A “candle” was lit up upon seated, and it burnt out just in time for the second course - Bah Chor Mee - but fancier version (made with abalone and mushroom slices, and duck liver). The candle is made out of lard. Once it melted, the waitress added a bit of vinegar to it, and drizzled on it. 👌🏻
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[2nd] “the forgotten bud” - Shrimp, banana bud, fermented banana curry. Roll it up, and enjoy it by hand. The wrap is soft, and shrimp is fresh and crisp with just the right amount of curry (wasn’t messy to eat this at all) 😋
#taichung
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