Wang Steak Launches New Dish: New York Strip Steak with Double Sauces of White Pepper and Pineapple for Added Flavor

▲ Wang Steak’s 2015 new dish, the New York Strip Steak. (Photo by Intern Reporter Liu Ni)

Intern Reporter Liu Ni / Reported from Taipei

Wang Steak, which has long advocated integrating local ingredients into Western dishes, launched its new"New York Strip Steak"on January 5.This time, Wang Steak continues touse locally sourced Taiwanese ingredients such as pineapple, asparagus, and Hakka kumquat sauce as accompaniments,

combining Eastern and Western elements to offer diners a flavor experience that bridges cultures.Wang Steak’s master chef, Lin Cheng-de, demonstrated the cooking process of the New York Strip Steak on-site. He pan-seared a whole block of imported American beef to medium-rare, then plated it and garnished it with vibrant green asparagus and bright red cherry tomatoes, creating a dish that is visually appealing, aromatic, and flavorful. Chef Lin noted that the secret to the deliciousness of the New York Strip Steak lies not only in the beef’s natural juiciness but also in the special sauces:the pineapple sauce is cooked with brandy and reduced to a glaze; the white pepper sauce is infused with milk, combining creaminess with a hint of spice.

In addition to showcasing the new dish, Chef Lin also used supermarket-available ingredients to teach the guests how to make a DIY kumquat-glazed smoked duck breast roll at home. The method involves using Hakka kumquat sauce to paint the plate, rolling the smoked duck breast into a cylinder, inserting crisp and sweet lettuce, and garnishing the plate with diced pineapple or strawberries.Chef Lin mentioned that if smoked duck breast is unavailable, smoked pork can be used as a substitute, and the side garnishes can also be adjusted based on personal preference and convenience.He added that during the Lunar New Year, this dish can be made in small portions as an appetizer before the main feast—simple to prepare yet still elegant.

▲ Wang Steak Chef Lin Cheng-de demonstrates how to make a festive dish at home. (Photo by Intern Reporter Liu Ni)

Wang Steak Deputy General Manager Zhou Guangyu explained that the introduction of the New York Strip Steak is aimed at catering to younger diners, who may prefer "personalized customization." This steak, with its adjustable doneness, better suits their diverse tastes. Zhou also noted that in the past, Wang Steak has often given off an impression of elegance and serenity, which some younger customers might find restrictive. However, the Zhongshan North branch, opened at the end of 2014, features a fashionable nightlife-style ambiance, allowing young diners to enjoy their meals in a more relaxed and comfortable setting.

▲ The "New York Strip" has been added to Wang Steak’s 2015 menu. (Photo by Intern Reporter Liu Ni)