"Thai Son-in-Law Eggs" Join the Menu as Burger Lab Shows Off Creative Flair!

Big "burger" news on the menu front: a Hawaiian-style burger has landed in Taipei’s prime Xinyi District, while the Burger Lab at Taipei’s Tiancheng Hotel also blends American and Italian influences to create the brand-new "Thai Son-in-Law Egg Pork Burger," with its unforgettable sweet and sour flavors.

The "Thai Son-in-Law Egg Pork Burger" features minced black pork as the main ingredient, mixed with fried shallots, onions, and a variety of spices. The meat is seared over high heat to achieve a golden, crispy crust while sealing in the juices inside. A tender sunnyside-up egg is prepared using a baking method, with its semi-runny yolk blending deliciously with the pork. It's served with two sauces—Southeast Asian sauce and satay sauce—for a unique taste experience.

The "Southeast Asian Sauce" combines fish sauce, coconut sugar, tamarind, and chili paste, delivering the signature sour, spicy, and aromatic qualities of Thai condiments that awaken the appetite and refresh the palate. The "satay sauce" is made by sautéing scallions, ginger, and garlic to release their fragrance, then layering in coconut milk, shrimp paste, tamarind sauce, and dried chilies to build complexity.

Legend has it that Thailand’s "son-in-law eggs" are prepared in advance by a mother-in-law when her married daughter brings her husband home for a visit, symbolizing joy and the hope for grandchildren—while also gently reminding the son-in-law to treat her daughter well. This traditional Thai dish features boiled eggs that are deep-fried until golden, then drizzled with a sauce made from fish sauce, coconut sugar, and tamarind sauce, resulting in an unforgettable sweet and sour flavor. Available as a limited-time offer from now until March 31, it's priced at NT$120 for a single serving or NT$199 as part of a set meal, offering a whole new taste adventure.