Location: Taipei - Sheraton Hotel, Anton's French Cuisine
Travel note: Tonight, through Jason, I was introduced to his good friend Brother Guo and met General Manager Liang. Besides being the GM of an IoT company, Brother Guo is currently the Secretary-General of the Taiwan IoT Alliance, often traveling between both sides of the strait. As a National Chiao Tung University alumnus, he recently returned to his alma mater to pursue dual PhDs in Technology Management and Computer Science—a very interesting and talkative person. As for Anton's, it's quite a famous restaurant in Taipei. My set menu included an amuse-bouche, abalone and scallop salad, pan-seared foie gras, beef consommé, Boston lobster, Provence lamb chop, molten chocolate cake, and tea pastries ($3,900+10%) (1,000 RMB). Overall, in terms of plating creativity, it didn’t seem as stunning as the Landis Paris 1930, feeling more conventional, but the quality of the ingredients was quite good. The four of us also opened two different Australian red wines. Over the evening, we exchanged a lot of ideas—quite rewarding. But after returning home, I couldn’t relax; I kept busy handling and setting up some programs while discussing…
