Taiwan Night Market Dinner: Two Generations at Glass Box

Join Chef Henry and his son, Chef Ethan, for an evening of food, family, and Taiwanese night market flavors at Glass Box San Diego.

Each course brings two dishes to the table: a traditional preparation from Chef Henry alongside Chef Ethan’s interpretation. Throughout the evening, the chefs will share the memories and ideas behind their dishes, inviting you into a conversation about what we inherit and what we make our own.

Wednesday, December 2, 2026 | 6:00 PM
Glass Box San Diego
12841 El Camino Real, Suite 203, San Diego, CA 92130

$152.50 per guest, including 22% gratuity
Dinner is $125 plus $27.50 gratuity. Eventbrite fees are additional.

MENU

Guests receive both dishes in each of the five courses.

FIRST COURSE

Traditional Gua Bao
Pillowy steamed bun, slow-braised pork belly, crushed peanut sugar, pickled mustard greens and fresh cilantro.

Soft-Shell Crab Bao
Golden tempura soft-shell crab, steamed bao, green yuzu kosho aioli, Thai basil, pickled chili and citrus slaw.

SECOND COURSE

Taiwanese Oyster Omelet
Fresh oysters, egg, sweet potato starch, tender greens and signature sweet-savory chili sauce.

Carlsbad Oyster, Night Market Style
Fresh Carlsbad oyster, aged black vinegar–chili mignonette, crispy egg lace, scallion oil and micro chives.

THIRD COURSE

Lu Rou Fan
Slow-braised pork belly, fragrant jasmine rice, five-spice soy reduction, marinated egg and pickled daikon.

A5 Wagyu Nigiri, Lu Rou Glaze
Binchotan-seared A5 wagyu, hand-pressed sushi rice, Taiwanese five-spice braising glaze, crispy shallot and scallion.

FOURTH COURSE

Ginger-Scallion Lobster
Whole lobster wok-tossed with aromatic ginger, scallion and savory house sauce over braised egg noodles.

Lobster Imperial
Butter-poached lobster tail, ginger-scallion beurre blanc, delicate crispy noodle nest, charred baby bok choy and concentrated lobster oil.

FIFTH COURSE

Pineapple Cake & High-Mountain Oolong
Traditional Taiwanese buttery pineapple pastry, slow-cooked pineapple preserve and fragrant high-mountain oolong tea.

Pineapple Reimagined
Brown butter financier, roasted Taiwanese pineapple, white miso caramel, coconut sorbet and toasted oolong crumble.

** Reserve your seat by Friday, November 27. Seating is limited. **