February 2020 – TPE-SFO late night:

Supper

• Broiled Pork Spare Ribs with Green Peppercorn Sauce Served with Assorted Vegetables and Red Skin Potatoes
• Steamed Chilean Sea Bass Fillet Topped with Fried Bean Crust Served with Assorted Vegetables and Steamed Rice
• Din Tai Fung Noodle Soup with Steamed Chicken Served with Traditional Delicatessens
• *Rack of Lamb Cutlet Coated with Lime Herb Crust with Rosemary Sauce Served with Mixed Vegetables and Red Skin Potatoes
• *Pan Fried Duck Breast Served with Grand Marnier Sauce with Orange Zest and Mixed Vegetables,Gratinated Red Skin Potatoes
• *Sauteed Seafood with Cardinal Sauce Served with Mixed Vegetables and Creamy Linguine Noodles
• *Roasted Pork Spareribs with Honey Pommery Mustard Sauce,Served with Mixed Vegetables and Mashed Potatoes
• *Braised Pork Tendon and Bailing King Oyster Mushroom in Superior Soy Sauce Served with Mixed Vegetables and Monacolink Rice
• *Assorted Mushroom with Red Date and Ginkonut in Lotus Leaf Parcel Served with Mixed Vegetables and Steamed Rice with Pearl Barley
• *Sauteed Seafood with Gremolata Sauce Served with Truffle and Mushroom Risotto and Mixed Vegetables
• *Healthy Vegetarian Burger Served with Vegetables and French Fries

Refreshing Meal

• Taiwanese Plain Porridge Served with Traditional Delicatessens, Braised Tofu with Shiitake Mushroom and Scrambled Egg with Shrimp and Asparagus
• Noodle Soup with Pork Spare Ribs, Lotus Seed and Wolfberry Served with Traditional Delicatessens
• Mussel and Squid with Kalamata Olive Tomato Concasse, Rosemary Potatoes

I chose the Rack of Lamb and Taiwanese Plain Porridge. Will report back after my trip.