Be the first to try it out！The "Steak Godfather" creates Taichung’s top-tier steakhouse

▲ Dubbed “man’s meat,” the New York strip steak boasts an exceptionally rich and captivating flavor, tender yet incredibly enjoyable to chew.

Text & photos byMi’er

Since developing an unbreakable bond with beef, Mi’er has traveled across Taiwan, the US, Australia, and New Zealand to savor steaks, co-authored the steak book “21 Days of Secrets” with Chef Chen Zhongguang, and of course, Chef Deng Yougui—who is known as the “Steak Godfather” in Taiwan—has always been a chef she deeply admires.

Among the well-known steak chefs in Taiwan, Chef Deng Yougui has earned the title of “Godfather” not only due to his high enthusiasm and deep understanding of steak but also because he currently serves as a consultant for several popular Taipei steakhouses, such as A CUT at the Grand Hyatt and NO.168 PRIME at the Taipei Victoria Hotel.

Later, when he opened his own establishments—“Danny & Company,” “D&C Bistro,” and “Godfather Steak”—each one became a hot topic in the food scene upon opening, and naturally, nearly every one of them quickly became wildly popular.

It’s precisely for this reason that many business owners sought to collaborate with Chef Deng. After nearly a year of planning, he eventually partnered with the Taichung Hoshino Group by chance and together they created MEATGQ—the most premium steakhouse in central Taiwan. MEATGQ stands for MEAT OF GOOD QUALITY, referring to high-quality meat.



%Nai Hui E said that in the center of the city, where there is a cluster of high-end buildings, the location is very prime, especially since it was just launched, so it stands out alone. Because the surrounding area is still a relatively new development, and it’s still quite quiet, because the area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding area is still a relatively new development, and it’s still quite quiet, because the surrounding极好的区域，而且目前周边还很安静，因为该区仍属新兴开发区域，目前只有MEATGQ一家独树一帜。
Why is that? Actually, Mi’er had already tried most of the more well-known steakhouses in Taichung last year (though she didn’t write about most of them, haha~~because she didn’t feel the vibe~~).

She found that the quality of beef, preparation methods, and presentation at most Taichung steakhouses fell far short of the steak techniques Chef Deng has refined over the years.

Moreover, the Hoshino Group invested heavily, building from scratch on a vacant lot in Taichung’s eighth redevelopment zone, paying meticulous attention to everything from the architecture and kitchen equipment to the dining tables, chairs, and even the lighting fixtures.

To date, it’s reported that over NT$100 million has been invested. Even each guest chair costs upwards of NT$10,000. There are very few restaurant owners in all of Taiwan who would spare no expense to treat their guests so lavishly, let alone outfit an entire restaurant of around 120 seats—with just the chairs alone costing over NT$1 million.

Then there’s the equipment. The owner is particularly fond of the imposing presence of the BEECH OVEN used at 168 PRIME (honestly, you need ample space to house this Australian-brand oven, which costs over NT$2 million per unit—and the owner generously purchased two). Coupled with other kitchen equipment, the kitchen alone cost over NT$20 million, all to ensure Chef Deng’s team can craft the most delicious dishes effortlessly.

If you’re wondering whether MEATGQ’s steaks differ from those in Taipei, there’s actually not much difference. To put it this way: since there’s never been a steakhouse of this caliber in Taichung before, Chef Deng initially selected the most popular classic dishes from previous years for the Taichung menu, allowing central Taiwan’s steak lovers to enjoy godfather-level steak flavors up close.

So on the day it opened (January 25, 2014), it was already fully booked. Aside from the many friends of the well-connected owner who came to show support, there were also plenty of food enthusiasts who had eagerly reserved a table in advance to be among the first to taste it—proof that steak lovers are truly everywhere.

The menu follows Chef Deng’s usual format: one for lunch, one for dinner, both straightforward and served entirely as set meals. Prices vary according to the main course—for example, a 16 oz American Prime ribeye for two people starts at NT$1,450 per person, while the most expensive option, a 6 oz Australian 9+ grade Wagyu, costs NT$3,250. For those not in the mood for steak, there are also options like lamb chops, fish, and lobster. The cheapest lunch item is a truffle mushroom risotto at NT$990.


Yifeng Road is a new road, so even taxi drivers have trouble finding it. But no doubt, it won’t be long before it becomes a top choice for politicians, businesspeople, dates, and banquets. During the day, you can see a small garden outside—this photo was taken before the opening. After opening, there’s an umbrella area where guests can sit outdoors to smoke and chat.


The logo features an “M” with cow horns, clearly highlighting the theme.


As soon as you walk in, those in the know will be wowed by this light fixture. This is the PH Artichoke lamp, designed in 1958 by the renowned Danish designer Poul Henningsen for the Langelinie Pavilion Club in Copenhagen. Made of 72 metal petals stacked in a 360-degree arrangement to resemble a pinecone, hence the name. This is the largest 72 cm version in Taiwan, and importing it cost the owner around NT$500,000–600,000.

There’s a full row of wine cabinets, featuring bottles from the owner’s private collection as well as selections carefully chosen by the chef and front-of-house manager. Buy a meal voucher for NT$20,000 and you’ll get a bottle of the owner’s selected red wine—it’s definitely not some cheap filler.


Designed by Taichung’s “Ying” Studio, the space incorporates the ideas of both the chef and the owner, presenting a low-key luxury. Those with keen eyes might notice similarities to 168 PRIME, as the main cooking stations and grill setups are somewhat alike, but the details and design here are even more refined, offering a different kind of elegant subtlety compared to 168.


The visual centerpiece of the steakhouse is this aging room. Chef Deng doesn’t produce dry-aged steaks himself, so the meats here are primarily wet-aged, mainly American beef—but there’s also an Australian Platinum Wagyu, emphasized as being purebred without any crossbreeding, so the flavor and texture are absolutely fantastic. True beef aficionados must give it a try.


Covering about 300 pyeong (approx. 991 square meters), the restaurant has around 120 seats in total, including private rooms that can be divided into six sections. Among them, two are movable private rooms that can be combined into one, offering more flexible dining options.

Different types of private rooms include round and long tables. The long-table room is equipped with a projector, suitable for meetings.


This light fixture is also quite impressive, resembling a silver UFO. It’s the Cosmic Angle chandelier by Italian brand Artemide, designed in 2009. Crafted from lightweight aluminum alloy and polished chrome, it sculpts a naturally flowing rhythm, creating an anti-gravity, levitating effect.

The indirect lighting highlights the texture of the aluminum alloy, producing an infinite feeling—hence the name “Cosmic Angel Suspension Light.” This too was imported by the owner and costs several hundred thousand, but the effect is amazing. Mi’er absolutely loves this light.


This scene feels a bit familiar, haha—Chef Deng has stationed his front-of-house ace MODI here, training the staff to deliver the high-level service expected of a fine-dining restaurant.

Because the BEECH OVEN is not the easiest oven to control, Chef Deng is also very strict in training his steak chefs. So even when Chef Deng isn’t there, guests can still enjoy juicy, delicious steaks just as wonderful as ever.


Many people wonder why BEECH OVEN is so expensive. In fact, it was originally a pizza oven. While it doesn’t reach the ultra-high temperatures of traditional industrial ovens, its unique design allows wood to be burned in a dedicated vent, which helps increase the internal temperature.

On the other hand, the aroma of the wood circulates within the oven and forms a delicate smoky layer on the surface of the beef, enhancing its flavor. Of course, it can also be used for baking bread, which is why the MEATGQ pre-meal bread is placed in this oven to warm up before serving.


Chef Deng follows a meticulous process when handling steaks. He first trims the meat, then evenly sprinkles it with fleur de sel before searing it on the grill to lock in juices and create a caramelized crust. The steak is then placed in the “secondary aging box” to allow the blood to stabilize within the meat’s fibers, further improving tenderness. Before serving, it’s finished in the BEECH OVEN to reach the desired doneness — this is the secret behind the tender, juicy steaks at MEATGQ.

It’s Chef Deng’s personal rule to test-cook a portion of every batch of steak before serving. Since the quality of each cut can vary, he insists on confirming the meat's quality himself before it goes to the customer — that’s why every steak you eat here has passed his quality control.


I must introduce the bread here. These European-style loaves are baked using sourdough. To supply them, the owner even sent someone to learn how to make the best recipe, using Japanese flour and baking fresh daily. The crust is delightfully crispy like traditional European bread, while the inside is soft like Japanese bread. And the sourness of the sourdough is mild — tear off a piece, spread some top-grade French unsalted cultured butter Isigny on it... wow, you really have to try this.

Both lunch and dinner are served as set meals, with a variety of appetizers to choose from. This one is spiced sautéed prawns — the prawns are lightly seared and served atop caramelized Yilan scallions, creating a sweet and perfectly matched flavor. The orange-red sauce is Spain’s traditional ROMESCO sauce, made primarily with almonds and Hungarian paprika, offering a spicy-savory kick that complements the shrimp beautifully.


Sizzling fresh scallops are served on a cast-iron plate. They’re premium Grade 2L Hokkaido scallops meant for raw consumption, sitting atop sweetly sautéed onions. One bite and your mouth is filled with juice.

The “Pan-Seared Duck Liver,” available for an additional 300 yuan, also comes with a tender baby abalone. The deliciousness of duck liver needs no introduction, but the best part is the mildly tangy and sweet red wine poached pear underneath, which cuts through the richness of the liver — absolutely fantastic.


There are three soup options: Porcini Cappuccino, Smoked Tomato Soup, and Roasted Onion Soup. I’m particularly fond of the Roasted Onion Soup — it’s one of Chef Deng’s signature comfort soups.


The American CEDAR Ranch gourmet steak, 8 oz, priced at 2050 yuan. This is Chef Deng’s signature steak, so you absolutely can’t miss it when you visit. Once you’ve tried it, you’ll realize, “Darling, we can never go back.” It’s truly the “once you’ve seen the ocean, no other water will do” experience for beef lovers.
Known as the “man’s meat,” the New York strip steak is an American dry-aged cut from Montana, 8 oz, priced at 2480 yuan. Due to the dry-aging process, the meat is slightly more tender but not as juicy, yet it has an incredibly rich and deep flavor. It’s a chewy yet rewarding cut, and it’s said to be a favorite among seasoned steak aficionados.


The American premium “Ribeye Filet,” 8 oz, 1680 yuan. This is a newly developed steak by Chef Deng — a very special “ribeye filet.” It comes from the area just below the front shoulder of the cow, taken from the section after the premium ribeye is sliced off. Its official name in the U.S. meat association is RIBEYE FILET.

It’s more affordable than other cuts, and its texture is somewhere between a New York strip and a filet mignon — it has chew but with richer flavor. It’s not overly fatty, yet not as soft or bland as a filet. It’s perfect for those trying Chef Deng’s steak for the first time.


When enjoying steak from the “Steak Father,” don’t forget to pair it with the roasted garlic on the side. It’s not spicy or harsh at all — it brings out the natural sweetness of the garlic and has a wonderfully smooth texture. Personally, I love spreading it on the steak. Oh, and did I mention? You can choose one side dish with your main — I forgot to take a photo though, haha. The sides include salad, creamed corn, grilled asparagus, and my personal top recommendation is the asparagus.

Desserts come with a separate menu that changes periodically, but the caramel apple tart is absolutely amazing. The base is made from Greek FILLO pastry, super crispy. The almond paste paired with apple is an incredible match. Even though I don’t eat ice cream, pairing it with the tart’s “juice” is divine. If you love the contrast of hot and cold textures, you can’t miss this.


Mmm — even the caramel sauce is homemade. Oh my goodness.



Author of this article: Mi’erGraduated from National Chengchi University’s Department of Chinese Literature and went into food journalism. Coupled with being raised under the guidance of her chef mother, she has a highly attuned palate. She loves both eating and cooking. Her work takes her across the country in search of great food, which she shares on her blog, often organizing group food outings. She is the author of the book “Group Food Tasting Reports.”

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【MEATGQ Grilled Steak House】

Address:1F, No. 699, Section 4, Yifeng Road, Taichung City
Contact Number:04-23830258
Business Hours:11:30～15:00；18:00～23:00