Elegant Room Steakhouse has maintained an excellent reputation and top-notch service for 20 years, with thriving business

Text and photos byMi’er

Although I had known about "Elegant Room Steakhouse" for a long time, for some reason, I never felt inclined to check it out. At this point, I have to admit that when choosing unfamiliar restaurants, I still somewhat consider their "visual appeal" as a factor. It wasn’t until Chef Tseng Hsin-yi, whom I’ve always admired, started working here that I stepped into this steakhouse for the first time.

Little did I know that this first visit would be such an eye-opener, because I never expected such an unassuming-looking restaurant to be completely packed—even at noon, there was a line, and if you wanted to change from a reservation for two to three people on the spot, there was no room available (this is a scene I witnessed firsthand!). You can see how popular this place is. And it was only then that I learned the restaurant is celebrating its 20th anniversary this year—proof of its enduring appeal. Chef Tseng actually joined the team at the end of last year, but I’m happy to report that although the menu hasn’t changed much, business has been growing every month since he arrived. I think regular customers can definitely taste the difference in flavor when the same dishes are prepared by a different chef. Of course, the increase in business also reflects everyone’s recognition of Chef Tseng’s skills, which is why they’re more willing to come back.

Elegant Room Steakhouse is a brand founded by the team that originally worked at the former "Fang Lin" Western restaurant. I remember that Fang Lin used to have a pretty good reputation, though I’m not sure why it disappeared so quickly—some locations transformed into SKYLARK, which also gradually declined, while Elegant Room has remained steady all along. It turns out that when Elegant Room was established 20 years ago, it already had certain quality standards—for example, even back then, they provided five-colored peppercorns on the table for customers to grind themselves, and the salt served with meals was ground from rock salt. The steak plates were also among the few that didn’t use the usual cast-iron platters but instead opted for heated ceramic plates.

These traditions continue to this day. To be honest, the steaks at Elegant Room aren’t made from the highest-grade beef available on the market today, but the chef manages to bring out the best qualities of this grade of meat. The first steak I tried was an American ribeye, a CHOICE-grade beef, and it was surprisingly tender and juicy. Additionally, what made me happiest was that the soup here still offers the classic flavor of a traditional puff pastry soup. It’s really not easy to find a good puff pastry soup these days. I never expected to relive those old memories here—it was pure happiness Up！

Lastly, I have to give a huge “thumbs up” to the service quality here. Even when the restaurant is fully booked, the staff remains incredibly warm and friendly. Especially during my first visit, when I couldn’t finish my steak and asked them to pack it to go, the kitchen staff accidentally threw away the steak meant for takeout. But to my surprise, they actually remade a “whole new steak” for me to take home. With such customer-loving practices, it’s no wonder the business is thriving.

The starter, scallop salad, featured scallops cooked to perfection—crispy on the outside, yet tender, translucent, and sweet in the center. Paired with crisp, lightly dressed greens and a special green pesto sauce prepared by the chef, it was a starter that excelled in visuals, taste, and aroma.

Wow—when the puff pastry soup arrived, seeing that lion-head bowl instantly brought back the excitement of eating Western food as a kid. What’s special is that once it’s served, the staff will lift the puff pastry and place it on a side plate, letting you decide how to enjoy it. This actually fits my personal preference for puff pastry soup—I like to eat the pastry and soup separately, rather than mixing them together.

There are two types of bread served before the meal, both soft European-style loaves with a nice texture—you can really taste the nostalgic flavor of traditional Western dining.

The puff pastry here is flaky without being greasy. As for the soup, on the day I visited, it was wild mushroom soup. In addition to the rich cream base, the mushrooms were generously portioned—a stark contrast to the current trend of blending all the mushrooms into a paste. It’s very “traditional,” but also has a warm, comforting flavor.

The ribeye steak is actually quite large. Can you see that beautifully seared exterior with tender interior? The mashed potatoes underneath absorb the meat juices and taste amazing too. Chef Tseng shared something interesting—he told me that the reason Elegant Room’s steaks are so delicious is because, during a kitchen renovation years ago, they accidentally ordered an extra-thick stainless steel plate. Not only does it conduct and retain heat exceptionally well, but it’s also perfect for searing steaks. So even though the kitchen doesn’t have high-end steak grills, they can still produce juicy, flavorful steaks.

The dessert was a molten lava chocolate cake. The moment you cut into it, the chocolate sauce flows out. The crust is hot, soft, and crumbly—a perfect lava cake.

[Elegant Room Steakhouse]
Address: No. 10, Lane 49, Section 1, Anhe Road, Da’an District, Taipei City
Phone: 02-2775-3011

Author: Mi’er, who began her career as a food journalist after graduating from National Chengchi University’s Department of Chinese Literature. Coupled with being raised under the guidance of her chef mother, she has a keen sense for food—she loves eating and cooking. Due to her work, she frequently travels around Taiwan in search of delicious food, sharing her culinary experiences on her blog and often organizing group food outings. She is the author of the book “Group Food Tasting Reports.”

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