Westholme has grandly launched the “Australian Premium Wagyu Festival” series in Taiwan, offering a triple-course Wagyu feast menu based on seasons and holidays. Following the “Grilled & Teppanyaki Double Feast Festival” from September to October this year, the Wagyu trio theme moves into the year-end season — the perfect time for gratitude gatherings. The second round of November to December, the “Premium Wagyu Steak Festival,” makes a glamorous debut. Westholme’s premium Australian Wagyu is renowned for its fine and even marbling. The cattle, raised freely on Australia’s pristine natural grasslands, are carefully grain-fed with the brand’s exclusive formula, resulting in tender, melt-in-your-mouth meat with a balanced fat-to-lean ratio. Its delicious taste is hailed by gourmets as the ideal choice for premium Wagyu steaks.
The year-end season always brings various gatherings to attend — whether with friends, lovers, clients, or bosses. Yet choosing a restaurant often remains unchecked on the to-do list. Meanwhile, Taiwanese people’s love for steak remains unwavering, often seen as synonymous with upscale Western dining and pure enjoyment. Following the “Grilled & Teppanyaki Double Feast Festival” from September to October, Westholme continues to ensure high-quality year-end dining experiences for consumers. For the second round this year-end, the “Premium Wagyu Steak Festival” unveils exclusive special offers, featuring a carefully selected list of seven top-tier steakhouse dream restaurants. From November to December, these venues will serve high-end Australian Wagyu sets featuring popular cuts such as ribeye, fillet, and New York strip, all expertly prepared by professional chefs. Together, we celebrate Christmas and the New Year holidays. The final highlight of the Australian Wagyu festival will be unveiled early next year, shining a guiding light of gourmet delight for food lovers during the chilly winter.
Westholme has carefully selected seven heavyweight steak restaurants across Taipei, central, and southern Taiwan, offering the best refined dining options for year-end gatherings. All partner restaurants are on the must-visit lists of premium steak connoisseurs and are perfect for discerning diners. At Taipei’s Regent Taipei, “GMT Italian Restaurant” presents a Westholme Wagyu set meticulously designed by Italian Chef Massimo Picci. With every bite, you can feel the rich juiciness of the beef and perfectly balanced marbling, taking diners on a journey through the pure landscapes of Australia and the boundless romance of Italy. “Ambassador Hotel A Cut Steakhouse,” hailed as a lifelong must-try dream steakhouse and also famed for its dry-aged beef, has launched limited-time Westholme Australian Wagyu lunch and dinner sets. Tender ribeye steaks and tender flat iron tartare win over gourmets’ hearts, and with recommendations from experienced sommeliers, you can choose the perfect wine from the restaurant’s collection of 900 varieties to match your meal.
Perched on the 45th floor, “Kaohsiung Howard Plaza Hotel Steakhouse” boasts panoramic views of Kaohsiung Harbor and, during the festival, offers Westholme Australian Grade 9 Wagyu ribeye and New York strip sets. The crispy, caramelized surface of the steak balances its rich marbling, while warm, savory juices burst in your mouth — a comfort akin to a warm hug from an old friend. During the festival, an exclusive 20% discount is available, making it one of the best choices for year-end gatherings.
“Town by Bryan Nagao,” a renowned spot known for perfectly fusing Eurasian flavors, also offers the skill-demanding Westholme Wagyu Wellington Fillet — a visual and culinary feast where the poetry-like gradation of beef slices meets delicate puff pastry. In Hsinchu, the well-known “Lamzo Steakhouse” uses premium grills to add a hint of oak smoke aroma to the Wagyu’s fine marbling. Flagship steak restaurants in Taichung such as “Laura's Steakhouse at The Regent Taichung” and “The Prime Grill & Lounge at Silks Place Sun Moon Lake” also offer limited-time Westholme premium Wagyu dishes. Together, they gather at year-end to lead diners on a grand gastronomic adventure.