"Steak Godfather" Deng Youkui Expands to Kaohsiung with CAPSTONE Steakhouse Opening on April 15

▲ Premium American steak for discerning gourmets.

Reported and photographed by Huang Shiyuan, Kaohsiung

Known as the "Steak Godfather," Deng Youkui has expanded his business from steak restaurants to include pasta, hot pot, and other dining concepts. Now, he’s bringing his restaurant empire to southern Taiwan. After more than a year of preparation, his new steakhouse has opened at H2O Waterfront Hotel in Kaohsiung near the Taipei Dome, and is named CAPSTONE steakhouse. Located where major parks, department stores, high-speed rail and MRT stations, and art museums converge, the area is developing similarly to Taipei’s Nong 16 Special Zone in the Xinyi Planning District, marking an official southward expansion of his dining group.


▲ CAPSTONE steakhouse is located at H2O Waterfront Hotel near the Taipei Dome in Kaohsiung.


▲ Entrance bar counter

CAPSTONE steakhouse replicates the successful operational experience of its existing brand network, with up to 90% of the menu items being the same as those offered at its northern branches. Aside from minor adjustments to side dishes to suit local tastes, popular main dishes such as beef, fresh fish, scallops, and prawns — which have high ordering rates at other locations — will also be available at the Kaohsiung branch. Notably, CAPSTONE steakhouse will make full use of local fruit ingredients to create exclusive dishes for this location, and will also collaborate with specialized sashimi importers to bring in the latest premium imported ingredients (e.g., tuna).


▲ Pan-seared duck liver


▲ Consommé with veal, a Kaohsiung-exclusive dish

In addition to Australian M7 and M9-grade Wagyu beef, the restaurant offers a full selection of USDA Prime-grade beef, including premium ribeye, premium filet mignon, premium connoisseur steak, and dry-aged New York strip from the renowned Newport Ranch in the U.S. The beef is sourced from the same suppliers as in the north and transported chilled by air to Taiwan. Options include both wet-aged and dry-aged beef, typically aged around 21 days.

The restaurant has also dispatched a Taipei-based team, including the executive chef, front-of-house service staff, and bartenders, to ensure consistent quality. Tableware is also maintained at the same premium level as in the north, with wine glasses, cutlery, and cast-iron pans used exclusively for connoisseur steaks all presented as originals.


▲ Onion and garlic hash browns

Regarding the decision to open a restaurant in the south, Deng Youkui said that his team has long observed the strong consumption potential in Kaohsiung, with promising business prospects. Especially after the opening of the high-speed rail, the one-day commuting circle between northern and southern Taiwan has made internal management and ingredient transportation more time- and cost-efficient. With the timing now right, the decision was made to open a branch in the south.

CAPSTONE steakhouse primarily offers set meals, including appetizers, soup, main courses, sides, and desserts. Lunch and dinner menus differ (Lunch: choose 1 out of 6 appetizers, 1 out of 2 soups, and 1 out of 4 sides; Dinner: choose 1 out of 8 appetizers, 1 out of 3 soups, and 1 out of 8 sides). Lunch prices range from NT$990 to NT$2,980, while dinner prices range from NT$1,800 to NT$3,400, with all individual dishes also available à la carte.


▲ Coconut pineapple tart

To celebrate the opening, from April 15 to April 17, diners can enjoy a complimentary serving of the world-renowned Bellota Iberico ham — hailed as the “Rolls-Royce of pork” and one of the world’s three great hams — which requires two years of aging (market price NT$1,280).

Address: 1F, 366 Minghua Rd., Gushan District, Kaohsiung City (1F, H2O Hotel Waterfront International Hotel)
Tel: 07-555-9682