou Hua
Mango Snowflake Ice: Sugar House @ Nanshijiao Night Market (entering the market from Nanshijiao MRT Exit 2, turn left at the T and it's on the right mid-way down) - Zhonghe, Taipei County
Hot ginger dou hua (薑汁豆花) - Sanxia Old Street, Sanxia, Taipei County (suck on that, KMT)
The Taiwanese do make a few local sweets worth mentioning. I'm not a fan of their sweet bread-based products, all the best chocolate is of course imported, the caramel candies are nice but not unforgettable, but they do a good shaved ice and dou hua.
Sugar House uses good fresh fruit (make sure to order in season though) - if you order mango or strawberry shaved ice in season you'll be in for a sweet treat. They also do good fresh smoothies.
I've always liked, but not loved, hot dou hua - the sweet broth is a bit too pallid for my taste and while the boiled peanuts, taro and sweet potato goo balls and red beans are nice additions, it doesn't bring it up to the level of true excitement. Add a little ginger juice, though, and suddenly it's one of my favorite things to eat during the gray Taipei winter. Sanxia is the best in northern Taiwan (Anping, one restaurant in particular on the old street, in an old brick house with a lion lintel, has the best all-around dou hua in Taiwan) and specializes in the ginger flavored variant.
13.)
Bongo's - Sticky Toffee Pudding
The rest of the menu is at par but not really above-par, and there is better Western food to be had in Taipei (although I do enjoy their wraps). Really, go here for the
used books and the toffee pudding - it's a cake-like thing, moist with soft boiled condensed milk toffee (the kind you'd find in banoffee pie) and topped with vanilla ice cream, and is generally just YUM.
14.) A bunch of places that surely exist, which I haven't tried yet
There are surely other places, as well, and I look forward to any recommendations you may have!
