Here's a sample menu TPE-SFO for September
Supper- Chicken Bourguignon Mashed Green Peas and Potatoes (476kcal)
- Din Tai Fung Noodles with House Special Spicy Shrimp and Pork Wontons (360kcal) and House Steamed Chicken Soup
- Created by Chef Motokazu Nakamura-Miso Marinated Glazed Chilean Seabass Accompany with Baked Eggplant Served with Miso Sauce on Surface (141kcal)
- (Online) Artichoke and Plant-Base Lasagna in Tomato Sauce Served with Lentil Stew (469kcal)
- (Online) Assorted Mushroom with Red Date and Ginkonut in Lotus Leaf Parcel, Steamed Rice with Pearl Barley(Golden Quality Award Chishang Organic Rice) (436kcal)
- (Online) Kanpai Classic Japanese A5 Miyazaki Wagyu Deluxe Steak Chicken Kamameshi (907kcal)
- (Online) Created by Chef Ching-Biao, Huang - Steamed Chilean Sea Bass with Chopped Chili Paste Served with Multi Grain Rice(Golden Quality Award Chishang Organic Rice) (679kcal)
- (Online) Created by Chef Ching-Biao, Huang -Braised Pork Belly with Preserved Vegetable Served with Steamed Rice(Golden Quality Award Chishang Organic Rice) (741kcal)
- (Online) Braised Abalone and Beef Patties in Chenpi Sauce Savoury Rice with Chopped Bok Choy(Golden Quality Award Chishang Organic Rice) (574kcal)
- (Online) Grilled USA Prime Beef Fillet in Port Sauce, Duchesse Potatoes with Beetroot and Turmeric (554kcal)
- (Online) Roasted Pork Spareribs in Honey Pommery Mustard Sauce with Mashed Potatoes (683kcal)
Refreshing Meal- Double Boiled Beef Brisket and Tendon Noodle Soup (505kcal) Served with Traditional Delicatessens
- Chinese Plain Congee (171kcal) Served with Traditional Delicatessens, Stir-Fried Green Beans, Steamed Minced Pork with Salted Egg Yolk
- Gratin Creamy Seafood Crepe with Pesto Sauce Garden Salad and Balsamic Vinaigrette (416kcal)