Taipei · gelato
PAI PAI CANNOLI & GELATO
A chef with a named, checkable Michelin-adjacent training credential building a savoury, olive-oil-and-balsamic gelato identity that is deliberately not fruit-forward — a genuinely distinctive technical position within Taipei's gelato scene.
What to order
橄欖油鹽之花 (olive oil with fleur de sel), the shop's stated most popular flavour
What we know
- Chef trained at 開平餐飲學校 (Kaiping Culinary School) and worked at Italian restaurant Trattoria Venti under the guidance of Japan-based Michelin-starred chef 鈴木彌平 (Yahei Suzuki), a named and checkable mentorship credit
- Deliberately reduces air content (overrun) in the gelato to make it denser and more elastic than standard Italian gelato — chef's own stated claim: 'firm enough to bite through, because air dilutes flavour'
- Builds savoury Italian-technique flavours rather than fruit-forward ones: olive oil with fleur de sel (using Olitalia Olitalia brand olive oil), cuttlefish ink with roasted tea (墨魚焙茶), aged balsamic vinegar gelato
- Uses house-made ricotta as the base filling for its cannoli, made in-house rather than bought in
- Sources Taiwanese basil (Tainan-grown) for a basil-mascarpone flavour, and Iranian pistachio for its house paste rather than a pre-made pistachio compound
- Status
- open
- Address
- 台北市大同區赤峰街17巷5號1樓
- Maker
- 周柏宏 (Scott Chou), founder and head chef
- Last checked
- 2026-08-21
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