Que Log Cabin BBQ Restaurant Shifts to À La Carte and Set Menus; Bone-in Ribeye Steak Catches the Eye

▲ BBQ 35 oz American Brandt Natural Bone-in Ribeye Steak. (Photo / Provided by Taipei Songshan Yitel Hotel)

Travel Center / Comprehensive Report

Starting April 14, the Que Log Cabin BBQ Restaurant on the 17th floor of Taipei Songshan Yitel Hotel has launched a brand-new dinner concept, inviting guests to enjoy an exquisite and diverse selection of à la carte dishes and set menus. Jointly developed by AMBA Yitel’s Executive Chef Jiang Dingyuan and Songshan Yitel’s Head Chef Chen Yixiang, the menu features a variety of à la carte options, with the highlight being the exclusively imported 35-ounce American BRANDT Natural Bone-in Ribeye Steak.

The new dinner menu at Que Log Cabin BBQ Restaurant offers à la carte options, as well as single-person set meals and multi-person sharing set meal deals. The single-person set meal starts at NT$1,280 and includes choices such as Tomahawk Pork Chop, Log Cabin BBQ Guidding Free-Range Chicken, Atlantic Salmon, and French Lamb Chop. For an additional NT$200, you can enjoy a 7-ounce American Filet Mignon. There are two main dish options for the multi-person sharing set meals: the NT$6,200 Log Cabin BBQ Four-Person Sharing Set, featuring a 35-ounce imported American BRANDT Natural Bone-in Ribeye Steak; and the NT$2,780 Log Cabin BBQ Two-Person Sharing Set, featuring a 14-ounce top-grade American New York Strip Steak. The set meals come with a choice of four appetizers, a selection between soup or salad, and a pick from three desserts.


▲ Tuna with Five-Peppercorn Crust. (Photo / Provided by Taipei Songshan Yitel Hotel)

The 35-ounce American BRANDT Natural Bone-in Ribeye Steak is carefully selected from California Brandt Beef’s premium natural cattle, grain-fed with corn for 365 days. The beef boasts a rich aroma, tender and juicy texture, and perfectly distributed marbling. The chef first sears the bone-in ribeye over high heat on the grill to caramelize the surface, then rests it in a smoked oven for several minutes, and finally finishes it on the grill at maximum heat to achieve a crispy, charred exterior, delivering the natural, rich flavor of bone-in ribeye steak.