Authentic Taiwanese Cuisine at Twin Oaks on May 9, 2018

By Craig Lee (Taipei Economic and Cultural Representative Office)

In order to pay “tribute to the 130^th anniversary of Twin Oaks,“ and to promote the exquisite Taiwanese food culture, Ambassador and Mrs. Stanley Kao of the Taipei Economic and Cultural Representative Office (TECRO) in the United States, hosted a dinner banquet featuring authentic Taiwan cuisine. TECRO invited a notable chef from Taiwan to create a special menu with local ingredients, immersing the guests with the symphony of Taiwan delicacies, beautiful melodies, and the elegance of Twin Oaks.

The Co-chair of the U.S. Congressional Taiwan Caucus, Congressman and Mrs. Gerry Connolly (D-VA), Congresswoman Grace Napolitano (D-CA), and Congressman John Curtis (R-UT), as well as AIT Managing Director John Norris, the ambassadors from Taiwan’s diplomatic allies to the U.S., the officials from local governments, journalists, and friends of Taiwan altogether spent an enjoyable evening at Twin Oaks.

The Chef, Mr. Ching-long Huang, Head Chef at Taipei Non-Lai Restaurant, designed the delicious dishes based on the seasonal beautiful scenery of Twin Oaks and the historic review of the friendship between Taiwan and the United States. The menu started fromTriple Delight Starters made up of pickled tomatoes, king oysters mushrooms in Japanese sauce, and orange flavored sweet potato, andFour Seasons Treats consisting of honey mustard smoked salmon, scallop with sakura shrimp, shaoxing wine chicken, and cheese sausage with walnut as Hors d’Oeuvres. The Entrées were Seafood Soup with Chrysanthemum Tofu, Boneless Formosa Short-rib with Mixed Vegetable, Steam Cod Fillet with Pickled Glue Berry and Mushrooms, and Taiwanese Sticky Rice with Sesame Oil Chicken. The wonderful night concluded with Snowy Panna Cotta with fresh spring matcha and sweet red bean paste, Fruit Jewel Box, and High Quality Taiwan Mountain Tea.