The first event of the Bailliage of Taiwan in the New Year was held at the Yi Yuan Chinese Restaurant of the Sherwood Hotel in Taipei. The Sherwood has held many interesting Chaîne events in the past and we were looking forward to what they were offering under the heading of a “Super Lobster Pot Dinner”.

‘Hot Pot’ dishes of many varieties are common in Chinese cuisine but a lobster hot pot was somewhat unusual. It turned out to be a typical hot pot with vegetables and mushrooms, fish and rice vermicelli in a broth well-seasoned and yes, a lobster instead of the usual thinly sliced meat.

MENU

Unagi spring roll, fried crispy duck liver, truffle frittata
Champagne Delamotte Brut NV

Super lobster hot pot
with fresh rock lobster, fresh abalone, vegetables, rice vermicelli

Crispy almond scallop on fruit salsa
Pouilly-Fuissé ‘Cuvée Hors Classe Tournant de Pouilly’ 2013 – Domaine J.A. Ferret

Charcoal-grilled wood-smoked dry-aged US rib-eye steak
Jonata Todos 2009 – California

‘Kavalan’ Taiwanese single malt whiskey ice-cream on honey pearl

Chinese tea

The “lobster pot” was the signature dish of the evening. However competition was stiff from the titillating appetizers but in particular from the charcoal-grilled dry-aged US rib-eye steak wood smoked with Barolo wine barrel chips thus giving a distinct and delightful flavour.

It was a most enjoyable evening. Once again the Sherwood did not disappoint!

Thomas Stiftl
Chargé de Missions