Superb Three Flowers BBQ – All-you-can-eat 12 oz sirloin steak

Reported by Hong Lingju / Taipei

No need to prepare a bunch of ingredients for barbecue. Why not gather a few friends and head straight to a BBQ joint to treat your taste buds? Located on Emei Street in Ximending, “Three Flowers” offers an all-you-can-eat menu with over a hundred dishes, covering Korean cuisine, Japanese BBQ, and Taiwanese hot pot. Whether you opt for the 388 or 588 NT option, the menu always features a12 oz sirloin steak. Eat as much as you order – ideal for students on a budget, and a great test for self-proclaimed meat connoisseurs.

▲ To stand out among the many BBQ joints in Ximending, Three Flowers imports some ingredients from abroad,yetattracts customers with its all-you-can-eat pricing. (Photo / Reporter Huang Kexiang)

Taipei’s Ximending, rivaling the vibrancy of Tokyo’s Shinjuku, has long been a trendy hotspot for young people. When looking for dining options besides a few well-known old shops, there are plenty of choices such as Italian, BBQ, and American-style cuisine. However, businesses in the western area change quickly, and surviving even a year or two depends not just on quality but also on being “affordable and flavorful.” The Three Flowers BBQ shop, near Eslite Ximending, is situated somewhat on the edge of the district, yet it still fills at least 70% of its seats on weekends, mainly attracting office workers and students. It offers an all-you-can-eat menu with over a hundred à la carte items.

▲ Besides BBQ, the menu also boasts an overwhelming selection of seafood and vegetables, along with hot pot options. (Photo / Reporter Huang Kexiang)

▲ Enjoy both stone pot bibimbap and seafood pancakes – satisfy your craving for Korean food at a BBQ joint. (Photo / Reporter Huang Kexiang)

Store manager Lin Panxianexplained that when the shop first opened, it operated on an à la carte basis. But considering the age group and spending habits of Ximending visitors, they switched to an all-you-can-eat model, which led to a fourfold increase in revenue. However, service remains similar to the original à la carte style: simply select your desired ingredients from the menu, and staff will serve them to you, allowing guests to focus on eating. They’ve also noticed that office workers tend to go for seafood, while students prefer meat.

▲ Beef brisket (right) and snowflake beef (left) have slightly different textures due to their varying fat distributions. (Photo / Reporter Huang Kexiang)

▲ The grilling time determines how well-done the beef is and how tender it feels in the mouth. (Photo / Reporter Huang Kexiang)

For beef, there are two types: beef brisket and snowflake beef. The former has evenly distributed fat and a softer texture, while the latter has more marbling, unevenly distributed and more concentrated, giving it a slightly stronger beefy flavor. Each type comes in five flavors: creamy, onion, garlic, salted scallion, and cheese. Lin Panxian said, “We want our customers to enjoy a variety of meat flavors.” As for grilling tips, he shared: sear the first side for about 10–15 seconds until the deep red turns light pink, then flip and grill briefly. The perfectly cooked meat – neither overdone nor undercooked – is the key to great taste.

▲ The shop doesn’t skimp on thick-cut 12 oz sirloin steaks, allowing guests to order as much as they want without limits. (Photo / Reporter Huang Kexiang)

Moreover, the 12 oz sirloin steak, rarely seen in most BBQ joints, is offered here in unlimited portions. One male and one female customer once ordered nothing but sirloin steaks, going through over ten plates in total – a memorable moment for the staff. Notably, the Korean chef uses a self-developed fruit-based marinade to pre-treat the sirloin, utilizing the natural enzymes in kiwi to tenderize the meat, resulting in a uniquely soft texture.

▲ Medium heat is ideal for grilling sirloin steak – too high burns it, too low makes it taste smoked. While grilling, remember to flip both sides, avoid burning, and check doneness by pressing the meat with tongs. If it feels springy, it’s ready to eat. (Photo / Reporter Huang Kexiang)

Lin Panxian also mentioned that since the shop doesn’t have a buffet bar – just a beverage machine – and relies mostly on word-of-mouth rather than heavy marketing, the savings go into sourcing quality ingredients. Seafood includes large oysters from Hiroshima, scallops from Hokkaido, and daily fresh catch from Taiwan; beef is primarily Australian. There are only two price tiers: 388 NT and 588 NT per person, with the same grade of food regardless of the choice.

[Three Flowers Charcoal Grill BBQ]
Reservation hotline: (02) 2312-3336
Business hours: 11:30 AM – 1:00 AM, open every day of the week
Dining style: All-you-can-eat (2-hour limit)
Price: 388 NT/person or 588 NT/person (plus 10% service charge)
Address: No. 84, Emei Street, Taipei City

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