Pastry chef Nicholas Liu of Hotel Nikko Kaohsiung carefully selects Kasama chestnuts from Japan,

and combines them with French pastry craftsmanship to create the seasonal Kasama Japanese Chestnut Mont Blanc Parfait.

Layers of crispy almond crumble, Japanese honey sponge cake, and smooth vanilla cream are paired with Kasama chestnut Chantilly cream,

and whole chestnuts, creating a delightful combination of textures.

Topped with rum vanilla Chantilly cream and Kasama chestnut paste in a classic Mont Blanc style,

the parfait is finished with chestnuts and maple leaf-shaped chocolates, bringing out the sweet flavors of autumn.