Ultra-luxurious indulgence N
Last updated 2026-11-08 — Located under Nanjing South Road in Jinshan, Power Beef was formerly a 30-year-old Taiwanese-style stir-fry eatery called "Qidong Snacks." It opened in February 2017, with a second branch set to launch in December. Thanks to its prime location under the bustling Xingsheng Overpass, the convenient traffic has contributed to its strong business. The restaurant not only offers a “whole block of grilled Japanese-style beef steak N<” oozing with raw egg yolk, but also a “luxury N<” loaded with generous sea urchin and a whole sheet of edible gold leaf – just looking at it feels overwhelmingly luxurious.
Reporter Hu Shaofu / Taipei Report
Located under the Xinsheng Overpass on Jinshan South Road, Power Beef was formerly a 30-year-old Taiwanese stir-fry eatery called "Qidong Snacks."It opened in February 2017 and is set to open its second branch in December. Thanks to its convenient location under the bustling overpass, the restaurant enjoys brisk business. In addition to its signature dish — a whole block of grilled beef steak with runny egg yolk...\", there is also a \"Luxury N\", piled high with sea urchins and a whole sheet of edible gold leaf, which just looks incredibly impressive.
▲ The A5 Japanese wagyu set meal includes a bowl of raw beef rice. (Photo / Reporter Hu Shaofu)
A5 Japanese Wagyu Set Meal 900 TWD
Japanese wagyu beef was recently reopened for import to Taiwan, and this restaurant uses the highest-grade A5 wagyu. Mr. Wen, one of the owners, revealed that he had loved Japanese beef since studying cooking in Japan. "Because many Taiwanese still have some psychological resistance to eating raw beef, we use a hot iron plate so that customers can cook it to their preferred doneness." He also kindly noted that if the iron plate isn't hot enough, they will provide a freshly reheated one, so guests don’t have to rush their meal and miss out on the best flavor.
There’s also a side of raw beef rice that can be paired with red wine. Owner Wen said that upon arrival at the restaurant, the beef is first trimmed. "We felt it was wasteful to throw away the trimmed parts, so we decided to keep them, chop them up, season them, and turn them into a rice topping, offering our customers two distinct ways to enjoy the beef."
● ETtoday News Cloud reminds you: Don’t drink and drive, and don’t drive after drinking.
▲ This whole block of grilled wagyu beef steak N< is the restaurant’s signature dish. (Photo / Reporter Hu Shaofu)
Whole Block Grilled Wagyu Beef Steak N< 380 TWD
This rice dish features egg yolk that flows down like molten lava. The chef uses a low-temperature oven to bake it because high temperatures can cause too much surface damage. After baking for a set time, the dish is left to rest and stay warm for twice as long before being served to guests. The egg on top is an AA-grade Dawushan traceable farm egg. On the side is a yogurt sauce. Owner Wen says: “The quality of an egg can be judged by its white and yolk. Quality is very important, especially with current food safety concerns. We want our guests to feel more at ease when eating.”
▲ The Luxe N< is packed with sea urchin and foie gras. (Photo / Reporter Hua Shaofu)
Luxe N< 680 TWD
Since the shop specializes in grilled beef, they’ve always wanted to create a signature N< rice, “but we also felt the signature shouldn’t be just one item, so we wanted more pairings and signature dishes,” said Owner Wen. “At first, we added sea urchin, and if there’s not enough sea urchin, we use our own cured salmon roe. We’ve also tried truffles, but because it’s hard to gauge the right amount and truffles can’t be left unused after being sliced—they’ll go moldy—we switched to foie gras. If foie gras is out of stock, we use higher-quality duck liver instead.”
▲ The restaurant offers a rare cut: wagyu skirt steak (photo by reporter Hua Shaofu)
Ultra-Limited Wagyu Skirt Steak 500 TWD
Most places only sell this cut at yakiniku (grilled meat) restaurants. The owners initially tried it out of curiosity, hoping to offer more varieties of beef cuts. Later, they thought of using the skirt steak commonly found at yakiniku shops, which led to this exclusive delicacy not available elsewhere.
▲ This ultra-thick-cut beef tongue has a rich texture. (Photo / Reporter Hu Shaofu)
Ultra-Thick-Cut Beef Tongue Set Meal 600 TWD
The restaurant also offers a stir-fried salt-and-scallion beef tongue dish<, which is prepared using thin slices with a thickness of only 0.25mm. This thick-cut beef tongue is made by first trimming the tough outer layer off the whole tongue, then removing excess fat and membrane. From one whole tongue, only 18 slices can be made — enough for 6 servings.
▲ From now until January 15, when three people visit the restaurant and show the ETtoday News Cloud app, they will receive a free “Manly Prime Ribeye Steak” worth 320 TWD. (Photo / Reporter Hu Shaofu)
Manly Prime Ribeye Steak 320 TWD
Given that most of the restaurant’s dishes are pan-seared, but some customers want it to feel like a izakaya (Japanese pub), Owner Wen said: "We want to offer different cooking methods and textures, so we provide a hot iron plate. The meat is also lightly seasoned, allowing customers to choose their preferred doneness."
Special Offer: From now until January 15, when three people dine at the restaurant and show the ETtoday News Cloud app, they will receive a free “Manly Prime Ribeye Steak” worth 320 TWD.
Power Beef
Address: No. 50, Section 1, Jinshan South Road, Da’an District, Taipei City
Phone: 02 2395 2583
Business Hours: 11:30–14:30, 17:30–22:00
ETtoday News Cloud is currently conducting an interview and collaboration campaign with the restaurant
Feel free to email ettravel@ettoday.net or send a direct messageto the ETtoday Foodie Force Facebook pagefor inquiries
For more travel information, pleasedownload the News Cloud app
Share
Reporter Hu Shaofu / Taipei Report
Located under the Xinsheng Overpass on Jinshan South Road, Power Beef was formerly a 30-year-old Taiwanese stir-fry eatery called "Qidong Snacks."It opened in February 2017 and is set to open its second branch in December. Thanks to its convenient location under the bustling overpass, the restaurant enjoys brisk business. In addition to its signature dish — a whole block of grilled beef steak with runny egg yolk...\", there is also a \"Luxury N\", piled high with sea urchins and a whole sheet of edible gold leaf, which just looks incredibly impressive.
▲ The A5 Japanese wagyu set meal includes a bowl of raw beef rice. (Photo / Reporter Hu Shaofu)
A5 Japanese Wagyu Set Meal 900 TWD
Japanese wagyu beef was recently reopened for import to Taiwan, and this restaurant uses the highest-grade A5 wagyu. Mr. Wen, one of the owners, revealed that he had loved Japanese beef since studying cooking in Japan. "Because many Taiwanese still have some psychological resistance to eating raw beef, we use a hot iron plate so that customers can cook it to their preferred doneness." He also kindly noted that if the iron plate isn't hot enough, they will provide a freshly reheated one, so guests don’t have to rush their meal and miss out on the best flavor.
There’s also a side of raw beef rice that can be paired with red wine. Owner Wen said that upon arrival at the restaurant, the beef is first trimmed. "We felt it was wasteful to throw away the trimmed parts, so we decided to keep them, chop them up, season them, and turn them into a rice topping, offering our customers two distinct ways to enjoy the beef."
● ETtoday News Cloud reminds you: Don’t drink and drive, and don’t drive after drinking.
▲ This whole block of grilled wagyu beef steak N< is the restaurant’s signature dish. (Photo / Reporter Hu Shaofu)
Whole Block Grilled Wagyu Beef Steak N< 380 TWD
This rice dish features egg yolk that flows down like molten lava. The chef uses a low-temperature oven to bake it because high temperatures can cause too much surface damage. After baking for a set time, the dish is left to rest and stay warm for twice as long before being served to guests. The egg on top is an AA-grade Dawushan traceable farm egg. On the side is a yogurt sauce. Owner Wen says: “The quality of an egg can be judged by its white and yolk. Quality is very important, especially with current food safety concerns. We want our guests to feel more at ease when eating.”
▲ The Luxe N< is packed with sea urchin and foie gras. (Photo / Reporter Hua Shaofu)
Luxe N< 680 TWD
Since the shop specializes in grilled beef, they’ve always wanted to create a signature N< rice, “but we also felt the signature shouldn’t be just one item, so we wanted more pairings and signature dishes,” said Owner Wen. “At first, we added sea urchin, and if there’s not enough sea urchin, we use our own cured salmon roe. We’ve also tried truffles, but because it’s hard to gauge the right amount and truffles can’t be left unused after being sliced—they’ll go moldy—we switched to foie gras. If foie gras is out of stock, we use higher-quality duck liver instead.”
▲ The restaurant offers a rare cut: wagyu skirt steak (photo by reporter Hua Shaofu)
Ultra-Limited Wagyu Skirt Steak 500 TWD
Most places only sell this cut at yakiniku (grilled meat) restaurants. The owners initially tried it out of curiosity, hoping to offer more varieties of beef cuts. Later, they thought of using the skirt steak commonly found at yakiniku shops, which led to this exclusive delicacy not available elsewhere.
▲ This ultra-thick-cut beef tongue has a rich texture. (Photo / Reporter Hu Shaofu)
Ultra-Thick-Cut Beef Tongue Set Meal 600 TWD
The restaurant also offers a stir-fried salt-and-scallion beef tongue dish<, which is prepared using thin slices with a thickness of only 0.25mm. This thick-cut beef tongue is made by first trimming the tough outer layer off the whole tongue, then removing excess fat and membrane. From one whole tongue, only 18 slices can be made — enough for 6 servings.
▲ From now until January 15, when three people visit the restaurant and show the ETtoday News Cloud app, they will receive a free “Manly Prime Ribeye Steak” worth 320 TWD. (Photo / Reporter Hu Shaofu)
Manly Prime Ribeye Steak 320 TWD
Given that most of the restaurant’s dishes are pan-seared, but some customers want it to feel like a izakaya (Japanese pub), Owner Wen said: "We want to offer different cooking methods and textures, so we provide a hot iron plate. The meat is also lightly seasoned, allowing customers to choose their preferred doneness."
Special Offer: From now until January 15, when three people dine at the restaurant and show the ETtoday News Cloud app, they will receive a free “Manly Prime Ribeye Steak” worth 320 TWD.
Power Beef
Address: No. 50, Section 1, Jinshan South Road, Da’an District, Taipei City
Phone: 02 2395 2583
Business Hours: 11:30–14:30, 17:30–22:00
ETtoday News Cloud is currently conducting an interview and collaboration campaign with the restaurant
Feel free to email ettravel@ettoday.net or send a direct messageto the ETtoday Foodie Force Facebook pagefor inquiries
For more travel information, pleasedownload the News Cloud app
Share
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