The Howard Plaza Hotel Hsinchu also introduces dry-aged ribeye steak: A supersized 28-ounce portion

|
▲ The Howard Plaza Hotel Hsinchu also introduces dry-aged ribeye steak. (Photo provided by Howard Plaza Hotel Hsinchu)

Travel Center / Comprehensive Report

Dry-aged ribeye steak is considered a top-tier delicacy by many, but outside the Greater Taipei area, there are not many restaurants that offer it. However, foodies in Hsinchu are in for a treat — the Leroom Restaurant at Howard Plaza Hotel Hsinchu has newly launched a dry-aged ribeye steak, featuring a generous 28-ounce portion and made from premium bone-in U.S. PRIME-grade ribeye. The price starts at NT$3,999 for two people to share. Until October 31, diners who order the dry-aged ribeye steak will also receive a complimentary bottle of selected Spanish AMORA red wine.

The so-called dry-aging process involves placing the beef in a specialized aging room, where temperature and humidity are tightly controlled. Through enzymatic action, the protein gradually softens, resulting in a more tender and concentrated flavor. Additionally, because the dry-aging process causes about 30% to 35% of the meat's surface to be lost, the resulting product commands a high price and is considered even more valuable.

The bone-in ribeye steak offered at Howard Plaza Hotel Hsinchu is grilled over high heat using a charcoal fire, which enhances the inherent flavors of the beef. The chef recommends enjoying this bone-in ribeye steak cooked to medium-rare, paired with four different sauces for added taste — including rose salt, mustard seeds, horseradish sauce, and yellow mustard. Diners who order the dry-aged ribeye steak at Leroom Restaurant can also enjoy an array of delicacies from the live buffet, including fresh sashimi, salad bar, cold cuts, cheese platter, soups, bread, handmade desserts, fruits, ice cream, and more.

Deliciousness all day long
Download the “ETtoday News Cloud APP” for the latest food updates →
iOS:https://goo.gl/rmIDdx
Android:https://goo.gl/XPe8Uj