The distinct use of the herb Basil lends a special pungent sweet aroma to many Taiwanese dishes. In July and August, The Gallery cooks up some of your favourite dishes from Taiwan, such as Braised Chicken with “Three Cup” Sauce (Photo 1), Braised Marinated Pork ‘Taiwan’ Style, Braised Eggplant with Basil, Stired Fried Cabbage with Bacon, Fried Prawns with Bell Peppers and Peanuts and Deep-fried Tofu dipped in Spicy Salt (Photo 2).

The intensely hot humid weather often affects your taste buds. So here at The Gallery, we pack in the flavour to awaken your appetite on the hot days! In September, our Chefs will serve a wide variety of sweet and sour dishes such as Sweet and Sour Prawns in Rich Tomato Sauce, Fried Beef with Pineapple and Colourful Bell Peppers, Pan-fried Chicken served in Orange Sauce (Photo 3), Fried Duck Breast with Ginger (Photo 4) and Tropical Fruit Salad.