10th Anniversary at Chamonix: Limited-Time Boston Lobster & 20-Ounce Ribeye Steak Meals

▲ Chamonix's July offering: A two-person set with a 20-ounce thick-cut (over 4 cm) Prime ribeye steak. (Photo by Huang Shiyuan)

Reported by Huang Shiyuan / Taipei

Chamonix’s New Champs-Élysées Teppanyaki is celebrating its 10th anniversary this year. Starting in June, it will launch exclusive main meals for two consecutive months. In June, guests can enjoy a massive Boston lobster with impressive claws paired with a Lyon-style chicken steak. In July, a special two-person set featuring a 20-ounce thick-cut (over 4 cm) Prime ribeye steak will be introduced. Both limited-time main meals offer more quantity without an increased price, buteach restaurant will limit availability to 100 portions per day.

In June, Chamonix will kick off its 10th-anniversary celebrations with a Boston lobster and Lyon chicken steak combo. Each serving includes half a lobster (weighing about 300 grams) and one Lyon-style chicken steak. Why choose the Boston lobster as the limited-time main dish? Chef Xie Junjie explained that it was selected through joint research by Chamonix’s development team, mainly because Chamonix had not yet offered a lobster-based main meal before.

Additionally, to give diners a unique experience and elicit an exclamatory “wow,” the restaurant has specially chosen a 4.5 cm-thick, 20-ounce ribeye steak. Chef Xie Junjie also noted that such a thick steak truly tests the skills of teppanyaki chefs. More uniquely, the 20-ounce ribeye steak offers three distinct textures: the tendon-rich meat, the main ribeye section, and the cap meat (premium steak section)—a single cut enjoyed in three ways. The 20-ounce thick-cut Prime ribeye steak two-person set takes over in July.


▲ June’s limited-time main meal features a Boston lobster paired with a Lyon chicken steak. (Photo by Huang Shiyuan)