LAX-TPE

Supper:
Roasted Duck Noodle Soup(553 kcal) Served with Traditional Delicatessen
Pan Seared USDA Prime Beef Fillet with Crystal Pink Salt or Coffee Cream Mushrooms Sauce Served with Seasonal Vegetables and Mashed Potato (840 kcal)
Steamed Chilean Sea Bass Served with Seasonal Vegetables and Egg Fried Rice (700 kcal)

Online Exclusive Meals:
Braised Pork with Preserved Vegetable Sauce Served with Seasonal Vegetables and Steamed Rice (908kcal)
Lobster Nage En Papillote Served with Butter Sauce Spring Vegetables (335 kcal) *
Mushroom Crusted Halibut with Red Verjus Grape Sauce Served with Seasonal Vegetables and Parsnip Puree (417 kcal)
Pan Seared Waguy Beef Ribeye with Port Wine Sauce Served with Vegetables and Duck Fat Potato Pave (789 kcal)
Braised Abalone and Sea Cucumber Served with Vegetables and Steamed Rice (362 kcal)

Breakfast:
Egg Benedict and Monte Cristo Sandwich (733 kcal)
Taiwanese Style Congee (171 kcal) Severed with Cold Delicatessens, Three Color Egg and Braised Lion Head with Cabbage
White Chocolate Croissant Pudding with Assorted Berries and Vanilla Sauce (724 kcal) *


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TPE-BKK

Breakfast:
Din Tai Fung Braised Beef Noodle Soup (412kcal) Served with Traditional Delicatessens *
Chinese Plain Congee (171kcal) Served with Traditional Delicatessens, Scrambled Egg with Soybean, Shredded Chicken with Asparagus and Capsicums
Pan Seared Shrimp Served with Mushroom Ravioli in Creamy Truffle Sauce and Polenta (405kcal)


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TPE-LAX

Supper:
Din Tai Fung Noodles with House Special Spicy Shrimp and Pork Wontons (360kcal) and House Steamed Chicken Soup
Created by Chef Paul Lee - Mole Stewed Beef Short Rib, Parsnip , Gnocchi (437kcal)
Deep Fried Chilean Sea Bass with Tea and Spice Crust Served with Assorted Vegetables and Egg Fried Rice (Golden Quality Award Chishang Organic Rice)(633kcal)

Online Exclusive Meals:
Created by Chef Ching-Biao, Huang - Steamed Chilean Sea Bass with Chopped Chili Paste Served with Multi Grain Rice (679kcal) *
Rack of Lamb Cutlet Coated with Lime Herb Crust with Rosemary Sauce Served with Mixed Vegetables and Red Skin Potatoes (695kcal)
Assorted Mushroom with Red Date and Ginkonut in Lotus Leaf Parcel Served with Mixed Vegetables and Steamed Rice with Pearl Barley (436kcal)
Sauteed Seafood with Gremolata Sauce Served with Truffle and Mushroom Risotto and Mixed Vegetables (542kcal)
Created by Chef Paul Lee - Braised Beef Cheek Fermented Black Beans Potato Puree Nest Fern (358kcal)
Roasted Pork Spareribs with Honey Pommery Mustard Sauce Served with Mixed Vegetables and Mashed Potatoes (683kcal)
Created by Chef Ching-Biao, Huang -Braised Pork Belly with Preserved Vegetable Served with Steamed Rice (741kcal)
Braised Plant-Based Wrapped with Water Bamboo in Lemon Grass Sauce Served with Steamed Rice with Red Quinoa and Barley (578kcal)


Refreshing Meal:
Chinese Plain Congee (171kcal) Served with Traditional Delicatessens, Char Siu Cheung Fun, Purple Yam and Asparagus with Assorted Vegetable
Double Boiled Beef Brisket and Tendon Noodle Soup (505kcal) Served with Traditional Delicatessens *
Red Quinoa and Vegetable Quiche Served with Chicken Sausage and Roasted Red Skin Potatoes (567kcal)


Based on some comments on this thread, picking the ones with asterisks. Any other suggestions that might be better?