{"id":29298,"date":"2024-11-14T12:00:00","date_gmt":"2024-11-14T04:00:00","guid":{"rendered":"https:\/\/eatingintaipei.com\/?p=29298"},"modified":"2025-10-22T15:09:13","modified_gmt":"2025-10-22T07:09:13","slug":"pa-shih-mesona","status":"publish","type":"post","link":"https:\/\/eatingintaipei.com\/pa-shih-mesona\/","title":{"rendered":"Taipei Restaurant – Pa Shih Mesona \u516b\u6642\u795e\u4ed9\u8349- Healthy and Tasty Grass Jelly Creations Sure to Surprise You!"},"content":{"rendered":"\n

The Taipei Zhongshan location of Pa Shih Mesona<\/strong>, located in a busy commercial area and only a short 5-minute walk from MRT Zhongshan Station<\/a><\/strong>, entices with its industrial-inspired interior. It has a modern look defined by exposed brick walls and concrete. Clean lines and subdued colours define the room, giving guests a serene and welcoming ambience. The faint scent of grass jelly in the air <\/strong>enhances the sensory experience.<\/p>\n\n\n\n

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Since its introduction to the culinary scene of Taichung in 2013, Pa Shih Mesona<\/strong> has developed a devoted following among fans of grass jelly in Taipei and central Taiwan. Hong Kong has also seen the opening of its branches. Despite the initial lacklustre demand for grass jelly at its first location in Taichung’s Fengjia neighbourhood<\/a><\/strong>, Pa Shih Mesona<\/strong> persisted thanks to the team’s unrelenting dedication to their work and deep love for what they do.<\/p>\n\n\n\n

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Mesona, a plant of the mint family, is used to make grass jelly. <\/strong>The herb’s unique flavour profile is achieved by first drying it and then slow-cooking it for about eight hours with very few additional ingredients to allow its inherent essence to concentrate and develop. In order to provide a great culinary experience all year round, Pa Shih Mesona<\/strong> prepares seasonal cold-month desserts <\/strong>to serve as winter warmers<\/strong> and refreshing ice-based delicacies<\/strong> to take the stage in the warmer seasons.<\/p>\n\n\n\n

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