Thank you mrwang, I do love sharing my experiences with food, i'm a big foodie!
To answer your questions：
- Mignonette is the pinkish sauce which consists of pepper, shallots and vinegar.
- I don't have recipes for these, unfortunately i'm a big eater but not that great at cooking! Sorry!
- The big difference between the Taiwanese Oyster Omelette and the Vietnamese is the egg for the vietnamese seems to be thicker and occupies a larger portion of the dish. The taiwanese version has very thin egg as well as lots of chinese cabbage mixed into it. The egg serves as the 'glue' holding the oysters and cabbage together.
You will find that the taiwanese Omelette retains more Oyster taste.
Thanks for the information... Those omelettes are very interesting looking.
Thanks for sharing