for dinner at Chu Mai. We split Duck Liver Mousse [shaoxing gelee, shaved fennel, perilla, rau ram, cashews, served with chinese donut], Lobster & Shrimp "Cheung Fun" [rice noodle sheets, pickled shiitake mushrooms, garlic butter sauce, nuoc cham], Charred Napa Cabbage [vietnamese furikake, radish, perilla, garlic oyster sauce], Fried Rice with Seasonal Vegetables [with fried laughing duck farms duck egg and tofu] and special Taiwanese Fried Chicken.Celebrating Sharon's birthday, we had Mochi Cornbread Fruit Cobbler for desert.
The food was very good.
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