This Friday, she'll finally get that chance. In celebration of Shanghai Bistro's first birthday, Tang will play host to "Modern Chinese Cuisine in Taiwan," with proceeds benefitting the 88-year-old home in Palolo Valley.

"At the end of the evening, we will kanpai (toast) and present a check to Wesley Fong (Palolo Chinese Home's president)," said Tang, who also owns Hong Kong Harbour View and Royal Yakiniku in Waikiki. "This is something that I've never been able to do."

Tang has also never had the opportunity to have top-notch visiting Taiwanese chefs prepare dishes at Shanghai Bistro.

"They'll be here as part of a cultural exchange between Hawaii and Taiwan that's sponsored by the Taipei Economic and Cultural Office in Honolulu," Tang said. "I've only heard about them, but I hear they're very good."

Cost for the nine-course dinner is $100, which includes tax, gratuity and four wine pairings.

During the gastronomic evening — which will also feature live entertainment arranged by University of Hawai'i Music Professor Frederick Lau — Taiwanese chefs Chiu Ping-Hsing and Wen-Ching Lee from the Landis Taipei Hotel will prepare two of the nine courses.

"We're thrilled and honored to have them here this Friday," Tang said. "It's going to be a very special evening."

The remaining seven dishes will be created by Shanghai Bistro chef Chih Chieh Chang.

Dinner starts with a platter of Chang's signature appetizers, including abalone golden seafood treasure bag, bird- shaped, deep-fried seafood in a nest and a bacon tofu roll that's every bit as good as a bacon-wrapped scallop.

Guests will then be served shark's fin golden pearl soup filled with bits of crab meat.

Four main dishes will follow: Fu Yung-style sauteed live lobster, golden-dried scallops with spinach puree, sea bass with sauteed soy bean and Wu Shi-tyle pork spare ribs that are slightly sweet, according to Tang.

"They're even importing Taiwanese sea bass," Tang said. "They really want to show why Taiwan is considered a 'food lover's paradise.'"

Before the check presentation and the kanpai, guests will be treated to another one of Chang's creative dishes. His sweet Okinawan potato mousse is an airy and not-too-sweet dessert that's a refreshing finish to the meal.