【Eat Well on Mondays】N

 

Located at Taipei’s Victoria Hotel in Neihu, Nº 168 PRIME STEAKHOUSE combines modern design with an American rustic aesthetic. Designed by renowned space planner Yao Dexiong, the abundance of raw firewood symbolizes the traditional, old-school steakhouse dedication to natural smoking and grilling. The high-ceilinged space naturally draws the eye toward the open kitchen, which occupies one-third of the dining hall. The cooking area, unified with metal materials and kitchen equipment, features radiating geometric lines that exude a regal presence. Visual appeal is often the first step in enjoying a great meal, but Nº 168 PRIME STEAKHOUSE takes it further with its open kitchen—letting the cooking process stir the imagination and turning the wait into part of the experience.

迫不及待地想要品尝饕客口耳相传的16盎司美国谷饲纽约客牛排，于是请主厨 Thomas 邱兆毅为我们揭开美味的秘诀。首先 Nº168 PRIME STEAKHOUSE 的牛肉，采用美国进口、谷物饲养的自然牛，与澳洲进口的安格斯牛或9+和牛。爽快切下的大块牛排要先放在平煎板上以铁板烧的料理方式让表面焦香化，再放入40度的恒温烤箱让牛排均匀受热，使牛排内外都能维持在最美味适口的40度，接下来将牛排放到 Beech Ovens 烤炉的生铁盘上烙烤，馥郁芬芳的香味袭来，站在炉台前可真是折磨。Thomas 得意地笑了，很难有人可以在这种香味攻击之下免疫。