Hollow Legs: Taiwan Singapore 2012 Holiday Day 02

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Hotel B Buffet Breakfast

Not really feeling like an Asian breakfast this morning, I chose to eat the hotel’s western offerings. I had buttered toast, with some shredded ham from the buffet. To finish, I had some jam on some buttered white toast.

Ancient Ambrosial Edible Wild Herbs Restaurant, Sun Moon Lake

This bowl of noodles was a quick lunch before a boat ride on Sun Moon Lake. The broth was flavoured nicely, although a bit salty. Vegie wise, it had mushrooms, cabbage, celery and onion, and had prawns and some reconstituted dried squid. At about $70 TWD, it was cheap and hit the spot.

Food stall opposite Wen Wu Temple

I wanted some stuffed chicken wings from an Aboriginal village earlier on in the afternoon, but I kept on getting cut in by rude Chinese people. The staff also didn’t acknowledge me so I didn’t bother. Later on in the day we came across these food stalls selling soy sauce eggs, soy sauce mushrooms and an assortment of sausages. LWA and I tried a wild boar sausage each, for $100 TWD for two.

They tasted a bit like lup cheong, being sweet and quite fatty. It wasn’t tough like lup cheong though. Whilst I finished mine, it’s probably not something I’d have again.

Jade Luminous, Fleur de Chine Hotel, Sun Moon Lake

We were told by our tour guide that there was no close by eateries and that the hotel offered two options: buffet or Chinese food. The buffet looked good when CB and I walked through, but it was quite exxy. Instead, we decided to eat ala carte at the in house Chinese restaurant, expecting it to be expensive. In fact, all the dishes with rice and tea below worked out to be about $3500 TWD, or about $116 AUD for a very good meal feeding 7.

Braised beancurd and crabmeat. I’m not a huge fan of tofu, but this had absorbed the delicious crab meat gravy.

Stir fried chilli chicken, with dried chillies and peanuts. This packed a decent punch as you continued eating it. The chicken was deep fried to make it crispy before it was sauced up.

Stir fried bean sprouts. We were thinking we’d get mung bean sprouts (which are white), so not sure what these were. Still good though, stirfried with garlic.

Stir fried water spinach with preserved bean curd. Delicious and slightly different than the sambal versions of South East Asia.

Stir fried fish fillet with ginger. It wasn’t bad, the fish was sweet and the flavourings were subtle.

Stir fried pork rib with soy sauce and garlic. I’m not sure but I don’t think there was much soy sauce. I could taste the red fermented bean curd that Mum usually uses for “pink pork”. Because I like “pink pork”, I found these quite nice though.

Chicken with black bean sauce. This was to compare against the Australian-Chinese variants found in Perth. The chicken was deep fried to make it crisp much alike the above dish and then smothered in a dark black bean sauce.