American Steak Guru Returns to Shihwa, Unveiling a Feast of Dry-Aged American Steaks

▲ Dry-aged top-grade American ribeye with beef marrow.

Reported and photographed by Huang Shiyuan, Taipei

Taipei Shihwa Hotel is celebrating its 25th anniversary and has specially invited Hans Aeschbacher, known as the "Godfather of American Steaks," to make a guest appearance at the Italian restaurant TOSCANA. He presents the “Feast of Dry-Aged American Steaks.” In addition to top-grade American ribeye steaks, Aeschbacher has also brought many local Chicago specialties from the Windy City, including beef marrow, which is rarely seen in Taiwan. Pairing it with the ribeye enhances the flavor of the beef.

In 2006, Aeschbacher served as the head chef at Chicago steakhouse Smith & Wollensky, where he taught chefs from Shihwa Hotel who came to learn from him, helping the hotel produce Taiwan’s first dry-aged steak. In 2007, Aeschbacher came to Taiwan and made a guest appearance at Shihwa Hotel. Then, on July 8, 2015, he returned again to make a guest appearance. In addition to offering his most classic dry-aged steaks, he also brought many local Chicago dishes such as a spice-infused Q lobster (a hybrid of American and French flavors) and beef marrow. Aeschbacher also joked that the spice-infused Q lobster can only be enjoyed at Shihwa Hotel during this period—afterward, you’d have to fly to Chicago to have it again.


▲ Spice-infused Q lobster.

Aeschbacher’s guest menu includes options such as butter-roasted king crab cake or king crab pudding, French-style Q onion soup, and a dry-aged top-grade American ribeye (8oz), served with a choice of three side dishes: Milan-style asparagus, truffle Q potatoes, or garden salad. For dessert, there’s Guanaja Heart Lava Chocolate Cake. The price is NT$3,200 (+10%). On July 15 and 16, an evening set menu will be available, featuring foie gras terrine, chilled salad boat with bacon and blue cheese, spice-infused Q lobster, classic lobster bisque, dry-aged top-grade American ribeye (8oz) with beef marrow, apricot-flavored green beans and remade American-style Q potatoes, mint ice cream cake, and French pastries. The price is NT$5,000 (+10%).


▲ Hans Aeschbacher, known as the "Godfather of American Steaks."

Additionally, Aeschbacher shared a handy tip for identifying steak doneness: raise your left hand, and while relaxed, press the muscle beneath your thumb—that's the texture and doneness of a rare steak. When you lightly touch your index finger to your thumb and then press the same muscle, that’s the feel of a medium-rare steak. Similarly, using your middle, ring, and pinky fingers to touch your thumb corresponds to the firmness of medium, medium-well, and well-done steaks, respectively.


▲ A quick guide to steak doneness.