Vanilla Mousse × Two Cheeses

Vanilla Sonata begins with vanilla mousse, layered with Philadelphia Cream Cheese and Padano cheese. Vanilla carries the aroma, while the cheeses add body and a rounded dairy richness.

Red Wine × Orange

At the centre, a deep-red filling of red wine and orange brings fruit and gentle acidity, balancing the richer mousse and cheese while sharpening the sweetness of the vanilla.

Cranberry × Ruby Chocolate

A cranberry and ruby-chocolate biscuit base closes with berry acidity and a crisp bite, adding contrast after the smooth mousse.

Finished in a near-ivory white, the whole cake takes a long rectangular form while the individual portion keeps a neat square proportion. The result is quiet, precise and clean.

Small white flowers and slender curved accents gather across the top, leaving generous negative space so the eye returns naturally to the dessert itself.

Once cut, the red-wine and orange centre forms a vivid contrast against the white mousse, mirroring the shift on the palate from creamy richness to fruit acidity.

Vanilla mousse and two cheeses meet a red-wine and orange filling, finished with cranberry and ruby-chocolate biscuit for a sequence of creaminess, acidity and crisp texture.

Built around peanut, this dessert layers a smooth texture with a measured sweet-savoury balance. Its restraint in both flavour and form marked an important step in PURE CUISINE’s dessert work.

Award-Winning Vanilla Sonata
Now at PURE CUISINE

Vanilla Sonata is now served at PURE CUISINE on the 1st floor of Hotel Royal Beitou. Paired with a selected beverage, it moves from warm vanilla and cheese notes into the sweet-tart lift of red wine, orange and berries.

Hotel Royal Beitou
PURE CUISINE

Located on the first floor of Hotel Royal Beitou, PURE CUISINE takes European cuisine as its foundation, with familiar Taiwanese flavours woven throughout the menu. From maqaw, kumquats and freshly caught small squid to peeled chilli peppers, Caoshan citrus, fermented mustard greens and green bamboo shoots from Beitou, the kitchen reinterprets local ingredients through sauces, fermentation, ageing and precise control of heat, bringing them into a complete sequence of European-style courses.

At PURE CUISINE, Taiwanese ingredients take an active role in shaping each dish. Maqaw can lend its distinctive aroma to bread, while peeled chilli peppers find their way into sauces. Fermented mustard greens and Caoshan citrus can also influence a dish’s acidity and finish. Familiar ingredients are brought into new culinary combinations, preserving their local character within the carefully defined structure of European cuisine.

In recent years, this culinary approach has also extended to dessert. In 2025, Salted Peanut Indulgence placed third at the Mondelēz Contemporary Emerging Pastry Award, recognised for its careful balance of sweet and savoury peanut flavours and its texture. In 2026, Vanilla Sonata brought vanilla, cheese, red wine and fruit acidity into a more finely layered composition, earning first prize in the Philadelphia Dessert Award’s Corporate Division. Together, the two creations have given dessert a more distinctive place within PURE CUISINE’s evolving culinary work.