Specially selected 40-day dry-aged Australian steak | A CUT's chef's steak by the mischievous Chef Ling Weilian

Text and photos byBear and Meow Rudy

Bear and Meow's first visit to the steak sanctuary A CUT at Ambassador Hotel—apart from the exceptional ambiance, Chef Ling Weilian, who cares deeply about meat quality and aging, combines vision with boldness

As for A CUT at Ambassador, Bear and Meow both have vivid work-related memories. For Meow, her main team’s senior management absolutely loves the steaks here, and every chance they get to dine together, they cleverly arrange to meet here—even if it’s a different dining room, he would specifically ask the chef to prepare a delicious, juicy steak for him.

As for Bear, before officially visiting and photographing Ambassador Hotel’s most renowned and prestigious A CUT Steakhouse, Bear once caught a fleeting glimpse while on an interview assignment. At the time, focused on the interview, Bear only remembered hurriedly stuffing the steak from the cast-iron plate into their mouth, and it wasn’t until after leaving the hotel that Bear realized—they might have missed the optimal tasting experience. Walking out the door, Bear felt deep regret, but it was too late to order another one (because they were already full and had to rush back to the office to write the article).

Later, as the memory faded, this episode was seldom recalled... And then last week, Bear and Meow were invited to visit Ambassador’s A CUT, and this time... finally, finally, their wish came true (Meow’s interjection: fi-fi-finally came true...). They were able to fully enjoy A CUT’s Valentine’s Day “Ultimate Lovers’ Gourmet Set Menu” (starting from 3800 NTD per set), which has received perfect reviews—it was truly a long-awaited, wonderful experience!

Stepping through the doors of A CUT at Ambassador, you’re greeted with a sense of lofty comfort. The not overly bright yet crystal-clear environment feels both grand and relaxing, combining a sense of magnificence and luxury.

Walking along the spacious corridor on the left, you’ll find the long, open-style sofa seating area on the left side.

The entire restaurant isn’t very large, but the visual openness is excellent, so no matter where you sit, it doesn’t feel cramped.

Here’s another angle—capturing a sense of simple fashion and luxury.

Looking further inside, you’ll see the central open dining area, great for dates or business discussions alike.

Another angle to show you the overall layout.

And at the very back are the private rooms, each configured for different group sizes.

After checking out the environment, Bear and Meow would also like to share the menu with everyone. Although they were invited to try the Valentine’s Day “Ultimate Lovers’ Gourmet Set Menu” (starting from 3800 NTD per set)—a new dish specially crafted by the chef for this Valentine’s Day—there are actually plenty of great dishes available at any time of day. Since they visited at noon, A CUT also offers lunch sets to choose from.

If you’re a couple both wanting to eat beef, Bear highly recommends the “Sea & Land Duo” Deluxe Lunch Set for Two (2600 NTD for two people, plus 10% service charge). The reason for choosing this? The original price is 3200 NTD, but at lunch it’s just 2600 NTD—saving over 600 NTD.

But value for money is only one reason—the real highlight is the Sea & Land Duo menu itself: a 12-ounce American Natural New York Striploin steak paired with pan-seared prawns for two. Honestly, the portions aren’t skimpy at all. Plus, choose one out of six starter soups, and one out of three desserts—absolutely fantastic. Oh, and if you want to eat even more lavishly, just order a steak main and pay an extra 700 NTD to enjoy tender, sweet Nicaraguan lobster tail.

For those who don’t eat beef, there are still plenty of excellent options to choose from. For example, Meow went with the “Crispy Chicken Breast” (1100 NTD, set menu price), which looked quite dazzling when served!

In addition to the ready-made lunch sets, A CUT naturally also lets you customize your own set by choosing a starter, a soup or salad, and a main course of your choice—guaranteed to be an absolutely exquisite and satisfying meal. To be honest, the beef selection at A CUT is impeccable, but the two types of meat that most intrigued Bear are the ones personally selected and imported by Chef Ling Weilian: 40-day dry-aged Australian Tasmanian grass-fed New York Striploin steak (set menu price starting from 5600 NTD)

The reason for choosing Tasmanian grass-fed beef, in Chef Ling Weilian’s view, is quite simple. Perhaps in Taiwan, many steak aficionados favor American beef, but for a steak chef, the ability to bring out the unique flavor of each cut is the true reason for selecting beef—not just blindly going for American or grain-fed beef.

Ling Weilian says that cattle are meant to eat grass, and due to the environment, this beef has zero grassy taste, showcasing instead a naturally healthy charm. In addition, there’s also the Blackmore Australian 9+ Wagyu New York Striploin steak (set menu price 6200 NTD)! It has also become one of his recent key meat sources...(but there are still plenty of hidden gems waiting to be discovered...)

Once you’ve chosen your main course, you can also explore the starters, soups, salads, and more.

There are also à la carte steak options.

Additionally, the menu thoughtfully indicates the cuts and doneness levels of the beef—a simple bit of know-how that shows professional thoughtfulness.

Other main course choices and sides.

Plus several dessert options—honestly, there’s a huge variety, which is one reason why A CUT has become one of Ambassador Hotel’s flagship offerings.

After looking over the menu, Chef Ling Weilian finished up his tasks and finally joined us in the private room. Actually, even before this visit, Bear had been quite curious about this legendary figure—Ling Weilian—who became the head chef of a hotel steakhouse despite being under 35.

At first glance, Bear was drawn in by a rare kind of aura. He lacks the typical mannerisms or stiff attitude of chefs. He places great importance on the life and details he loves, cherishing family life and designer glasses, probably also has a thing for watches, but privately, he’s a young chef who doesn’t drink alcohol. At A CUT, this steak sanctuary, he chooses not to be a patriarch—but rather a mischievous gourmet with a sense of fashion and refined taste.

During their enjoyable conversation, Bear was also invited into Ambassador’s aging room, where shelves upon shelves of various aged beef cuts were neatly arranged by aging duration. Different aging methods and care techniques all influence the final flavor of the beef.

The middle row is probably beef that's been aged for about two weeks.

Regarding dry aging, Xiong can really only explain it based on the logic from past interviews. The reason it’s called dry aging can actually be divided into two parts: dry and aging. The so-called “dry” refers to the state of the beef during the aging process. Basically, all dry-aging methods, no matter the duration, lose roughly one-third or even more of their moisture. The sellable portion decreases, so naturally, the price is higher.

Therefore, aside from steakhouses or hotels, it’s generally not easy to find dry-aged beef in regular retail channels or when buying beef yourself. Wet aging, on the other hand, has a much shorter overall process and also takes place in vacuum-sealed packaging, so there’s less moisture loss and waste. That’s why it’s more commonly used in regular retail (which is also why dry-aged steak is pricier and harder to find on the market).

After discussing dry and wet aging, the next most important words are: aging itself. What we mean by aging is taking the meat cuts after slaughter and placing them in an environment around zero degrees. By allowing the moisture in the muscle tissue to evaporate, the flavor of the beef becomes richer and more robust. Additionally, the enzymes naturally present in the beef help tenderize the muscle connective tissues.

Depending on the aging time—whether it’s several dozen days or nearly a hundred days—the flavors will vary greatly. The charred-looking outer layer you see is actually the fermented surface that needs to be trimmed off. After aging for a certain period, the moisture stops evaporating further, but the flavor continues to change gradually. So, if you want to attempt long-term aging (like a hundred days), it really takes constant trial and error. Chef Ling Weilun revealed that each cut of beef has an optimal aging duration, and it’s not necessarily true that the longer it ages, the better it tastes.

After seeing the aging room, next comes the art of preparing the steak. First, it’s divided into the desired weight from the large block. Actually, from the moment of cutting, Chef Ling has many principles. For instance, the final desired serving weight of the steak should be determined by first deducting the portions that need to be trimmed.

So, every piece of beef, after being cut, will actually weigh slightly more than the final plated portion—not cut directly to the size it will be served at. After trimming, it might end up smaller than the originally ordered steak weight (you’d never know if no one said anything, but Chef Ling pays attention to these details, which proves just how refined A CUT’s standards truly are).

Trimming the edges of fat and unnecessary parts—this absolutely can’t be done carelessly.

The trimmed steak is now ready for simple seasoning.

Sprinkle on some salt.

Gently press and pat it down.

Then, with a mix of various spices, it’s ready for the grill.

No additional oils are added—just the steak’s own marbling goes onto the hotplate.

After searing each side to a beautiful golden brown...

(Isn’t it just gorgeous?)

But it still can’t be served yet because the center of the steak is still raw. It needs to rest and develop flavor before going into the oven. (Chef Ling very carefully uses his fingertips to touch the center of the steak to confirm the most accurate and precise level of doneness.)

Once inside the exclusive high-temperature super oven of the Regent, after several rounds of resting and grilling, a beautiful steak is born. Also, earlier that day before going into the kitchen for the shoot, Xiong might have missed a friend calling out (not sure if it was a misunderstanding). If any kind soul saw it, please don’t mind that Xiong was busy shooting and didn’t get a chance to say hello.

After the shoot wrapped up, Xiong returned to the private dining area and started enjoying the warm, soft, and delicious bread—also marking the official start of this Valentine’s Day premium lover’s gourmet set menu (starting from 3,800 yuan per set)! Overall, it’s a set of beautiful dishes that balance quality and variety, along with some elements tailored especially for women.

Because the bread is so enjoyable to eat, it’s also very easy to eat too much and end up not finishing the other great dishes (Meow voice: I always say I’ll control myself, but I almost lose control every time...).

After the bread, the appetizers and soups were served one after another. The colorful and beautiful plating made everyone’s appetite surge before even taking a bite.

First up, the first salad is the Boston Lettuce Salad (from the premium lover’s gourmet set menu). Boston cream lettuce paired with asparagus and edible flowers, served with a rich dressing that’s both appetizing and quite filling.

Next up is the dish Meow loves the most—Pan-Seared Scallops (from the gourmet set menu, 800 yuan à la carte).

The pan-seared scallops are generously sized, paired with green tendrilled lettuce to bring out a fresh taste, while the white sauce is rich and successfully highlights the umami of the scallops.

When sliced open, the cross-section is just perfect—the texture is bouncy yet has a satisfying chew. It’s like your teeth and the scallops are dancing a harmonious duet in your mouth.

Next, for the soup course, there’s the Mushroom Cappuccino Soup (from the gourmet set menu, 380 yuan à la carte).

Sautéed mushrooms with butter release a rich umami aroma in every bite, but it’s not so heavy as to overpower the other dishes.

Then, when this dish was served, Meow even thought for a moment that the main course had arrived.

But no, this is just Steamed Blue Grouper (from the lover’s gourmet set menu). The texture is delicate yet firm, and honestly, the chewiness of the fish skin is something both Xiong and Meow found absolutely captivating. Paired with the elegant flavor of the fish itself, it’s really flavorful (and the visual presentation is fantastic too...).

Then, it’s finally main course time. Since Meow doesn’t eat beef, Chef Ling prepared Crispy Chicken Breast for Meow (main course from the lover’s gourmet set menu, 800 yuan à la carte).

The beautiful golden color makes what would otherwise be plain chicken breast rich and wonderful.

Paired with mashed potatoes and a Basque sweet pepper sauce, it brings out a sweet vegetable flavor and a rich, layered texture of the potatoes.

And the chicken breast part is really incredibly tender—completely unlike what you’d imagine chicken to be. This dish is absolutely worth ordering.

Finally, the main course is naturally the Bear’s Sea & Land Duo (NT$4,200, with an additional 10% charge for set meals). Since it’s called the Sea & Land Duo, of course it includes both beef and seafood...

Although the steak is only five ounces, it’s truly an unforgettable heavyweight guest of deliciousness.

The roasted garlic is sweet and slightly sticky, with a texture that feels more like gummy candy melting in your mouth, setting the perfect stage for the steak to come.

The lobster tail is served as a split half-tail, but its firmness is not to be underestimated.

Every bite lets you experience that concentrated, original seafood flavor, making you surrender to the first movement of this duo right away.

And then comes the Australian Grade 10 Wagyu, showcasing its flavor and tenderness through 35 days of wet aging. The surface, after being seared on the iron plate and super-grilled to smoky perfection, reveals even deeper richness (can’t wait to see the cross-section too!).

Wow！This is today’s steak！It arrives at medium-rare, a delicate pink, yet without a trace of blood—eloquently demonstrating Chef Ling Weilian’s skill and technique. Every bite delivers the sweetness and aroma of the steak, plus just the right amount of oiliness that’s never greasy, allowing your mouth to smoothly transition into the second, harmonious movement—this was also the happiest moment for Bear today.

After missing out on something delicious last time, I finally got the chance to truly understand why A CUT is so famous. Delicate, smooth, sweet, rich, and layered—that’s Bear’s biggest impression of this steak. Without too many flowery descriptions, it’s a direct face-off between the quality of the meat and simple cooking techniques. This must be the logic of the stylish steak bad boy.

Finally, there’s a strawberry-themed dessert led by a tropical fruit cream strawberry jelly, providing the perfect ending to this exquisite romantic meal set.

It’s a very delicately pink-toned dessert, with neither acidity nor sweetness overpowering, and the presentation is quite appealing.

Paired with a cup of hot latte, the wonderful meal ends at its most beautiful moment, and we’re already looking forward to the next reunion.

Having visited many hotel steakhouses, Bear also quite agrees with Chef Ling Weilian’s philosophy and attitude. For him, making regular trips abroad each year is essential homework for any chef. Having just returned from learning at a Michelin restaurant in Hong Kong, he humbly says there’s still a lot he needs to learn.

Ling Weilian says that he loves steak every single day and enjoys everything about being in the kitchen. Perhaps for this stylish yet skilled culinary bad boy, A CUT may seem like a sacred and inviolable steak sanctuary to others, but to him, it’s his favorite playground.

A CUT STEAKHOUSE (Ambassador Hotel)
Address: B1, No. 63, Section 2, Zhongshan N. Rd., Taipei City
Phone: (02) 2571 0389
Business Hours: Lunch from 11:30 AM to 3:00 PM, Dinner from 6:00 PM to 10:30 PM (Open every day)
Recommendation: Prices are on the high side but the steak is absolutely worth trying. Bear and Meow consider it one of the best steakhouses in Taipei, with Chef Ling Weilian’s exceptional craftsmanship, youthful creativity, and great skill.
He’s also very good at pairing different cuts with varying aging times. There may be even more talked-about and delicious aged beef coming up soon.

Author: BearMeow Rudy—a couple who love food, occasionally go wild spending big on eating and playing, but mostly stick to the principle of “limited money, endless appetite.” Same-name blog."BearMeow Eats the World to Ruin"Updates simultaneously.