Not just seafood—Han Lai Harbor also offers French desserts crafted by a Japanese master chef

▲ Macaron Flair (Curry Flavor). (Photo / Huang Shiyuan)

Reporter Huang Shiyuan / Taipei Reporting

Han Lai Harbor Restaurant isn’t just about delicious seafood—starting April 14th to May 15th, the restaurant is launching the “Japanese Master Chef’s French Dessert Festival.” This dessert event is in collaboration with popular Japanese pastry chef Kiyoshi Nagai, featuring a total of 12 desserts. All branches nationwide will offer 7–8 themed desserts during lunch, afternoon tea, and dinner service hours.

Kiyoshi Nagai previously worked at the two-Michelin-starred Parisian restaurant Michel Rostang and won the championship in France’s renowned pastry competition Degustation. The 12 desserts he has brought this time were all originally served at his pastry shop PATTISSERIE NOLIETTE in Japan, now fully replicated in Taiwan. These 12 desserts are: Bishop, Wedding, Tropical Coconut Cheese, Cup Liberation, Sicilian Flair, Cherry & Pear, Macaron Dancer, Julien Éclair, Coffee Sablé, Walnut Polka, Cup Temptation, and Chocolate Holiday Cake.


▲ Sicilian Flair. (Photo / Huang Shiyuan)


▲ Bishop. (Photo / Huang Shiyuan)


▲ Julien Éclair. (Photo / Huang Shiyuan)

Chef Nagai excels at combining diverse elements. For example, a curry-flavored macaron puts a unique twist on the quintessential French dessert, with a filling that mixes Taiwan-grown mangoes and chocolate ganache, while the outer shell carries a slightly salty curry flavor, completely reimagining the traditional macaron.

His skill in creating multi-layered textures is also notable. One fruit mousse dessert served in a cup, “Liberation,” uses pineapple as the base, layered with mango, passionfruit, and lemon mousses, topped with gin agar jelly for a true “liberation” of the senses.